Evening star. [volume] (Washington, D.C.) 1854-1972, 1872-01-06
HOUsEHOLR RECEIpTs.


put a small piece OF butter into stew pan when
melted, add half tablespoonful of flour, stir
two or three minutes over the fire; add q gill of
well-favored stock; when boiling, put in the
mince; add salt. pepper. a little grated nutmeg,
chopped parsley, a few leaves of THYME, and the
yolk OF one egg; stir all Oh fire for some minutes
then serve with bread sippets or croauettes of
potatoes. III put aside until cold, this mince
can be used in various ways, such as:
R'sso'ss Of Kutton.-Make a short paste with
half pound of flour, a quarter Of a pound OF
bntter, pinch of salt, one whole egg, and two
yolks mix all INTO paste, roll it out to the
thickness of penny piece; place the mince at
equal distances-say an inch and a half; egg
lightly, cover with paste of q similar thickness
press the paste around each piece of mince, and
cut 1t ont with crmped cutter. Egg each
rissole, and pass it in bresd-crumbs; fry in hot
lara, and serve on mashed potato.
KTOrneskys Of Yutton-Cut some pieces of fat
bacon as thin as possible, in size one and half
inches by two inches, lay them fat, place a
small piece OF mince on each;.rOll up tightly
taking care that the mince does not escape; put
aside ina cold place, dip each in batter and FRY
q light brown color. Serve with fried parsley,
PcttieS Of HuttoD.-Make a quarter of a pound
Ofpaste, As described above, roll thin ami line
WIN II !; 3, or patty pans the pans must be
previously buttered, and the paste cat with a
cTimPed cutter; fill with rice. When bakei re-
move q e rice, I'LL the Pattes with mincc made
u httle more moist with gravy. Serve on anap-
KIN, arranging them nicely on the dish. Serve
very hot. The partics can he ornamented with
iiied parsley, on in any way you please. The
>mailcf the patty pans the more pretty will the
tGect BE-. With care the rice can be used sever
IL times.
CGSscTo'cS cf Kv''ou.-BOil SIX large potatoes;
wheh done, add salt, pepper, grated nutmeg.
thrCe yolks OF egg, one ounce OF butter; beat all
well together over sieve. Butter A large bak-
ing sheet, place the potato on it in fat heap
an lHch anda half high When cold cut them
CUT with plain cutter the size OF a patty,
egg ana bread srumb; make an impression at
one end with a smaller cutter, to represent the
Top OF the patty; fry golden color in hot lard
remove the inside, and fill them with the mince
mostened in the same way as for patties
Serve very hot on a napkin.
Cro4uettes Of NHiton.-Roll up the mince in
balls, egg and bread crumb, and fry them in
not lard; They can be made in any shape such
as round balls, diamonds, sugar oaves, or cut
lets. Must be served with fried parsley, and
very hot.
Mutton ScoVops.-Trim the mutton in the same
way as for mince, but it must not be cut 50 small
1t should be as thin a. possible, about the size
OF lhreepenny pieces; make asauce as for mnce
ana place it in scolop shells; sprinkle with
brown bread-crumbs' pour n little warm butter
over; arrange them on a napkin and serve hot
HAM ToAsT.-ChOp some ham (Which has
h'en previously dressed) very small. and to a
large Tablespoonful Of it add an egg well beaten
up, small bit Of butter, and little cream.
MIX all together over the fire till quite hot
Have ready some neatly cut pieces of bread.
about the size OF dollar piece, but a little
thicker, Tried in good butter; spread the mix
ture on these, and serve them on a napkin
BREAKEATT DIsHFs.-Poached eggs and to-
mato sauce are excellent. This dish should be
served very hot. Boil three or four eggs for
ten minutes, then cut them (the shells being re
NOV ed) i'll half, length WAYS Remove the voILs
while hot; put them into a small basin with
Piece OF butter the size of "a walnut A te asnoon-
iul ol essence OF anchOvieS, and littlt, CAYENNE
ltIp.I; Deat an well together, and put it back
mo me whites pie IL up, place them on a
small dish. and garnish with parsley. Four
haTd-boItd eggs; take ont the yclkS and nound
thTee OF them with little cold chicken or veal,
Il n
Tut this into the whites, each white having been
previously cut in half Make a sauce With a
ieaSi vohfui OF mustard, Two tableSpoonfuls of
N'ht gar, one OF cream, and the yGik Ofthe fourth
egg. Pass the sauce through a sieve and pnllr
u over the dish. Serve it cod. The mustard
may be omitted, and the cream increased
Miscellaneous Cooking.
TOAST WILD DUCKS,-Insde the duck put an
onion with "A little pepper and salt and a SnOpn-
tul OF red wine. II the fire be good they will
Co"k IN twenty minutes; garniSh with raSpings
of bread, and serve with onion saure TbSv
should not be over done.
THE GRAVY Take the necks and the piz
yards, spoonful of port wine, half an anchoyy.
D!ade or two OF mace, a slice of an end of a
!, mon, AN onion, and little pepper; add pint
OF water, ana toll to half punt; strain through
SIEVE ON to spoonful OF browning made of
oufht sugar, ana pour over the ducks
RICE SoUP.-Take four carrots four turnips
six leeks, six onions, and little root OF parsley
Cut them up into pieces OF the shape and size of
dice, andIry them in butter. When well cooked
add the requisite quantity of water for the som
Now put IN with them -four ounces of rice-more
Il Teguired-boil them all for one hour and a
Eau, until the rice and the other ingredients
are sufficiently cooked, and then adj salt and
{" l urse pepper for seasoning. Before sending NJ
ti!s ush 10 table care must be taken that there
Is lot too much butter in the soup.
To Boil HAM.-Soak over night, if long
huhS' put IL IN cold water, and let it simmer
Tor AK or eight hours, according to weight: a
quarter of an hour for every pound as usual. II
done before the time TOR serving, cover il with
clean cloth, doubled, and keep the dish hot
over boiling water. Take off the skin carefully.
ana stew over the ham raspings. Garnish with
carrot and lemon, and fl round the knuckIe a
hinge of white paper.
Mock VEGETABLE SoUP.-Grate a pound of
sliced potatoes into pulp, and put them in a
saucepan with six quarts of water. Add also a
quart OF dr,ed peas, three onions, Fix ounces of
rice, and two pounds of beef cut in slices Roll
them together until the soup is reduced to five
quarts, and strain Il through a colander Now
beat the peas into pulp, and add to the strained
broth, with three heads OF celery cut into slices
Simmer the soup again until the celery is tender
soy.
To Boil ToNGUE.-If dry, it will take four
hours slow boiling, after soaking a tongue ont
OF pickle from two hours aud half to three
garnish with lemon and flowers in vegetables,
OF real flowers, barberries, etc. Meat or savory
jelly, very transparent, in small pieces, makes
a pretty garnish for cold tongue, etc.
ChhnoA oOtF.-I Ut any DOne6 tndt NAV be
at hand into some of the liquor in which meat
has bee n Oiled Add also some onions and tur-
nips, salt and pepper. Let them simmer for two
hours, then strain the liquor into clean auce-
pan CON aiming number OF carrots cut in slices
and again boil it until the carrots are re duced
to pulp. The broth should then be strained
through coarse sieve, and again boiled until
the liquid becomes as thick as pea soup.
RICH WITH ONIONs.-Cut the onions into
pieces the size and shape of dice, using only the
bulbs for that purpose, the other parts OF the
onions not being suitable. Then put them i'm
pan with little butter, and let them rem ain on
the fire until brown. Then pour in sufficient
water to make the required quantity of soup,
and season with salt and pepper. Afterwards
put Into the saucepan four ounces of rice-or
more If required-and boil them together for an
hour and half
POTATO PUDDINGS.-l. Mix togeth er twelve
ounces OF boiled mashed potatoes, one ounce of
suet, one ounce "a sixteenth of a pint of milk
and one ounce Of cheese. The suet and cheese
to be melted, or chopped fine a. possible
Add as much hot water as will convert the whole
into toerably stiff mass then bakeit for a short
time in an earthen dish. either in front of the
fire or in an oven. 2. Twelve ounces of mashed
potatoes, one ounce of milk, and one ounce of
snet, with salt. Mix and bake as before g.
Twelve ounces Of mashed potatoes one ounce of
suet, one ounce of red herring chopped fine or