salt pork, 2 T. drippings, 2 T. flour, 11⁄2 t. salt, % t. pepper. After picking over the peas, wash them and let them soak in the cold water for five or six hours. Add the pork and onions which have been cut into small pieces and cooked until they are a light brown. Let this mixture cook slowly for about four hours, after which strain it, mix the fat with the flour and add to the soup, stirring constantly until the mixture thickens, then let it cook for ten minutes. Season and serve at once. BRAISED BEEF'S HEART. After soaking the heart in cold water for three hours, remove the muscles from the inside and the blood. Make a forcemeat of one cup of bread crumbs, two tablespoonfuls of drippings, one teaspoonful of thyme, one tablespoonful of chopped celery tops, one teaspoonful of onion juice, half a teaspoonful of salt, one-eighth of a teaspoonful of pepper. Mix and stuff the heart. Tie it together with twine, and put it into a pan which has a close-fitting cover. Add enough boiling water to half cover the heart, put on the lid and cook in a moderately-heated oven for three hours. Brown two tablespoonfuls of fat, add two tablespoonfuls of flour, and when well mixed, add the water in which the heart was cooked. Stir until it thickens, season with salt and pepper. Dish the heart and pour the sauce over it, then serve. APRICOT ROLL. 2 C. flour, 1⁄2 t. salt, 1/3 lb. suet, 1 pt. apricots. Free the suet from the fiber and skin, then chop it fine or press it through a wire basket. Mix this with the flour and salt and add gradually enough cold water to make a soft dough. Roll it out on a floured board into a sheet about an inch thick, spread the apricots thickly over the dough, roll it up and tie it in a well-floured cloth, leaving plenty of room for it to swell. Put it into a pot of boiling water and boil for two hours, or it may be steamed two hours and a half. Serve hot with vanilla sauce. VANILLA SAUCE. 2 T. butter, 2 T. cornstarch, 1⁄2 C. sugar, 11⁄2 C. water, 1 t. vanilla. After heating the butter and water to boiling point, stir in the mixed cornstarch and sugar. Cook the mixture for ten minutes, then flavor and serve. CORNED BEEF HASH. 1 pt. finely chopped beef, 1 pt. boiled potatoes, 1⁄2 t. salt, % t. pepper, 2 T. fat. Cut the potatoes into small pieces and mix them with the rest of the ingredients. Put this into a heated spider, add enough hot water to moisten and stir until the mixture is well heated, then pack it closely in the pan, cover it and let it cook until it is well browned on the bottom. Turn it out on a platter and serve. APPLE BUTTER SHORT CAKE. 1 pt. flour, 1 t. salt, 3 T. drippings, 2 t. baking powder, milk or water (about 34 C.). Sift the flour with the salt and baking powder, then add the fat and mix well. Pour in the water slowly, mixing with a knife until a soft dough is formed. Turn it out on a floured board and, after surrounding it with flour, roll it into a thin sheet, about half an inch thick. Cut it into fourinch squares and bake them in a quick oven until they are a light brown, about twenty minutes. Split each square and put the apple butter between. Serve while hot. PIGS' FEET. After scraping a set of four of the feet soak them in cold water for several hours, then wash and scrub them. Split the feet and put them on in cold water and let them simmer until tender. Put them in an earthern jar, season with salt and pepper and pour over them hot, spiced vinegar. They will be ready for use the next day. SPICED VINEGAR. Boil for one minute a half pint of cider vinegar, 12 whole cloves, 3 inches of cinnamon bark and two bay leaves. POTATO-CAKES. Mash 1 pt. boiled potatoes, then season them with salt and pepper and moisten with hot milk. Make into cakes and brown in a pan with a small quantity of fat. Serve hot. RECIPES FOR SUMMER MENUS. CORN DODGERS. 2 C. white meal, 6 T. skim milk, 2 T. shortening, 1 t. salt. After scalding the meal with boiling water, using just enough to moisten the meal, add the shortening and stir until it is well mixed, then put in the salt and milk. Put the mixture by spoonfuls in a large baking pan, flatten into small cakes and keep them separate. Bake in a moderately heated oven until brown on both sides, then serve. STEWED TRIPE. 2 lbs. boiled tripe, 2 oz. salt pork (ham may be used), 1⁄2 medium-sized onion, 1 T. chopped parsley, 1 bay leaf, 2 T. flour, 1 pt. milk, 1 t. salt, % t. pepper. Cut the tripe into pieces about an inch and a half long and a half inch wide. Dice the pork and put in a pan with the sliced onion and the bay leaf. Stir over the fire until quite brown, then add the flour and when well mixed add the milk. Stir this until it is as thick as ordinary cream, after which put in the salt, pepper and the tripe, and keep over a very moderate fire for five minutes. Add the parsley and serve at once. RICE PUDDING. 1⁄2 C. rice, 1⁄2 C. sugar, 1 pinch of salt, 1 qt. of milk. After washing the rice thoroughly, let it soak in the milk for half an hour, after which add the salt and sugar. Pour the mixture into a deep pan, cover it and let it bake about two hours, slowly at first, until the rice has softened and thickened the milk, then let it brown slightly. This may be served hot or cold. BEEF STEW. 1 lb. plate or brisket, 4 potatoes, 1 t. salt, 1 carrot, 1 T. fat, 1 T. flour, % t. pepper. Cleanse the meat by wiping it with a damp cloth or by scraping it with the back of the knife. Cut it into pieces about two inches square, and put it into a saucepan with the bones and sliced carrot. Pour over this enough boiling water to cover well, about a pint and a half, and let it simmer until the meat is tender, then add the diced and parboiled potatoes. When the potatoes are done thin the mixed fat and flour with a little of the hot liquor from the stew, and after pouring it into the stew stir it until it thickens slightly. Cook a few minutes longer, then remove the bones, season and serve. CORN CAKES. 1 pt. meal, 1⁄2 C. flour, 1 pt. sour buttermilk, 11⁄2 t. soda, 1 T. fat, 1 egg, 1 t. salt. Scald the meal with sufficient boiling water to moisten, then put in the fat and stir until well mixed. When this is cool add the salt, flour and the buttermilk. Stir in the beaten egg and the soda, which is mixed with a little cold water. Bake in small cakes on a lightly greased hot griddle. GINGERBREAD. 1 C. molasses, 1/3 C. drippings, 1 t. soda, 1⁄2 t. salt, 1 C. sour buttermilk, 1 T. ginger, 3 C. flour, 1 t. cinnamon, 1⁄2 t. allspice. After mixing the salt and spices with the molasses add the fat, after which add flour and buttermilk alternately, then beat until perfectly smooth. Stir in the soda which is mixed with a little cold water and partly fill greased gem pans with the batter. Bake in a moderately hot oven about thirty minutes or until the cakes are a light brown. CHARTREUSE OF MUTTON. 1 C. cooked chopped mutton, 1 t. chopped parsley, 1⁄2 t. onion juice, 1 t. lemon juice, 4 t. salt, 2 T. butter, 1 C. stock or water, 2 T. flour, little cayenne. Make sauce as directed for cream sauce, then add the rest of the ingredients and mix thoroughly. Line a greased mold with hot boiled or steamed rice, having the layer about half an inch thick, then fill the center with the mutton mixture and cover the top evenly with rice. Steam forty-five minutes, then turn from the mold and serve with tomato sauce. The greased mold may be coated with bread crumbs, then lined with mashed potatoes and, after filling with the mutton, covered with potato. Bake. TOMATO SAUCE. 2 T. drippings, 1 C. strained tomatoes, 2 T. flour, 1⁄2 t. salt, % t. pepper. After melting the fat add the flour and cook for one minute, then add the strained tomatoes, the salt and the pepper. Stir until it thickens, then serve. SCRAPPLE. 4 pts. water in which the lamb was cooked, 1 lb. scrap meat, 3 t. salt, 1 t. thyme, 1 t. sweet marjoram, 1 pt. meal, 4 t. pepper. After cleansing the meat, by wiping it with a damp cloth, cut it into small pieces and cook it slowly in the mutton broth until it will easily separate. See that here is one quart of the liquid and that the meat is in very small pieces. Season the mixture of water and meat, put it on the stove and, when it reaches boiling point, stir in the meal. Cook over hot water for two hours, then add the thyme and marjoram and, when well mixed, turn it into square pans and stand away to cool. When this is firm cut it into slices and brown in a little fat. RICE MUFFINS. 24 C. flour, 1 C. milk, 34 C. hot rice, 1 egg, 5 t. baking powder, 2 T. butter or drippings, 11⁄2 t. salt. After mixing the flour with the salt add the rice, which has been pressed through a strainer, and the milk which is mixed with the beaten yolk of the egg. Beat until the batter is quite smooth, then add the melted fat, stir in carefully the baking powder and then fold in the stiffly beaten white. Partly fill greased gem pans with the batter and bake in a moderately hot oven until a light brown, about thirty minutes. Serve hot. WINTER. Apples, 10 cts. 4 peck. MARKET PRICE OF FOODS. Apple butter, 8 cts. jar. Bacon (country), 10 cts. per lb. Beef, part of the round, 6 cts. per lb. Beef, brisket and plate, 6 cts. per lb. Beans, 9 cts. qt. Broken rice, 34 cts. per lb. Bread (stale), 3 cts. loaf. Butter, 30 cts. per lb. Buttermilk, 5 cts. per qt. Cabbage, 8 cts. head. Coffee, 13 cts. per lb. Evaporated apricots, 10 cts. per lb. Hake, 5 cts. per lb. Hominy, 41⁄2 cts. qt. Kidney, 8 cts. for one. Meal, 2 cts. per lb. Pig's feet, 8 cts. set. Potomac herring, 8 cts. doz. Salt water trout, 10 cts. per lb. SUMMER. Apples, 8 cts. 4 pk. QUANTITIES OF MATERIAL TO BE USED FOR A FAMILY OF SIX WHEN NOT GIVEN IN COOKING RECIPES. According to a French Medical Journal the annual mortality of the entire human race is 33,000,000 of persons. A fourth of the race die before completing their 8th year, and one-half before the end of the 17th year, but the average duration of life is about 38 to 40 years. Not more than one person in 100,000 lives to be 100 years old. (“Medical Record," February 27, 1892.) During life the fluids and tissues of the body are constantly undergoing changes; new matter is formed and the old is removed with ceaseless activity. The body is indeed a complex machine in which the law that force is generated by decomposition is fully carried out. Every motion of the body, every pulsation of the heart, nay even every thought is accompanied by the destruction of a certain amount of tissue. As long as food is supplied in sufficient amount and the assimilative functions are not disordered, reparation proceeds as rapidly as decay, and so long as these *Carpenter, "Cyclopedia of Anatomy and Physiology," Vol. I, article "Age," "Hammond's Treatise on Hygiene." |