Spicy Salmon Steaks! CarbsPerServing:no counts provided Effort:Easy
Ingredients:
4 Salmon steaks
1 tsp garlic minced.(use powdered if fresh is not available)
1 tsp Ginger minced.(use powdered if fresh is not available)1 tsp
ground cumin 1 tsp ground chilli
1/4 c lemon juice salt to taste
3-4 tbsp soy flour (add a pinch of the cumin chilli and salt)

How to Prepare:
Hot oil for frying (deep fryer is best)

Mix all ingredients (except flour)in bowl. Marinate salmon steaks
for at
least 30 minutes turning every 5-10 minutes. After at least 30
minutes coat
each salmon steak in the flour mixture completely and drop carefully
into
hot oil. (make sure there is enough oil to cover the steaks. Fry
until
brown and cooked. Remove from oil and put on paper towel to soak
excess
oil. Serve with salad or vegetables.

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GEMS OF KERNEL (Middlings) AND WHITE FLOUR.

Two cups of kernel flour, two cups of white flour,
four cups of milk or two of milk and two of water,
one egg, a little salt, a heaping teaspoonful of sugar,
two teaspoonfuls of baking powder, two large table-
spoonfuls of melted butter. Beat the egg very light
in a bowl, add the sugar and salt, the milk and but-
ter, sift the flour together and beat the batter hard
for a few minutes. Have the iron gem pans very hot,
butter and fill, and bake them in a good, quick oven
not less than thirty-five minutes.

GEMS OF RYE MEAL.

Mix together three-quarters of a cup of rye meal
and a quarter of a cup of white flour and a salt-
spoonful of salt. Beat two egg yolks and stir into
it a cup of sweet milk and one tablespoonful of gran-
ulated sugar, add this to the rye meal and flour, beat
hard, then add the whites of two eggs beaten to a
stiff froth. Heat the iron gem pans, brush with but-
ter and bake thirty-five to forty minutes.

CORN BATTER BREAD.

Pour a pint of boiling milk over four heaping
tablespoonfuls of yellow corn meal, add a heaping
teaspoonful of butter, a heaping teaspoonful of
sugar, and a little salt. Beat the yolks of three eggs
to a cream and add to the batter, then the whites of
three eggs beaten to a stiff froth. Butter a pudding
dish, turn the mixture into it and bake from twenty-
five to thirty minutes. Serve immediately in the
dish in which it is baked.

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TO MAKE A TRIFLE.

The whip to put over the trifle should be made the day before
it is required, as keeping it for a day improves the flavor, and
makes it more solid. Put into a large bowl three ounces
pounded loaf sugar, the whites of two eggs, one pint of cream,
and a small glass of sherry or raisin wine. Whisk these ingre-
dients well in a cool place, and take off the froth with a skim-
mer as fast as it rises, and put it on a sieve to drain ; continue
the whisking until there is sufficient of the whip, which must be
put away in a cool place to drain. For the trifle, place six
small spongecakes, twelve macaroons, and two dozen ratafias at
the bottom of the trifle-dish ; pour over them half a pint of
sherry or sweet wine, mixed with six tablespoonfuls of brandy,
or, if this is considered too much, a little less brandy and more
wine ; the cakes should be well soaked. Over the cakes put the
grated rind of a lemon, about two or three ounces sweet almonds
blanched and cut into strips, and a layer of raspberry or straw-
berry jam ; make a good custard and pour over the cakes ; then
heap the whip lightly over the top as high as possible, and
garnish with strips of bright currant jelly, crystallized sweetmeats
or flowers.

ORANGE MARMALADE.

Allow the same weight of lump sugar as of oranges ; cut the
oranges in half and take out the inside, removing the pips and
skin that separates the quills, leaving only the juice and pulp.
Wash the inside skin in a little water, and put it to your pulp ;
the rinds must be boiled about four hours in plenty of water,
changing it once, or it will be too bitter; when sufficiently
boiled, cut in small pieces. Next boil the pulp, juice and sugar
together for half an hour, then put in the pieces of rind, and
boil for four or five minutes.

SOUP A LA ROYALE.

Cut up four onions, two carrots and one head of celery into
small pieces, and lay them in the bottom of a large stewpan ;
then lay in five pounds lean beef cut into small pieces, sprinkle
with pepper and salt, and place the stewpan on a slow fire and
cook for one hour, (taking care it does not burn) ; then add four
quarts of cold water, let it boil, take off the scum and fat, and
add one bay-leaf, a few allspice and a bunch of herbs, a little
soy and a very little cayenne pepper, and let simmer four hours ;
strain through a cloth, and take off the Tat with a piece of clean
paper laid lightly on the soup ; take the yolks of six eggs, add
to them a tablespoonful of milk, some pepper and salt, welj
whisk all together, and pour into a buttered mould and steam
fifteen minutes ; when done, cut the custard into small diamond-
shaped pieces and place in the tureen, pour the boiling soup
over them and serve.

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BAKED CALPS HEAD.

Boil the head until you can pick out all the bones, and keep
the water the head is boiled in ; take your pieces and lay them
in a dish, having cut them small; use some salt, pepper, a little
parsley, a grate of nutmeg, a small piece of butter and some dry
breadcrumbs, say a teacupful of the latter; moisten it all with
some of the water the head has been boiled in ; put in a baking-
dish, and let it bake half an hour ; take the yolks of two eggs,
and make a sauce with the boiled liquor ; make soup of the rest
of the liquor.

BEEFSTEAK STEWED WITHOUT WATER.

Get three pounds or four pounds rumpsteak, cut about an
inch thick ; put one ounce of butter in a frying-pan large enough
to hold your steak, and let the butter melt without browning ;
wash the steak quickly in cold water, and put it in the frying-
pan, covering closely. As soon as it is thoroughly heated, season
with a teaspoonful of salt and a saltspoonful of white pepper ;
then push the pan back on the stove where it will simmer not
boil keeping it covered all the time, and a weight on the cover.
It will be found to be cooked and perfectly tender in an hour
and a half Put on a hot dish, and add half a teacupful of to-
mato or two tablespoonfuls of walnut catsup to the gravy in the
pan, and pour it over the steak.

BAKED BEEF TEA.

Cut one pound fleshy beef into small pieces ; take away all
the fat, and put into a baking-jar with half a pint of water and
half a saltspoonful of salt. Cover the jar well, and place it in a
warm but not hot oven, and bake for three or four hours ; it
should be strained, and kept in a cool place until wanted. It
may also be flavored with an onion, a clove, and some sweet
herbs if the invalid is strong enough to take them.

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ITALIAN MACARONI, SPAGHETTI, TAGLIAR1NI, ARIGATI,

ETC. Have a large saucepan full of well-salted boiling water; add one-half pound
of macaroni, spaghetti, tagliarini, lasagna, or any other paste, in unbroken lengths, and let
it boil until tender. When it is cooked take it out and drain in a colander, then pour
the mushroom sauce over it, heat with two ounces grated Parmesan cheese, and mix
with two forks.

POLENTA Melt a large spoonful of butter in one quart of boiling water.
Wet one pint of cornmeal with a very little cold water, add one spoonful of salt, then
stir in slowly the boiling water. Bring it to a boil stirring continuously until the meal is
cooked and has lost its raw taste. It should be thick enough to make into a ball.
Lay aside to cool ; when quite cold cut into thin slices and put a layer on the bottom of
a pudding-dish, dot it with butter and thin slices of cheese, then more mush, cheese and
butter until the dish is full ; have the last layer cheese, and bake in a quick oven from
twenty to thirty minutes.

COLOR Heat one pound of lard until it stops fizzing and then drop in three
large dried red peppers, and cook till crisp. Take them out, crush well and add to three
tomatoes which have been cooking in a little water. Stir this mixture into the lard and
boil, then strain into a glass jar and cover tightly. Use a spoonful of the color to
flavor and color stews, gravies, etc.

KOUMYSS.

One gallon fresh milk, one pint hot water, one cake
Fleishmann’s compressed yeast, eight or six tablespoon-
fuls granulated sugar. Dissolve yeast in a cup full of
warm water, add the other ingredients, bottle in patent
stoppered bottles (old beer bottles if perfectly clean).
Let stand twelve hours in a temperature of about seventy
to seventy-five degrees, as for bread raising. Then
remove to ice-box and keep at low, even temperature
until used. This beverage retails at seventy-five cents
per quart. Its cost if made at home is about fifty cents
per gallon. It is invaluable in many cases of chronic
dyspepsia, and is in reality milk champagne.

DELICATE WELSH RAREBIT.

One-half cup of milk in which melt two good slices of
broken cheese, add an egg which break in and stir
rapidly. Season with salt and place on well-buttered
toast.

ECONOMICAL RECIPE FOR HOLLANDAISE

SAUCE.

Good piece of butter, heaping tablespoonful flour, one
cup boiling water. Let boil ten minutes, with salt and
pepper to taste. Put in bowl the raw yolk of an egg,
juice of one-half lemon. To this add the cooked sauce,
stirring constantly. Can be used for pudding sauce by
using sugar instead of lemon.

CHEESE SOUFFLE.

One cup grated cheese, two tablespoonf uls butter, two
tablespoonfuls bread crumbs, two tablespoonfuls milk,
one-third tablespoon salt, one-third tablespoon mustard,
small pinch cayenne, yolks two eggs, whites three eggs.
Crumb the bread and boil in milk, add the butter, season-
ing, cheese and yolks; when beaten thoroughly stir in
whites. Fill twelve dishes three-quarters full. Bake ten
minutes and serve immediately.

CHEESE BALLS.

Mix four ounces of grated, dry cheese (any cheese
suitable for Welsh rarebit), add a little salt, a grating of
nutmeg and a dash of cayenne pepper. Mix lightly into
the stiffly-beaten whites of three eggs. Do not stir under
any circumstances. With the fingers, form into balls
about the size of a pigeon’s egg, drop in deep, smoking
fat as for doughnuts, and brown. Serve with hot but-
tered crackers, or with salad.

CHEESE STRAWS.

One cup of flour, one cup of old cheese (grated), one
tablespoonful of butter, a little salt and enough water
to make a stiff dough. A little cayenne pepper is an
improvement. Roll out thin and cut into strips a half
an inch wide and bake.

PINOCHE.

Three cups light brown sugar, one cup milk, stir in
well and when it comes to a boil add two tablespoons
chocolate, butter size of an egg, one pound walnuts
chopped fine, stir in the last thing, beat well and spread
on plate.

HOME MADE COUGH CANDY.

Soak a gill of whole flaxseed in half a pint of boiling
water; in another dish of boiling water put a cup of
broken bits of slippery elm, and let these stand for two
hours. Then strain both through a muslin cloth into a
saucepan containing a pound and one-half of granulated
sugar. (Extract all the liquor you can). Stir the sugar
until it is melted, then boil until it turns to candy. The
juice of two lemons is added after it has cooked ten
minutes.

ORANGE- SHERBET.

To half a gallon of lemonade add the juice of four
oranges; pour in freezer and stir until thick, then stir in
the beaten whites of three eggs and one-half cup of pow-
dered sugar. Freeze hard and set aside to harden.

ALMOND KISSES.

Whip the whites of four eggs until perfectly stiff and
stir into them one-half pound of pulverized sugar, one
cup blanched and powdered almonds. Drop in spoon-
fuls on well-buttered paper about an inch apart Lay
the paper on a half-inch board and place in slow oven
until they begin to yellow.

CREME DE MEOTHE.

One quart best high proof alcohol, one cupful granu-
lated sugar, one cupful water, one-half teaspoonful pure
oil of peppermint, two-thirds teaspoonful spinach green
coloring (to be bought at all large grocers or confec-
tioners). Make a smooth syrup of the sugar by boiling
slowly in double boiler, remove from fire and add alcohol
and other ingredients; heat thoroughly together, then
strain through coarse flannel or fine double cheese cloth.
This should be a clear, fine, emerald green not too
sweet. Bottle and use as an after-dinner cordial with
shaved ice.

PUNCH (Capt. Hall).

One and one-half tablespoonfuls of lemon juice to a
tumbler of water, one heaping desertspoonful granu-
lated sugar, one pint bottle of champagne or whisky to
taste. Or, nine tablespoonfuls sugar, thirteen and one-
half tablespoonfuls lemon juice, one-half bottle cham-
pagne.

MINCE MEAT.

Simmer until tender six pounds of beef tongue and
heart. Cool in liquor in which it cooked. Chop fine
two pounds beef suet and five pounds of juicy apples,
add one pint of stock in which heart and tongue have
been, and three pounds of chopped and seeded raisins.
Wash and dry two and one-half pounds currants, a pound
of citron cut in very small dice, and one-quarter pound
each of orange and lemon peel. Next add one pound
chopped dates and one pound chopped figs. Put one
quart cooking sherry (California), and two quarts apple
cider over the fire with three pounds of light brown
sugar and one pound New Orleans molasses. To this
add one ounce each of cinnamon, cloves, allspices, one-
quarter ounce each of mace and nutmeg, with a dash of
pepper and salt to taste. Next add the grated rind of one
orange and two lemons with their juice, and a pint of the
best California brandy. Put away in covered jars. This
mince meat retails in the East at 75 cents per pint, and
will keep for years. J. B. Cutter.

CHOCOLATE LAYER CAKE.

Two cups sugar, one-half cup butter (scant), two eggs,
two squares chocolate dissolved in half a cup boiling
water, one teaspoon soda in one-half cup sour milk, two
and one-fourth cups flour; bake either in layers or solid.
Use frosting or chocolate filling between layers.

SAVAKIN CAKE.

Make a sponge with one-half cup of milk, one cake
of yeast and some flour. When light, add three-fourths
of a cup of milk, two eggs and the rest of a pound of
flour. Beat very hard, then add one-half pound of
creamed butter, one-half cup sugar, three eggs and one-
half pound of Sultanas, one-fourth pound citron cut in
strips. Set to rise. Bake in a round cake tin and
sprinkle with chopped almonds.

THIN GINGER SNAPS.

One cup of butter, two cups of sugar, one cup of milk,
three and one-half cups flour, three-fourths teaspoonful
soda, one teaspoonful ginger. Beat the butter to a
cream, add the sugar gradually, and when very light, add
the ginger and milk, in which the soda is first dissolved,
and then the flour. Use iron sheets for baking. But-
ter them, and spread on the mixture very thin. Bake
in a moderate oven until brown. While hot, cut in two-
inch squares with a knife.

WALNUT ROUNDS.

One-half pound walnut meats, broken, not chopped;
one-half pound brown sugar, two eggs, five tablespoons
flour, one-fourth teaspoonful salt, one-fourth teaspoon-
ful baking powder. The amount of flour will vary
somewhat according to the kind of flour used, but the
batter must be quite stiff as it drops from the spoon.
Drop on buttered tins and have oven fairly quick.
Watch carefully.

LEMON CHEESECAKES.

Time, fifteen to twenty minutes. One-fourth pound
warmed butter, peel of two lemons, juice of one, one-
fourth pound loaf sugar, a few almonds, puff paste.
Make the butter just warm; stir into it the sugar, and
when dissolved mix with it the peel of two lemons grated
and the juice of one. Mix all well together and pour
into patty pans lined with puff paste. Put a few
blanched almonds on top of each.

ALMOND MACAROONS.

Blanch one-half pound almonds; pound to a smooth
paste, adding one tablespoon essence lemon; add one
pound pulverized sugar and whites of three eggs. Work
paste well together with back of spoon. Dip the hands
in water and roll mixture into balls the size of nutmeg
and lay on buttered paper one inch apart. When done,
dip the hands in water and pass gently over macaroons,
making surface smooth and shiny; set in a cool oven
three-fourths hour. Follow strictly.