46 



THE LANCASTER FARME. 



[March. 



Ckanbeeky Sauce.— Pick over and wash the 

 cranberries and put iu the preserving kettle with 

 half a pint of water to one quart of berries; now 

 put the suijar — granulated sugar is the best — on top 

 of the berries. Set on the fire and stir about half an 

 hour. Stir often to prevent burning. They will not 

 need straining, and will preserve their rich color 

 cooked in this way. Never ceok cranberries before 

 putting in the sugar. Less sugar may be used if you 

 do not wish them very i-ich. 



Turkey Gravy. — To make the gravy, put the 

 gizzard, neck and liver, into a saucepan with a quart 

 of water, a little pepper, salt and maee ; put it on 

 the fire, and let it boil to about a half pint. When 

 done, braid up the liver very fine with a knife, and 

 put it hack into the water it has boiled in ; then add 

 the drippings of the turkey and a little flour, and 

 give it one boil, stirring it all the time. Dish the 

 gizzard with the turkey. 



Cabbage Salad. — To a dish of chopped cabbage, 

 fonr teaspoons of celery seed, or one bunch of celery. 

 Put in a bowl yolks of two eggs, one teaspoonful of 

 sugar, one teaspoonful of butter, one teaspoonl'ul of 

 pepper, one teaspoonful of made mustard, one half 

 teacup of vinegar. Set the bowl into hot water, stir 

 carefully until it begins to thicken. Let it get c old. 

 Pour over the cabbage. If it does not moisten it 

 enough, put in a little more vinegar. 



Veal Chops. — A good way to prepare veal chops 

 is to dip them in beaten egg, then iu fine cracker 

 crumbs, seasoned with pepper and salt, and a little 

 sifted sage ; a few thin slices of onion add to the 

 flavor. Fry the chops iu hot lard. 



Beef Tea. — A quick way to prepare this is to chop 

 a pound of lean beef fine and put it in a bowl, cover- 

 ing with cold water. Let it stand for lifteen minutes 

 onward — that is longer if you have time. Then pour 

 beef and liquid in a saucepan and boil from fifteen 

 to thirty minutes. Strain off the liquid ; season 

 slightly with salt. It is better to let it cool and take 

 off the fat ; also to let the beef soak a long while, as 

 that draws out the juices. Soak in cold water. 



Baked Codfish. — Baked codfish is an excellent 

 breakfast dish ; cut the fish in small pieces and let it 

 soak all night iu cold water ; in the morning pick it 

 in shrids and let it simmer on the stove until it is 

 tender, then draw off the water, and to one-third 

 mashed potato put two-thirds fish; stir it so that the 

 potato will be evenly distributed. Bake until it is a 

 rich brown on the top ; serve with a sauce of drawn 

 butter, in which cut two hard boiled eggs. 



Scalloped Halibut. — Take cold flakes of halibut 

 after it has been boiled, put them in a vegetable dish 

 and season well with salt aud pepper. Pour over 

 them a layer of bread crumbs and bits of butter ; 

 then another layer of fish well seasoned, and on top 

 put bits of butter and bread crumbs ; turn iu three 

 or four tablespoonsful of milk at one side of the dish, 

 and bake for half an hour. Chopped onion can be 

 added . 



Meat Balls. — Chop fresh meat very fine — beef, 

 veal, mutton or chicken ; beef is the nicest — roll dried 

 bread very fine, add salt, pepper, cloves and mace, 

 and one egg, mix this with the meat. Pound all 

 well together, and make into balls a little larger than 

 a hen's egg. Roll in bread crumbs and egg, aud fry 

 in hot lard. Dish with a nice gravy flavored with 

 walnut ketchup. Any cold meat prepared in this 

 way is very good. 



Browned Potatoes. — Boil potatoes of a uniform 

 size till two-thirds done ; pour off the water, remove 

 the skins, place in a hot oven and bake till done. 

 When baked potatoes are wanted in haste this is a 

 quick and excellent method. 



To Clean Silk. — To clean aud renew black silk, 

 useone quart of soft water and an old kid glove. 

 Boil down one pint aud then sponge the goods with a 

 piece of soft flannel, and iron on the wroui; side while 

 it is damp, aud the silk will be as stiff and glossy as 

 new. For a light-colored silk use a white glove. 



Lemon and Orange Tincture. — Never throw 

 away lemon or orange peel ; cut the yellow outside 



off carefully and put it into a tightly corked bottle, 

 with enough alcohol to cover it ; let it stand until the 

 alcohol is a bright yellow, then pour it off, bottle it 

 tight, and use it for flavoring when you make rice pud 

 ding ; add lemon and alcohol as often as you have It, 

 and you will have a nice flavor. 



Ducks Stewed with Red Cabbage. — Cut the 

 cold ducks into convenient pieces, aud warm them 

 very gradually in a good clear gravy by the side of 

 the fire, Shred some red cabbage very fine ; wash it, 

 and drain it on a sieve : put it to stew with a good 

 proportion of butter, and a little pepper and salt, in 

 a stewpan closely covered, shaking it frequently. If 

 it should get too dry, add a spoonful or two of the 

 gravy. When well done and tender, add a small 

 glass of vinegar ; lay it on a dish : place the pieces 

 of duck upon it, and serve. 



Texdehloin Ste.\ks with Musiiroo.ms. — Take 

 four large tenderloin steaks, flatten, pare nicely and 

 season with salt and pepper ; heat four ounces of 

 beef fat in a sautoir, place the steaks into it, fry 

 briskly, slight browu on both sides aud rather rare, 

 drain the meat on a plate and the fat off ; put half a 

 gill of .Madeira wine iu a pint of Espagnole sauce in 

 the sautoir, boil a little and add sufficient cooked 

 mushrooms ; dish up the steaks in a row, one over, 

 lapping the other, range the best of the mushrooms 

 on the top, pour the sauce over the rest of the mush 

 rooms around and serve. 



Roast Duck with Watercresses. — Prepare and 

 roast a pair of ducks, and serve them with a border 

 of a few watercresses, and a salad bowl containing 

 the rest of a quart, prepared as follows : Grate 

 half an ounce of onion, and use two tablespoonfuls 

 of vinegar to wash it off the grater : lo these add a 

 saltspoonful of sugar, a tablespoouful of lemon 

 juice, three tablespoonfuls of olive oil, six capers 

 chopped flue, as much cayenne as can be taken up 

 on the point of a very small penknife blade, a level 

 saltspooonful of salt and a quarter of a saltspoonful 

 of pepper; mix well, and use for dressing water- 

 cresses, or any other green salad. 



To make Tough Beep Tender. — To those who 

 have worn down their teeth masticating poor, old, 

 tough cow beef, we will say that curhonate of soda 

 will be found a remedy for the evil . Cut your steaks 

 the day before using into slices about two inches thick, 

 rub them over with a small quantity of soda, wash off 

 next morning, cut into suitable thicknesses, and cook 

 to notion. The same process will answer for fowls, 

 legs of mutton, etc. Try It, all who love delicious, 

 tender dishes of meat. 



Sweet Breakfast Muffins. — Sift two tea- 

 spoonfuls of baking powder with one quart of flour; 

 add one cup of sugar ; rub into the flour a piece of 

 butter the size of an egg, then stir in one pint of milk. 

 Beat free from lumps to a smooth batter. Bake in 

 mullin rings on the top of the stove, or in gem irons iu 

 the oven. 



Force-meat Balls. — ^Miuce boiled veal or chicken 

 very flue, add the same quantity of salt pork scraped 

 very flue and sibout as much bread ; season with 

 sweet herbs, cloves, allspice, pepper, mace and nut- 

 meg ; mix it well with eggs and make into balls ; fry 

 in batter. 



Irish Stew. — Sir Garuet Wolseley is so minute in 

 his "Soldier's Pocket Book" that he gives even a 

 receipt for making an Irish stew : Sixteen and one- 

 half poundo of meat, lli pounds of potatoes, i pounds 

 of onions, 6 ounces of salt, I ounce of pepper, and 

 one-half jiouud of (lour. Cut the niea,t away from 

 the hone, aud then into pieces of one-quarter of a 

 pound each, the loin and ueck of mutton into chops, 

 disjoint the shoulder and cut the blade bone into four 

 pieces (if leg, cut into slices) one-quarter of an inch 

 thick, rub them with the salt, pepper, and flour, and 

 place the meat in the boiler with some fat, brown it 

 on both sides, then add tht; onions whole, and then 

 the potatoes, stew gently for two hours ; keep the fire 

 down and well covered dur,ug the cooling. 



Apple Pudding. — Stew a half dozen large apples 

 into a nice, smooth sauce, and add v^fhile warm 



a half tablespoon of fresh butter, and sugar enough 

 to make thoroughly sweet. Heat a little butter in the 

 frying-pan, and then pour in a cup of bread crumbs, 

 which must be stirred over the Are until they are a 

 pale brown. Then sprinkle these on the bottom and 

 sides of a buttered mould ; put three well beaten eggs 

 and half a teaspoon of lemon-juice into the apple- 

 sauce, then pour it into the mould, strew some of the 

 bread-crumbs over the top, and bake fifteen minutes. 

 Turn out on a hot dish and serve with wine sauce. 



Cheese Fritters. — Take three ounces or three " 

 table spoonfuls of flour, one ounce of butter, one gill 

 of tepid water (two parts of cold and one of boiling), " 

 a little pepper and salt, one egg, three tablespoonfuls 

 of grated cheese. For this the old hard pieces of 

 cheese may be used. First place in the bowl the 

 flour, then the pepper and salt; melt the butter and 

 pour it upon the flour. Next add the water, drop in 

 the yolk of an egg, and then stir in the cheese. 

 Beat the white of the egg to a stiff' froth, and when 

 light mix with the other ingredients. Put in by 

 spoonful into hot lard or clarified fat, and cook for 

 three minutes. When they rise toss them over, so 

 as to brown both sides. Wheu done, take out and 

 place first upon a sheet of white paper, then pile on a 

 hot napkin. 



Sliced Apple Pie. — Line pie-pan or plate with 

 crust, sprinkle with sugar, fill with tart apples sliced 

 very thin, sprinkle sugar and a very little cinnamon 

 over them, and add a few small bits of butter and a 

 tablespoouful of water, or not, as you please — it de- 

 pends upon the juiciness of the apple — dredge in 

 flour, cover with the top-crust, and bake about three- 

 quarters of an hour ; allow four or five tablespoon- 

 fnls of sugar lo one pie. Or, line pans with cust, 

 filled with sliced apples, put on top-crust and bake ; 

 takeoff top-crust, put in sugar, bits of butter aud 

 seasoning, replace crust and serve warm. It is deli- 

 cious with sweetened cream . Crab-apple pie, if made 

 of the "Transcendents," will fully equal those made 

 of larger varieties of apples. 



Floating Island. — Scald one pint of milk, stir 

 together with the yolks of two eggs, well beaten, 

 three tablespoonfuls of sugar, aud one of corn starch , 

 dissolved in a little cold milk. Add this carefully to 

 the hot milk, so it will not lump. As soon as it has 

 well thickened pour it into the dish designed for the 

 table, and add a teaspoonful of essence of lemon. 

 Put some water to boil iu the spider, then heat up 

 quickly the whites of three eggs until very stiff; put 

 a spoonful at a time into the boiling water until you 

 have what can be cooked at once. A few seconds 

 will cook them. Do not turn them. Take them out 

 carefully, one at a time, with the skimmer, and lay 

 carefully in the dish of float. Serve in a saucer, or 

 small, deep plate. 



Flummery. — Boil one quart of new milk, and add 

 to the grated peel of one large lemon, three table- 

 spoonfuls of fine sugar, and six eggs beaten for ten 

 minutes- Let it boil for five minutes, stirring it 

 rapidly, so that the eggs will not curdle. Set the 

 dish in a pail of ice-water, and strain it when nearly 

 cold. Soak two ounces of gelatine in one pint of 

 cold water for half an hour, add to it one teacupfui 

 of white sugar, and set it over the fire to boil, stir- 

 ring it often. Put the dish of jelly into a pau of ice, 

 aud whip it with an egg-beater to a froth. When 

 nearly cold, heat in the custard, a little at a time, and 

 when all is beaten in, turn iu a wiueglassful of while 

 wine and beat together. Wet two molds in ice-water, 

 aud fill them up with the flummery. This should be 

 made the day before it is needed. 



German Charlotte Kusse. — One ounce of gela- 

 tine dissolved iu half apiutof milk ; wheu well dis- 

 solved, add a cupful of white sugar ; when the sugar 

 is dissolved put in extract of lemou and vanilla, and 

 straiu. Letitcool. Take one quart of cream ctioled 

 on ice, whip it to a stiff froth ; then if the gelatine Is 

 cool enough, which must not be more than blood 

 warm, stir in the cream gradually. Line moulds 

 with sponge cake and All with the above. 



Lemon Pie. — Frst make your crust as usual; cover 

 your bietins (I use my jelly-cake tins) and bake ex- 



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