The Worthington advance., 1879-05-22
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DOMESTIC INTELLIGENCE.
Receipts for the Table.

them slightly cook for IS minutes slowly;
dram the CLAIMS, chopping them as tine as
possible, removing all the hard portions
,hrst: make batter of four eggs, with a
half-pint ofsifted flour and apint of milk;
get it as smooth as possible; mix the Giants
wit! It; use butter for frying. As,nan
addition OF parsley is excellent. 49,:
To BoI Onions.-There is great deal Of
prejudice against this most wholesome
OF all vegetables. Take two quarts of
onions, peel them carefully; wash and but
in two quarts of cold water; when it has
boiled up twice, change the water and re-
place with the same quantity of boiling
water; add two tablcspoonfuIs Of salt, and
boil again until the onions arc tender; the
length of time onions require to cook de-
pend upon the condition Of the onion: #
in Summer when fresh they take from one
halfto three-fourths of an hour; Ill Winter
from one to one and half hours; when
boiling is finished, put in coIander,' and
allow to drain thoroughly; for the sauce
take a tablespoonful Of flour, a tablespoon
full OF butter, and mix them thoroughly,
beating them to a cream; a saltspoon Of
salt, half Of white pepper, pint Of milk,
and onc-half pint OF water; boil the
milk and water, pour it over the butter
and flour,and then cook the sauce On
slow fire; put the onions into the sauce
and heat thoroughly.
Chicken Salad.-Boil fowls tender ana
pick clean, using no skin; do not cut
chickens in too small pieces
not be hashed; to one chicken put twice
and half the weight of celery, cut in
pieces Of about onc-quarter of an inch;
mix thoroughly, and put chicken and
celery on the ice. Drcssing-the yolks Of
four fresh eggs with the yoks of Two
hard-boiled eggs. Rub these as much
as possible before introducing the
oil; good measure Of oil is tablespoon.
full to each yolk Of fresh egg. All the art
consists in introducing the oil by degrees;
you never can make a good salad against
time. When the oil is we'll mixed putin
salt-two good lcaping tcaspoonfuls;
good, dry table salt is IA nccessity-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 tcaspoonful 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 cloth or bit of bread-a smeary
salad-bowl is an abomination. Stand the
whole in cool place until ready to serve
Too much dressing is really greater mis-
take than too little. The crispncss OF
celery in a salad is very evancscent, and
chicken salad should be eaten shortly
after dressing. fla great deal Of salad,
as for supper, has to be made, work up
your dressing half hour beforehand, and
mix when wanted. If a chikcn salad
stands too long it loses all its excellence.
There ought to be no red pepper in
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.
Snoso Custard-Beat eight eggs, leav-
ing out the whites Of four; add them to
one quart Of milk and five ounces Of su-
gar; have shallow pan of hot water in
the oven, set the dish into, and bake till
the custard is thick; then take it out and
set it away to cool; beat the remaining
whites very light, add half pound Of
sugar gradually and I, tcaspoonful Of lem
on-juice. When the custard is cold Law
the whites over the top in heaps, but do
not let them touch.
Duf.-Any kind of sweet 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 hcavyas
lead, but then, you know, you can't kill
sailor. They do say that many a good
seaman has owned his life to duff, because
when it blew hard and he was furling Il
sail after having eaten lot Of it, he
was SO ballastcd that the tearin'cst
nor'-westcr couldn't bulge him. The
story of the American privatcer that he
was short of ammunition and loaded
gun with Dutch cheese is contrary to the
tradition. The true version Of it is that
he cook put a duff pudding i'll the mouth
Of tlcgun and that it did awful execution,
just raking the cncmy's deck and carrying
away his main-mast. Now, here is duff
which aint very fancy, but it's real good:
You take ship-biscuit and soak 'cm in
water and put 'cm i'll a towel and dry 'em
in water and if they amt soft enough
masl, 'em smooth. Quantity, about a
pound. If you can get to a butcher along
shore, buy about quarter Of pound Of
suet and cut it up fine; mix that with
your soaked biscuit. Take half Il pound
of ralsins and pick out the stones. Pick
ing raisins is blessed job. If there arc
any women on board, insist on their do.
ing that Mix your raisins in with your
stuff; add half teaspoonful of salt; add
to that half tumbler Of molasses,, and
CRATE whole orange peel into it. Stir it
all up, and tie it in towel and boil her
for two hours. Don't forget to have
your water in the full boil when YOU put
her in. This is good enough for oIdi-
Diary occasions, but should you want
regular spread, here is better duff. 4
Duff No 2-Takc half an Scent loaf of
bread, and pour on that quarter Of
pint Of milk-condenscd milk is as good
and let her soak; get half q pound of
suet, chop fine, aud about the same guam
tity of raisins, and tablespoonful Of
currants; wash your currants carefully
and dry them before you put tn m in;
now add three heaping spoonfuls Of white
sugar: two eggs, half teaspoonfulI of
salt, and the grated peel Of two lemons.
Mix it up, tie in a cloth, and flour the
cloth we'll Boil for two hours. Now,
both these duils must be eaten with.
sauce; otherwise they arc kind of choky,
but molasses is good enough for the first
duff. This is what we call Cabin Passei1-
ger Sauce for duff No. 2: Take quarter
Of pound of butter and beat it up in
water to get the salt out OF. it; then have
a half pound Of brown sugar, and mash
it into the butter, getting it smooth. Put
the yolkof an egg in that, and wine-
glassful of brandy or rum or sherry; rum
Is the best. Put it on to heat stirring it
all the time, and wait until it bubbles
mod. Ifit ia thickish. add little warm