The daily dispatch. [volume] (Richmond [Va.]) 1850-1884, 1881-04-26

\ 4Ssesleal L<ssss Given In chicHse ., viz
basss Cerssn-rse Mysteries Oh NesN' ''"''
syvs.na,se Potatoes. sed Othcf shinss'
fCh,cago Tribnne1


son.v said Mis- Corson, "with a caDiuet
nn3dtng. Use a perfectly smooth, piss.
monId. In order that the outside OF the peu-
sliur NAV be eycn and show the decorator
a. irults. First butter the mould ra.neI
sh,chIv with cold butter, so that the Fni'
Si,l s;,ck. Fruit OF any KIDD can be USED.
arrarre II A., the form Of wreaths, stars, OF
~ nre,tv sisure. Rather dry fruit WIN
sasve heller than an exceedingly suicy
Eind, She used French csndied fruit, ner
trsentiou being to make ga very nice pun
SiIng.v For an ordinary one raisins, cur,
rants. and citron would do--balt pounu
in ali for q mould holding three pints.
0After the fruit is In position, sne w.n'
on, "put on top, without d'sluIp'ns w.
,0ures. some slices Of cake about a'quir'er
cs an inch thick, fitting II 10 the sides and
bottom. Then
FILL PIE MOULD
with alternate LAYERS Of cake and fruit. and
pour In deliberately a plain custard made OF
ak eggs. about four tabIespoonfuls OF SUI
gar. and a teaspoonfui OF favoring Qemon'
orange, or vsnills), unless you wish 70 ae-
pend on the combined flavor of the ffdIts'
which H. very delicious; mix the eggs SUI
gar, -four, and pint OF mix by pea'ing
them two or three minutes. steam Tue
pudding IN a kettle OF water over tDe nIe
nr cot 4, In a nan OF water and bake IL In the
over. as you ike. II you steam II, put in
oaIv wafer enough 10 reach hall way up the
side of the kettle. Put the lid on the Kettle
or sauccpan and sit ii where the water VIII
boil very gently until the pudding is done
that is. xu,iI II Is firm TO the very centre,
which will be In about three quarters OF an
hour. You must try II, 10 make sure tnst
SC is firm, before you attempt to take IL up.
Otherwise tue custard, being uncooked IN
the centre and liquid, the pudding VIII
break when you turn it out"
The fruit having been prettily arranged
In the butter, the pan was passed among the
ladies for inspection.
sJnstead OF fruit" said Miss Corson,
"you can use bread; but it Is often worth
while 10 take ten minutes to decorate, as
everything that looks pretty tastes better
To ascertain IL the pudding was done she
advised that a knife be used in the centre.
The eye would detect any liquid. " AS soon
as done turn IL out OF the mould and eat IL
hot or allow 1t TO cool. When very cold the
pudding is delicious" II was to be served
by busting over it powdered sugar or WIN
sauce. For the latter she recommended a
pint OF water, teaspoonfai OF coIn-staItn'
a tablespoonful Of jelly, aud about two table,
"mix the corn.siarch with a little water.
and put 1t on the fire, stirring until it thick
: ems"
Having put the pudding into kettle to
steam, Miss Corson told how 10
MAKE TOUGH STEAK
tender. "To do this" she said, "put on
a platter for three or four pounds Of steak
three tablespoonfuls Of salad oil, one table.
spoonful OF vinegar, and large pinch OF
pepper. After mixing the ingredients,
place the steak on top. Do not use any SAT-.
Pepper does not hurt the fibre OF The meat;
salt hardens it. Let the steak stand Tor hall
an hour. Then turn it over. The action OF
the vinegar will soften the fibre, and the oil
will keep. it soft. Upon the toughness oil
the steak must depend the length OF time
IL Is allowed to remain in the oil and vine
gar, although it should be turned every
hour or so. To make steak tender for
breakfast, put it in the oil or vinegar about
supper.iime and let it stand without
turning until bedtime, and then turn
1t over. ln the morning 1t Will
be reasonably tender, unless it is
an exceedingly unreasonable piece oil
meat A round steak could be made as
tender In this way as an ordinary porter
house. They should remember that the
tenderness OF a steak depended upon the
lapse OF time between the killing OF the ami
NAL from which 1t was taken and its cook
ing. A Few hours after death the muscles
were stiff, and the steak would be tough
until they relaxed under the influence OF
decomposition the preliminary Stage
which began tue moment life departed.
This was true of all kinds OF flesh. In TIE
South the coIored cooks killed chicken
and cooked it at once, and by so doing
served tender chicken. The oil and Vine
gar would not affect the taste OF steak.
The steak prepared by Miss Corson by
way OF illustration was not tough one.
She laid Il aside temporarily, intending 10
show how 1t should be broiled. She then
PREPARED SOME LYoNNAIsE POTATOES.
The potatoes, she said. could be boiled with
their Jackets on, and allowed to COOL in or
der to have them solid. "Do the SINE for
chicken salad" 1t didn't matter whether
the water, when the potatoes were put on.
was hot or cold. They should be boiled
simply until tender, and then peeled and cut
Into slices about quarter OF an inch thick.
"Then slice an ordInary-sized onion for
half dozen potatoes. AS soon as a table.
spoonful Of butter has melted in the pan
and the onion begun to color, put 10 the
slices OF potatoes. Stir them little. Sea-
son with salt and pepper. Fry the potatoes
until they are golden brown, and then
chop up tablespoonful Of parsley and
sprinkle II over them Just before taking
them out" She had once eaten "LyoEuaise
potatoes" at a Chicago hotel which were
prepared without either onion or parsley.
Laughter.]
How to clarity soup was next explained,
ma 10 hainu an
removing the scum Miss COrson said Put
In the bottom OF a saucepan for each quart
OF stock the white and she'll OF one egg and
a tablespoonful Of cold water. Mix the egg
and water for hail minute, and then pour
the cold soup stock on them, and set the
pan on the fire where it will boil very slow
~. as the broth heats the egg will harden,
and the shell partly dissolve and rise 10 the
surface. In boiling the albumen OF the EGG
as II escapes will entaDgle with II the aibri-
men or little particles OF blood which cloud
The soup, so that on the top will be thick
scam ana underneath the broth perfectly
clear"
As to time, II would depend upon the fire,
put TIE general rule was TO let the stock boil
siowiy after adding the water and egg until
~ was quite clear-until no more OF the lit
Gle PARTICLES rise. "When the SCUM Is clear
strain It." TINS should be done BY placing
clean kiteheutowet, folded double, over q
coilau5er, letting 1t run through without
squeezing. To eelor 1t she used caramel,
which was made by browning a Tablespoons
fh Of sugar and adding little WATERFRONT
. cspful-eraduatly stirring them until the
sugar dissolved. Should any sugar remain,
add little more water. This caramel could
be ascd for coIoring soups. sauces. or era.
vies. Flour and onions were sometimes