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Domestic

Domestic image
Parent Issue
Day
2
Month
April
Year
1880
Copyright
Public Domain
OCR Text

Mutton Chops.- Sprinkle w8th v!negar, pepper and alt, dip them in cgg, spriiVkle with cracker or bread crumbs, and fry. Bread Pudding.- One pint of milk, one cnp of dry. stille bread cnïmba, two eggs, one teaspoonful of inelted. luttei", a pi noli of soda dissolvcd in boiling water. Beat the volk, mix With bread and rnilk, then bnttcr, soda, and Kistly the whites beateu stiff. Bake and eat witli rich sauce. Gum Arabic Water.- -Putonoonñce of choice gim in a jar with two punces of silgar and one pirrt ot' water.' Set it in a sanecpan ot' warm water and stir until dissolved. Add a lïttlo Icmon to flavor, and you have a good drink for consuinptivcs or any ono with a cough, Cream Mufüitg (an excellent and wcll-tried recipe). - Önc quart sweet milk (half creaín i f you can get it), one heaping quart of Graham fiour, six pggs, and siilt to taste. ]ake iinitcry iii hol nuiiiin rings. Yihiloven should be hot and the nmflins sent to the table as soon as they ai'o taken up. Rol!?. - Takc a píceo of bread dongh. a little largor tlmn a pint cup, and knoad into it one or two tablespoonfols of butler, roll out and spread with butler; roll up, and cut off pieces the size you winh, roll thin iu the hand and place-in the pan, let riso, and bake. The crust wil! be nice if they are rubbed with butter beforo bak ing. To Koast a CaLfa Livor.- Wash thoronghly and wipe.dry ; cut a long, deep hole in the side ; stuft' wit crunïbs, bacon and ontons choppcd; salt and pepper to taste ; bit of biittet andoneegg; sew or tie tog-cther tho livcr; lard it over, and bake in tho oven, basting frequently; serve witli gravy and currant jelly. Tndclible luk.- An indelible ink, without silver salts, is made by rubbing tögether ftf'teen grains of anfline black with sixty drops of muriatic acid, and addlng an omicc and a half of strong alcohol. The mixture is dilutedwith a hot solutiou of thirtyeight graina of gum arabic in a third of a pint of water. This ink is asserted to have no corroding effect on steel pens, and to be neither destroyed by mineral acids ior by caustic alkalic.-i. Dölicious Pium Pudding. - A pcmml each of brown &ugar, suet chopped very fine, and bread crumbs and flour inixod. A pound and a halt'eacli of seodcd rnisius and thoroughly washed and dried curran ts. One-half pound of chopped citrón, ten egge, one cup NewOi'leans molasses, aadcloves; eiunarnon and salt to taste. Boil an hour for every poimd. ïio iu a íloured. clotb, and put a píate in the bottom of the pot. Keep boiling water in the tea-kettle for filling up. Egg-Eating by Pullets. - If bent get into the liabit of eatiiiij eggs, says a correspondent in tbc Country Gentlemen, take enough bran and coru SW?Ï cftLtfgM"V1iiiegStTvftfliiett" ifrifei the meal wet enough for the hens to eat. Mix together and feed, repeating once the same day. Gravy for Potatoes. - Put a spoonful or more of bntter, according to the quautity of potatoes you have, into a frying pi'.n. and set over tbc lire untü brown, being careful not to scorch it. Mix a spoonful of flour in a cup of thin sweet cream, or milk, if one bas no cream ; pour into the browned butter, boil up, season with pepper and alt if necessary, and turn over tho boiled potatoes. Boefsteak with Oyster Sauce.- The steak shonld bc about an inch thick, tender and jnicy. Have the gridirou hot and rub with a small piece of butter to prevent the meat sticking. - Broil it ciirefully, and do not seasou it until done ; then lay in a dish, cover tightlyand keep hot. In a very Jittic juico s'tir20 or 30 oysters ; season and add a little cream ; pour hot over tho steak and serve. Celery Vincgar. - One bvmch of fresh celery seed or a quarter of pound of celery seed, one qusirt of be?t cidcr viriegar, one teaspoonful of salt, one tablespoonful white sugar. Cut tho celery in small bits, or pour the seed into a jar; 8 Jflld the aalt and vinear4 and pourover tlio celery stalks orseedj set it by to cool, covered tightiy. Ijct it stand about one week, after whicli strain the bottle into small flasks for use. ïhis will be fouud nice for uso out of season for fresh celery. Steamed Ham. - ïhis, by far, is tlio bcstwayof cooking ham, tobe used cold, sliced or for sandwiches. Lay the ham in cold water for twelvrï hou ra, wash very thoroughly, rubbing witli ii stift' brush to dislmlge tlie sais and smoke on the outaido. Put it in-1 to a steamer, cover closely, and set it over a pot of boiling water. Allow at least twenty minutes to the pound. - Keep the water ata hard boil. If you serve the ham hot, skin, and immediately strew thickly witli bread or cracker crumbs to prevent the wasto of the flaror. Puta Mil of paper abouC the knuckle. Winter Egg-s.- The receipt of ten dozen large, splendid fresh December1 eggs, puts us in mimi tliat there must be a protít as well as a knack in producing (hem. What a dish is fresh ham and eggs Chrátfnas! First get the breetl and glve the food. llot boüed potatoes, mashed wlien hotí with whc-at bran and Iridian meal well stirred in, is excellent food. Corn is the favorite. Mix occasionally cayenne pepper in tlcir breakfast. Keep gravel and sand, oíd lime irfortar,pof - dered boncs, oyster shells, chilk and charcoftl in sigiit. Fresh puro walci' is reUshed; so are cabbage lfeare, süees of turnips, potatoes and applcs. Bcrapafrom tlic butcher's shop are lir.st ratc. You must feed if you want winter eggs.

Article

Subjects
Old News
Ann Arbor Argus