Year: 1878

Recipes.


ToNaUE ToAsT.-Take cool boiled
tongue, mince it fine, mix it with cream,
and to every half-pint of the mixture
allow the well beaten yolks of two eggs.
Place over the fire and let it simmer a
minute or two. Have ready some nicely
toasted bread; butter it, place on a hot
dish, and pour the mixture over. Send
to table hot.


BREAST OF VEAL.-Cover thickly with
crumbs of bread, put some small Jumps
of butter about on it, and sprinkle with
pepper and salt when baked, making a
gravy of butter. This is very nice
dish. Both the rack and breast, as
ed, yet in this way make excellent dishes.
-Bagar Cook Book.


RIBS OF BEEF ROASTED. fore
rib is the best roasting piece. Put the
meat down before a nice, clear fire, put
some dripping into the pan; dredge the
joint with a little flour, and keep con-
tinually basting. When thoroughly
done, put upon a hot dish, and sprinkle
little salt over the JOINT. Pour little
boiling water into the dripping, season
with pepper and salt, and strain it over
the meat.


VEGETABLE Sour. The best soup may
be made with little expense when vege-
tables are plentiful. What remains Of a
roast will serve very well for basis, if
no piece of fresh uncooked meat is at
hand. Let the vessel in which you make
your soup be provided with a close
cover, and allow yourself plenty of time,
go that the soup need only simmer for
five or six hours, but never boil hard.
AS the water evaporates, add more, but
always let it be boiling water, after the
first which is poured cold over the meat.
Add vegetables according to the taste Of
your family. For instances quart of ripe
tomatoes, scalded and peeled, is not too
much, but even two or three make their
impression when more cannot be obtain.
ed; a large handful of green corn, cut
from the cob; another of young tender
okra; and yet another of Irish pota-
toes, peeled and cut into small pieces,
and lastly, handful of small Lima
beans. Season cautiously with salt and
pepper, remembering that more can be
easily added at table. In this kind of
soup pod of red pepper is regarded as
preferable seasoning to black, the pod
not to be broken. Stir the soup fire.
quently, lest the vegetables stick to the
bottom and burn. Skim carefully, and
dish up hot. In the far South, where
this soup is made to perfection, they let
the vegetables cook so thoroughly as to
form an lndistinguishable mass, and
strain it, moreover, so that the flavor is
left without their substance.


Household Hints.
Keep fresh lard in tin vessels.


Keep yeast in wood or glass.


Keep preserves and iellies in glass.


Keep salt in a dry place.


Keep vinegar in wood er glass.


Keep meal and -four in q cool, dry
place.


Sugar is an admirable ingredient in
curing meat and fish.


Lard for pastry should be used hard,
as it can be cut with knife. 1t should
be cut through the -four, not rubbed.


Crusts and pieces of bread should be
kept in an earthen jar, closely covered,
in a dry, cool place.


In boiling meat for soup, use cold water
to extract the juices. If the meat is
wanted for itself alone, plunge in boiling
water at once.


Broil steak without sailing. Salt draws
the juices in cooking; it is desirable to
keep these in if possible. Cook over a
hot fire, turning frequently, soaring on
both sides. Place on platter, salt and
pepper to taste.


To prevent meat from scorching during
roasting, place basin of water in the
oven. The steam generated prevents
scorching and makes the meat cook
better.


Beef having tendency to be tough
can be made very palatable by stewing
gently for two hours With pepper and
salt, taking out about pint of the liquor
when half done and letting the rest boil
into the meat. Brown the meat in the
pot. After taking up, make gravy of
the pint of liquor saved.


The Science OF Feeding Poultry.


The purposes served by food are of
several distinct kinds-the maintenance
of animal heat, the growth of bone and
muscle, and the supply of fat. For heat
and respiration the food needs starch,
sugar-gum and oily or fatty substances,
for which purposes rice and wheat take
the lead in value, followed by corn, buck
wheat, barley, wheat bran. and potatoes.
For supplying the growth of the body and
the production of eggs, fiesh-forming
foods are required, such as peas and
beans, middlings and oats. AS bone
making food, bran is best next is barley ;
while oats, wheat and beans have about
the same relative value. To fatten poul-
try rapidly such food must be selected
as contains most fatty or oily matter. In
this respect corn stands at the head, next
oats, middlings, COWS milk, wheat and
peas. Rice, potatoes and vegetables
have little or no fat. Animal food is
frequently given, but, when roaming
about at large, fowls get sufficient
supply in the insect and worms they
naturally devour. Poultry need con-
stant supply of vegetable food when
confined in coops, such as potatoes,
turnips or cabbages, and when this is
cooked and mixed with meal, the effect
is still better. Nothing is so desirable
as a constNnt supply of pure, fresh
water. r.-Anlericdn CultiUdtor.