Year: 1876

DOMESIlC ECONOM1.


RICE PIES-1 quart of milk, 6 eggs,
1 cup of sugar, l cup of ground rice.
Cook the rice a little in the milk, STIR
ring continually while on the fire, and
put the egg in when hot. The rind of
lemons and the juice of 1, OF any fla
vor you choose.


HAsTY PUDDING.-Boil some water
and thicken with flour, as you would for
thin starch; sift some coarse meal and
stir in until it is quite thick; keep it
boiling all the time you are putting in
the meal, which must be done gradual
ly; salt to taste; boil it well; put in a
bowl and turn out. Eat with cream and
molasses.


INDIAN DUMPLINGs.-Mix your meal
with water that almost boils, make them
up and put them in to boil about 20 min
utes moderately; they will come to
pieces if they boil hard. Some prefer
to stir up the meal with hot water and
put it in a clean cloth, as they are apt
to break if not properly managed. An
hour will cook it this way.


CORN SoUP.-Boil 6 ears of corn in
just water enough to cover them; after
boiling until quite tender, take out the
corn and cut it from the cob, put the
cobs into the water again and boil half
an hour, take them out and put in the
corn, little red pepper and some salt;
then add quart of milk, make it boil
| olI %
| flour.


FRENCH CREAM CAKE.-Beat eggs
and cup of sugar together thoroughly;
add 2 tablespoonfuls of cold water; stir
in teaspoonful of baking-power into a
cup and half of flour; sift the flour in,
stirring all the while in one direction.
Bake in two thin cakes; split the cakes
while hot and fill in the cream prepared
in the following manner: To pint of
new milk, add 2 tablespoonfuls of corn
starch, beaten egg, cup of sugar,
stir while cooking, and when hot put in
a piece of butter the size of an egg
flavor the cream lightly with lemon, va
nilla or pineapple.


BRoILED BEEFsTEAK.-The art of
cooking steak depends on a good clear
fire, and turning very often; the mo-
ment it is scared on one side, turn it
and scar the other, to prevent the es-
cape of the juice. The first thing nec-
essary will be skill in the management
of the fire. You must have a good


bright fire, topped with charcoal; il
you can not get that, use coke; an in
tense heat, without smoke, is absolutely
necessary to cook steak to perfection.


Round steak requires hard beating with
potato pestle, or wooden steak -beater
J 1t should be pounded until all the fibres
break; this is the secret of making


hard, tough steak tender. A steak


mallet tears the meat, and lets the
juices escape. The gridiron should be


perfectly clean, heated very hot, and
| the bars rubbed with beef suet, to pre-
vent the steak adhering to them. Use
beef-tongs, as pricking with a fork lets
out the juice, and turn very often; slow
cooking and much cooking spoils a
steak. Put a lump of butter the size Of
an egg, a heaping teaspoonful of salt,
and of a teaspoonful of pepper, into


a low, flat tin pan. When


the steak is cooked, put il
into the pan; double it over, and press
: it very hard with a knife, to get out all
the juice you can; turn, double and
press it every way. Lay the steak on
your meat-plate; put the tin pan, with


the juice, butter, pepper and salt, on the
top of the stove, and stir it all the time
until it boils up and commences to thick
en-; then pour it over the steak, and
serve Immediately. At the famous Beef
steak Club of London, each guest takes
the half of a small raw onion on his
fork, and rubs it well over his empty
plate before being helped to steak. In


Scotland, butter is never put on steak
they use large lump of beef suet on a
fork, which is rubbed well over the
steak every time it is turned. They
claim that the constant turning, and
coating over with the suet, retains all
the juices within the meat. When
cooked, it is sprinkled with pepper and
salt-COuntry Gentleman.