Buckeye cookery

Ue Aten ee Nar RR ee Gare SL ep aml agra ° by teal . a Ws cmne. rte a ae a aN en he 200 FRAGMENTS.) S00 fa Oy eee a coo! place for three or four hours, or over night if made in the evening. When wanted, turn from the bag, chop rather coarse with a knife, and dress with salt, pepper, and sweet cream. Some mash and rub thoroughly with the cream; others dress with sugar, cream, and a little nut-meg, omitting the salt and pepper. Another way is to chop fine, add salt to taste, work in a very little cream or butter, and mold into round balls. Porators A LA LYONNAISE are much simpler than the name implies. Rub a lump of good butter over the inside of a clean, smooth, slightly warmed skillet, turn in some cold boiled potatoes cut up, add pepper, salt, a little , chopped parsley, and perhaps the least bit of onion very fine. Shake from time to time and see that they do not brown. “Fried white”’ is the accepted : slang in fashionable hotels for this very elegant mystification in the art of : potato cooking. If, for your stomach’s sake, you should prefer to have your potatoes actually fried a savory crisp brown, drop in smoking hot lard or nice a drippings (never in butter, as it scorches too quickly; warm up or sauté—fry in a well-greased frying-pan—in butter, but fry, or rather boil, in lard or . drippings). gi dai gla STUFFED BEEFSTEAK is as nice for dinner as a much more expensive a roast, and it can be prepared from a rather poor flank or round steak ; pound it well, season with salt and pepper, then spread with a nice dressing—may use ah some of the bread-crumbs—roll up and tie closely with twine (which always ep save from the grocer’s parcels), put in a kettle with a quart boiling water, a boil slowly one hour, take out and place in dripping-pan, adding water in : which it was boiled, basting frequently until a nice brown, and making gravy _of the drippings; or you may put it at once into the dripping-pan, omit the boiling process, skewer a couple slices salt pork on top, add a very little water, Ske baste frequently, and, if it bakes too rapidly, cover with a dripping-pan. It is delicious sliced down.cold. I How To MAKE Nice Gravy isa problem many housekeepers never solve. be Remember that grease is not gravy, neither is raw flour. Almost any kind of meat-liquor or soup-stock, from which all fat has been removed, may be made into nice gravy, by simply adding a little seasoning and some thickening; if browned flour is used for the latter, the gravy will require but little cooking, but when thickened with raw flour, it must cook until thoroughly done, or the gravy will taste like so much gummy paste. It is best to brown a quart of flour ata time. Put in a skillet, set in the oven or on top of the stove, stir often until it isa light-brown, put into a wide-mouthed bottle, cork and keep for use. All gravies should be well stirred over a rather hot fire, as they must be quickly made, and must boil, not simmer. vas Potato Frour is an addition to many kinds of breads, cakes, and puddings, making them more light and tender. Wash, peel, and grate into an earthen pan, filled with pure, soft cold water; when the water begins to clear by the settling of the pulp to the bottom, pour off the water and add more, stir pulp with hand, rub through a hair sieve, pour on more water, —-- Jet stand until clear, pour off and renew again, repeating several times until the farina is perfectly white and the water clear. The air darkens it, and it ; must be kept in the water as much as possible during the process. Spread the prepared farina before the fire, covering with paper to keep it from dust; when dry, pulverize it, sift, bottle, and cork tightly. Potato jelly may be made by pouring boiling water on the flour, and it will soon change into a jelly; flavor and sweeten to taste.