Buckeye cookery

EGGLESS SQUASH OR PUMPKIN PIE.—Stew the squash or pumpkin till very dry, and press through a colander; to each pint of this allow one tablespoon butter, beat in while warm one cup brown sugar or molasses; a little salt, one table-spoon cinnamon, one tea-spoon ginger, and one half teaspoon soda; a little allspice may be added, but it darkens the pies; roll a few crackers very fine, and add a handful to the batter, or thicken with two tablespoons flour or one of corn starch. As the thickening property of pumpkin varies, some judgment must be used in adding milk. SCRAPPLE.—Scrape and clean well a pig’s-head as directed in ‘‘ Pig’s-head > Cheese,’’ put on to boil in plenty of water, and cook four or five hours— until the bones will slip easily from the meat; take out, remove bones, and chop the meat fine, skim off the grease from liquor in pot, and return the chopped meat to it; season highly with salt and pepper, and a little pow: dered sage if liked, andadd corn meal till of the consistency of soft mush; cook slowly one hour or more, pour in pans, and setin a cool place. This is nice sliced and fried for breakfast in winter, and will answer in place of meat on many occasions. : FRICASSEED AND FRIED POTATOES.—Slice cold boiled potatoes, put into a dripping-pan, add milk, salt, pepper, and small lump of butter, allowing half a pint of milk to a dozen potatoes, place in oven for about fifteen min- utes, stir occasionally with a knife to keep from burning; they should brown slightly on the top; or put in sauce-pan lump of butter, when melted add a level table-spoon flour, cook a few minutes and add a tea-cup new milk or cream, season with salt and pepper; when it boils, add sliced potatoes, and boil till potatoes are thoroughly heated. ‘To fry, slice and fry in butter or ham or beef-drippings, using only enough fat to prevent sticking; sprinkle with, salt, cover with tin lid so that they may both fry and steam. WELSH RARE-BIT.—Cut thin slices of bread, remove the crust, and toast quickly ; butter it, and cover with thin slices of rather new rich cheese, spread over a very little made mustard, and place on a pie-tin or plate in a hot oven till the cheese is melted, when cut in square pieces of any size desired, and serve at once on a hot platter, as it is quite spoiled if allowed to get cold. The mustard may be omitted if desired; and some think it more delicate to dip the toast quickly, after buttering, into a shallow pan of boiling water; have some cheese ready melted in a cup, and pour some over each slice. The best way to serve is to have little plates made hot, place aslice on each plate, and serve one to each person. : ; YANKEE DRIED BEEF.—Slice very thin, put in frying-pan with water to cover, let come to boiling point, pour off, and add pint of milk, lump of butter, and a thickening of a little flour and milk, stir well, and, just before serving, some add an egg, stirring it in quickly; or, chip very fine, freshen, add a lump of butter and six or eight eggs, stir well, and serve at once. Cold boiled or baked beef may be sliced and cooked in the same way. Or, after the freshening, first frizzle it in butter, dredge with flour, and add the milk. When ends or thin pieces of dried beef become too dry and hard, put in cold water and boil slowly six or eight hours, and slice when cold; or, soak over night in cold water, and boil three or four hours. Many think all _ dried beef is improved by this method. CURD OR COTTAGE CHEESE.—Set a gallon or more of clabbered milk on the stove hearth or in the oven after cooking a meal, leaving the door open; _ turn it around frequently, and cut the curd in squares with a knife, stirring | gently now and then till about as warm as the finger will bear, and the whey shows all around the curd; pour all into a coarse bag, and hang to drain in TUG pee