The record-union., 1896-11-07
KITCHEN LORE.


steam, using great care not to allow the
fruit to become scorched. Weigh the
fruit in the kettle (having first got the
weight of the vesseD and for each sew
en- pounds of ounce allow one pint OF
cider vinegar, a cupful Of water and
four pounds of sugar Mix the vine
sar and water with two tablespoonfuls
of cinnamon and one of mace, and boil
for fifteen minutes, Then add the
fruit and let it cook slowly-simmer-
for another quarter of an hour. 1t will
then probably be ready to put into the
jars, and seal while hot, but if the juice
appears too thin it may be boiled down
to proper consistency.
Peach Short Cake.-Into one quart of
sifted flour mix by three or four sit
tings two heaping teaspoonfuls of bak
ing powder, one teaSpoonful salt and
three teaspoonfuls sugar. Next rub in
lightly two tablespoonfuls of butter and
add enough water or sweet milk to
form dough that can be mixed with
a spoon, but not sufficiently stiff to
handle. Bake in two round, shallow
tins, lined with creased paper, in
quick oven. When done butter each
cake, and over one spread a thick layer
Of peaches sliced thin. Powder well
with sugar and cover with the other
cake. Dust a little fine sugar over the
whole and eat with plenty of rich
cream.
Peaches and Rice-Boil three table,
spoonfuls of cleaned rice in one pint
OF milk, with sugar to taste, and fla
Vor With vanilla. Allow it to cool.
Meanwhile, prepare custard by boil
ing together one gill of milk and the
yolks of four eggs, which mix into the
rice. Beat a gill of cream to a froth
with a little sugar and just a pinch of
selatine dissolved in a spoonful of
water. Stir this lightly into the mix
ture.
Delicious Chicken Pie.-Take a pair
or chickens, not too young, that have
been carefully dressed; remove all the
fat and skin, and the tendons from the
drurnstlcks- Place in saucepan, COW
er with boiling water and allow them
TO simmer gently for about two hours.
Keeping them tightly covered during
the entire time. Remove the chickens
from the fire, and add to the liquor in
the saucepan pint of milk; thicken
with two tablespoonfuls of flour cream
&c With one of butter season with q
very little cayenne pepper some onion
juice and salt, and when thoroughly
cooked and just before removing from
the fire add the well beaten yoIks of
two eggs. Pour over the chicken. which
should previously have been cut into
pieces and placed in q deep earthen
ware pie dish. When both sauce and
chicken are quite cold place over all
a rich cover of good paste, making an
incision in the center for the steam to
escape; ornament prettily, brush over
with the white of an egg, and bake in
moderately hot oven. When the
paste is cooked the pie will be done.
Savory Stewed Kidney.-CarefuIIy
prepare moderate sized beef kidney
by removing all the fat and fiber; place
IN boiling water in a porcelain kettle
and boil slowly for about half an hour
then cut into small pieces and place
IN farina kettle; cover with milk:
add a tablespoonful of butter. and
thicken with flour until about the con-
sistency of custard. Season with salt
and white pepper, add a little chopped
parsley and serve with boiled rice
Oatmeal Rolls.-To pint of cold oat-
meal Tnush left from breakfast, add a
pint of hot milk, one tablespoonful of
melted butter, one egg, two teaspoon
fuls of baking powder, and flour to make
moderately stiff, so that it can be
dropped from a spoon. Bake in hot gem
irons.
Pork Cake.-One cup chopped salt
pork upon which pour two scant cups of
boiling water; two cups brown sugar,
one cup molasses, in which stir one
heaping teaSpoonful soda Add five Guns
shted flour, one pound chopped and
seeded raisins, spice to taste. This
makes two loaves, or one cake in milk
pan. Bake slowly.
Spiced Rolls.-Take piece from yo1,r
bread dough and roll it out half an inch
thick, brush the top with melted butter.
and cover thick with cinnamon and fine
white sugar; commence at one side and
roll UP as jelly cake, then cut it an inch
thlck, ana lay in a pan as biscuit, close
together, and let them rise and bake
twenty minutes.
FricaSsee Bread-To one o,art of
-four add one tablespoonful of salt and
two heaped tablespoonfuls of baking
powder, and sift together three times
sweet milk until the dough is lust firm
enough to roll out well on the board.
Roll into thin sheet three-u1ar.ters of
an men thlck and cut into square blocks
ana COOK on a buttered griddle pan on
top OF stove, turning over once so as TO
Drown both sides; split with a thin.
shafp knife cutting as little and really
breaking apart as much as may be. FIX
rerience teaches one to do ii without
making the edges heavy. On the soft
side of these pieces lay the fricasseed
meats and pour the gravy over the
whole Hashes are laid on in tinv
mounds.
MOCK Bisque Soup.-There are SOUPS
ana soups. This is soup. One o,art of
tomatoes, either fresh or canned. Boil
TIL sort IN one pint of water and strain
through sieve, and then return to the
hre ana add one-half teaspoonf,ll of
SODA and stir steadily until it ceases to
ioafn- Season well with chopped suet
or rich soup stock, the latter alwavs
preferable. Rub two tablespoonfuls of
Hour into one tablespoonful of butter
until it creams" add this to tba som
which Is still over the fire; stir it In till
smooth, and let it boil long enough 20
ccok the Hour thoroughly. Meanwhile.
a pint OF sweet milk should have been
heated and should be at the bojIinp
point When the soup is ready to serve.
IL is important that the milk should he
poured boiling hot into the soup when
IL Is boiling hot, and just before serv-
ing. cubes OF bread should not only be
uio"iieo on the outside, but crisped
ciear through, to serve with this bisuue.
Spagnettl With Cream Sauce-Boil