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14
J Cooking.
Jp rH FoR WoMAN ’ 8 w ork.
; COLLECTED RECIPES.
lH DOUGHNUTS.
JESOg Doughnuts can be made
■Mi with no more grease inside
than in a baked potato. The absorption
of fat comes from one of three causes—too
much shortening, too much soda, or too
low a degree of heat in the fat they are
cooked in. An easy and much-liked rule
is as follows:
One cupful of sugar, one cupful of milk,
one scant teaspoonful of soda, two scant
teaspoonfuls of cream tartar, one table
spoonful of melted shortening, one-half
teaspoonful of salt, a little nutmeg or cin
namon, as preferred, flour to mold soft,
just firm enough that as you cut them out
you can lift them and lay them aside Roll
one-half inch thick, cut in round shapes
with a hole in the centre that they may
cook evenly, and fry in hot lard. Try the
fat with a bit of dough, which should rise
immediately. There should be plenty of
it to float them. Turn as soon as they
rise, that the upper side may be cooked
at once to prevent the absorption of fat.
Then turn them as they brown, to color
them evenly. Try them with a fork, and
if it comes out free of dough they are done;
one can soon tell by the feeling when the
fork is thrust in. Let all the fat that will,
drain back from them, on lifting them up,
and do not shut them up until cool. Cut
them all out and try to do nothing else
while frying them.
LEY HOMINY.
To a gallon of shelled corn, add a quart
of strong ley. Boil together until the husks
begin to come off the corn; rub the grains
of corn between the hands, to entirely re
move the husk; wash it well, and boil in
plenty of water until the grains are soft—
it requires long boiling. As water may be
needed, replenish with hot water. Boil it
in sufficient salt to season. When nearly
done, stir it from the bottom to prevent
its burning. Before using it, mash it
slightly with a wooden mallet, and fry in
a small quantity of lard or butter. It will
keep for several days in cold weather. Put
it in a covered earthen bowl or jar. This
is a nutritious dish for breakfast.
COLD SLAW.
Chop or shred fine, half a head of crisp,
white cabbage. Rub the yolks of two hard
boiled eggs to a powder; add a pinch of
salt, a teaspoonful of sugar, half as much
mustard, and a tablespoonful of olive oil
or butter; then beat in two-thirds of a
cupful of vinegar, and pour over the chop
ped cabbage.
STUFFED CABBAGE.
Cabbage need to be cooked quickly and
thoroughly. Cut them in halves or quar
ters and allow them to lie in cold salted
water; this will remove insects that may
have found refuge in the leaves, which
should be carefully examined. Boil a
large, firm head of cabbage till tender,
then scoop out the inside, leaving enough
for a solid, outer wall. With the scoop
ings mix a cupful of line bread crumbs, a
Unlike the Dutch Process
rra No Alkalies
Jghb Other Chemicals
4 are used in the
preparation of
W. BAKER & CO.’S
j wreakfastCocoa
Mi which is absolutely
’ Tfl pure and soluble.
li® > It has more than three times
ijjj I Si I / tfle Kt - re ' n V th of Cocoa mixed
with Starch, Arrowroot or
Sugar, and is far more eco
nomical, costing less than one cent a cup.
It is delicious, nourishing, and easily
DIGESTED.
Sold by Grocers everywhere.
W BAKER & 00., Dorchester, Maas.
little salt, pepper and celery seed, and one
small onion, cut fine. Beat up with this
a tablespoonful of warmed butter and three
eggs. Fill the cabbage with this stuffing,
tie around it a strip of cloth, and bake un
til brown. This is a dish, which, to some
tastes, supersedes all other forms of cook
ing cabbage.
BUCKWHEAT CAKES.
In cool weather make a moderately thin
batter with lukewarm sweet milk and ©ne
quart of buckwheat flour and a teacupful
of corn meal sifted together; salt to taste;
add half a tumblerful of good hop yeast—
hop yeast is best for buckwheat: mix it in
a jar at night and cover closely; the next
morning beat in three eggs,let it set fifteen
or twenty minutes, and just before frying,
stir in a teaspoonful of soda, first sprink
ling it over the batter. Make them of
uniform size and not very large, so they
can be eaten before they become cold, for
nothing is poorer than cold buckwheat
cakes. When taken from the griddle,pour
melted butter on them, place upon a hot
plate and serve immediately.
VEAL CUTLETS WITH OYSTERS.
Grate a tumbler not quite full of bread
or cracker crumbs and add to a pint of
oysters with their liquor; season with
pepper and salt, and let this stand until
half a dozen thin, tender cutlets can be
prepared. Put a liberal quantity of lard
into the frying pan, and when boiling hot,
drop the cutlets, which must be previously
rolled in flour, into it. They will require
careful attention, and should be turned
often; when half done, pour off half of the
lard and add the oysters. Take them up
when the oysters begin to shrink; add a
little flour to the gravy if it is not thick
enough.
MINCE-MEAT PIES.
If the mince-meat is to be prepared at
home, chop fine, two pounds of lean, cold,
tender beef, boiled or baked, avoiding the
skin and gristle. The tongue and heart of
a very young beef, boiled tender, makes
the best mince-meat. Mince fine, half a
pound of suet, one pound of seeded rais
ins, one pound of dried currants, washed
and picked, half a pound of thinly
sliced citron, the same of candied or
ange or lemon peel, one pound of moist
brown sugar, the juice of six lemons and
their grated rinds (do not use the pulp)
two grated nutmegs, one ounce of salt, one
of ground ginger, the same of
coriander seed • pounded and sifted,
and half an ounce each of allspice and
cloves. Mix the meat, fruits and spices
well. Pour a pint of wine and a half pint
of brandy over the sugar, add the fruits to
the meat, and pour the wine and brandy
over this mixture. When it is wellmixed,
pack it in small jars, pour over the top of
the meat the best syrup, an inch thick,
cover closely and keep in a cool place.
To make the pies: Line pie-plates with
rich pastry; add a pint of finely chopped
tart apples and a wineglass of rosewater to
a pint of the mince-meat; fill the crust half
full, put in bits of butter, then nearly fill
the pie-plate with mince-meat, cover with
puff paste, cut a slit in the middle and
bake.
TAPIOCA PUDDING.
The finest preparation of tapioca is
called cassava or mandioc— sometimes writ
ten manioc. Soak a tumblerful of tapioca
in a quart of milk for an hour, then place
in a double boiler and sweeten to suit the
taste; beat six eggs well (half that number
will do if they are scarce) and when the
milk is nearly cold,pour it slowly upon the
eggs, stirring rapidly; flavor as preferred.
The whites of the eggs may be reserved and
used as meringue for the pudding if liked.
Serve with or without sauce.
HAM AND OYSTERS.
Procure the largest oysters possible.
Take small slices of ham, and on each
slice lay an oyster, sprinkle with salt and
pepper, or only pepper if ham is salty,
bring one side of the ham over the oyster
and fasten in place with a small skewer;
when all are thus fastened, drop them into
hot lard and fry as you would doughnuts
and for about the same length of time,
Remove the skewers and serve hot.
EGGS WITH CREAM.
Boil one dozen eggs sufficiently hard to
slice. Cover the bottom of a baking dish
with bread crumbs, then a layer of sliced
eggs covered with bits of butter; salt and
pepper to suit the taste; another layer of
crumbs, eggs and butter until the dish is
nearly full, covering the top with crumbs.
Pour over the whole a cup of cream, place
in moderate oven,and let it slightly brown
on top.
HIGDON PICKLE.
Take equal quantities of cabbage and
green tomatoes, half the quantity of white
onions and green bell peppers, chop them
fine, mix half a pint of fine salt with them
WOMAN’S WORK.
and put them in a jar. Let them remain
a few hours, then squeeze the pickle from
the brine, put in vinegar,and let it remain
twenty-four hours. Squeeze out of the
vinegar, season the pickle highly with
ground and seed mustard, spices ground,
horse-radish and black pepper; put in a
jar, fill with vinegar,and tie up closely. In
a week it will be ready for use.
For Woman’s Work.
CHICAGO DAY AT THE WORLD’S
FAIR.
I wrote an article for the
Cincinnati Tribune, about the
J ul y at Fair cer
te'Hly being the greatest on
record to go down into history, I never
dreamed that it could be outdone; but—
it has been totally eclipsed by Chicago
Day.
The opening of the World’s Fair was
not propitious, as the elements seemed to
combine to make everything, and every
one, as disagreeable and uncomfortable as
possible. Cold winds, rain, mud, and
clouds heralded it, and for weeks there
were only short intervals of sunshine,
with the wind still feeling as though it had
come from the regio a of the North Pole.
There were also many unfinished things.
The streets were not all finished, and lum
ber, nails and tools lay in promiscuous
confusion, at various places. By the mid
dle of June, the skies grew brighter, the
winds more calm, the sunbeams cast wann
er rays, and the attendance at the great
Exposition began steadily to increase. The
4th of July was the Red Letter day at the
Fair, until Chicago Day entirely obscured
her scarlet radiance.
For several weeks, in fact since the first
of September, there has been a steadily
growing and marked increase of attend
ance, and the weather has been all that
could have been wished for, with but very
few exceptions.
Residing in a thickly settled portion of
the city, during the months of May, June
and July, the crowds of people, coming
and going to and from the Fair, although
very noticeable, were nothing unusual,
and little was thought of them, or of the
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