Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1898-01-26
Meats. Puddings, and Pie.
ONew York Press.)

Mock Hare-Chop fine half pound leal
beef, half pound pork chops Tor, better
grind the meat as fine as possible in ;
meat-grinder) seasoning the meat will
one heaping teaspoonful salt and hal
teaspoonful pepper. Soak two slices OF
| bread in cold water. press 1t out and
| measure. There should be half a pintful
Add the bread to the meat and add also
one small grated onion and two well
beaten eggs. keeping a little Of the egt
| back TO brush over the roll
| Mix and form into roll. Dip one hane
| into cold water, and smooth the roll
| Brush over with the remaining egg, anc
| cover with grated bread-crumbs. Pul
| three thin slices of Harding pork In
rOasting-pan, lay the roll on top or the
pork. Place 1t in oven and bake about
forty minutes, till done. IL the roll should
set too brown, cover with buttered paper
Shortly before serving lay the meat In
the gravy, and add to the remainder one
teaspoonful flour. Stir and cook few
minutes longer, then strain the gravy.
Add a small piece Of butter, and, II ne
cessary. add a little salt and pepper.
Serve with the meat.
Lamb with Vegetables-Cut two and a
half pounds lamb of the forequarter into
pinch pieces, and, placing them In a
saucepan, cover with boiling water. Add
half pound salt pork, cut into quarters,
one tablespoonful salt, one even teaspoon
full pepper; cover and cook one hour.
Peel and cut into slices one medium
sized Russian turnip Then cut the slices
into strips, and add them to the lamb.
Cook thirty minutes. and add one quart
peeled potatoes, cut into quarters. Cover
and cook till the potatoes are done. MIX
half tablespoonful -four with little cold
water, and add II to the stew. COOK
few minutes and serve.
Beef and Vegetables-Procure piece
of rump beef three pounds in weight.
Place a saucepan with half pound nne-
cut suet over the fire, and cook and STIR
till light brown Season the meat with
one tablespoonful salt and one teaspoon
full pepper and the meat in the hot fat:
Cook, turning the meats often, till hght
brown on all sides. Then add one quart
boiling water
Cover tightly and cook slowly two and
a half hours. Then add twelve small
white onions, one pint carrot balls (Which
should first be boiled for ten minutes
with one teaspoonful sugar and one cup
full boiling water), add six peeled pota-
toes. cut into quarters, cover the pot
tightly, and cook thirty minutes.
Shortly before serving lay the meat on
hot dish. take the vegetables from the
saucepan with a SKINNER and lay them
around the meat. Add to the gravy one
tablespoonful cornstarch dissolved In
cold water; stir and cook a few minutes.
If too thick. add some boiling water.
Strain and serve with the meat.
Farina Pudding-Place saucepan with
one pint milk over the fire and add two
tablespoonfuls sugar. AS soon as IL Dolls
sprinkle in three tablespoonfuls farina,
stirring constantly. Boil ten minutes. then
add the beaten whites Of two eggs, STIR
and cook two minutes. Rinse out TOUR
CUPS with cold water pour in the farina,
and set aside to cool.
Place in a saucepan OF milk two TABLE
spoonfuls sugar and one teaspoonful or
cornstarch: mix all together. Then place
the saucepan over the fire and stir until
it lust begins to boil. Remove az once and
add one teaspoonful vanilla. and set aside
to cool. Shortly before serving turn the
farina out of the cups and serve with the
sauce. .
Prune Pudding.-Wash half pound
prunes and soak them over night In cold
water. Next morning remove the pits ana
put the prunes in a pudding dish, ADDING
two tablespoonfuls sugar the juice or haif
a lemon. and half cupful water Sift one
cupful flour with one teaspoonful baking
powder into Il bowl add one teaspoonful
butter and one teaspoonful sugar and a
little salt. Rub the butter fine in the hour
mix half cupful milk with one egg. add
it to the -four. and mix quickly into a
thick batter Pour the batter over the
prunes and bake till done in a medium
hot oven. and serve with the following
Sauce:
Melt one tablespoonful butter in a sauce
pan and add one tablespoonful flour. Stir
and cook a few minutes. Then add one and
a half cupfuls boiling water: stir and
cook till smooth. Add half cupiul sugar
and two tablespoonfuls lemon juice. Serve
with the pudding.
Mock Mince Pie-Three finely rolled soda
crackers. one cupful washed currants, half
cupful stoned raisins. half cupful finely
cut citron, half teaspoonful ground cloves;
one teaspoonful cinnamon, half grated
nutmeg, half teaspOonful salt, one table
spoonful butter, half cupful sugar, half
cupful molasses, half cupful brandy or
wine the Juice OF one orange. and a little
orata1 r-ind the mice and grated rin1 OF
half lemon, and a quarter pound dried
apples.
Wash and stew the dried apples till ten
der. Add the half cupful sugar and suffi-
cient boiling water to make three cupfuls
stewed apples. Set aside TO cool. Then
mix them first with the rolled crackers,
by degrees with all the other ingredients,
and use for pies.
Roll out some good pie crust, line a pie
plate with IL. then fill in part OF the NIL |
ing. Put over a top crust and bake I'm "A |
medium hot oven till done. This quantity |
will make three pies.