Cloud City Cook-Book Part 12

Chop one pound raw beefsteak and a piece of suet or pork the size of an egg. Add one-half pint bread crumbs or crackers, two eggs, six tablespoons cream or milk, a small piece of b.u.t.ter. Season with savory, marjoram, salt and pepper. Mix and make in a roll with flour enough to keep together. Bake. When cold slice thin.

PREPARED FISH.

Boil until quite soft three pounds of fish; pick in small pieces and lay upon a flat dish. Season with pepper and salt, add a small piece of b.u.t.ter. Turn upon the well-beaten yolks of four eggs a pint of scalding milk, and pour it over the fish. Beat to a stiff froth the whites and spread over the surface. Bake half an hour.--Mrs. W. H.

Nash.

TOMATO TOAST.

Run a quart of stewed ripe tomatoes through a colander, place in a porcelain kettle, season with b.u.t.ter, pepper, salt and sugar to taste. Cut thin slices of bread, brown on both sides, place on a platter, and when ready to serve, add a pint of sweet cream to the tomatoes and pour over the toast.--Mrs. A. J. Lamps.h.i.+re.

CRANBERRY JELLY.

Cover cranberries with water and cook until soft; mash through a colander. To one pint of juice add one pound of sugar. Return to stove and boil one-half hour. Pour the hot liquid in moulds to cool.

--Miss R. H. Nash.

HOT MUSH BREAD FOR DINNER.

Scald a pint of corn meal until of the consistency of mush; when cooked, cool with sour or b.u.t.termilk until about as thick as batter cake dough; then add one-half teaspoon each of salt and soda, two eggs, and a teaspoon of b.u.t.ter. Beat well and bake quickly. To be served in the dish in which it is baked, and helped with a spoon.

--Mrs. Cooper.

FOAM SAUCE.

One cup sugar, one egg; beat well together, add four tablespoons boiling milk. Flavor with vanilla.--Mrs. W. H. Nash.

CANDIES.

MOLa.s.sES CANDY.

Two cups New Orleans mola.s.ses, one cup sugar, one tablespoon vinegar, a piece of b.u.t.ter the size of a walnut. Boil twenty-five minutes, stirring constantly. Either pull it or pour out thin on pans.--Miss F. L. Raymond.

PEANUT CANDY.

One pound of granulated sugar put in an iron spider; stir until free from lumps. Crush a quart of peanuts very fine and add just before taking from the stove.--Mrs. C. E. Dodge.

CHOCOLATE CARAMELS.

One large cup sugar, one-half cup mola.s.ses, one half cup milk, b.u.t.ter the size of an egg, one teaspoon cornstarch, one-fourth pound chocolate.--Miss R. H. Nash.

CHOCOLATE CARAMELS.

One cup milk, two cups mola.s.ses, one cup sugar, one and a half cakes chocolate, small piece of b.u.t.ter. Grate the chocolate and stir it into the milk when boiling, then stir in gradually the other ingredients. Try it as you would mola.s.ses candy, and when done and cooled a little, cut in squares half an inch.

FRENCH CREAM CANDY.

(uncooked.)

Mix whites of two eggs and their bulk in water in a large bowl; beat very well, add a dessert spoon vanilla and about two pounds "x.x.x"

confectioners' sugar (finest grade of powdered sugar), well sifted; beat well, and the paste is ready. Take half a pound of dates, remove stones, put in a piece of the candy paste and roll each one in granulated sugar.

For Fig Candy, split half a pound of figs, place a layer of the dough on a board (first sprinkle well with powdered sugar to prevent its adhering), then a layer of figs, again a layer of dough, and cut in squares.

Nuts of any kind may be made up into candy by using the meats for the foundation or inside of little b.a.l.l.s of paste, and then roll in coa.r.s.e sugar; set each kind out in a cool place to harden.

For Chocolate Creams roll any number of b.a.l.l.s size of small marbles from the dough, and when they are hardened, dip with a fork into some Baker's chocolate melted on the stove. Be careful not to allow it To boil; better to melt it in a little cup placed in a pan of hot Water on the stove. Or make a caramel of three-fourths pint sugar, one-third pint milk, two tablespoons b.u.t.ter, and one square chocolate.

Boil twenty minutes and add one teaspoon vanilla. Remove from fire, place in a pan of hot water, and dip in the little b.a.l.l.s.

Cocoanut Candy may be made by rolling out another portion of the dough on the floured board, sprinkle with cocoanut, roll a few times with the roller, and cut into squares.

A mixture of cocoanut and nuts chopped fine makes a delicious candy.

For English Walnut Candy split the walnuts, shape some of the dough into round flat b.a.l.l.s, place a half of the nut on each and press firmly. Use hickory-nut meats for Hickory-Nut Candy.

HOUSEHOLD HINTS.

To clean the silver spoons and forks in everyday use, rub them with a damp cloth dipped in baking soda, then polish them with a small piece of chamois skin.

Rub salt on the inside of your coffee pot when was.h.i.+ng it, and it will remove the coffee and egg very quickly. Be sure to rinse it thoroughly before using it again.

Old lamp burners should be boiled often in strong saleratus water.

Let them boil for an hour, polish them, and they will be as good as new, and will not trouble you by causing a smoky light.