The Washington times., 1894-04-15
There Are All
Sorts of Dishes,

To FRY BEEFsTEaK TESDER-Have the frying
pan hot; lay the steak on it TO fry. Do not turn
il until IL is done on one side. Put some butter,
pepper, and salt on dish and have it melting
When the beefsteak is done put it In the dish
and turn it over several times. This will be as
nice as broiled steak.
CHICKEN PoTPIE-After the chicken Is dressed,
cut il up and put it in n kettle with water
enough 10 cover. Boil it until tender, skimming
several times Add Tablespoonful OF flour
stirred into tablespoonful OF butter and season
with pepper and salt. Make a rich biscuit
dough, cut in pieces and drop in. Keep the
kettle covered until the dumplings are done
Serve hot
CREAMED PoTAToEs-Have some potatoes boiled
in their skins: peel them and cut into small
pieces Put one cup of milk or cream in the
frying pan, with tablespoonful of melted but
ter, mixed with a tablespoonful of -four Season
with pepper and salt. Put the potatoes in and
stir them until hot and covered with sauce.
SCRAMBLED EGGS-Put teaspoonful of butter,
half a cupful Of milk. little salt and pepper in
a frying pan When the mixture boils break
into il eight or ten eggs Stir them until they
are well mixed and the eggs are done. Prepare
several pieces OF toast, dipped in hot milk and
salted buttered, and peppered to taste. Put
them in dish and pour the eggs over them
SAUEEKRAUT-Bol the kraut about 20 minutes,
pour OF the water put on fresh, and let il boil
half an hour longer. When done, mix well half
a cupful of vinegar, a Tablespoonful OF sugar and
one OF -four for gravy and stir into the kraut; let
it boil long enough TO cook the -four.
BAKED bEANS-Put your beans in cold water on
the back OF the stove 10 simmer. When the skin
cracks pour off the wafer Put them in an
earthen bean pot or crock. For each quart of
beans put in a teaspoonfui of molasSes, salt and
pepper TO taste and pound of salt pork FIJI
up with cold water and bake slowly half day or
longer until light brown. When the water has
eyaporated, If the beans are not done add more
CREAM TCRNIPS-Peel, slice, and stew the tur-
nips until tender. Make n sauce of cupful of
milk thickened with teasPoonful OF corn starch
mixed with tablespoonful of butter and sea-
soned with salad ana pepper Drain the turnips
pour the sauce over them, and let them stand
over the fire in a double boiler ten minutes. Do
not let them boil
BUNs-At night mix with pint of sweet milk
-four sufficient to make soft sponge, adding
one yeast cake dissolved. In the morning add
one cup OF sugar, half cup of butter, and -four
to make il stiff enough 10 knead. Let il rise
until very light, knead, roll it out and cut with
a biscuit cutter. When light bake in moderate
oven While hot rub little butter over the
tops.
Co0KIEs-Take three eggs, one cupful OF white
sugar, thIee-fourths of a cupful of butter, one
teaspoohfUl of lemon extract, one teaspoonful
of soda, one cupful of sour milk Mix soft, roll
thin, and cut with biscuit cater and bake.
SUET PUDDISG-Take one cupful each of mo-
lasses, sweet milk, chopped suet, aud raisins
three cupfuls of flour, ono teaspoonful OF salt,
one of soda, and one of cinnamon. Steam three
hours