Evening star. [volume] (Washington, D.C.) 1854-1972, 1879-06-21


by the kafus ha' marabout is thrust:
And SC arce n ourzouk in Abe naeah held
While the catalan sings the Badween chants
Burlington Ia 0keve
Receipts for the Table.
sC4L ,it ED hoBsTER-I never ATE lobster this
lflsn gentleman's private table, / had the
receipt, which is as follows: Cut the lobster
lenethways through the shell, being careful not
10 break 1t; take the meat out Of this lobster
ard that OF another one; cut meat I'm small
pieces, and cook In saucepan, with two ounces
of butter and teasponful Of salt and pepper:
add to it teaspoOnful Of best vinegar some
mace, and two large tablespoonfuIs of grated
tcast; stir for fifteen minutes; then put back
meat into the shells, and cook In Dutch oven,
and bake -IHest.
STEwED LOBSTER.-Take all the meat out of
two Holsters. do not chop it, but mix and lay it
in scalIop-shell; pour over 1t half a pint OF
beef stock, half pint OF port w1ne salt, pepper,
teaspoonful OF finely minced parsley, and half
dozen minced mushrooms. Cover with crumbs
and slice Of butter. Bake fifteen minutes and
serve IN the scallop- -IBowman's Ne,o
Cookery Book.
FRIED FRoGs.-Throw the legs into boiling
water for five minutes. Take them out and put
Have some batter made as follows: In one pint
OF cream, the yOlk Of an egg slightly beaten.
Have ready some baked bread-crumbs Dip Il e
poReT iem ana s and Win the 3
crumbs. Fry In the very best Of butter to q
light golden brown.
To STEW FRoG-LEes.-Proceed exactly as
above W tn boiling water, then dip in cold water
ana drain; Tor, say, two pounds OF good frog
legs put In stewpan two ounces Of the best
butter; when melted and Kissing, put In the
turning legs all the time; then dredge a little
with flour, add two sprtgs Of parsley, one of
thym bay-leaf, teaspoonful OF salt and
white pepper, and haiti pint of white wine, OF
In lieu OF all wine. rfQr Nf a mint
lon with tablespoonful OF white wine; stew
gently until legs are white and tender; take the
If too thin, By evaporation, and beat in the
yoks OF couple OF eggs; at the last moment
before serving, add about teaspoonful of
lemon juice.-[Chef of Club.
SP1NACH-I see so many OF your receipts be-
gin In this way, every few people know how to
COOK spinach or turnips or green peas proper
among the many who follow suit, and write
like tie others. But it is so; half the cooks
cont 9 know how to serve spinach In good form
az ane fdencn N0M IN FRANCE you buy
cooked. 1t is simply boiled, and when you buy
1t you are saved the ire necessary for a. first
cooking. Now, the perfect French cook In re-
cooked too much. By means OF cooking, or by
the knife, the French cook makes his spinach as
f1nely divided as possible: This is good re-
or three days, but In boiling water with tea
spoonful OF salt, boil it briskly for 10 minutes,
turn 1t into colander, drain it, press all the
knife just as long as you have patience for the
work Now, II you wish to serve this, take q
portion and put 1t on the fire with a piece OF
mer just as long as you please. Spinach, so
that It is not dry or burned, can never be cooked
too much. Slice hard boiled egg and serve
cooked. chopped fine, improves, according t.
some tastes, the flavor OF splnach."-[N Y.
Times.
the value OF legumes combined with fat, it may
be remembered how well the Erbswurst sup
Iorted the work OF the German armies during
the winter OF 1s70-1, an instructive lesson for
Us In England at the present moment. It con-
slsts OF simple pea soup mixed with certain
proportion OF bacon or lard. and dried so as to
De portable, constituting in very small compass
Ing muscular expenditure and exposure to cold.
Better than any flesh, certainly any which
could be transported with ease, the cost was
not more than half that of ordinary meat. It
was better also, because the form OF the food
Is one In which 1t is readily accessible and easily
d1ges1ed; 1t was relished cold, or could be con-
yerted In few minutes into good soup with
boiling water. But for our laborer probably the
best Of the legumes is the haricot bean, red or
white, the dried mature bean OF the plant whose
beans" For this purpose they may be treated
thus: Soak, say, quart OF the dried haricots
IN cold water for about twelve hours, after
when when place ace, them in saucepan, with two
IRE; when boiling remove to the corner and
simmer slowly until the beans are tender; the
time required being about two to three hours.
This quantity will I'LL a large dish, and
may be eaten with salt and pepper. 1t
Will be greatly improved at small cost by the
addition OF bit Of butter, or OF melted butter
with parsley, or II an onion or two have been
sliced and stewed with the haricotS. better
dish still may be made by putting all or part,
after boiling, into shallow frying pan, and
lightly frying for few minutes with a little
lard and some sliced onions; with few slices of
bacon added, comparatively luxurious and
highly Gutritive meal may be made. But there
Is stlil In the saucepan, after boiling, residue
OF value, which the French peasants wife, who
turns everything TO account, utilities in man.
ner quite incOmprehensible to the English
woman. The water In which dried haricots
have Stewed, and also that in which green
French bears have been boiled contain q pro-
portion OF nutritious matter. The French
woman always preserves this liquor carefully
some thick slices Of bread, a little salt and
Pepper with potherb or two from the corner
II the garden, and thus serves hot an agreeable
and useful crOute az pot. 1t ought to be added
that the haricotsfso largely used by the working
classes throughout Europe are not precisely
either "red" or "white," but some cheaper
local varieties, known as hdricots du pays.
These, am assured on good authority, could
be supplied here at about I'd pound, their
quality as food being not inferior to other
kindS.-[Sir Henry Thompson, in Nineteenth Gen.
tuTy.