Daily globe., 1878-12-01

meat to extract the juice and heat slowly;
boil for ten minutes. skim and strain;
season with salt and essence Of celery,
and serve hot with Albert biscuit or
toasted soda crackers.
Beef Broth NTH 75apsoca-A pound of
beef cur in pieces, as before directed.
must be put into tour cnpfuls of colo
water, Sc. on the back Of the stove where
it will heat slowly, then boiled gently for
Two hours Or logger, keeping it closely
covered to prevent TOO great evaporation.
There should be pint Of broth after it is
strained. Setit away unit, wanted and
remove any fat that may rise to the sur
face. Soak two fablespoonfuls Of tapioca
tor an hour in little boiling water, add
this to the broth and boil all together for
afteen minutes; season with salt, and if
admissible, pepper and few drops lemon
juice may be added, or, if preferred, the
broth may be seasoned IN cooking with 9
DIT OF celery and little scrap OF onion
Chicken Broth.--Cut up an ordinary
sized fowl, crack the bones and put into
Two quarts Of cold ,unsalted water. Cover
It closely and boil for three or four hours,
thea strain off the broth, set it Away to
cool and remove every particle OF ia:
before using. Soak two tablespoonfuls
ofpea barely in q little lukewarn water;
add it, with four tablespoons of milk, TO
the broth, and simmer all until the barley
is cooked. Season lightly with salt and
ps sodsE. st. S'->' SOW "1''' : 1'N''S = y
To Cooh CaioAen--Cut the broass
from tender chicken; dip it into melted
butter and Droll carefully over bed o;
i've Goals; season with pepper and salt
ana serve it hot. a dish Of boiled rice,
stewed tomatoes CT French peas may be
served With the chicken, If vegetables arc
allowed. 1t potatoes are preferred. bake
two OF them to turn, cut a srnail slice
from the top Of each and carefully re.
move the inside. Mash this smooth, sea.
son with butter, pepper, salt and sweet
cream, and return 1t to the skins. d.
not paok il in too tight but let it rise 8
l1sie ADORE the top. Set on the upper
crate OF e very hot even for i've minutes
| then serve Immediately.
The balance Of the chicken may be cut
III pieces and put into cold water, reserv-
Ing the second joints. When the water
| oolls add q htsIe salt and pus in the re.
served pieces, which must be cooked un-
| I'll tender and remove; boil 5ahe balance
| until ali the goodness is extracted, when
the bones aud fragments must be strained
! out, and the broth set away with the re.
served pieces In it. Skim eff the fat be
| fore uSlGg. Put tho broth on the fire tr
nes+t, Blk some corn starch with httla
milk and add tne yolks OF two eggs
| Beat all together and dip into the mix.
ture few spoonfuis Of the hos broth
mix well and return all TO the sauce pan
| also the pieces OF chicken. Season tc
taste. Let come to q boil and serve.
H0riaa Blaec Mdnge.- Mix one ounce
III farlna and q pinch OF salt with little
fresh milk. Heat the balance Of 6 pin
Of milk in 8 double boiler, and wher
simIneling add tie farina; sir constant
| ly until the mixture thickens. when i
! must be turned into wet molds. Serve
cold wl5n cream aweetened, favored, and
whipped until light and foamy Vanilla
is said to be injurious and should not be
given TO invalids.
Eice JeIjY.--Mix tablespoonful o1
rice -four into thin paste with cold wa.
ter. Have ready In a double boiler a cur
ana half of boiling water, TO which add
the rice flour. Boil until trans parent
sweeten TO taste, flavor with lemon juice
and pour the mixture into wet nlo}ds.
| NiSk Palach-put the yolk OF an egg
into q goblet, &nd beat it until very light
with teaspoonful Of powdered sugar
ADD tablespoonful or less of the best
brandy, and the white of the egg beat
en- 70 stiff frotIl. Fill up the glass with
rich new milk, or better still with whip.
ped cream.
Hooo to Prepare q Rap Egg.--Beat the
yolls with some pulverized sugar and AGO
little sherry Or port wine and some
grated nutmeg. Best the white to stiff
troth aad mix the two lightly together
Valuable medicinal properties may be
obtained by substituting brandy for tne
VINE, and adding the grated surfsce of a
toasted cracker.