The National tribune., 1882-01-14
THINGS TO MAKE A NOTE OF.

CHICKEN BROTH.-R0aSt or bake, till TURNING
yellow, two old fowls. Put them in SOUP ket-
tie, with three quarts of cold water and set them
over rather slow fire. Skim, add small onion
a leek, few stalks of cheryil and two stalks OF
celery. Simmer gently, till the fowls fall to
pieces, say four five hours strain, and set the
broth aside. The next day, carefully remove all
the fat. Beat up the whites of two eggs with
two gills of the cold broth. Heat the rest of the
broth to boiling, then stir in the whites of the
eggs; boil gently ten minutes, and strain IL
through an absolutely clean cloth. The perfec-
ton of this soup depends upon having it as clear
and limpid as possible
MUTTON STEw.-Take three pounds of breast
or neck of mutton, cut in pieces, put in stew
pan with Just enough water to cover adding a
pinch of salt let it stew gently for one hour.
skim off all the fat; peel and slice six potatoes
and four onions; then sprinkle, and put all the
ingredients into another stewpan, in LAYERS: first
layer of vegetables, then of meat, and sprin-
kle seasoning of pepper and salt and savory be-
tween each layer; cover closely, and let the whole
stew very slowly for one hour, shaking it fire.
auently to prevent its burning. This is a good
dish for a family dinner, and is easily made.
HoMINY- Wash it through two or three
waters, pour boiling water on it, and let it soak
for at least ten hours; then put it into stew
pan, allowing two quarts of water to one quart OF
hominy, and boil it slowly four or five hours, or
until it is perfectly tender; then drain it, put it
into a deep dish, add salt and bit of butter and
serve vegetable, with meat. Samp is cooked
in the same way, but rather less water is used;
for instance put pint and a-half to one quart OF
samp. 1t is also good cut, when cold, into slices,
and fried for breakfast.
PLUM CAKE.-Take good pound of butter,
squeeze the water out of it, then beat it smooth
with a spoon. Add one pound of coarse brown
sugar, mix it well, then drop in ten eggs, one by
one, out Of the shell; beat all for ten minutes.
Then add a glass and a-half of whisky, boiling
hot, prepared according to the directions given
below three pounds of curTants, well washed,
dried and picked mixed on dish with pound
and a-half of -four, to be added by degrees to the
ingredients; not to beat much in this stage. Add
half pound of dried citron and candied orange
peel, shred in thick slices. Paper your shape,
without buttering it, putting many folds of paper
on the bottom, to prevent it burning. Bake five
hours in slow oven. Directions for boiling
whisky: Put handful of sugar. any sort, and
lump of butter, in a saucepan, to burn. When
burnt take it off the fire, and throw in a glass
and a-half OF whisky. Let it simmer until it has
absorbed the color of the sugar. In this state,
add to the cake. Icing the cake may be done a
day or two afterwards, as it need not be put in
the oven to dry. Half a pound of icing sugar,
the wnite of one egg, well beaten; add the sugar,
and beat on then add half wineglass of vinegar
and beat well together. Then lay it thickly on
~ J-,,ifa H.
place until the sugar is quite hard. The cake
will keep three months.
How TO MAKE VIENNA BREAD.-Sift Ill a tin
pan four pounds of flour bank it up against the
sides, pour in one quart OF milk and water, and
mix into it enough -four to form a thin batter;
then quickly and lightly add one pint of milk,
in which is dissolved one ounce of salt, and one
and three-quarter ounces of compressed yeast.
Leave the remainder of the flour against the sides
of the pan; cover the pan with CLOTH and set
it in place free from draught for three-quarters
of an hour; then mix in the rest of the flour,
until the dough will leave the bottom and sides
of the pan, and let it stand two hours and a-half
Finally, divide the mass into sne-pound pieces,
to be cut in turn into twelve parts each. This
gives square pieces, about three inches and a-haH
thick, each corner of which is taken up and fold
ed over to the centre and then the cakes are
turned over on q dough-board TO rise for half an
hour when they are put into hot oven, that
bakes them in ten minutes.
ADMINISTRATION OF QUINIA-Dr. j. c. Stock
hard, Bull. Gen de Therap, says hesemploys the
following method ofdisguis-ng the taste ofquinia:
He beats up the white of an egg and puts a por-
ton of the resulting foam on spoon, when the
quinia powder may be inveloped in the albumen
and readily taken.
GREASE Spots FROM DRAWINGS-If little
magnesia lit will be well to try both the calcned
and the carbonate) is powdered over the grease
spot with piece of cleane thin blotting paper
laid again on that, and common laundry iron,
moderately hot, passed few times over it, the
grease is often readily removed. If it does not
come out at once or if there is very large spot,
it will be well to shake off the magnesia which
cakes to the heat, sprinkle fresh quantity over
it, and persue the same plan.
THE NOISE OF THE FINGER.