1881] 



THE LANCASTER FARMER. 



16 



gravy in the dripping-pan a littlo hot water, a tea- 

 spounful of browneii Hour, a talilcBpoonful of catsup, 

 a.simiU quantity of uiincud onion, i)epppr and salt. 

 Boil up once, strain, and pour ovcrtlic cliops. 



Macahoni with Tomato Sauce.— Break tlie 

 macaroni intosliort pieces and set over the fire witli 

 enouffh boiliiiK water to cover it well, as it swells to 

 treble its original dimensions- In twenty minutes it 

 should be tender. Drain olf the water carefully, not 

 to break the macaroni, and stir lightly into it pepper 

 salt, and a tablespoont'ul of butter. Turn it into a 

 deep dish and pour over it a sauce made as follows : 

 To the bones and refuse bits left from trimming the 

 chops, add a pint of cold water, and stew slowly 

 upon the back of the range, (lest Bridget should be 

 inconvenienced thereby,) until you have less than a 

 cupful ot good gravy. Strain out the bones, etc., 

 season to taste, and add what was left from the 

 stewed tomatoes of yesterday. Having had the pro- 

 vision for to day's dinner in mind, you will have 

 acted wisely in seeing for yourself that it did not go 

 into the swill-pail under the head of "scraps." 

 Cook tomatoes and gravy together for three minutes 

 after they begin to simmer, and pour, smoking hot 

 over the macaroni. Let it stand covered a few min- 

 utes before serving. 



Potato Puff.— To two cupfuls of cold potato 

 (more of yesterday's leavings), add a tabeespoonful 

 of melted butter, and beat to a cream. Put with 

 this two eggs whipped light, and a cupful of milk, 

 salting to taste. Beat all well ; pour into s greased 

 baking-dish, and bake quickly to a light browu. 

 Serve in the dish in which it was cooked. 



Coun'-Starch Hasty PunDtxci. — One quart of 

 fresh milk ; one tablespoonful of butter ; four table- 

 spoonfnls of oorn-starch wet up with water ; one 

 teaspoonful of salt. Heat the milk to scalding, and 

 stir into it the corn-starch until it has boiled ten 

 minutes and is thick and smooth throughout. Add 

 salt and butter, let the pudding stand in the farina- 

 kettle in which it has been boiled — the hot water 

 around it — for three minutes before turning it into 

 a deep open dish. Eat with butter and sugar, or 

 w'th powdered sugar and cream, with nutmeg 

 grated over it. 



Coffee. — A French coffee-pot is a convenience on 

 Monday. If you have one, you know how to use' It. 

 If not, put a quart of boiling water into your coffee- 

 pot ; wet up a cupful of ground coffee wiih the white 

 of an egg, adding the egg-shell and a little cold 

 water. Put this into the boiling hot water, and 

 boil fast ten minutes. Then, add half a cup of cold 

 water, and set it upon the hearth or table to "settle" 

 for live minutes. Pour it off carefully into your 

 metal or china coffee-pot or urn. 



Rolled Beefsteaks. — Two good sirloin steaks ; 

 bread crumbs ; a slice of fat salt pork. Seasoning, 

 a little minced onion, pepper and salt. 



Take out the bones from the steak and throw them 

 into the soup-pot. If your butcher has not already 

 done so, beat the meat flat with the broad side ot a 

 hatchet, and cover it with a force-meat made of 

 breod-erumbs, minced pork, and half an onion' 

 Moisten this slightly with water, and season to taste. 

 Roll each steak up, closely enclosing the stuffing ; 

 bind with twine into two compact bundles and lay in 

 a dripping-pan. Dash a cupful of boiling water 

 over each, cover with an inverted pan, and bake 

 about three-quarters of an hour, in their own steam. 

 At the end of this time remove the cover, baste with 

 butter and dredge with flour to brown the meat. 

 When they are of a fine color, lay up a hot dish. 

 Thicken the gravy with a little browned flour, boil 

 up and send to table in a boat. In removing the 

 strings from the rolled beef prior to serving, clip 

 them in several places, that the form of the meat 

 may not be disturbed. 



Cabbage Salad. — One small head of cabbage, 

 chopped fine, or cut into shreds ; 1 cup of boiling 

 milk ; three-quarters of a cup of vinegar ; 1 table- 

 spoonful of butter ; I tablespoonful of white sugar ; 

 3 eggs well beaten ; 1 teaspoonful essence of celery ; 

 pepper and salt. 



Heat milk and vinegar In separare vessels. To 

 the boiling vinegar add butter, sugar, and season- 

 ing, lastly the chopped cabbage. lle..l the scalding, 

 but do not let it boil. Stir the beaten eggs into the 

 hot milk. Conk one minute together after they 

 begin to boil. Turn the hot cabbage into a bowl ; 

 pour the custard over it ; toss up and about with a 

 wooden or silver fork, until all the ingredients are 

 well mixed. Cover and set In a very cold place for 

 some hours. 



Beef Soup.— Three lbs. of lean beef, with a mar- 

 row-bone ; Va lb. of lean liam (or a hambone, if you 

 have it); 1 turnip ; 1 onion ; 1 carrot; '^ of a cab-i 

 bave ; 'i stalks of celery ; 3 quarts of water — cold 

 of course ; salt and pepper to taste. 



Cut the meat very line, and crack the bones well. 

 Put these on in a pot with a close top ; cover with a 

 quart of water, ami set where they will come very 

 slowly to a boil. If they do not reach this point in 

 less than an hour, so much the better. When the 

 contents of the pot begin to bubble, add the remain- 

 ing two quarts of cold water, and let all boil slowly 

 for three hours; for two hours with the top closed 

 during the last with it slightly lifted. Wash and 

 peel the turnip, carrot, and onion, scrape the celery, 

 and wash with the cabbage. Cut all into dice and 

 lay in cold water, a' little salted, for half an hour. 

 Put the carrot on to stew in a small vessel by itself ; 

 the others altogether, with enough water to cover 

 them. Some think the carrot keeps color and 

 shape better if hot instead of cold water be used for 

 it. Let it stew until tender, then drain off the 

 water and set it aside to cool. The other vegetables 

 should be boiled to pieces. Half an hour before the 

 soup is to be taken up, strain the water from the 

 cabbage, etc., pressing them to a pulp to extract all 

 the strength. Return this to the saucepan, throw 

 In a little salt, let it boil up once to clear it ; skim 

 and add to the soup. Put in pepper and salt — unless 

 the ham has salted it sutHeieutly — and boil, covered, 

 twenty minutes. Strain into an earthenware basin ; 

 let it get cool enough for the fat to rise to the sur- 

 face, when take off all that will come away. Re- 

 turn to the pot, which should have been previously 

 rinsed with hot water, boil briskly far one minute, 

 and throw in the carrot. Skim and serve. 



Bkowned Potatoes.— Boil large potatoes with 

 their skins on ; peel them, and when you uncover 

 your beef for browning, lay the potatoes In the 

 dripping-pan about the meat. Dredge and baste 

 them as well as the beef. If not quite brown when 

 the meat is ready, leave them in the gravy for 

 awhile, before thickening the latter. Drain in a hot 

 colander, and arrange neatly around the steaks in 

 the dish. 



Baked Beans.— Soak dried beans all night in 

 soft, water, exchanging this in the morning for luke- 

 warm, and this, two hours later, for still warmer. 

 Let them lie an hour in this, before putting them on 

 to boil in cold water. When they are soft, drain 

 and turn them into a bake-dish. Season with pepper 

 and salt, with a liberal spoonful of butter. Add 

 enough boiling water to prevent them from scorch- 

 ing, and bake, covered, until they smoke and 

 bubble. Remove the cover and brown. Serve iu 

 the bake-dish. 



Ai'PLE AND Tapioca Pudi>ing.— One teacupful 

 tapioca, soaked for five hours in three teacupfuls of 

 warin (not hot) water; 8 juicy pippins, pared and 

 cored ; 3 tablcspoonfuls of sugar and a saltspoonful 

 of salt, with a few cloves. 



Arrange the apples In a deep dish ; add a cup of 

 cold water ; cover and steam in a moderate oven 

 until tender all through, turning them once or twice. 

 Turn off half the liquid and pour the tapioca, which 

 should have been soaked in a warm place, over the 

 apples, when you have filled the hollows left by the 

 cores with sugar and put a clove in each. The 

 tapioca should be slightly salted. Bake one hour, 

 or until the tapioca is clear and crusted on top. 

 Serve in pudding dish. 



Hard Sauce. — To two cups of powdered sugar 

 add half a cup of butter, slightly warmed, so that 



the two can be worked up together. When they are 

 well mixed, beat in half a leasiioonful of nutmeg 

 and the juice of a lemon. Whip smooth and light, 

 mound neatly u|ion a butter-plate, ami set in the 

 cold to harden. 



Scotch Bkotii.— Three pounds of veal and bones 

 from neck or knuckle ; 3 quarts of water ; 1 onion ; 

 1 turnip ; 3 stalks of celery ; 1 cupful pearl barley. 

 Salt and p.)ppcr to taste. 



Crack the bones and mince the meal early In the 

 day, if you dine near midday, and put on with the 

 cold water. Soak the barley In lukewarm water, 

 alter washing It well, and when It has lain In the 

 tepid bath for two hours, put it in the same over the 

 fire to cook slowly, keeping it covered fully by add- 

 ing hot water from the kettle. Wash, scrajie and 

 chop the vegetables ; cover with cold water, and 

 stew In a saucepan by themselves. When they are 

 very soft, rub them through a colander ; add the 

 water in which they were cooked, and keep hot until 

 the meat in the soup-kettle has boiled to rags. For 

 this purpose four hours are better than three. 

 Strain out hones and meat; put soup stock, barley 

 (with the water iu which it has boiled) vegetable 

 broth, pepper and salt, into one kettle and boil slow- 

 ly for thiriy minutes. A little chopped parsley is au 

 improvement. 



Chickens SMOTiiaiiED with Oysteus.— One 

 full grown, tender chicken ; 1 pint of oysters ; 2 

 tablcspoonfuls of butter; 3 tablespoonful Is of cream; 

 1 tablespoonful of corn starch ; yolks of if hard- 

 boiled eggs ; 1 scant cup breadcrumbs ; pepper, salt 

 and chopped parsley. 



Prepsre the chicken as for roasting. Stuff with a 

 dressing of the ojsters chopped pretty fine, and 

 mixed with the bread-crumbs, seasoned to taste with 

 pepper and salt. Tie up the neck securely. (This 

 can be done on Saturday, if the fowl be afterwards 

 kept iu a very cold place). 



Put the chicken thus stuffed and trussed, with 

 legs and wings tied close to the body with soft tape, 

 into a tin pail with a tight top. Cover closely and 

 set, with a weight on lop, in a pot of cold water. 

 Bring gradually to a boll, that fowl may be heated 

 evenly and thoroughly. Stew steadily— never fast— 

 for an hour and a-half afte r the water in the outer 

 kettle begins to boil. Then open the pall and test 

 with a fork to see if the chicken be tender. If not 

 recover at once, and stew for half or three-quarters 

 of an hour longer. When the chicken Is tender 

 throughout, take it out and lay upon a hot dish, 

 covering immediately. Turn the juices left in the 

 pail into a saucepan ; thicken with the cornstarch, 

 which should-first be wet up with a little cold milk, 

 then the chopped parsley, butter, pepper, and salt, 

 and the yolks of the hard-boiled eggs chopped fine. 

 Boil up once ; stir in the cream, and take from the 

 fire before it can boil again. Pour a few spoonfuls 

 over the chicken, and serve the rest in a sauce tu- 

 reen. 



Mashed Potatoes.— Pare the potatoes very thin ; 

 lay in cold water for an hour and cover well with 

 boiling water. ("Peach-blows" are better put 

 down in cold water.) Boil quickly, and when done 

 drain off every drop of water ; throw In a little salt; 

 set back on the range for two or three minutes. 

 Mash soft with a potato-beetle, or whip to a cream 

 wfth a fork, adding a little butter and enough milk 

 to make a soft paste. Heap in a smooth mound upon 

 a vegetable dish. 



Stewed Tomatoes.— Open a can of tomatoes an 

 hour before cooking them. Leave out the cores and 

 unripe parts. Cook always in tin or porcelain sauce- 

 pans. Iron injures color and flavor. Stew gently 

 for half an hour. Season to taste with salt, pepper, 

 a little sugar, and a teaspoonful of butler. Cook 

 gently, uncovered ten minutes longer, and turn into 

 a deep dish. 



Blanc Mange.— One liberal quart of milk; 1 oz 

 Cooper's gelatine; Ij of a cup of white sngar ; 2 

 teaspoonfuls of vanilla. 



Soak the gelatine for two hours in a breakfast cup 

 of cold water. Heat the milk to boiling in a farina 

 kettle, or iu a tin pail set in a pot of hot water. 



