The Douglas independent. [volume] (Roseburg, Or.) 187?-1885, 1880-09-18
USEFUL RECIPES.

SAUCE PIQUANTE FOR FIsH.-Make q
brown sauce by frying chopped onion
in little butter, adding a large tea
spoonful of -four and tumbler Of stock.
Simmer little, strain, and put in a fea-
spoonful OF vinegar, one of chopped Gu
cumber pickle and one of capers.
STUFFED TOMATOES, large
smooth tomatoes, take out a little of the
inside at the top and stuff with force
meat made thus: Fry some minced onion
in butter and add some bread crumbs.
some Geld chicken chopped very fine.
some chopped parsley, and little stock
to moisten, and pepper and salt, mix
well; take from the range, add raw yolk
Of egg, stuff the tomatoes and bake them
in the oven. Broil your chops nicely.
butter them hot and arrange them around
platter with the stuffed tomatoes in the
center.
CoFFEE IcE PuDDING.-Pound two
ounces of freshly-roasted coffee in q NOR
tar. just enough to crush the berries
without reducing them to powder. Put
them in pint of milk with SIX ounces of
loaf sugar, let it boil, then leave it to get
cold, strain it on the yolks Of six eggs in
q double saucepan. and stir on the fire
till the custard thickens When quite
cold, work into gill and q half of, cream
whipped to froth. Freeze the mixture
in the ice pot, then fill plain ice mould
with it, and lay it in ice till the time Of
serving.
SrUFFING FOR VEAL.-Chop half o
pound of suet, put it into a basin with
three-quarters of pound Of bread
he fx11 81
of pepper, little thyme, three whole
eggs, mix well. A pound of bread
crumbs and enc more egg may be used;
it will make it cut firmer.
RIz LA TURQUE Put into a sauce
pan six cupfuls of stock or broth into
which you have previously dissolved
q good allowance either of tomato paste.
French tomato sauce, or the pulp of
fresh tomatoes passed through sieve :;
pepper and salt according to taste. When
it boils throw in for every cupfui of
stock, half cupful of fine rice. well
washed and dried before the fire. Let
the whole remain on the fire until the
rice has absorbed all the stock. then
melt goodly piece of butter, and pour
it over the rice. At the time of sery-
ing, and not before, stir lightly to sepa-
rate the grains, but do this off the fire.
SNAPs.-Take one cup of molasses,
three quarters of a cup of sugar, one
tablespoon of ginger, and teaspoon
each of powdered cloves, cinnamon, and
alspice. Add these to one-hslf cup of
melted butter and beat in two teaspoons
soda, and flour enough to roll. Roll
very thin, cut out with tin cutter and
bake in pans in q hot oven
APPLE CRoUTEs.-This simple and
dainty little dessert is one Taught by
Miss Carson: Peel and core the apples
and halve them; take half slices Of bread,
spread thickly with butter and sprinkle
with sugar, then lay apple on bread, core
side down; sprinkle on more sugar and
any kind of spice to taste. Bake.
A LUNCHEON DIsH.-Beat two eggs,
mixing with them a tablespoonful of
cream Put them into saucepan,
adding some anchovies and some minced
tongue. Spread on toast and serve i'm
mediately.
CHow-CHow.-Two quarts cucumbers,
two of green tomatoes, two of onions,
two Of cabbage or caulihower. Soak in
weak brine over night. Cook each
separately till tender. For the Paste
One gallon vinegar, one large cup of
-four, one pound mustard, one and half
pounds sugar. Stir the paste till it boils,
then pour it over the vegetables. This
pickle will keep year.