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


stock. or water, TIL just level with the meat;
shred finely some onions, put in the top cover
with wellhtting flat dlsh and bake two hours.
A basin covered with plate, or IN saucepan
will do equally well.
The reason why saucepan Is not preferable
for hashes or stews is that the heat does not
surround the saucepan SO equally as II does IN
! Tops Of Ribs Stewed or Tops Of sirloin.-Place
khe neat in a saucepan OF boiling water, bones
&ppermost, and stew gently two hours; the water
lust Just cover 1t. When 1t is cooked, so that
IN taking up il shakes as If tender, pour off The
j. puor in which it was boiled into broad Hat
f fish, draw piece of clean paper along the sur
pee TO absorb the fat, and repeat the process
ZACH time with fresh paper) TIL no fat can be
s zen, return the liquor to the saucepan, mix in
Fold water teaspoonful OF -four stir 1t in the
siuuor color it with boiling water over burned
ysugar let it warm through, pour it over the
meat (Which must have been kept warm IN
dish over saucepan of hot water), and then
serve quickly.
two inches broad, put 1t into barely boiling
water enough to cover 1t, stew it gently an hour
and half, keeping it turned occasionally, serve
without gravy, in q I1dH of,masne1 potatoes.
breast OF veal, or part of one is better, first
roasting quickly, TO brown it only, or baking IL
in a hot oven for an hour or less, so that 1t be
brown, bones uppermost, then putting 1t into
barely sufficiently boiling water to cover the
bones, which must still be uppermost, and let
ting il gently stew till fork will run through 1T
without the meat feeling hard. Veal Is the only
An OK kidney stew.-Cut out and throw away
the hard white parts divide 1t in the creases, o.
to keep it whole is best. Mix two tablespoons
full OF -four with little cold water, set it with
boiling water "a very little more than will cover
the kdney), stick some cloves in large onion,
have a piece of bacon tat (no other kind the
size of a walnut, put altogether with the kidney
in q saucepan, and stew it four hours When it
is cooked it will be quite tender. Take it up,
cut out the white palt, and throw II away. To
serve it, set it in small dish; in the centre OF
the kidney put a thin piece of toast, ana upon
that again some mashed or fried potatoes, serve
the gravy lin which put spoonful of mush-
room ketchup) round the kidney, not over 1t.
Stock instead of water is preferable for this
dish, which, to those who like kidneys, is juicy,
tender, and appetlZing, and perfectly digestlbe.
To make French dish of it, add when serving
some freshly stewed mushrooms.
Fricassee of Rabbits-Take two rabbits, cut
them in pieces, that is, shoulders and legs, and
each back in three pieces (use these portions
only the rest will make stock. Wash them In
warm water to cleanse from the blood, Put
them in rather more than enough boiling water
to cover them. add blade OF mace; let them
boil up quickly, and then simmer for tWelty
minutes. During this time boil hali a Piht OF
milk with two ounces OF butter, then with a
little cold water mix a tablespoonful OF flour
and half teaspoonful OF sugar, set it with the
boiling milk, lay the rabbit in large pledlsh,
at the bottom have fine shred or two OF onions,
Dour the sauce over cover with flat dish, and
bake an hour. Serve with roast bacon and
mashed potatoes.
Beef and veal hearts must be thrown into
boiling water, in which piece of dripping has
been boiled, and thus semi-cooked, the one for
an hour the other half an hour, and suffered to
get cold before stutfng and roasting then well
lard with bacon fat and flour before roasting,
each the same time as directed for boiling.
IV.-Vegetables.
Old potatoes must be well washed before peel
ing, and III two waters afterwards, but both i'm
mediately before steaming; by steaming them
generally an hour, they are never soddened oil
waXy, unless the potatoes are really bad, theI
no mode of cooking will avail. Self must be
sprnkled on them when put on to steam, always
over boiling water.
put on to cook in boiling water scarcely cover
ing them; as soon as thev begin to break, thu
water must be strained away, the cover be lllte(
from the saucepan, the steam allowed 10 escape
then the cover put on again, the saucepan
turned upside down and then turned the rlgh
way and the cover taken of, little salt b
sprinkled over, and the saucepan be lett at tn
side of the fire for few minutes, before serVln
Fried Potatoes, Sliced.-These must be Gu
the round way of the potato, not lengthwayS
be rolled in flour, and tTed IN ooiIlng naco
fat or dripping. A small hsh-kettle with
drainer makes an excellent trylng-pan tor potf
toes. Have as much boiling fat in the bottor
as will cover the drainer and potatoes, place th
slices regularly in the drainer, plunge 1t int
the boiling fat and let them remain a te
minutes till brown, then lift the drainer, plaC
the slices on some paper to absorb the fat, the
serve them in very hot dish.
Potato Balls,-Take some boiled potatoes whe
cold, mash three breakfast cupfuls mix litt
bacon fat or butter, some pepper, salt, and a
onion finely minced, add cuptul OF mlnce
meat and mix altogether with an egg we
beaten, roll them into balls, flour them well, an
fry in boiling tat.
Greens-Remember always to boil green
with small piece OF washing soda, in plent
OF boiling water and salt. SODA In moder
ton is very wholesome, and in one case q
excellent medicine. AS an experiment DC
greens without soda--t greens will be stron
perhaps nasty, and the water clear ana tast
less: try bit of soda the size of hOrse-bean
the water will be black and tetld, the caOOa
or broccoli or greens be sweet and whOlesom
giving neither fatulence nor acidlty. But
eat greens boiled without soda, or boiled L
long, will give Indigestion Tor week. II,
keeping green's warm in the colander over q
LIQUOR the lattA be allowed TO touch the ye2
tables, the effect will be as hurtful as If tht
were left to soak in the green water after tn
were cooked; in either case they become almC
poisonous.
Have plenty of boiling water and salt for
vegetables Make them boil up very quick
Take all greens out OF the water the instant TN
are done. Turnips, carrots, artichokes, celel
minutes; they may lose their color, but, VIII L
be unwholesome, and with these let the wa
have fat, but no soda in it.
With green peas use no soda, except it be
size of pea. French beans the same.
Mash all vegetables with wooden spoon.
Throw away the green liquor anywhere o
side the house, either on the ground or in ash
never down drain, either inside or outside
house.
To make Onion Sauce to be eaten with Il
streaked and well-boiled picked pork, VIII
tastes like tripe, or as sauce for mutton, T