Buckeye cookery

Weigh equal quantities of best beef suet and sifted flour, shave down suet and rub into fine particles with the hands, removing all tough and stringy parts, mix well with the flour, season very highly with pepper, salt to taste, stuff loosely in beef-skins (entrails cleansed like pork-skins for sausage), half a yard or less in length, secure the ends, prick every two or three inches with a darning- needle, place to boil in a kettle of cold water hung on the crane; boil three hours, place on table until cold, after which hang up in a cool place to dry; tie up in a clean cotton bag, and put away where it it will be both dry and cool. When wanted for use, cut off the quantity needed, boil in hot water until heated through, take out and place before the fire to dry off and ‘crisp.” The above was considered an “extra” dish at all the ‘‘ flax scutchings,” ‘‘ quilting _ frolics,” and ‘‘log rollings” of a hundred years ago. | The same by measure is as follows: One pint best beef suet to Se Po 240 | | SAUCES. two pints flour; mix thoroughly, season very highly with pepper and salt, sew up little sacks of cotton cloth half a yard long and three inches wide, fill nearly full, put to boil in kot water, boil from four to six hours; when done, take out, drain, let cool, hang in a dry, cool place, and when wanted for table, cut off as much as needed, put on hot water, boil until cooked through, take out, peel off cloth, put in a pie-pan, set in oven to dry and brown.—WMrs, _E. T. Carson, Mt. Pleasant Farm. lightly with the sauce. SAUCES. BuTtTeRLEss SAUCE. Place one half a gill of milk in a pan in boiling water; when scalding put in half a pint of powdered sugar mixed with the yolks of two eggs, stir until thick as boiled custard, take off; when cool — add flavoring. Just before serving mix the well-beaten whites CIDER SAUCE. Mix two table-spoons butter with an even table-spoon of flour; stir in half a pint of brown sugar, and half a gill of boiled cider; - add a gill of boiling water, mix well, let it simmer a few moments; serve hot. ‘Ganado SAUCE. Two table-spoons butter, cup of sugar, table-spoon of me coil of one > cocoa-nut, an a small piece, gratedeac-" ne rte “CREAM SAUCE. . One o iaen soe white sugar, scant half tea-cup butter, half tea-cup rich cream ; beat butter and sugar thoroughly, add cream, * stir the whole into half tea-cup boiling water, place on stove for a» NG few moments, ere it constantly, take off and add flavoring. aw veces Cop CREAM SICHy as, Beat together one > Cup sugar and half-eup butter, and dd a cup cichcream. Stir allto a cream, flavoring with vanilla or lemon, and place phere it will get very cold before serving. —Mrs. A. Wilson. _ Puan CreAm SAUCE. One pint cream, three table-spoons brown sugar, and half a small outmeg grated. ‘ is os “By ee) 1s De ih aa ha hy res Gane ey Sie y a Pt ve », Pub ae ee eee Re haka Ae BATONS aoe 5 | Every-Day Sauce. To one pint boiling water, add heaping tea-cup sugar, ele -spoon butter (see General Directions), pinch of salt, and table-spoon corn starch dissolved in cold water; season with nutmeg or vanilla, boil half an hour, and if good and well cooked it will be very clear. Or, to a table-spoon of currant jelly, add a_ table- “spoon of hot water; beat well and add to the above just before serving, omitting all othe: flavoring. Or, add a tea-spoon of ay syrup. FOAMING Sauce, Beat whites of three eggs to a stiff froth; melt tea-cup of sugar — in a little water, let it boil, stir in one glass wine, and then the whites of the three eggs; serve at once.—WMrs. Carrie Glazer, Chi- eago, Ill. | | | JELLY SAUCE.