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HINTS TO HOUSEKEEPERS. 9
Bacon Dumplings.
Cut slices of cooked bacon, and pepper it, roll out
crust as for apple dumplings, slice some potatoes very
thin, and put them in the crust with the meat; close
them up, and let them boil fast an hour, when done,
take them out carefully with a ladle.
Bacon Fraise.
Cut streaked bacon in small thin slices, make a batter
of a pint of milk, two eggsm and two large spoonsful of
flour; some salt and pepper; put a piece of lard, or dripping,
in a frying pan, and when it is hot pur in half of
the batter, and strew the bacon over it; then pour on
the remainder of the batter; let it fry gently, and be
careful in turning, that the bacon does not come to the
pan.
To Boul Calf's Head.
Cut the upper fromt he lower jaw, take out the brains
and eyes, and clean the head well, let it soal in salt and
water, an hour or two; then put it in a gallon of boiling
water, take off the scum as it rises, and when it is done
take out the bones; dish it, and pur over a sauce, made
of butterand flour, stirredinto half a pint of the water it
was boiled in, put in a chooped egg, a little, salt, pepper,
and fine parsley, when it is nearly done. You can have
soup of the liquor, with dumplings, made of a quart of
flour, two eggs, a spoonful of butter, some salt and pepper,
wet with milk and water; drop them in while it is
boiling, and let them boil ten or fifteen minutes.
Brains and Tongue.
Pour boiling water on the brains, and skin them; tie
them tight in a cloth, and boil them and the tongue
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