1912 . 
THE RURAL NEW-YORKBR 
43 
Suggestions in Cooking Mutton. 
In a recent issue in an article about 
sheep, I note you speak about the dif¬ 
ficulty of disposing of old sheep, as so 
many people dislike the strong taste 
of mutton. Perhaps my experience 
with mutton and the few recipes I have 
collected may be helpful to some of your 
readers. 
No mater how the mutton is to be 
fixed, if it is first put on in cold water 
and allowed to come just to the boiling 
point, then that waste drained off and 
thrown away (it could of course be 
used to make a mash for chickens or 
fed to the pigs so as not to be wasted), 
the strong taste will disappear. Where 
you have dinner at noon it is advisable 
to get the meat the day before, as to 
he at its best it should be cooked very 
slowly for several hours. 
Boiled Mutton with Caper Sauce.—Put 
on a leg of mutton in hot water barely 
enough to cover it (after having been 
treated with cold water as above stated) 
and let cook very slowly after it has 
reached the boiling point, for about three 
hours, taking the cover off the last hour 
so the water will boil down. Then 
whatever broth is left can be set aside 
for use in warming up the meat which 
is left on the bones. Of course sea¬ 
soning to taste is put in one hour before 
the meat is done. The caper sauce is 
made by putting one tablespoonful of 
butter in a frying pan to melt, then add 
one tablespoonful flour and stir until 
smooth, then add 1(4 cupful of milk, 
salt and pepper to taste, stirring 
continuously until the mixture thickens. 
Then add two tablespoonfuls of capers, 
letting the capers stand in the sauce at 
least five minutes before serving. 
[Chopped cucumber pickle may be used 
in place of capers.—Eds.l 
Mutton with Sour Cream.—This is a 
German dish but I have forgotten the 
German name for it. Take a leg of 
mutton (I presume other portions of the 
mutton could be fixed the same way), 
bring to a boil in cold water, drain off 
all juice and let get cold; then take a 
deep kettle that will hold the leg flat¬ 
wise and get smoking hot therein about 
half an inch deep of drippings; put the 
leg into the hot fat and fry until a little 
brown on all sides, then add a pint or 
more of cream (depending on how large 
the leg is) and as soon as the cream be¬ 
gins to boil move to the back of the 
range and let simmer for two or three 
hours, or until it is as tender as butter, 
for it will fairly “melt in your mouth” 
if it is fixed right. If the cream should 
all be absorbed before the meat is ten¬ 
der simply add more cream and bring 
to boiling point as before. After the 
meat is done take out on a platter and 
then put about a pint of boiling water 
into the kettle, let boil up well and 
thicken with flour to make a gravy. 
The salt and pepper should be added to 
the meat when about half cooked. 
This is a dish “fit for a king.” Sour 
milk could no doubt be used in place of 
the cream, only of course it would not 
be so rich. 
Breaded Breast of Lamb or Mutton 
with Tomato Sauce.—Take about two 
pounds of the leanest part of the breast 
and boil about 20 minutes to half an 
hour, according to whether you use lamb 
or mutton, then take out and immediate¬ 
ly dip in fine breadcrumbs; have a fry¬ 
ing pan ready with some good hot drip¬ 
pings in it and pitt the meat into this 
and fry until a nice brown. Our butcher, 
unless we tell him we want it for stew¬ 
ing, generally cracks the bones in the 
middle of the ribs lengthwise and then 
between the bones; then I generally cut 
them into individual portions. Of 
course it could be left in one large piece 
and carved at the table. The tomato 
sauce is made as follows: Take three- 
quarters of a can of tomatoes, a small 
onion and a sprig of parsley; cook for 
15 minutes, then strain through a sieve 
and put back on the stove with a small 
teaspoonful of sugar, one-half teaspoon- 
iul of butter and one tablespoonful of 
fiour stirred smooth with a little cold 
water; salt and pepper to taste, and cook 
until thick. 
A very good supper or luncheon dish 
can be made from the very small pieces 
of mutton by chopping the meat very 
fine; then make a cream sauce by tak¬ 
ing a pint of milk, one tablespoonful of 
butter, one tablespoonful of flour, one- 
half teaspoonful salt, pepper to taste. 
Melt the butter in frying pan, stir in 
flour until smooth, then add the milk, 
stirring continuously until thick, then 
add salt and pepper. Then put in the 
meat and cook until sauce is thoroughly 
hot. Meantime toast some thin slices of 
bread and spread with the creamed meat. 
Garnish with a few sprigs of parsley. 
Then of course there are croquettes, 
stewed and scalloped mutton and mut¬ 
ton pie, made the same as with other 
meats. Florence bell. 
Old-Fashioned Yeast. 
Having seen M. S. C.’s request for 
“old-fashioned yeast,” I send my own 
never-failing recipe. Put a double hand¬ 
ful of hops in a pint of lukewarm water 
in a tin basin on the stove at 7 a. m. 
and let it steep 1(4 hour. In the mean¬ 
time pare six or eight good-sized pota¬ 
toes and boil them in water to cover 
well. Strain the hop water into a six- 
quart pan, drain the potato water into 
the hop water and add the potatoes after 
they have been run through a potato 
masher or very thoroughly mashed by 
hand. Add one cup of granulated sugar 
and ona-half cup salt. Let cool until 
lukewarm, then add one pint of soft 
yeast, which you will probably not have 
at first making, but its equivalent in 
yeast cakes—perhaps two—may be used. 
Set this pan into a larger one contain¬ 
ing warm—not hot—water, cover with 
another pan and set in a warm place to 
“work.” If this is ready by 9.30 it ought 
to be light and foamy on top by night, 
looking something like beer. The next 
day save out a pint bottle of it to start 
the next you make, wrapping it in paper 
and keeping it in a cool, dark place. Put 
the rest of the yeast in a jug and keep 
as cool as possible without freezing. This 
will keep .two months. Use one-half 
large cup for four loaves of bread, j. 
New York. 
Pare and boil four good-sized pota¬ 
toes ; when done, mash them fine. Put 
half a cupful of dried hops into one 
quart of water, and boil 15 minutes. 
Put one pint of flour into a bowl, strain 
over it the boiling hop water, add the 
mashed potatoes, and beat until smooth, 
then add half a cup of sugar and two 
heaping tablespoon fills of salt. Turn 
into a stone jar or bowl, and let it stand 
until lukewarm, cover and ferment three 
or four hours, stir it down every time 
it comes to the top of the vessel, then 
put it into a jar or large bottle, or some¬ 
thing you can cover tightly, and stand 
in a place where it will keep very cold, 
but not freeze. It will keep two weeks. 
Save one cupful of this yeast to start 
with next time. ethel. 
Michigan. 
“Soft Yeast.” —Take two quarts of 
water to one ounce hops, boil 15 min¬ 
utes, add one quart cold water, and let 
boil a few minutes, strain and add one- 
half pound flour, putting the latter into 
a pan and pouring the water on slowly 
to prevent its getting lumpy. Add one- 
fourth pound brown sugar and a hand¬ 
ful of fine salt, let stand three days, 
stirring occasionally; when it ferments 
well add six potatoes which have been 
boiled, mashed and run through a 
colander, making as smooth as possible. 
This yeast will keep a long time and 
has the advantage of not requiring any 
yeast to start it. Tt rises so quickly that 
a less quantity than of ordinary yeast 
must be put in. mrs. h. w. 
Entire White Bread.—Half cupful of 
scalded milk,' half cupful of boiling 
water, half tablespoonful of lard, half 
tablespoonful of butter, three-fourths 
teaspoonful of salt, one and one-half 
tablespoonful of molasses, half a yeast 
cake dissolved in two tablespoonfuls of 
lukewarm water, half cupful of white 
flour and entire wheat flour to knead. 
Butter Cakes.—Scald ha i a pint of 
sweet milk; when lukewarm add to it 
two ounces of butter and flour enough 
to make a thin batter; add half a yeast 
cake dissolved, half a teaspoon of salt 
and flour enough so the batter will just 
drop from the spoon. After a thorough 
beating add flour enough to roll out, 
but still a soft dough; let this stand four 
hours, roll out carefully, cut into round 
cakes, and let rise until very light and 
bake rather slowly. 
Delicate Raised Biscuits.—Mix two 
boiled potatoes with a yeast cake, add¬ 
ing a little lukewarm water to make a 
batter. Prepare this at noon and let it 
stand till night, then make a bread 
sponge and beat it thoroughly. In the 
morning mix with every pint of sponge 
one egg, two tablespoonfuls of butter 
and a little sugar—about half a cupful. 
Stir thoroughly, after adding enough 
flour to make a suitable dough. Let it 
stand until noon, then knead it into bis¬ 
cuits. Let them rise in the pans until 
very light, and bake. 
Full size frame, best steel 
nicely finished. Leather¬ 
ette covering, dark green. 
10 in. wheels, heavy rubber 
tires. Whenfolded 7S 
runson two wheels 
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$8,500 offered for one invention. 
Book "How to Obtain a Patent” and 
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Establish--*! 16 Years 
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fipiiu a 99 , kills Prairie Dogs, 
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“The wheels of the gods 
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EDWARD It. TAYLOR, Penn Van, N. Y. 
FUMA 
