The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1891-12-08
FOR


of mustard and one teaspoonful OF flour.
Nil this smooth with q little cold vinegar.
Mix together four ~tablespoonfuls Of vine
gar, one tablespoonful of olive oil, ono tea-
spoonful of sugar, one teaapoonful Of salt
and one OF black pepper. Set this on the
stove in a suitable dish and let II come to {
boil. stirring II all the time. Pour the boil,
ing mixture into the other. stir it well, and
ma soon as it is cold it Is ready for uee.-
Washington Star.
Fried Chicken with Oysters.-Joint q ten.
der chicken, season rather highly; sprinkle
over very finsly-minced parsley and onion,
y little table oil and ateaspoonful Of lemon
juice; let them lie in this m%arinade; turn
ing every now and then for several hours
then dip in -four and fry until brown and
tender. Lay out the pieces as fast as done.
keeping hot in a covered oarthen dish
When all are cooked il there is moro thar
a tablespoonful of fat in the pan, turn the
rest out, add a large tablespoonful of but
ter, a gill Of hot cream and a pint OF thor
oughly dr. aimed oysters. Season lightly
with salt and pepper, add as soon as
the boards of tho oysters begin to open, by
which time the gravy will have thickened
slightly, pour all over the fried chicken.
In frying the chicken care must be taken
that there are no burnt particles left in the
pan, as this would spoil the delicious flavor
of the oysters and cream uce.-American
Agrioulturist.
Haddock Stuffed with Oysters. Remove
he head, tail, skin and bone, keeping each
half in shape. Lay tho fish on a platter
and spread oysters between the layers OF
fish. Dip each oyster first in buttered
cracker crumbs. Press the edges OF the
fish together to have it like a whole fish.
Spread softened butter all over the top and
sprinkle with butter oracker-crumbs. Set
the platter across a pan Of hot water and
bake about half an hour. When ready to
serve garnish the dish with red cabbage
mixed with butter -dressing.
Telegraph PuddinR.-Put in a large bow
one pint of molassss, one pint butter milk,
one quart flour; beat in n teacup butter,
one teaspoon soda, one-half teacup sugar.
and, lastly, one cup of %raisins. %currants,
dried cherries or any dried fruit desired.
Make very stiff batter. have bag creased
steadily for two hours. This, when sliced.
should be almost as dry as cake. IL may
come to the table ablaze; if 30 desired
sprinkle a small handful of sugar over 1t
and pour on six tablespoons OF run. Apply
match and serve burning.
Dutch Apple Cake.-One pint tour, one
half teaspoonful salt, one-half teaspoon
soda, one teaspoon cream of tartar. one
quarter CUP butter. one egg, one scant cup
milk, four sour apples. two tablespoons
sugar. Mix the dry ingredients. Add the
the egg beaten and mixed with the milk.
The dough should be soft enough TO spread
half an inch thick on a shallow baking-pan.
Cora ,,orn and onf tha QnplpA 1Ufn AiOhthR.
lay them in parallel rows on the top of the
dough. the sharp edge down. and press
enough to make the edge penetrate slightly.
Sprinkle the sugar over the apple and bake
half an hour. lat while hot, with butter
or with lemon sauce.
loose fat, cut off the shank, wash and wipe
it dry; dredge it with flour and tie it in u
clean cloth; put it in boiling water enough
to cover it. The water should be sailed IN
the proportion of two teaspoonful of salt
to a quart of water. Let it boil from two
to three hours according to it's size. Serve
it with drawn butter or rich parsley sauce,
whichever may be preferred. and veReta-
bles of any kind which may be in season.
A nice change from the usual roast of
beef is to make a pot roast. Lay q tllet or
rib roast from which the bones have been
taken, and which is then skewered into a
round, in a deep, broad pot. Pour i'll one
cupfui of boiling water; add two slices (no
more) of onion; cover closely, and cook
gently, ten minutes to the pound. Then
transfer to a meat pan; rub the beef over
with butter, dredge lightly with flour and
brown in a quick oven. Fifteen minutes
should do this. Strain and cool the gravy
left in the pot: skim off the fat, put the
gravy into a frying pan, pepper, salt, and
thicken with a heaping tablespoonful of
Drowned flower. Boil up we'll and serve in
a gravy boat.
Delicious Sponge cake.-A delicious
sponge cake is made with twelve eggs. q
pound of sugar, half a pound of flour and
the juice of a lemon. Beat the yolks of the
eggs with the sugar and add the lemon
juice. Beat the whites of the egR to a stiff
ftoth and add them alternately with sifted
-four. Beat the cake thoroughly with a
whip. Do not attempt to use a patent
heater for either the eggs or tho batter of
sponge cake. but use a sponge Jake whip.
Pour the cake into square tins. Sift or
dredge a little powdered sugar over 1t be-
fore putting it in the oven.
Potted Beef Tongue with Chicken.-Take
the meat off q chicken, but do not use the
skin or sinews, chop and pound we'll with q
POUND of tongue; boil the bones to mako a
glaze and molsten the meat with 1t; season
with salt, pepper, nutmeg and q spoonful
of butter; after pounding we'll and running
through a seive, press it in pots; stand the
pots in q stew-pan of hot water; let them
steam thirty minutes, then cool; wipe dry
and then cover with hot butter.
Cocoanut Creams.-Pinch off a large
piece of the dough- and knead the grated
into it until thoroughly mixed.
about th~ree-quarters Of an inch in
thickness and cut in square or bars. Put
paratfined or buttered paper to dry.
Potato Griddle Cakes.-Four raw pota-
toes grated, two yelk and white beaten sep
one-half teaspoon salt, one-half
aaltspoon pepper. Flour enough to hold it
about one Tablespoon. Fry in
hot butter.
French Dish.-Take about two cupfuls
Of chopped veal and ham soak two
of broad crumbs in one of boiling
milk, season and mix together with two
we'll beaten eggs, put into a well-buttered
dish or mould, and bake for half al hour,
not allowing the crust to become too hard,
turn out on u platter and serve hot.
Braised Besf.-Take a piece OF rump steak
an inch thick and fry slightly in butter on
cover the steak; season with pepper, salt
and a sprinkle Of herb; add also a carrot
and a sliced onion; let it simmer slowly an
hour and n half or two hours; put a piece
Of butter and some flour in another sauce
pan and add the gravy in which the steak
was Gtewed and a little tomato catsup; lay
The steak in n platter, arranging the carrot
neatly around it, then pour over it the hot
Turkey Scallop.-Take q quantity of cold
and chop fine; put a layer of bread
crumbs in the bottom of a buttered dish,
moistsn with a little milk; then add Il
aver of turkey with bits or the dressing
small piecea of the butter on top,