Rensselaer Republican, Volume 14, Number 47, Rensselaer, Jasper County, 10 August 1882 — Recipes. [ARTICLE]

Recipes.

Fbicatelli. —Chop raw fresh pork very fine, add a little salt, plenty of pepper, and two small onions, chopped fine; half as much bread as there is meat, soaked until soft; two eggs; mix well together, make into oblong patties, and fry like oysters. These are nice for breakfast; if used for luncheon, serve with sliced lemon. Ox-Tail Soup. —Take two tails, wash and put into a kettle with about one gallon of cold water and a little salt. Skim off the broth. When the meat is well cooked, take out the bones, and add a little onion, carrot, and tomatoes. It is better made the day before using, so that the fat can be taken from the top. Add vegetables next day, and boil an hour and a half longer. Brkwis. —Take stale bread and break or cut into small pieces; put a quart of the pieces into a pour over it one pint of fresh milk, and cover light; put on the stove for about ten minutes, when it is not too hot, then remove the cover and break in one egg; add a piece of butter the size of a nut, a little salt and pepper; stir with a fork for a minute or two, and serve. This with scrambled or poached eggs makes a nice dish for breakfast. Tomato Salad. —Wipe and slice about half a dozen tomatoes, lay them in a salad bowl on a bed of green salad; pour over them the following salad dressing: Put in the bottom of a pint bowl the yolk of a raw egg and a quarter of asaltspoonful of salt; stir in, drop by drop, three tablespoonfuls of salad-oil, one of vinegar or lemon-juice, and half a saltspoonful of dry mustard, stirring until smooth. The appearance of this dish may be varied by serving tho tomatoes whole, each one surrounded by two or three small, tender lettuce leaves. The tomatoes should by scalded for a minute by pouring boiling water over them, so that their skins can easily.be removed. Piccalilli. —Chop a peck of green tomatoes, a pint of green peppers, and a pint of onions together. Sprinkle and stir through a cupful of salt, and let them stand over night. Brain and squeeze out all the juioe; take vinegar enough to cover them, add two cups of brown sugar, a cup (or less, if you prefer) of white mustard seed, half an ounce of whole cloves, the same amount of ground allspice. Boil it altogether for three-quarters of an hour and pour into your jars. This is also very nice to use as a salad without cooking; and if stirred frequently, to prevent molding on tlie top, it will keep all winter. Equal parts of this and cabbage chopped fine and pickled with sweetened vinegar, is also good. Graham Crackers. —To seven cups of Graham flour —sifted or not as she chooses—allow one cup of cream or a little over twothirds of a cup of butter, two tablespoonfuls of baking powder, one pint of sweet milk; mix the powder thoroughly with the flour, then stir in the butter or cream and the milk, add a teaspoonful of salt, see that it is evenly distributed through the dough; mix with a spoon till so stiff vou are obliged to use your hands, then roll out as thin as you roll ginger snaps and bake in a hot oven. These crackers require only a few minutes’ baking, if the oven is in a proper condition, Bo not put them away in a jar or box until they have been spread on a platter near the fire for about two hours, so that they will be perfectly dry and will not absorb moisture. Of course, their excellence depends on their being crisp and brittle. » A farmer near Liverpool, Eng., has invented a self-acting ventilation apparatus, which prevents hay or grain put into stack quite wet from being injured by thus rendering the farmer comparatively’ independent of the weather in that moist climate.