Daily globe., 1879-05-18
DOMESTIC INTELLIGENCE.
Receipts for the Table.

possible, removing all the hard portions
FIRST: make batter of four eggs, with
halfp Of sifted -four and pint of milk;
get it as smooth as possible; mix the clans
with 1t; use butter for frying. A small
addition of parsley is excellent.
10 BoH Onions.-There is a great deal Of
prejudice against this most wholesome
OF all vegetables. Take two quarts of
onions, peel them carefully; wash and put
In two quarts Of cold water; when it has
boiled up twice, change tho water and re-
place with the same quantity of boiling
water; add two tablespoonfuls of salt, and
boil again until the onions are tender; the
length Of time onions require to cook de-
pend upon the condition Of the onion: if
in Summer when fresh they take from one
halft three-fourths of an hour Ill Winter
from one to one and half hours; when
boiling is finished, put in eolander, and
allow to drain thoroughly for the sauce
take tablespoonful of flour, a tablespoon
full of butter, and mix them thoroughly,
beating them to a cream; saltspoon Of
salt, half of white pepper, pint of milk,
and one-half pint Of water; boil the
milk and water, pour it over the butter
and t1our,and then cook the sauce on a
slow fire; put the onions into the sauce
and heat thoroughly.
Chicken Salad.-Boil fowls tender and
pick clean, using no skin; do not cut
chickens IN too small pieces-mUst
| not be hashed; to one chicken put twice
and half the weight of celery, cut in
pieces Of about one-quarter of an inch;
mix thoroughly, and put chicken and
celery on the ice Dressing the yolks OF
four fresh eggs with the yolks Of two
hard-boiled eggs. Rub these as much
as possible before introducing the
oil; good measure Of oil is a tablespoon
( full to each yolk of fresh egg. All the art
consists in introducing the oil by degrees;
you never can make good salad against
time. When the oil is we'll mixed put in
salt-two good heaping teaspoonfuls;
good, dry table salt is a necessity-and
one teaspoonful of white ground pepper.
Never put in salt Or pepper before this
stage OF the process, because the salt and
pepper would coagulate the albumen Of
the eggs, and you cannot get the dressing
smooth. One tablespoonful of vinegar,
added gradually, with a teaspoonful Of
tarragon vinegar. Make the dressing in
a vegetable dish, large enough to hold
the whole salad; then when you have
mixed the chicken and celery in it turn
it into your celery bowl Mix very thor
oughly; clean the sides of your salad bowl
with a cloth or a bit of bread-a smeary
salad-bowl is an abominatisn. Stand the
whole in cool place until ready to serve.
Too much dressing is really greater mis-
take than too little. The crispness Of
celery in a salad is very evanescent, and a
chicken salad should be eaten shortly
after dressing. If a great deal of salad,
as for a supper, has to be made, work up
!, your dressing half hour beforehand, and
mix when wanted If chiken salad
stands too long it loses all its excellence.
There ought to be no red pepper in a
, chicken salad; its characteristic should
he blandness. In Baltimore chicken
salad is called an olio. Three years ago
chicken salad was introduced in London,
with the most marked success, by an
honorable member of the-P. L. Club.
. Apple -Bread-To one quart Of meal
put one pint of ripe chopped apples, one
egg, a small piece of butter, a little salt,
and fresh water enough to form stiff:
dough. The apples should, Of course, be
, peeled and minced very fine. Some per
sons like little sugar in the dough, but
I it. is generally preferred without This is
, favorite with children.
u Duf-Any kind ofsweet stuff on board
ship is called duff, but there is duff and
duff; mostly it is rather sticky and sick
} ening kind of a thing, and as heavy as
2 lead, but then, you know, you can't kill a
, sailor. They do say that many good
seaman has owned his life to duff, because
when it blew hard and he was furling a
< sail after having eaten lot of it, he
;, was so ballasted that the tearin' est
\ nor'-wester couldn't bulge him. The
e story Of the American privatcer that he
: was short of ammunition and loaded a
/ gun with Dutch cheese is contrary to the
e tradition. The true version of it is that
f the cook put duff pudding in the mouth
e of thegun and that it did awful execution,
{ just raking the enemy's deck and carrying
l away his main mast Now, here is a duff
4 which aint very fancy, but it's real good
|, You take ship-biscuit and soak 'em in
e water and put 'em in a towel and dry 'em
:; in water and if they aint soft enough
S mash 'em smooth. Quantity, about a
s pound If you can get to a butcher along
t shore, buy about quarter of pound Of
: suet and cut it up fine; mix that with
l your soaked biscuit. Take half pound
0 of ralsins and pick out the stones. Pick.
: ing raisins is blessed job. If there are
n any women on board, insist on their do
e ing that Mix your raisins in with you,
: stuff; add half teaspoonful of salt; add
to that half tumbler of molasses, and
CRATE whole orange peel into it. Stir II
all up, and tie it in a towel and boil he1
for two hours Don't forget to have
a your water in the full boil when you pu
# her in. This is good enough for ordi
e Diary occasions, but should you want :
# regular spread, here is better duff.
= Duff No 2-Take half an Scent loaf O.
i bread, and pour on that quarter OF ,
it pint Of milk-condensed milk is as goot
g land let her soak; get half a pound o
'e suet, chop fine, aud about the same guam
e tity of raisins, and a tablespoonful O
o currants; wash your currants CAREFUL.
IS and dry them before you put them in
II now add three heaping spoonfuls of white
sugar: two eggs, a half teaspoonful o
1. salt and the grated peel Of two lemons
Mix it up, tie in cloth, and flour tn
t, cloth we'll. Boil for two hours. Now
both these dufEs must be eaten with
le sauce; otherwise they are kind Of choky
le but molasses is good enough for the irs
e duff. This is what we call Cabin Passen
ger Sauce for duff No. Q: Take quartz
e of a pound Of butter and beat it up j
u water to get the salt out of it; then hav
to half a pound Of brown sugar, and mas
er it into the butter, getting it smooth. Pu