Democratic Sentinel, Volume 17, Number 42, Rensselaer, Jasper County, 3 November 1893 — RELIABLE RECIPES. [ARTICLE]

RELIABLE RECIPES.

A Good Batter. —A good batter for frying meat, oysters, etc., instead of eggs And crumbs, is made in the following way: Three-quarters of a pound of sifted flour mixed with two ounces ot butter melted in warm water. Mnke a soft paste, beat it smooth till the batter is thick enough to mask the back of a spoon dipped into it, and salt to taste. Add the last thing the whites of two eggs well beaten. Roast Duck with Dressing. —Choose two large and fat ducks; singe and draw carefully; save and pare the livers, chop them fine, fry a little with a small pit-oc of butter and a tablespoonful of chopped shallots; mix with four ounces of steeped and pressed white-of-bread, two ounces of butter, two egg-yolks, salt, pepper and chopped paisley; put this iq the ducks, secure both ends, truss nioely, and roast about forty minutes; untie and dish up the ducks; add a little broth to the drippings, strain over tbe ducks and servq.—|Deliee. Boiled Leg of Mutton, Caper Sauce. —Procure a fat, tender, six-pound leg of mutton; paie, boil steadily lor an hour and a half in plenty of slightly* salted water; drain with a skimmer (t>e careful not to pierce the surface with a fork or anything sharp, as all the juice in that case would certainly be wasted); thicken about a quart of the broth with an eunce and a half of flour kneaded with hutrer; add salt pepper and a few drops of vinegar and press through a napkin; dish up the mntton, pare and ornament the handlc-b'>ne with a fancifully cut white paper cuff ; pour some of tbe sauce ever and the rest in a sauce bowl and serve with some espers in a separate plate.