The Middleburgh post. [volume] (Middleburgh, Snyder Co., Pa.) 1883-1916, 1894-01-04
HOUSEHOLD MATTERS.
RECIPES.


Bananas and Whipped Cream-Cut
the bananas into small slices, and over
this pour cream beaten 10 stiff froth.
DO not sweeten the cream until after
IL is whipped, and then use powdered
sugar.
Caulihower Pick off the outer
leaves and cut off the stem close to
the fiowerettes. Wash well in very
cold water for one hour. Tie in u
piece of cheese cloth and stand in
kettle of boiling water with the stem
downward; add a teaspoonful Of salt.
cover the kettle and boil twenty
minutes, or until the caulifiower is
tender. When done, remove the
cloth carefully and stand the cauli-
flower, stem down, in round, shallow
dish, pour cream sauce over 1t and
serve very hot.
Potato Balls Pare the potatoes
smoothly and evenly. Cut out tine
balls with n French scoop, dropping
them in cold water as soon as they are
cut. When ready to do the cooking,
put them in saucepan with boiling
water enough TO cover them. Place
on the fire, and cook until tender. If
the SCOOP used be one Of medium size,
il will take Just eight minutes to cook
the balls but il the large size be used
twelve minutes cooking will be re.
quired. Drain off all the water, and
dredge with one tenspoonful of salt.
Brown Bread-A cup of yellow gran.
ulated cornmeal, cup of fine granu.
lated wheat or Graham meal, cup OF
Yankee rye, n teaspoon of soda and q
teaspoon of salt, three-quarters OF a
cup OF molasses and two cups OF sour
milk Mix the dry ingredients and
meal together, sitting in the salt and
soda. Mix the molasses and milk to.
gether in separate bowl, then turn
into the dry material, working until
no humps of flour remain. The bread
should be baked in well-greased tin,
set in boiling water aud steamed for
three hours Mt least. BY tying down
the cover of the tin it may bc lifted by
the handle more readily from the boil
ing water.
A Rich Pudding. Soak half box
of gelatine in enough cold water TO
cover, for two hours, then turn over o
cupful of boiling water and stir until
dissolved. Heat one pint of milk to
boiling, add two tablespoonfuls of
sugar, and the well-beaten yolks o'
four eggs. Stir until thick and smooth
but do not let il boil. When nearly
cold, add the melted gelatine, n tea
/ Il lao 81 l..
beaten whites of the eggs. Line a
buttered pudding mould with wei
fitted half.inch slices Of rich blach
fruit cake, fill with the custard and
set in n coldplace eight hours. Serve
with whipped cream, suitably favored
turn the pudding out, and pour the
, sauce around IT.
Frcandelles of Veal-One pound OF
veal, half cup OF stale bread crumbs
y oLe gill of milk, one teaspoonful o
Jlespoonlul of butter. Cook the
bread crumbs and milk together until
thick and smooth. Chop the yea
(which must be cooked) very fine, adj
this to the bread and milk, add the
salt, pepper and butter, and stand the
mixture away to cool. When cool,
form into balls about the size OF al
egg. Dip them in beaten egg and fry
in butter until light brown, being
very careful not to burn them TAX,
them carefully out of the pan. Add
two tGblespoonfuls of flour to the but.
ter remaining in the pan if not burned
If IL is, take two tablespoonfuls oi
fresh butter and brown it--miX, and
add one pint of stock, stir until il
boils, and salt and pepper to taste.
Pour this into IA saucepan, put in the
fricandelles, cover and simmer for on
hour. When done add tablespoon
ful OF Worcestershire sauce and serve.
Fricandelles are equally nice mad,
from beef or chicken.
HOUSEHOLD HINTS.