The Portland daily press., 1871-09-11
Homemade Refreshmentssfor nm Evening
Party.

Party.
There are many ladies who would like to
give small parties, and are deferred from so
doing by their real or fancied inability to fur
nish tempting refreshment table. To one
living distance from confectioner ibis is a
serious trouble; but any lady with ordinary
ingenuity can, by following the advice l shall
give, secure to herself the credit OF being an
excellent caterer, if she had as good success
as had upon similar occasion.
Not long since l received a party of about
forty guests, and with my own unassisted
hands prepared the refreshments, OF which
will give list, also the recipe for each article
CoFFTE make in the proportion OF a cof-
fee cup OF ground coffee to three pints of wa
ter. wet the coffee with an egg and enough
cold water to cover it, and let stand several
hours cio ely covered; it swells considerably.
l make the coffee in a common coffee pot :,
pouring the boiling water upon it, and after
it has boiled five minutes let it stand where
it is very hot FOR half an hour or more. but do
not allow it to boil. When I serve it fill the
cup half-full of boiled milk. add little cream
if have it, and finish with tie strong coffee.
This quantity generally serves for six or eight
persons.
raised biscuits opened and buttered, ami
sllces OF smoked tongue, which is prepared by
soaking it all night, and boiling several hours
until quite tender, then leaving it in the pot
until cold. Take it out of the water and skin
it, and cut in thin slices.
P1CKLED OYsTERs.-Str them through
a coander - save the liquor and pour
water over the oysters to cleanse them
thoroughly. When drained, throw them into
the liquor previously brought to boil and
nicely SKINNED. As soon as they are scalded,
not allowing them to boil, take them up with
skinner; add to the liquor an equal guam
tity of good vinegar, with little mace, cloves,
pepper, and ungronnd spices. Scald il and
pour il over the oysters. Skim out part of
the spices, and leave few 10 be served with
the oysters.
CEIcKEN SALAD.-I use all the meat of a
tender chicken, not rejecting tie dark part as
some do. An equal weight OF celery is the
rule, but | seldom use so large proportion,
say two thirds of celery. For dressing, the
yolks of two raw and two hard boiled eggs,
one large tablespoon dry mustard, stirrin9 In
one direction; add little sweet oil, stirring
constantly until third of half-pint
bottle is added, the juice of lemon, then
more oil, in all two thirds of bottle, a little
vinegar, teaspoon or more of salt. This
must be made very slowly and stirred a long
time. have had it so white that it looked
like Iich cream, and so stiff as to hold the
spoon upright in the bowl. 1t is about per-
feet for salad OF any kind. do not mix sal
ad until just before it is to be set upon the
table, but the dressing may be kept several
hours before using, if kept covered.
CHARLOTTE RUssE.-Make sponge cake
Two cups flour, two of sugar, four eggs, two
thirds cup boiling acater added to sugar and
yolks), one teaspoon cream tartar, one halt
teaspoon of soda; add whites last. Spread
this very thinly upon biscuit tins, and when
baked aud cool fit it in strips around the edge
of oval tins. My Tins are of such size that |
cut the cake once in two lengthwise, and the
two strips exactly fit inside them, both for
length and width. The filling is made as
follows: scant ounce of CoX's isinglass or
gelatme, with teacup of cold water added
let 1t stand an hour or more; when needed,
set the bowl into pan of boiling water, and
it will melt in few moments. Strain this
into the rest when you add it. Make boil
e6 ccstard of one and Ealf cups milk, four
yolks OF eggs, one teac Up sugar, and let it get
cool. Beat the four whites pery stiff One
pint of very nice cream, with one veacup of
wine and one of sUgar, is beaten until very
stiff, and the ingredients mixed, first the Gus
tard and strained gelatine, next whites, lastly
cream, aud little vanilla. l use whip Tor
the cream which screws upon the table, and
is turned by crank. 1t is invaluable. This
Charlotte Russo is very much liked, and never
fails with me. 1t is necessary TO thoroughly
mix the whole, and turn Immediately into the
molds. 1t congeals more readily upo., ice.
FRUIT CAKE may be made at any time; it
is better not too fresh. One pound each OF
-four, sugar, butter, citron, and almonds, two
dc Of fxpn Of ,t,
twelve eggs, one wine-glass OF wine and two
of brandy, two nutmegs. Blanch the almonds
and split them, and add with the fruit. Bake
in milk-pan three or four hours.
RAISED LOAF CAKE.-Three and a hall
pounds OF hour, Two OF sugar, one pound two
ounces OF butter, two pounds rasins, one pint
ana nan OF inllk, one hal-pint of yeast, lou
eggs, three Dutmegs, one gill of wine. one oil
OF brandy. Reserve halt the butter and suSa,
and all the spice and spirits until the dough i.
light, Then add them, and put the dougl
luto the tins; let it rise again until very light
Sur up at noon, put in tins at night, bake
next morning.
CoCoA-NUT CAKE.-One cup butter, two
Of sugar, three of flour, one of milk, one tea.
spoon soda, two OF cream tartar, whites OF
eight eggs essence lemon; bake in Jelly-cake
tins, and pile up, spreading lrostlng eeFy thln-
" over each sheet, and sprlnkilng over 1t
Grated cocoa nut. After all are on. cover the
Sides and top with icing, and over that grated
cocoa nut. 1t is very beautiful, and exceed
ingly delicate and nice. One c0coa-nut is
hardly enough for large loaf. i can use
two by being prodiga OF it between the LAYERS,
GOLDEN CAKE.-Yolks of eight eggs. one
cup OF susY, one half-cup butter, one Rslfcup
milk, two of flour, one teaspoon cream-tarI ar
one half of soda, and essence OF vanilla.
SPONGE CAKE.-Same recipe as for Char.
otte Russo molds.
PHILADELPHIA IcE-C thin
poffluse OF two quarts milk aud two heaping
tablespoons flour, or, better, corn-starch, four
small tea'cups sugar, pinch of salt, one quart