Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-09-29

RAGOUT OF BEEF.-Take six pounds
of round of beef. cash and fill the cuts
ripe tomatoes and three medium-sized
onions into saucepan, add eight cloves. a
small piece of ginger root and eight pep
per corns. Then lay the beef on this
and pour over it half cup of vinegar.
Cover very closely and place in the oven
and bake slowly until tender, four or
five hours. When half done add two level
teaspoonfuls salt. Take up the meat,
strain on it the vegetables and thicken
the gravy.
BREAKFAST CODFISH.-Soak one cup
of Goldfish one hour; remove bits of bone;
slowly to boiling point: drain carefully;
add pint of milk and bring to scalding
point Add two level tablespoOnfulS but
ter and level tablespoonful flour rubbed
together. Let boil up; then add a beaten
egg and remove at once from the fire.
POTATO CHOWDER.-Pare and cut
into dice five medium-sized potatoes and
throw into cold water: chop quarter
pound of lean ham rather fine and mince
tablespoonful of parsley. Chop fine
n mediums sized onion. Fry the ham and
of potatoes in bottom of kettle, sprinkle
with salt, pepper, onion, ham and parS-
ley. Then another layer of potatoes and
so until all is used. Add a pint OF
cold water and cover closely; simmer
until the potatoes are tender: then add
a pint of milk. Rub two level tablespoon
fuls butter and two of flour to a smooth
paste and stir into the boiling chowder.
Stir until II Dolls up. Add more seasoning
and serve.
FRICASsEE OF RABBIT.-Have the
rabbit skinned and wipe with a towel
dipped in boiling water to remove the
hairs; dry thoroughly and cut first down
the back, then cut each half into four
pieces. Cover with a small quantity of
boiling water: let boil for five minutes;
then season with white pepper and salt.
add slice of onion and stew gently until
tender. Remove the meat to hot plat
ter: add cup of milk cream to the
stock; rub butter and flour to smooth
paste same as for white sauce, and stir
into the stock: let come to a boil add
little minced parsley: then add the
meat and let heat again and serve.
CONSOMME OF OYSTERS.-ParboiIo one
quart of oysters in their own liquor, then
drain. Add strained liquor to a quart OF
veal stock; add a celery root and small
blade OF mace. Chop the oysters, removing
as much of the liver as possible. Mash the
white part to a pulp and rub through a
fine sieve into the stock Add salt, pepper
and cayenne to taste. Cook two large
tablespoonfuls corn starch in two large
cream and stir smooth; then stir into the
hot stock Cook a moment and when ready
to seive add tablespoonful OF lemon Juice
and pour into hot tureen. Do not let
stand.
QUEEN OF ALL PUDDINGS-Covera
cup of fine bread crumbs with two cups of
cold milk and let soak half an hour. Beat
yolks Of two eggs with half cup of sugar
until light, add juice and grated rind of |
half a lemon; mix well and stir into the |
milk and crumbs. Pour into a buttered |
until pudding is set in middle. Remove |
from oven and cool. Then spread top with |
tart jelly, sprinkle with a third of a cup |
of chopped almonds and cover with a |
meringue made Of the whites of the eggs
and four level tablespoonfuls powdered I
sugar: Place in oven and brown delicate
makes a small pudding, sufficient for slx
persons.