The New Orleans daily Democrat. [volume] (New Orleans, La.) 1877-1880, 1878-02-25
THE HOUSEHOLD.

Roundabout does not agree with tho thentri-
cal oracle of The Times in his classification oi
the Merchant Of Venice ms % tragedy. In
response to the query OF % correspondent. who
signs himself Enquirer" Roundabout reier-
aes tho assertion Of the Pr. that it was 'origi-
nally intended as d cnricature or comedy, and
Shylook was at first always played by low
comedian. Enquirer" accuses us Of being
non -committal and evasive on this delicate
problem. The best denial We can make Of this
charge Is to come out boldly aud define our
position. which we shall proceed to do. Indeed
we have already done this. and If We have not
stated In so many words that the play is q com
edy. II was only because we did not imagine
there was any one who had intelligence enough
to be curious about the matter that could not
For the benefit, then, Of the anxious thou
sands ENQUIRER ropreseentsi we will state that
hgh comedy It is not now. nor ur has it ever
been, 'carieature." aud the ahylock Of
Shakespeare was never reprersnt ~ low
justinable in dsnounelng any MSS that tries to
stuff him with such an absurdity as @ liar and
q horse-thie,f,' TO use the vigorous English OF
Tie character OF shyloek is ono Of the most
intensely dramatic of Shakespeare's creations.
and from the constant manifestations q intel
acter exhibits the play derives q truly tragic
Had the denouement Of the trial scene at tho
close OF the fourth act been homiciaal, there
would have been no doubt az to what sort Of
interest shakespeare intended that Shylocs
should DO Invested with. Yet we hardly think
1t was necessary to murder any one. the kind
Antonio, the rash, but generous Baasanlo. or
noble Portia. in. order to rescue shylook from
the low comedian
As was stated in tho DEMOCRATS first article,
Mrs, InchbaId makes mention Of M ,'en,enda-
ton. Of shakespears's Merchant Of Venice by
ae comic y par W put
stage in l7o1, and was such notable failure that
1t disappeared from it The Same year.
We had not Intended to DIVORCE again from
our legitimate topics. but we trust our readers
will conoede TINT we have not done 50 without
provecation.
but will hasten back to the kitchen, from which
we have been too long absent. First. let us begin
by answering 9 question addressed us. cor
resppndent wis hes to know il there lie any device
BY which tough meat or fowls con be made
should should never % cooked III they ars tender and
ing two nights. This cannot always be done,
though, in this damp, warn climate. and we
have been told that carbonate OF soda will 30
Cnmplish the purpose our correspondent aims
ut. All that Ia necessary is to rub a little soda
over the meat or fowl the night before cooking.
Tres i H. naf e adg phos sn Ge wou
the slightest injury to the flavor OF the meat.
EGGS AU aRATtN.
This ID an excellent dish. Cover a well but
tered dish with sliced. hard boiled oggs and
grated Barmesan cheese. seasoned with black
pepper and taste of nutmeg: sprinkle over MI
some toastea bread crumbs. and put tho dish
in an oven and serve Rs soon rs the contents
begin to brown.
HAM LoAygs
Ia another good breakfast dish. Mix four
ounc, 3 of grated ham with pound Of mashed
potatoes, well beaten. till quite light. with a
little milk two eggs and two spoonfnla Of butter.
Make into small oaveH and fry in butter. They
may be served dry. with crisped parsley strewn
over them, on napkin. or with u thick. highly
seasoned gravy.
aTBwED swEETBREADs.
The best way to cook these deicaeies Ia after
tho recipe of Mr.. Jules Nobiom. which we gave
some weeks ago In this column but there may
be some who like not 50 rich u dish, and for
such we give the following very excellent recipe,
When they have been thoroughly cleaned OF all
bits of skin or fat. put them in cold water and
heat to q boil pour off the hot water and cover
again with Geld till the sweetbreads are firm. II
they are wanted to be rich. lard them with
needle as for frying before putting them on
to. stew. which is done. in q very little water.
When they become tender. add tablespoonful
OF butter and little chopped parsley. with pep
per and ealt and II little cream-a few musb-
rooms will bs n great addition-and let them
simmer in the gravy for Ave minutes, take them
out and add to the gravy u large .wineglass Of
Madeira lot: It boil up once and pour over
thn l,rapIn