The People's vindicator. [volume] (Natchitoches, La.) 1874-1883, 1877-03-10

DHtou Hit"'Ft GU" W. YEA
them he will be- happy.
BILL OF FARE FOR EIGHT PERSONS.
Soup-Pitaf an consomme
}Scalloped Cussrperyot al Pormesan;
Baked mashed potatoes.
{Pvrk chops, Dreaded apple sauce j.;
7imbale of macaroni.
Salmi of grouse q paEcossa'se:
J Beet and 1oucette salad.
Geee an rhum.
PLAT soup with consomme: Wash
we'll and drin pint and a half OF
,ince, and put 1t in a stcwpan with
a quart of beef broth, two |ad|et"lS
of tomato sauce aud little salt
stir, boil, cover and cook for twenty
minutes add six ounces of boiling.
hot clarified butter and mlnsle we'll
and quickly with a wooden spoon;
cover the stewpan with cloth, put
4 plate over and let the rice sweat
for ten minutes, that it may absorb
the butter without breaking; place
IN a hollow dish aud send to table
with two quarts Of beef-broth in
soup. tureen and grated Parmesan
cheese IN plate.
Scallnprd Cnssapasot al Parme.
saa: Cut in thin slices four pounds of
CassaIa.ot meat; range in butter
ed sautoir with salt, pepper, grated
nutmeg aud a little chopped onion
cover, cook slowly, and then drain;
add in the saut0ir two ounces OF Hour
kneaded with two ounces of butter,
dilute with quart of milk, stir and
boil thicken with tour egg yolks
and two ounces of grated Parmesan
cheese; stir again and boil minute
longer; put in a buttered plated or
china baking. dish layer of fish, and
cover it with sauce, then another lay
er of fish, and 50 on until the whole
is used; give the mass a dome form,
and finish with the sance; cover with
two handfuls of grated cheese min
gled will, the sane quantity of fresh
Mead-crumbs, place small bits OF
butter on top and bake for twenty
minutes, till slightly Drowned, in a
moderate oven.
Pork chops, Dreaded; apple sauce
Cnt, prepare, season, roll in bread
crumbs aud broil eight or more pork,
chops, as directed in the World bill OF
fare No. III dish up in a circle, alter.
mating each chop with heart. shaped
crust of bread fried in batter; orna.
ment each chop.boue with a small
white paper cuff (this is an orna'
meut, bat it also helps one to sepa-
rate the meat easily from the bone
without greasing the finsers); pour
some apple sauce in the ceutre and
serve with some more in a sauce
bowl.
Apple sauce: Peel, cut in quar-
tiers, remove the cores and sire a
dozen large cooki"g-applrs; pnt in
q buttered saucepan with glass OF
water, cover and cook slowly fol-
about twenty minutes; add two
ounces of sugar and press through a
hair seive. Sauce prepared in this
way ought to be white, consistent
and sweet enough to be served Will
meat.
Yimbale of macaroni: Boil about
halfu pound of macaroni in sailed
water, with little butter in, fo'
twenty minutes; drain while bot
put in IA saucepan with a pint of Al:
lemaRde sauce, salt, pepper, grated
nutmeg, four ounces Of bntler, two
ounces of grated Gruyere aud two o
grated Parmesau cheese butter
plain copper timbale moa!d Of AIDE
auate size, ornament the bottom anC
sides with fanciful cuts of nouilt'
paste { World bill of fare No. 53), We
these with a paste-brusb, then linz
the mould with a third layer of shor
paste (bi|l Of fare No. 1927, I'll
the hollow with the prepared maca-
roni, wet the edge, and cover Will
another layer of short paste press
gently With the thumbs and forefn
gers to make the covering adhere tt
The edge, place the monld in a baking
pan, cover with a batteEed paper, Il
keep the paste from burning, ant
bake in q moderate oven for abOu
fifty mMutes;. turn into a round en-
tree dish, let stand awhile, take TIT
mould Oft, surround with a pint .
well-ieduced Allemade sauce, ant
serve.
Beet aud doueette salad: Cool
thoroughly soass red beets, cool
peel and cut in thin slices; pick
wash and drain we'll some doueett
kcorn salad); put in a salad bowl
range tie sliced Ocets over the dou
eette; season with salt, pepper, OF
and vinegar, aud n.ingle at the las
nomeut.-N. Y. World.
Don't Neglect the Stock.
During late fall and early winte