Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1866-06-01
M. Blot's Lectures.

i
with affairs in his own kitchen. The
first thing necessary for kitchen is clock,
and it is Indispensable. BE sure to have
dinner ready just at the hour for good soup
is always more acceptable than good ex-
cuse. Next, always write out bill of fare
and do not trust entirely to memory
Place it near the clock, and have written
Oh it the time to begin to prepare each
article. Have a good cook book at hand,
to which you may refer, 80 as to he sure
| that you have omitted nothing ,even though
you do not follow 1t in every particular.
Lastly, see, every day, what kind Of raw
material is used. Be particular about this
Should you lose q cook, AMI not know
where to find another, be patient, and
don't feel above entering and superimtcnd
| ing effairs in YOUR own kitchen until you
are able to obtain a cook who suits you.
The bill of fare of yesterdays dinner
was as follows -
Potagc yeloutc.
Fish, stuffed.
Mutton in llaricot.
Veal in Galautine.
Chicken, b0ned
Potatoes q a Lyonnaise.
Tnrnips with sugal,
Oinelette az rlum.
Charlotte of apples.
GcnOises.
Zeal IN Gataattae.-FOr this dish take
three pounds of lean veal from the leg or
loin. Cut it IN small slices, rather thin,-
say quarter of an inch in thickness.
For seasoning Use four or five stalks OF
parsley and little p &c of am onion chop
ped fine. Tn the bottom of the mould put
layer of salt pork, cut into as thin 4 slice
as possible, and then a layer OF veal
| Then the parsley and onions, with salt and
pepper to suit the taste. Next Il layer of
salt pork one of sausage meat, and one
OF h;,m,if you please; = little more season.
ing, layer ot veal, and lastly Il layer Of
pork. This will take two pounds six
ounces of veal, one pound OF sausage meet,
and half Of u pound OF salt pork. 1t
may be favored according to taste with II
wine glass Of brandy or rum. Cook i'll Il
moderately heated oven.
GcaoiseS- Place five ounces of butter
in bowl, sufficiently warmed to soften
but not to melt the butter. and when
soltened mix with six ounces of sugar.
Add five ounces of flour, break into it six
eggs, one at Il time, aud add u teaspooulul
Of jamaica rum, stir IA good deal, grease a
tin pan and fiji it with the paste, about a
quarter Of an inch deep. Bake it i'll a
quick oven, but take care not to bake too
rapidly. Let it remain twenty or twenty
five minutes. take out and turn it over
| place it in another pan, neither warm or
cold, and return it to the oven for two or
! three minutes longer. When served 1t
should be cut into pieces, oval, or any
shape, to suit the taste.
IIatt0a in Harfic0t. Take piece oil
the neck or breast and cut in pieces
Place II little butter in pan, and so soon
as melted lay in the mutton and stir.
! Bake till the pieces are turned brown, then
add teaSpo0nful of flour To this add
| two onions. pint and half of brotl,tlree
or four stalks of parsley. one of thyme, Il
half of bay leaf, and season with pepper
and salt Is; ke little longer and add
five potatoes, ost i'll four or five pieces
cach and if the broth has boiled away add
little more. Bake again, and when the
potatoes are cooked the dish is ready to
serve.
poiato q Ia thunderstorm the po-
tatoes with the skins on, and when suilicl-
emily stcamed,pc Add as many onions,
ar fcwcrif You are not fond of them, =
Fry the onions, cut in slices in a pan, with
little butter, and stir. Cut the potatoes
in slices like the onions. When the onions
are Drowned add the potatoes.
Fish !Studcd.,.-'rhc fish used by NJ. Blot
was shad; but he remarked that any
fish could he served in the same way, cx.
cept flat fish, like the founder. For the
stuling use bread, soak it for ten minutes
! in milk, then squeeze with the hand till
dry. Add parsley, thyme, salt and pepper
to suit. and one egg. Draw the fish from
Il cut ut the head and insert the stuilIng.
Bake it III II pan with lit, le butter and
broth. Put pepper and salt On the outside
of the fish, ON tho top and under: Bake
fifteen or twenty minutes. 1t may be
favored with lemon juice.
Chickca Boaed.-Aay bird may he cook
ed in this manner, the larger the more
easily prepared. BE sure to ask the
butcher for Il dry picked fowl, for if scald
ed, the skin is likely to break. Cut the
wings and legs at the second ioints Split
the skin down the back from the neck.-
| The wings and legs will come of with the
skin. Sc a small, sharp pointed knife,
Always seethe and never broil. The re-
ilalnucr oI inc Icccipt VIII oc Shth 1T ihc
next lecture.
/ CharioHe Of APples Take aQualt of
apples. pared and corel, two and half
tablespoonluls Of sugar Il half of a gill of
water and q little cinnamon. Boil gently
| till cooked, and strain through 4 cullender
Line the mould with bread crumbs, stuck
on with melted butter, put i'll the apples,
cover with crpmhs,and bake. When done
reverse it on dish.
OmeieHe aa Rham.-Usc four eggs, salt
and pepper, II tablespoonful of sugar, and
heat with fork. Put little butter IN
the pan, and when melted turn the eggs.
1t should be made as soon as possible and
served immediately. At the table turn on
the rum and it will take fire. In order to
burn on all of the alcohol and make it
sweeter, stir till the flame burns out. 10
make an omeieHe an Suere, instead of add
inr rum, when it is Drowned and served,
dust it with sugar.
1a4iPs gih .Sasar.--Slice the turnps,
place them in il saucepan and blanch them
with boiling water. Add sugar according
to taste. When three quarters done put
in half u Tablespoonful of butter and
sugar, then place on the fire.
! To make Navet Glacis, or glazed turn
/ ips, when thrce-quarters done sprinkle
with sugar and put butter all oyer.
Potegc reioQte'-Eor a quart cf soup
use three yolis Of eggs, and stir rapidly
u may be- made thicker by using more
erps.-T Boston IdrcrtiSer.