The evening telegraph. [volume] (Philadelphia [Pa.]) 1864-1918, 1866-08-31

would render the articles grea' ana IN nllge5yl-
bic. A greater mistake cannot be made than is
this supposition II fat were boiled with greens,
nothing could be worse; there is too mucn OIL
in them already, for which the soda Is uSed 10
extract into the water, and which, II retalneO IN
the greens, renders them positively un nWhOle-
some. Onions carrots, turnips, artichokes, and
celery have no oil in their composition, put
they require the softest OF water to Doll them IN
Soda would turn them black, ana lnere Is
nothing so clean as q piece OF dripping or lat OIL
meat 10 have the desired effect The vegetables
do not absorb it, nor do they appear greasy, or
If by any accident they do so, little boiling
water poured over them will take II away. PER
hans there is no greater waste in vegetable
than in the article of turnips. II they are cut
and boiled as before described one bunch of
eight or ten roots will fill two vegetable dishes,
and suffice for eleht persons; but 1t done in the
orninary method, by water and overlooking,
two punches will be needed By adding milk
instead Of butter, the turnips are made creamy
and richer, and are not so apt to give indiges-
tion as when butter is used with them.
Vegetables to be used for soup should never
be boiled in it, but be properly prepared before
hand. so as for each to retain its own flavor.
Only thus cooked are they digestible.
V.-sweets and Pastry.
For good pies and puddings use always double
the quantity of -four to that of fat pound OF
flour to halt pound OF fat, whether butter.
crust, rub all the fat into the -four, add but
little water to it, to keep II toeraoly dry; that
is, it must be crumbling when turned out OF the
miXing-bowl. Roll it out and roll it up again
three times; then roll it out place the top OF
the pe-dsh upon it, and cut round IT Tor the
cover, which set on one side. Fold up the
pieces into one, and roll 1t out lengthways in
strip, then cut it down the centre, butter the
edges of the dish, and line them with these
STRIPS letting the straight edge come at the
edge of the dish. With paste brush wet The
edge of the paste: pile the dish with fruit; put in
a little water and sufficient sugar Place on the
hot
Make no hole in the centre, but put the tart
into very hot oven for quarter OF an hour;
then the paste will have risen, and the oven
door may be opened, to permit the baking to go
on slowly.
Flaky paste is made with the same proportions
of fat and flour 0ne-thlrd only is rubbed in
the flour; then it is mixed with little water,
so that il is Crumbling when turned out from
the miXing-bOwl Roll it out; put in little
pinches halt of the fat or butter, all overs dredge
1t lightly with flour. Roll It up, and repeat the
same process again then roll it out to the shape
and size required.
spoon and fnger-tips are sufficient, after rub
bmg in the fat and mixing with spoon.
If it be made too wet, it will be as heavy as If
much handled.
In puddings made with suet the latter should
be chopped very fine and always in weight half
the quantity of the -four used, and the pudding
be boiled never less than two hours. 1t will
then be wholesome aud light
Ian uuhOO VI Su5iA "4i' NNNNI~ii null u
pint of milk.
One large egg Will suffice to make a custard Of
half pint of mills.
Halt an ounce of rice ground or whole
tapiOca or corntour, and arrowroot, Will
th1cken half pint OF milk.
To know what sugar, ETC., must be given out
for milk puddings. measure the dish to know
| what quantity it holds-a quart dish. holding
by measure four halfpints OF milk, will take fol
| a baked custard four egg, two ounces of sugar
| quarter of nutmeg, and ten drops OF ALMOND
| favoring. rice pudding-two ounces OF rice
| two ounces OF sugar, and in like proportions o
| anything else.
10 save two eggs in a tapioca pudding, use
| piled teaspoontul of corn flour, or arroWroo
| instead. Tapioca will not dissolve in milk
wash it in cCld water three times; then with
| very little cold water put it in tho oven, an,
| when it looks little clear, which Will be IN
| few minutes, rub in the arrowroot or Hour; thel
add the milk by degrees. Corn flour and arrow
| root buildings want no eggs; the former is bel
ter to be boiled; the latter, after first miXin
like starch, should be set with boiling milk.
| Whole rice requires no eggs; 1t is to be washe
in boiling water three times, be pui into dlsl
and mixed with sugar and nutmeg the milk b
poured on, a very little butter be put on thu
centre, and then be baked slowly for thre
hours.
All milk puddings should have two or thre
pnChes OF butter on the top, TO prevent I'll
milk from burning
Wash currants and raisins in warm water, an
let them dry, so that they will not stick II
gether, before using.
Sultana r8isins are better for all pudding
than any other kind. The raisins which al
stoned generally have The richest part taken OF
with the stones, leaving an lndlgestlble mass
skins to be eaten. Only remember that wha
ever quantity of Sultana raisins are used, tn
one-half must be chopped before using.
Currants frequently disagree with weak dige
tions, and should be sparingly if ever eaten.
The oil contained in lemon or orange, an
spices, seldom digests readily.
Epps not needed in trltterS, neither n
they III Christmas plum puddings.
Excellent tlitters are thus made:-Take elgl
ounces of flour and some nutmeg, and mix vii
it a quarter Of pound OF sugar. Take q qua
ter OF pint Of new ale mot bitter), and mix
. with pint and a half OF milk; make it into
- smooth batter and strain it; let it stand tV
e hours before using. Cut up some apples IN
slices, the size Of a shilling, and quarter of {
} incl thick; do not mix them with the bate
. Take a small teacup, ill 1t quarter full wi
4 batter, put in two or three pieces OF app
e then pour it gently into clean trying-pan hi
= full of boiling lard, bacon fat, or dripping;
? fritter should not be turned, the boiling
Y should cover it and make 1t brown. When it
{ So remove it with perforated ege-dralner
TO clean paper. These hitters should be SO
i TO table on a sheet of ornamented paper, q
= then be covered with sited white sugar, a
Y served with cut lemons on glass, china sauce
v All irving should be done in boiling fat
It whatever kind; il it be only hot and not boilil
II the articles stick to the pan, and look white
dirty.
e A Christmas Plum-pudding, with or with
Eggs-Take two pounds OF bread-crumbs Il
have been we'll sifted through a colander; t
T. tablespOonsful of flour; halt an ounce OF grou
S: allspce, and one pound of moist brown sug
le rub these ingredients thoroughly well togeth
chop one pound of suet very fine, and tn
in oughly mix in with the other things. Wash "
III in tepid water apOund and halt OF ralslns, q
b. stone them or two pounds of Sultana raisi
,aat. NrkE TiNNHr CTO