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 a cool place for three or four hours, or over night if made in the evening. When wanted, turn from the hag, chop rather coarse with a knife, and dress with salt, pepper, and sweet cream. Some mash and rub thoroughly with the cream; others dress with sugar, cream, and a little nut-meg, omitting the salt and pepper. Another way is to chop fine, add salt to taste, work in a very little cream or butter, and mold into round balls.
Potatoes a la Lyonnaise are much simpler than the name implies. Rub a lump of good butter over the inside of a clean, smooth, slightly warmed skillet, turn in some cold boiled potatoes cut up, add pepper, salt, a little chopped parsley, and perhaps the least bit of onion very fine. Shake from time to time and see that they do not brown. "Fried white" is the accepted slang in fashionable hotels for this very elegant mystification in the art of potato cooking. If, for your stomach's sake, you should prefer to have your potatoes actually fried a savory crisp brown, drop in smoking hot lard or nice drippings (never in butter, as it scorches too quickly; warm up or sauti - fry in a well-greased frying-pan - in butter, but fry, or rather boil, in lard or drippings).
Stuffed Beefsteak is as nice for dinner as a much more expensive roast, and it can be prepared from a rather poor flank or round steak; pound well, season with salt and pepper, then spread with a nice dressing - may use some of the bread-crumbs - roll up and tie closely with twine (which always save from the grocer's parcels), put in a kettle with a quart boiling water, boil slowly one hour, take out and place in dripping-pan, adding water in which it was boiled, basting frequently until a nice brown, and making gravy of the drippings; or you may put it at once into the dripping-pan, omit the boiling process, skewer a couple slices salt pork on top, add a very little water, baste frequently, and, if it bakes too rapidly, cover with a dripping-pan. It is delicious sliced down cold.
How to make Nice Gravy is a problem many housekeepers never solve. Remember that grease is not gravy, neither is raw flour. Almost any kind of meat-liquor or soup-stock, from which all fat has been removed, may be made into nice gravy, by simply adding a little seasoning and some thickening; if browned flour is used for the latter, the gravy will require but little cooking, but when thickened with raw flour, it must cook until thoroughly done, or the gravy will taste like so much gummy paste. It is best to brown a quart of flour at a time. Put in a skillet, set in the oven or on top of the stove, stir often until it is a light-brown, put into a wide-mouthed bottle, cork and keep for use. All gravies should be well stirred over a rather hot fire, as they must be quickly made, and must boil, not simmer.
Potato Flour is an addition to many kinds of breads, cakes, and puddings, making them more light and tender. Wash, peel, and grate into an earthen pan, filled with pure, soft cold water; when the water begins to clear by the settling of the pulp to the bottom, pour off the water and add more, stir pulp with hand, rub through a hair sieve, pour on more water, let stand until clear, pour off and renew again, repeating several times until the farina is perfectly white and the water clear. The air darkens it, and it must be kept in the water as much as possible during the process. Spread the prepared farina before the fire, covering with paper to keep it from dust; when dry, pulverize it, sift, bottle, and cork tightly. Potato jelly may be made by pouring boiling water on the flour, and it will soon change into a jelly; flavor and sweeten to taste.
Stews, if properly prepared, are very palatable. If made from fresh meat, they should be immersed in boiling water at first, and then placed where it will simmer slowly until done; season, add thickening, and flavor with an onion, or a tea-spoon of curry powder; or prepare a poor beefsteak by first trimming off all the fat and cutting in convenient pieces, fry in butter or drippings to a nice brown on both sides, then add a little sliced onion, carrots, or turnips, seasoning, a tea-spoon Chili-sauce, and one pint soup stock, or water; stew gently two or three hours, skim off any grease, and stir in a little flour mixed with milk. To make a stew of cold meat, first make the gravy of stock, add a fried sliced onion, pepper and salt, and a tea-spoon catsup; let it boil, and set aside to cool; when nearly cold, put in thinly-cut slices of cold meat, and a few slices cold potatoes, and let heat gradually until it comes to the boiling point; serve with bread cut in dice and fried.