Democratic Sentinel, Volume 15, Number 32, Rensselaer, Jasper County, 28 August 1891 — THE KITCHEN. [ARTICLE]

THE KITCHEN.

Practical Recipes. Deviled Chicken.—Take off the wings and legs of fowls, make incisions in them, fill these cuts with made mustard, season highly with salt, white and cayenne pepper, grill them over a clear fire; serve very dry op a warm table napkin. Rock Cakes. —Rub half a pound of butter into a pound of dried flour and half a pound of fine sugar; mix the whole with two beaten eggs, half a glassful of white wine, and a teaspoonful of essence of lemon; drop them on to a baking tin and bake them for half an hour. Fried Tomatoes.—Cut large tomatoes into rather thick slices; drain them well on a hair-sieve, then season with pepper and salt and dip in cracker dust and fry carefully In hot fat—butter and bacon fat mixed is best Arrange the tomatoes when done on squares of buttered toast. This is a nice dish for breakfast Spanish Biscuit.—Beat the yolks of eight eggs for half an hour, then stir in eight spoonfuls of powdered sugar; beat the whites of the eggs to a very stiff froth and work them Into the sugar and yelks; mix in eight ounces of flour and the chopped peel of one lemon; beat all well together; drop the mixture on paper placed In a shallow tin; bake eight or ten minutes. Cheese Cakes.—Line tartlet pans with puff-paste; let the edges have three thicknesses of paste. Fill them with the following mixture: To a pound of loatsugar add the juice of three lemons, two tablespoonfuls of flavoring extract, and a quarter of a pound of perfectly fresh butter. Grate the rind„of a lemon over it as small as possible. Beat six eggs, and add them to it. Stir over the fire till it begins to thicken like honey, then let It partly cool. Fill the patty-pans, and bake'ln a moderate oven. Epigram of Lamb and Peas.—Place a breast of lamb in a thick saucepan with a little stock or water, three onions, one carrot, a good stick of celery, pepper and salt, parsley and any sweet herbs that one likes. When cooked enough to allow it, pull, out all the bones and put the meat between two dishes with a heavy weight on it. When cold cut into small cutlets, roll in eggs and cracker crumb* and fry a nice brown. Drain the Cutlets on a brown paper in the oven and arrange neatly on a hot dish, leaving the center of the dish far some French peas, which should ba served with the nutlets.