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REFRESHING DRINKS. |
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the appearance of a larded rabbit; sprinkle some salt and melted butter over it and put into a hot oven; baste often and leave it till the bacon commences to brown, then add some sour cream and continue roasting, frequently basting, until done, which will take about 3-4 of an hour. Take the hare from the pan, taking care not to break it; cut into slices crossways and place it in a hot dish, dissolve with sour cream the gravy in the pan, adding salt and thickening with flour if necessary and strain through a sieve.
Pancakes of Raw Potatoes.—Peel large potatoes, either Irish or sweet, and grate them to make about 1 quart, press out the water through a cloth, and add the yolk of six eggs, and 6 spoonfuls of flour, salt to suit, mix well, adding to the mixture a froth beaten firmly of the whites of the six eggs Fry in clarified butter or sweet leaf lard over a slow fire, making the cakes from a spoonful each, which have to be done to a nice light brown on both sides.
Onion Cake.—Cut 1 gallon peeled onions into thin slices, stew them with a little salt in butter or sweet fresh lard till soft, but not brown, then strain through a colander. Roll out the dough thin, and place in a bread pan, form a high rim all around and let rise. Wash the rim with a beaten egg and place the onions smoothly on the dough, bake in a hot oven until almost done, pour the batter over it and return to the oven until done.
Prepare the batter mentioned above, with 3 eggs, 1-2 tablespnon-ful flour, 1-2 pint of cream, and a little salt.
Bacon Cake.—Prepare 1 lb. of flour, 7 oz. butter, 3 eggs, 1 oz. sugar, 1 3-4 oz. yeast, a little salt, and about 3 gills of lukewarm milk, a light dough ; work it thoroughly and let it rise; work again and roll out on a large paw. Form a rim around the pan and let it rise again; cover with fat bacon cut into small cakes or dice, sprinkle with sugar and caraway seeds, and bake a nice light brown in a hot oven.
A Good Substitute for Meat, (The Vegetable Egg).—When fully ripe, pare and cut into slices 1-4 inch thick the egg plant, then rub a mixture of equal proportions of salt and black pepper, with the fingers, on both sides of the slices, then roll in flour, and fry on a buttered griddle ; when brown on both sides they are done. Eat while hot
REFRESHING DRINKS.
Mountain Nectar.—Mrs. B.—Mix in 4 pints of water 6 pounds of white sugar, 4 ounces tartaric acid ; put into a porcelain kettle, and let it come not quite to the boiling point; take from the fire and stir in the whites of 4 eggs well beaten ; strain it, and when it cools flavor it richly with the essence of lemon. It will keep for |
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