Mexico weekly ledger., 1876-12-14
S~EASONABLE RECIPES.

O1-IdI Soup.-2 tails, if large, 8 if
small, will make a large tureen Of soup.
Divide them at the joints; rub them
with salt, and soak well in lukewarm
water; place the tails in a stew-pan,
with 4 onions, a bunch of parsley, 2
dozen Jamaica or black pepper-corns,
a sliced turnip, carrot, and 3 quarts
water. When the meat is tender, which
Will be in about % hours, cut it up into
very small pieces. Thicker the soup
with a little brown -four rubbed up with
a ladleful of the top fat; strain it into
a clean stew-pan, put in the cut meat,
oil and skim, season with a teaspoon
Iul OF mushroom catsup, and pepper to
the taste.
Chocolate P@ddtng.-1 quart milk, IA
even tablespoonful of grated bread
crumbs, II tablespoonful grated choco-
late, 8 eggs, l tablespoonful of vanilla /;
sugar to make very sweet. Separate
the yelks and whites of 4 eggs; beat up
the 4 yelks and 2 whole eggs together
very light, with the sugar. Put the
milk on the range, and when it comes to
a perfect boil pour it over the bread
and chocolate add the beaten eggs and
sugar and vanilla; taste it to be sure it
is sweet enough; pour into a buttered
dish; bake l hour in q moderate oven.
When cold, and just before it is served,
have the 4 whites beaten with a little
powdered sugar, and favored with va
nilla, and use as a meringue.
SteWed Oysters.-The following is
said to be Delmonico's method of stew
ing oysters: Take 1 quart of LIQUID
oysters, put the liquor Ga teacupful for
3 in a stew-pan, and add ] as much
more water; salt, a good bit of pepper.
a teaspoonful of butter for each person,
and a t~easpoonful of rolled cracker for
each. Put on the stove and let it boil
have your oysters ready in a bowl. The
moment the liquor begins to boil pour
in all your oysters, say 10 for each per-
son, or 6 will do. Now watch carefully,
and as soon as it begins to boil take out
your watch, count just 80 seconds, and
take your oysters from the stove. You
will have your big dish ready with Il
tablespoonfuls of cold milk for each
person. Pour your stew on this milk
and serve Immediately. Never boil an
oyster in milk if you wish it to be good.
apple Dumplings.-For boiled dump
lings, make a paste of l pound of beef
suet, chopped as fine as possible, to 2
pounds of sifted -four, 2 teaspoonfuls OF
salt, and wetted with as little ice-cold
water as possible. For baked dump
lings, the paste should be made OF
flour, 2 pounds, 1 teaspoonful of salt,
pound lard, wetted with very little ice
water; then rolled out in a rather thin
sheet, and spread over with ] pound
butter; then rolled up and pieces cut
off for each dumping. You should have
tender, juicy apples; pare them, take
the core out with an apple-corer, and I'll
the cavity with granulated sugar, small.
bits of lemon, and lemon-juice squeezed
into it; or you may fill them instead
with raspberry jam, or any sort of mar.
malade you prefer; OF you car put the
apples in plain. Roll out the paste o.
moderate thickness, and take two Cir
cular pieces for each dumping, wettins
the edges with water, using a paste
brush, and pinching the edges together
with thumb and finger. Boil eacl
dumping separately tied in a coarse
cloth, previously dipped in boiling
water. Tie them very tightly, leaving
only a small space for them to swell
Have ready a pot of boiling water; boi
steadily for one hour. Serve as Don a
taken up.E