Democratic Sentinel, Volume 7, Number 9, Rensselaer, Jasper County, 30 March 1883 — DOMESTIC RECIPES. [ARTICLE]

DOMESTIC RECIPES.

Veal Steaks.—Veal steaks, in order to be palatable, must be cooked thoroughly, no matter how much haste the cook is in; this should never be sent to the table till it is nicely browned, edges and all. Salt and butter and a decided sprinkling of black pepper are also necessary. Turkey Soup. Take the turkey bones and boil three-quarters of an hour in water enough to cover them; add a tittle summer savory and celery chopped fine. Just before serving thicken with a little flour (browned) and season with pepper, salt and a small piece of butter. Spanish Charlotte. —Place crumbs of stale cake or rolled crackers on the bottom of a pudding-dish, and put a layer of any kind of jelly or fruit over them. Continue them alternately until the dish is nearly full, making the crumbs form the tip. Pour a custard over it and bake. Serve with sauce. Puffs for Dessert.—Take one pint of milk and cream, the white of four eggs beaten to a stiff froth, one heaping cup of sifted flour, one scant cup of powdered sugar; add a tittle grated lemon peel and a tittle salt; beat these all together till very tight, bake in gem pans, sift pulverized sugar over them and eat with sauce flavored with lemons.

Fried Smelts.—Wash, cut off the fins, and dry with a cloth; melt a spoonful of butter and in|o it stir the beaten yelks of two eggs; salt and pepper the smelts a little, dip into the egg and butter, roll in grated bread crumbs and plunge into boiling fat; fry until of a bright yellow-brown; serve upon a napkin, garnished with fried potatoes. Lemon-Custard Pie.—Grate the rind of one lemon, squeeze the juice into one and one-half cups of sugar, butter the size of an egg, one tablespoonful of flour and the yelks of four eggs; stir all together as for cake, and pour over it one pint of boiling milk; beat the whites separately and stir in after it has cooled a little; then bake in a crust as you would a custard pie. Orange and Apple Pie.—Cover a tin pie-plate with puff pastry and place a layer of sliced oranges, with the pips removed, on it, and scatter sugar over them. Then put a layer of sliced apples, with sugar, and cover with slices of oranges and sugar. Put an upper crust of nice pastry over the pie, and bake it for half an hour, or until the apples are perfectly soft. Take the pie from the tin plate while it is warm-, put into a china plate and scatter sugar over the top. Chicken Soup.—Boil a pair of chickens with great care, skimming constantly and keeping them covered with water. When tender, take out the cliicken and remove the bone. Put a large lump of butter into a spider, dredge the chicken-meat well with flour and lay in the hot pan; fry a nice brown and keep hot and dry. 'Take a pint of the chicken water, and stir in two large spoonfuls of curry powder, two of butter and one of flour, one teaspoonful of salt and a little cayenne; stir until smooth, then mix it with the broth in the pot. When well mixed, simmer five minutes, then add the browned chicken. Serve with rice. Mush.—For one gallon of water use a table-spoonful of salt and two and onehalf or three pints of sifted corn-meal; into the boiling water stir a small handful of the meal, letting it sift. through the fingers to avoid 1 mps, and letting it boil after each handful. Let it boil briskly for at least ten minutes, stirring constantly, or setting it where it will cook more slowly; cover closely, and cook for one, two or three hours, as you please, stirring occasionally. Eat warm with milk, with butter, or butter and Sugar. Fry slices of mush to a nice brown in good pork gravy for breakfast. For supper boil some sweet milk, into which put cold mush cut into bits two inches square, more or less, and leave it over the fire just long enough to heat it through. Add some pepper.