Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1894-03-09
SOME PALATABLE DISHES.
Orange Fritters and Other Coco Yet
Simple Dishes.

Simple Dishes.
Cheese E1ngers.-Take bits Of pastry
left from other cooking and roll as
| thin as writing paper; spread with
grated cheese, fold and roll again. Re
peat this three times, then cut in strips
as wide and as long as your finger.
Brush with beaten egg and bake in
quick oven. Watch carefully, as they
burn quickly and require to be only
delicately brown.
| Orange Salad.-This is seaSonaDle
and inexpensive. Slice up as many
oranges as you think you will require,
peel and all, and lay the slices in a
! then add several spoonfulS OF lemon
juice OF brandy, if cost is not con-
Sidered or the household is not a White
Ribbon one. The oranges should be
cut up in the glass dish to preserve
the juice, which mixes with the lemon
| juice OF brandy and forms d syrup.
Put plenty of sugar to the fruit and
haste" it, SO to speak, with the syrup
as often as you like.
Pot Roast of Mutton-Buy d shoulder
OF mutton, inSructing the butcher to
take out the bones, which must be
, kept for soup. Over the inside of the
meat put Il few bits of bacon and
sprinkle over it salt, black pepper,
minced parsley, and a little thyme Ii
you have it. Roll the meat closely
round, bind it with a string and put
into a stewpan In which has been
heated Il spoonful Of butter. Turn the
meat quickly, to brown all over, then
add boiling water to half cover. Put
around the meat some small onions,
! two carrots in quarters, and small
! turnfp i'll slices, a little salt and a
| couple of cloves. Let all come to q
| boil, then place in a slow oven and
! let it stew gently till done. Remove
the meat to hot platter, arrange
! the vegeta bleS about it, stir smoothly
into the gravy in the pot a tablespoon
! full of flour, let it boil two or three
minutes, adding salt OF pepper if need
ed, and pour the gravy over the meat.
| Orange Eritters-To make the batter
! take three-quarters of a pound of Sift-
| ed flour, Il little salt, two yolkS of
eggs and two ounces of fresh butter,
| previously melted in a small steWpan.
TO this add gradually about half pint
of tepid water and stir the whole to-
| gether with a wooden spoon until the
batter has acquired the consistency and
appearance of thick cream. 1t may
then be put aside In the larder until
within half an hour fo being wanted,
when the whites of two eggs, well
| beaten to Il stiff froth, should be in
| cOrporated with it. Prepare the or
angeS, thin-Skinned ones, peel them,
divide into quarters, remove the pips
and then put them to steep in a basin
with a spoonful of sugar and some
grated rind of the orange. Previous
to frying the fritters drain the pieces
of orange from the syrup and throw
them into boiling lard. Stiff powdered
sugar thickly over them and pass Il
red hot salamander over them or set
for Il moment or two in a very hot
oven.
Roast Ham.-Put a nicely cured ham
in deep dripping pan, place it in the
oven, then fill the pan nearly full of
cold water. Cover it with another deep
dripping pan and let it cook till tender.
Take it out of the oven, remove the
rind, cut the fat across in small diceS,
sprinkle with sugar and put it back
in the oven in dry pan and let it
bake till just delicate amber color,
then put it in cold, dry place till
ready to serve, when it should be
placed in a platter garnished with
fringed paper and sprigs of parsley
and served whole in front Of the lady
who sits opposite the hostess. If she
cannot carve have the waitress place
it in front of a lady who can. Serve
the escarol with a plain French dress
ing.
| Golden Corn Cake.-Take three-quar
tiers of cupful of cornmeal, one and
quarter cupfuls of flour, two tea
spoonfuls of baking powder, quarter
] of 4 cupful of sugar, half teaspoon
! full of salt scant cupful of milk
. one egg and teaspoonful OF melted
e butter. Sift the cornmeal, flour, bak
D ing powder, sugar and salt together
d measuring the baking powder more
D rounding than usual, and sitting it be
: fore adding to the other ingredients
5 add the milk, the egg well beaten, and
e lastly the melted butter, measuring
. it after melting. Beat thoroughly and
e bake in Il shallow pan in quick oven
e for twenty minutes. Use fine granu
] lated cornmeal and pastry flour. This
q will be found a very simple receipt
e but one which may be depended on
Quick Muffins.-One pint Of milk, one
e ounce of butter, one teaspoonful o.
salt, three cups of flour, two heapin:
# teaspoonfuls of baking powder or ;
e half teaspoonful of soda and one 0
o cream of tartar. three eggs. Beat tn
/ eggs separately until light; add tn
(, yolks to the milk, then the flour, whicl