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Mon 31 Mar 2008
Cheese Recipes
WELSH RARE-BIT. MRS. W. C. BUTCHER.
Cut up one pound of cheese in small pieces, and place in a dish,
seasoning with salt and pepper; stir until melted. Have ready toast
on a hot dish; cover slices with the melted cheese. Serve hot, as a
relish. This is used as a course before serving a dinner.
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Mon 31 Mar 2008
BROWNED BREAD CRUMBS.
Jewish Recipes
Grate into fine crumbs, about five or six ounces of stale bread,
and brown them in a gentle oven or before the fire; this is a more
delicate way of browning them than by frying.
Jewish Recipes
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Mon 31 Mar 2008
SCOTCH BROTH
2 quarts of the Liquor in which Mutton has been cooked
Salt
1 oz. Rice
1 Carrot
1/2 Turnip, and Stalk of Celery
Total Cost—1 1/2 d.
Time—One Hour.
Carefully remove all the fat from the liquor; put it into a saucepan. Wash the rice and cut all the vegetables into dice; stir them in, and simmer by the side of the fire for an hour. It must be cooked very slowly and without the lid. Add salt to taste, and pour it into a tureen. Pearl barley may be used instead of rice.
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Mon 31 Mar 2008
Cake Recipes
CRULLERS. MRS. C. H. WILLIAMS.
One cup sugar, three eggs, one-half cup milk, butter the size of a
walnut, three teaspoonfuls baking powder. Fry in lard.
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Mon 31 Mar 2008
BROWN BREAD. MRS. MARY DICKERSON.
Three cups of sweet milk, three cups of graham flour, one and one-half
cups of corn meal, one cup of molasses, one teaspoon of salt, one
teaspoon of soda. Steam for three hours in four one pound baking
powder cans, with the covers on.
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