Evening star. [volume] (Washington, D.C.) 1854-1972, 1879-06-14
RECEIPTS FOR THE Table,

VI veal, duU SteW IOT TOUR hours, removing the
scum: take out the tongue, skin and clean 1t,
and leave 1t to cool; put back the trimmings
and the root, with q carrot, V1rnip. head Of
celery and an onion, half teaspoonful Of cay
enne, and stew one hour more; then strain the
SOUP and when cool remove the fat, and set 1t
On to heat, with turnip and carrot cut In
squares, and two tablespoonfuls OF grated
tongue; let it simmer slowly for an hour, and
serve with boiled rice: A useful and cheap
soup.-[Ne,c Cookery Book, Mrs. Bo,oman.
BROILED EELs.-Clean and cut two pounds Of
piece of butter as big as an egg aud set 1t OIL
the fire; when hot lay the eelS In. fry about
three minutes, turning them over all the while;
q teaspoonful Of chopped parsley and onion, a
pinch OF grated nutmeg. a tablespoonful Of
sweet Oil: salt and pepper set it on the fire and
sprinkle little bread crumbs on them. and put
the pieces on gridiron, and cook for about two
minutes. Eat with sauce tartare, or simply
Fowl A LA TARTARE.-Take q good-siZed
chicken, take Off the head and feet, tuck In the
legs, split quite through from the back and beat
chicken light brown; take two yolks of eggs,
beat them lightly, and mix in teaspoonful OF
powdered cracker, aud cover the fowl; renew
sauce u ' as follows aV Pound in mortar hall
small onion, with the hard boiled yolks OF two
eggs, and the yolk Of one raw egg; teaspoon
f'li OF salt, the same OF mustard: as much red
blade with three tablespoonful of OIL and one
OF tarragon vinegar; get it as smooth as pos
siole; lay the chicken still hot, on the dish, and
surround 1t with the sauce; garniSh with some
quarters OF eggs, few sprigs Of salad, and
To Fry SOFT CRABs-Take the crabs, which
should be alive, and lift up the pocket-book
clasp which is in the under part; remove the
hard portions which radiate from it.; take oat
all grit; the part to be taken out can easily be
claws; have some milk, dip the crab in it, and
then roll the crab In some parched bread
crumbs; have some butter, it must be the best,
made boiling hot, and fry rapidly to bright
plenty OF butter, and to place the crabs In
kind OF wire cage which is lowered into the hot
butter; little parsley, slight addition of salt
GREEN PEAs.-There Is vast difference In
the peas in the same pod. Those nearest to
the stem are the oldest and toughest, being the
In this way. Not more than once or twice In a
whole season are good green peas sent to
table. Either the peas are old and havorle5ss,
good receipt, as NJ Blot taught it to me: Take.
saucepan and put in a half teaspoonful OF
salt; at the very first boil drop In two quarts of
shake them, turn them Into a hot dish; put
into that four ounces of butter. little salt and
white pepper, and put the dish with peas in an
oven for not over two minutes.
SOUR BEEF AND STRING BEANs.-Take six
pounds Of beef the brisket or heier or pin bone
Is the best. [The pin bone is the piece which
IS cut OF first before what is known in New
York as the Fl at-bone steaks are cut.l Put this
In close stewpan with half a peck of string
beans, cutting the beans in three pieces; add
half tumbler of water: season with salt and
pepper and dredge we'll with flour; when the
beef is half cooked add one third of a tumbler
OF vinegar and tablespoonful Of brown sugar;
stir 1t well, so that the ingredients are we'll
slowly, covering well the stewpan. The art In
cooking this dish. as In all boiling or stewing,
Is not 10 allow it to cook too fast. Should it
boil too rapidly move it to a cooler portion of
the range. 1t should simmer all the time.-
[Ye-Dish.
PEAS AND LETTUcE.-Blanch quart of peas
for about I'VE minutes and drain them; blanch
head OF lettuce for one minute, {blanching is
only boiling OF sleeping Ia boiling water) put
peas and lettuce in saucepan with one ounce
OF butter; stir gently on the fire for about one
minute, and then add q little broth or water
two or three sprigs of parsley, salt, and pepper;
boil slowly until done, and serve warm. The
parsley may be served or removed just before
serving, according to taste. The lettuce Is
served with the peas.-[Hand-book Of Cookery,
CANNED CoRs.-To every six quarts OF corn
boiling water; cut the corn from the cob, and
put In sufficient water to cook; put the acid in
while the corn Is cooking; when done seal in
the sour water and save it; put enough fresh
water to the corn to cook 1t; for every quart
OF corn add one small teaspoonful of saleratus,
and let 1t stand few minutes before cooking;
while cooking put In teaspo0nful of sugar; II
the corn turns yellow, too much salerat1s has
been used; pour back some OF the sour water
till it turns white again; season with salt,
cream, butter, and pepper; same as fresh corn.
DOVER CAKE-One pound OF flour;one OF sugar;
one-half pound OF butter; six eggs: glass OF
sweet milk; one teaspoonful OF soda; two tea
SpoODfuls of cream tartar; add little nutmeg
EXCELLENT GINGERBREAD-Two cups OF mo
lasses, one cup OF butter, four cups Of flour one
cup OF boiling water, with two teaspoonful of
soda dissolved in it, two teaspoonfuls of gin ger,
three eggs.-[Gudts.
GINGER CRACKERs.-One cup of sugar, one CUP
soda, one teaspoonful of ginger, half teaspoon.
full OF cloves. Take enough -four to stifTen; boil
all the ingredients excepting the -four; while
the time. Roll out thin and bake In q quick
Oven.-[N. Y. Times.