Rensselaer Union, Volume 7, Number 12, Rensselaer, Jasper County, 10 December 1874 — RECIPES, ETC [ARTICLE]

RECIPES, ETC

milk; whenboilitHr hot stiT in dry flour ’ until it Is stiff, when cool add one egg ; life enottgfoTkwir to allow you to form it j into balls; add a pinch of salt. About I ten minutes before serving your soup i drop the balls in; they will be very light and will not fall after being lifted. ; —Perhaps the very best dish of pre-1 pared apples for the table is to bake slowly.' with just heat enough not to break the skin. When done, lay open land remote the core; sprinkle with sugar (granulated is best) and work sugar and pulp together: work to a fine consistency, which a few strokes of the spoon will do; then Close the skin upon it and lay away to cool; it ought to be eaten cold. An Esopus Spitzenberg is the best fruit for it, and the best time for it is about the holidays.— Western ~ Kural. —Shin of Beef Soup.—Have the shin well cricked up; put it to boil in five or six quarts of Water; boil it five or six hours; skim it very often. Cut up,very fine halfn white' cabbage; chop two turnips and three onions; put them all into the soup with pepper and salt, and boil it two hours; take the bone and gristle out before serving. If you have balls the size of a nutmeg, drop them into the soup, and let them boil half an hourT****** 4 ..—According to the New York Qotnmerc4ai OwiW* statistics of cotton spinning in the United States for the year ending July 1, the present year, there \\ere in Rhode Island 115 cotton mills, with 34,706 loams and 1,330,842 Consuming 125,317 bales of cotton, or 58,146,885 pounds. The quantity of cotton worked up in Rhode Island is only about a niilbon of bales less than that consumed in the manufactories in all the Southern States. ~ —Spiced Veal.—Chop three pounds of vealsteak and one thick slice ot salt park as fine as sausage meat; add to it - three Boston crackers rolled fine.onehalf teacup of tomato cat-up, three well-beaten eggs, one and one-half teaspoonfuls salt, one teaspooful pepper, and one grated lemon. Mold it in the form of a loaf of bread, in a small drip-ping-pnn; cover with one rolled cracker and"biste with a teacupful of hot water and two tablespoonfulsof butter. Bake three hours, basting very often. This is an elegant dish for ten. — Rural New Yorker. ■ r —Ail excellent liquid glue is lnatie i>y dissolving glue in nitric ether. The ether w ill only dissolve a certain amount ot glue, consequently the glue cannot be made too thick. The glue thus made is about die consistency of molasses ami is doubly us tenacious as that made with hot water. It a few bits of india-rubber cut into scraps the Size of a buckshot be added and the solution be allowed to stand a few days, being stirred frequently, it w ill be all the better and will resist -tire dampness twice as well as glue made wit h w ate rJ/< maehusetts Ploughman. — A correspondent of the Germantown Telegraph furnishes a nice recipe far muffins to be made of stale bread: Take four .dices of baker’s bread and cut otf all the crust. Lay them in a pan and pour tailing w ater over them, but barely enough to soak them well. Cover-the bread and after it has stood an hour draw off the water and stir the soaked bread till it is a smooth mass; then mix in a tablespoonful of sifted flour and a half pint of milk. Having beaten two eggs very light stir them gradually into the mixture. Grease some muffin rings; set them on a hot griddle and pour into each a portion ot the mixture. Bake them brown; send them to the table hot; pull them open w ith your fingers and spread on butter. They will be found excellent, very light and* nice.