The New Orleans daily Democrat. [volume] (New Orleans, La.) 1877-1880, 1879-03-23
PALATE AND STOMACH.
USEFUL HINTS FoR THE BENEFIT or
HOUsEREEvERs.
Hnw MIrs B0ds serves UP squads ana
Peas ana other Good Things.

Fess ana other Geod Things.
philadelphia TlmesI
Miss Matilda u. Dods delivered the eighth
lecture OF her course on cooking at Associa-
tlon Hall yesterday. She began by explain
Ing her method OF preparing squads and peas
"For this dish | require" she said, Zone
pair OF satiabs, two ounces of butter q little
salt and pepper and teacupful Of white or
brown stock. In trusting the squads | first
chop Off the claws, leaving the feet; i'm other
respects truss them exactly as do a fowl
/ first make very hot, In small saucepan,
two ounces Of butter. When / see the smoke
rise / put In the squads, breasts downwards.
Put on the cover, draw the saucepan TO a slow
part OF the stove and allow 1t to cook very,
very slowly for ono hour, but must turn the
squads very often TO prevent burning and
must occasionally dip up and pour over them
the hot butter At the end OF nm hour the
squads will have absorbed almost all Of the
butter and will be nicely Drowned and very
tender. Then pour Off ell the butter that re-
mains and pour over the squads cupfnl Of
| stock. Throw In the pint Of peas df using
preserved peas first strain off the liuuor) and
| Q little salt and pepper and cook ten minutes.
| 10 serve, remove the trusting strings, lay
the squads IN the centre Of the plate and the
peas aFOunu.
TIMBALEs.
For timbales / take about six ounces of
any kind OF meat, cold roast or raw. two
ounces OF bread crtlnb, one tablespoonful OF
stock, one egg, 0ne-half dessertspoonfut of
Worcestershlre sauce, little pepper and salt,
O very few drops OF browning and two ounces
OF maccaroni. First chop the meat very fine
and mix well with the bread crnmb: adj tn
blespoonful OF stock, white or brown n little
pepper and salt, half dessertspoonfu Of mush-
Il IN t~fI m a
In one egg. beat and mix well together. Add
u few drops Of browning and see that 1t is
thoroughly mixed. Now boil the two ounces
, OF maecaronl largest size, tubular ten min
utes, and cut into pieces half an inch long.
Then take some little tin cups, about an inch
across the bottom and two Inches high, made
IN tho shape OF an Inverted truncated cone.
Cover the bottoms 2f these tins with the mac
pressing II we'll In. Twist over the tops Of the
cups small pieces of paper. Put the pins In q
saucepan with very little boiling water
only enough water 10 reach half way up the
cups Allow the water to boil one hour II you
are using raw meat; half an hour IL the meat
Is cooked.
RICE CHooGETTEs.
II require for rice croquettes one-half
pound OF California rlee two eggs, two
ounces OF sugar, one quart Of milk, one tea
spoonful essence OF vanilla and two or three
tablespoonful Of bread crumb. First put
the rice and milk together and boil twenty
i, minutes. Then turn the rice into q large
basin or bowl, add the yolks Of two eggs, one
ounce ri sugar and q teaspoonfu OF essence
Of vanilla. Beat this well together and put
aside for one hour to get quite cold At the
end OF an hour, to finish the croquettes, first
, flour the board slightly and roll the mixture
into small balls, taking about tablespoon
! full ut time. Don't let the flour get inside
the croauettes as IL will make them break In
: cooking. Then beat up well the whites OF the
two eggs and roll we'll In this the croquettes,
hat kl rod
Roll In the bread crumb. shaking all except
+ enough to cover them, and fry for two min
, utes In clarified fat.
: MILK ROLLS.
"To make milk rolls / require one pound oil
> Hour, one ounce Of butter, one ounce Of sugar
salt and nearly pint Of milk. First put the
d flour In large basin, add pinch OF salt
L half an ounce Of sugar, an ounce Of butter ant
mix well together, rubbing the butter In
( | with the fingers. Now add o full teaspoonfu
, OF yeast powder, mixed well together snt
% add as nearly pint OF milk as will make 0
dry dough, the dryer the better it rises; turn
II quickly out on the board, and knead as
must be brought under the action Of the fire
9 as soon MS possible or II will not act properly
y After the dough s kneaded cut 1t into six OF
d eight pieces and draw each piece into q long
| shape and cut Ii twice across the top; get this
It into very hot oven at once In o slightly
: Toured baking tin bake for fifteen minutes
!, then take out and brush with beaten whites
OF eggs or milk; dust over them half an
] ounce OF sugar and return to the oven for one
minute. Milk rolls are best served hot
CHICKEN SALAD (NAYoNCAIsE SAUCE.
"To make Mayonnaise sapce / require the
> yolks Of two eggs, one gill Of salad oil and 0
, | little pepper and salt. First see that you
I bowl and spoon are quite dry. Drop into tbs
bowl the yoIkfss q two eggs and add droI
;. all the time. When the yolks and oil ar
: thoroughly mixed and perfectly smooth, add
! q teaspoonful Of vinegar. little at a time
= and little pepper and salt. To make CHECKER
salad, boil the fowl until it Is tender, remove
! all the bone and skin, and cut the meat Int
rough pieces, not too small, sprinklng owe
a 1t q little pepper and salt. Take one-third 0
: a head Of celery, cut 1t into very thin slices
v and NIX 1t well with the chicken, and sprinki
n over it half q tablespoonful Of vinegar. Thel
n place 1t on plate and pour over it the May
u oncaise sauce. Then sprinkle over 1t a table
, spoonful OF caper9 Arrange around this tn
:, very delicate leaves OF a head OF lettuce, ant
arrange around the plate, inside Of the lettuc
"A and on the salad. a few gerkns. Garnish tn
~ centre with the green tips Of the celery.
COLD CHOCOLATE PUDDING.
le 81 require for cold chocolate pudding one
:. quarter pound Of block chocolate, one tea
0. spoonful OF vanilla, one pint Of milk, on
Y, half gill Of cold water and the yolks {
four eggs. Crate the chocolate through
- carrot crater. Put the chocolate and milk o
4 to boil, and melt by the fire one-half ounce c
TO gelatine with one-half gill OF cold waite
When the chocolate and milk boil draw th
q saucepan to one side and let it cool lttl
n In a small basin put the yolks OF four egg
and over them pour the chocolate and mill
l.. Add the sugar and melted gelatine Pour a
z, this back into the saucepan and stir over ii
ct fire until the eggs are set. Then wet a moul
u, with cold water, add the vanilla and pour
=. into the mould. When cold it Is ready
OF turn out"