The county record. [volume] (Kingstree, S.C.) 1885-1975, 1898-04-28
Recipes.

Salad Cream-Mix one-half table,
spoonful of salt and the same quantity
of mustard with one tablespoonful Of
sugar. Add one egg, slightly beaten,
two and one half teaspoonfuls ofmelted
butter and three-fourths of cup of
vinegar. Cook over hot water until
it thickens, strain and chill.
Lambs Tongues-Boil till they are
tender. Put them into cold water and
take off the skins; scald enough vine
gar to cover them, season with cloves
and cinnamon, put them into q jar,
pour over the vinegar, hot, and keep
tn EN- we'll covered with vinegar all the
time. A careful and faithful adher-
ence to the recipe will insure success.
Wafles-One quart of warm milk,
one-half cup of yeast, one teaspoonful
of sugar, one tablespoonful OF melted
butter, q little salt and flour enough
to make a batter thick as cream. Rise
over night. In the morning add two
well-beaten: eggs. Bake in waffle
irons. Take care that the eggs are
we'll beaten into the batter. 1t often
happens that considerable 'lump"
of egg will be encountered if one IS not
careful.
Tomatoes a 10 Julienne-Peel; cut
in halves, and press out the seeds
from six tomatoes, and then chop
them fine. To each pint allow one
pint of bread crumbs, teaspoonful OF
salt, teaspoonful of onion Juice,
saltspoonfui of chopped parsley.
Form into croquettes, dip in eggs,
then in crumbs and fry. The mixture
may be too soft to handle. In that
case simply add bread crumbs till the
right consistency is obtained.
Golden Nuggets-Mix together one
ounce of sweet almonds, blanched and
sliced; two ounces of bitter almonds,
blanched and powdered; three table
spoons of apricot jam, two ounces OF
very fine bread crumbs. and two we'll
beaten eggs. Finally, add an ounce
of creamed butter, and pour the mix
ture into fancy molds and bake for
twenty minutes in q moderate oven.
When removed from the molds serve
them in separate fancy paper cases.
Tomatoes a Ia Julienne-Peel, cut
in halves, and press out the seeds
from six tomatoes, and then chop
them fine. To each pint allow one
pint of bread crumbs, teaspoonful OF
salt, q teaspoonful of onion juice,
a saltspoonful of pepper and a table
spoonful OF chopped parsley. Form
into croquettes, dip in eggs, then in
crumbs, and fry. The mixture may
be too soft to handle. In that case.
simply add bread crumbs until the
right consistency is obtained.
"Apple Cooken'-The APPEL kuchen
you enjoyed so much in Germany, or
apple cooken, as it is called here, IS
made as follows: Line shallow TIN
with tart paste or bread dough. Peel,
quarter and core as many apples as
you require. Then cut them in halves
and quarters. Lay them close to-
gether sideways on the paste till it IS
covered. Mix custard of half pint
of milk, two eggs, a teaspoonful OF
corn starch, some grated lemon peel
or nutmeg and sugar enough to flavor.
Hotch Potch Pie-In deep pie
dish place layer of cold cooked veal,
then layer of boiled potatoes, sliced
thin; next some slices of ham, followed
by layer of hard boiled eggs, sliced,
and so on, until the dish is t"ll.
Cover the top with potatoes, cut Tito
rather small pieces. Pour teacupful
oil stock into the pie, cover with
crust, with small openings in it to
let the steam and gas escape, and bake
for three-quarters Of an hour in a
moderate oven. Season each layer
separately and serve hot.