Evening star. [volume] (Washington, D.C.) 1854-1972, 1875-12-18

ASKS Us Tor good receipt for making chick
en- croQuettes, and TO oblige her and perhaps
many Others we reprint the following from
the one furnished us a year or two ago by a
correspondent residing in Germantown, as
the very best We know. the product being
| good enough for all the crowned heads of
Europe 1t is true that, If not SO compiled
Ted or good a croquette is desired. sweet
bread, &C., could be omitted. Our cOrrespon-
| dent says: Boil a sweetbread for three min
utes, put IL into cold water and after an hour
take out and drain. Boil a calls brain for
nve minutes and set aside 10 cool Boil also
half a pint OF cream, with the same measure
of fresh bread crumbs, sifted clean of Jumps
and crust. Cut off from the chickens ali the
brown meat and reserve for use either TO
fricasee, TO stew with giblets or when boiled
and mixed with an equal bulk of roasted
veal, TO make into breakfast croQuettes.
water 10 cover them. When the broth is
cold, skim Off all the grease, pour off the
clear portion and boil Ii down to alt pint
Remove the skim fat and tendons and chop
the white meat as finely as possible, with tbe
sweetbread and brain, first adding a table
spoonful OF chopped parsley, the grated r1nd
anu the Juice OF large lemon, one heaping
teaspoonful of salt and half a teaspoorful
each of powdered mustard mace and white
pepper. Cut fine two shaIotes or one small
onion, Try with four ounces of butter. add a
tablespoonful of flour and stir till smooth:
transfer IL quickly 10 saucepan, add the
chopped meat, stir briskly, and as soon as
not ADJ the yolks of four fresh-lsid eggs, re
move from the fire and when cool enough tsa
handle bruise in a chopping- bowl TO a paSte
Then spread on a dish and put into the ice
box 10 harden and stiffen. After two ar
three hours mix thoroughly aud mould as
follows: Sprinkle moulding board with
sified cracker-dust, take a heaping table
spoonful OF the meat paste and form the GRO
quette in the shape either of small sugar
loaf or a roll. When all are done din them
one by one into we'll beaten eggs, roll in fiue-
ly sifted bread crumbs; after an hour din and
roll again and set IL in the ice box till want
ed. Lastly fry In enough hot lard to float
them In golden brown IcolOr, turning care
fuIly while cooking TO keep them shapely;
serve on napkin with sprays OF parsley and
watercress. Very acceptable croQuettes are
made by using all the meat of the fowl: i'm
that case a single chicken weighing six
pounds will be required; but when the white
cate. '
This receipt will make about one and a half
dozen croqueites, which will cost, with
chickens at % cents pound, and deducting
the value of the brown meat, about one dol
lar and half per dozen.
RENDERING LARD FOR FAMILY UsF-It
should be remembered in the first place that
the melting of lard preserves it, without
using salt or anything else. There is nothing
better for melting IL than a caSt-iron pan
out great care should be taken that the fire
applied is uniform and no part of the lard
scorches. The fire should be fitted to the pau,
or the pan to the fire, and the heat should be
as nearly uniform as possible. Let the lard
be cut in small pieces and use a slow fire and
the boiling should never exceed simmer
ana the stirring must be continued until the
whole has melted. When this is done the lard
Is strained through sieve to catch any sedi-
ment there may be, care being taken not to
disturb the sediment. This sediment which
is about tvO-jhirds lard AMI one third skins
AID jelly, should be boiled very slowly i'm a
smaller pan for the purpose of con verting the
most of it into fig lard. Oue great point is 10
prevent the lard from scorching and this can
De done safely only by constant stirring.
FEW sEASoNABLE RECEIPTS.
., Botog7,G bd"SdgeS;-This is the way make
them Take equal quantities of bacon, fat
ana lean, beef. VEAL pork, and beef suet;
chop them small, season with pepper salt
&c, sweet herbs and sage rubbed fine. Have
Well-cIeansed and washed intestine, I'LL
and prick 1t, boil gently for an hour and Law
on straw TO dry. They may be smoked the
same as hams.
Mince Nea,.-Take four pounds currants.
well picked and cleaned, for they require this
TO be done carefully; three pounds raisins.
stone and chopped; OF finely chopped beef
sulet, the lean of sirloin of beef minced
raw, and finely chopped apples of a solid
variety, each three and half pounds; OF
ciiron, lemon-peel and orange-peeI each a
half pound; fine white sugar two pounds:
mixed spices an ounce; mix well and put i'm
deep pan. Mix brandy and white wine TO
suite the taste, also the juice of four lemons
ana lOnr oranges; pour half over the mass in
the basin, press down tight with the hands.
then add the other half and cover closely
Use as you may desire through the winter.
a FtTSt- Class Ft,Ct1tng.-One pint OF bread
crumbs to one quart of milk one cum of
sugar, the yolks of four eggs, beaten the
grated rlnd OF lemon, piece of butter the
si&C Va cSS. bdho unLlI 0OQe, but NOT
Watery. Whip the whites of the eggs stiff,
and beat In teacupful of sugar in which mas
been stirred the juice of the lemon. Spread
over the pudding layer Of Jelly or any
sWeetmeats you prefer Pour the whites Of
the eggs over this and replace in the oven
and bake lightly. To be eaten with cold
some seasons better.
a Plain Christmas Plum Pcfiin1 IF
anybody can present q better receipt than
this, should be happy to see it, and will try
1t:-Take pound of bread, break it small
and soak In quart of milk; when soft mash
the bread, and mix with il three large spoon
fuls OF flour, previously mixed with a cup of
milk; and half a pound of brown sugar a
wlneglass of wine, one of brandy, a teaspoon
iul OF salt, the same OF pulverized mace and
cinnamon, or rind of a lemon grated The
whole should be we'll stirred together with a
quarter pound OF chopped suet or meltei
butter. Add ten eggs well beaten, one pound
or Zante currants, the same of seeded raisins.
Boil 1t in bag made of thick cotton cloth,
and before filling 1t should be wrung out of
hot water and Toured inside. 1t must rot be
entirely hlled with the pudding, as it will
swell when boiling. Place an old plate at
the bottom of the pot in which You boil the
pudding, to keep the bag from sticking to il
and burning. Let the water boil when you
put the pudding in, and in a few minutes
turn the bag over. There should be water
enough to cover the bag all the time it is
boiling. When you wish TO turn out the pud-
ding, 1mmerse the bag in cold water a min
ute, and 1t Will easily slip out. This pud-
ding Will require three or four hours to boil
thoroughly. 1t may not be amiss, perhaps,
to say that this, though a Christmas pud-
ding, may be made and eaten during any
IA ag<.a... n