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Classic
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page 210
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 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 hot 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.--Mrs. E. T. Carson, Mt. Pleasant
Farm.
SAUCES.
BUTTERLESS SAUCE.
One egg beaten separately, and white added just before serving, quarter cup
sugar, and a pinch of salt; flavor with vanilla.
COCOA-NUT SAUCE.
Two table-spoons butter, cup of sugar, table-spoon of flour, milk of one
cocoa-nut, with a small piece grated.
CREAM SAUCE.
One tea-cup powdered 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 few moments stirring it constantly,
take off and add flavoring.
COLD CREAM SAUCE.
Beat together one cup sugar and half cup butter, and add a cup rich cream. Stir
all to a cream, flavor with vanilla or lemon, and place where it will get very
cold before serving.--Mrs. A. Wilson.
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