The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1908-01-03
Kitchen Science Mt Mosco,v

l
BoulIion.-Five pounds lean beef
from middle of round, two pounds
marrow bone, three quarts cold wa.
ter, one teaspoon pepper corns, one
teaspoon salt, one-third cup each cut
in dice carrot, turnip, onion, celery,
Wipe and cut the meat into two
inch cubes. Put two-thirds of meat
in soup kettle and soak in water 80
minutes. Brown remainder in hot
frying pan with the marrow from
bones. Put Drowned meat and bone
In the kettle. Heat to boiling point
and skim. Cook at temperature be-
low boiling point four hours. Add
seasoning and vegetables. Cook one
hour, strain and cool. Remove fat
and clear in following manner and
serve in bullion cups.
To clear soup stock, remove fat
from stock and put quantity to be
cleared in stew pan, allowing white
and shell of one egg to each quart of
stock. Beat egg slightly, break shell
into pieces and add to stock. Place
on front of range and stir constant
ly until boiling point is reached; boil
two minutes. Set back where it may
simmer 20 minutes, remove scum
and strain through double cheese
cloth placed over fine strainer. Re-
heat and serve with one spoonful of
whipped cream on top of each cup.
Imperial Sticks-Cut stale bread
in one-third inch slices, remove
crusts, spread thinly with butter,
and cut slices into one-third inch
strips and rings. put in pan and
bake until delicately Drowned. Ar
range two or three sticks in each
ring. Serve in bouillon.
Sailed Almonds.-Cover the she'll |
ed almonds with boiling water and let
stand two minutes, drain, put in cold
water and rub off the skins. Dry be-
tween towel and put in baking pan
in the oven. Use about one-half cup
of butter to every two pounds of al
monds. Stir until brown, take from
oven and salt
Halibut Cutlets.-Two cups faxed !
halibut meat, one-half teaspoonful
salt, few grains of cayenne, one tea
spoon lemon juice, one egg, one tea
spoon finely chopped parsley, one
upJthick white sauce. Mix ingredi-
'nts in order given and cool. Shape
NJ form of outlets with outlet
mould. Egg and crumb and fry in
ieep fat.
Hollandaise Sauce CUP
utter, yolks of two eggs, one tea
pooh lemon juice, one-fourth tea
pooh salt, few grains cayenne, one
ourth cup boiling water. Put the (
utter in bowl, cover with cold 6
'ater and wash, using spoon. Di- E
y
ide in three pieces. Put one piece =
sauce pan with the yolk of eggs @
nd lemon juice. Place sauce pan in q
larger one containing boiling water p
If constantly with wire whisk un- il
the butter is melted. Then add Il
'cond piece of butter, and as it h
1ckens, third piece. Add water, tc
'ok one minute and season with e,
1t and cayenne. If left over the
g too long 1t will separate. of
Potato Balls.-Peel and cut whole tn
tatoes with a French potato cut ST
r. Cook in boiling sailed water I'M di
tender. Serve with melted but DIR
i de
How to Bone a Bird.--Lay the a
a on board, breast down. Be- by
at the neck and with a sharp sy,
lie cut through the skin the en- an
length of the body. Scrape the cal
'h from the backbone until end of ed
shoulder blade is found. Scrape cal
IN from shoulder blade and con- rec
lie around wing joint. Scrape ella
n from back bone the entire length grs
body, working anross the ribs. oh,
e wish bone and collar bones, at is {
lie time removing crop and wind full
,; continue down breast bone, full
ticular care being taken not to one
TX the skin, as it lies very near |
bone, or to cut the delicate men, kee
les which enclose entrals. Scrape the
l from second joints and drum ana
Ks, laying it back and drawing off ing
! glove may be drawn from the foil
1. Withdraw carcass and put chic
back in its original shape. con
oasted Sweet Potatoes. the bee
1t potatoes, parboil, then put in ject
oven in buttered dish and Der,
,n. If they do not brown re- Sup
7 brush the tops over with melt pres
utter. stra
pple Circles.-Wash and core lega
apples, cut in circles through the blac
> about three-quarters of an zon
thick. Cook until done in form
syrup made of about five cups lega
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