The Portland daily press., 1882-03-29

are wanted for the bulk of your salad; boil
them in bouillon broth until sufficiently
cooked, then take them out, and remove all
the flesh, being careful to reject all bones
and skin. Cut into sIzeable cubes, and put
them into deep dish. Season with salt,
pepper, oil and vinegar, and let it remain
some hours in the pickle. Put into salad
bowl about three times as much lettuce as
you have chicken, which latter put into the
centre of the lettuce, covering 1t with
mayonnaise dressing, garnished with bits OF
lettuce, hard boiled eggs, olives, capers,
beets, etc., cut in symmetrical shapes.
COVERING FOR LOUNGE.
A serviceable cover to throw over lounge
or couch in the sitting-room is made by TAX
ing a broad, bright stripe of cretonne; on
each side of this put stripe OF black or
dark brown cloth Zine it to give body to it) I;
on each edge put row of fancy stitches in
silk or crewel; the ends may be finished with
fringe or not as you choose. Another cover
is made of drab Aida canvas, with the ends
worked in loose overcast stitches. The can
vas may be fringed out if you take precau-
ton to overcast the edge where you stop
raveling, to prevent its fraying out to great
er depth than you care to have it.
ORANGE FRITTERs.
Peel and slice three oranges and lay them
in powdered sugar; mix to smooth batter
four teaspoonfuls of -four, saltspoonful of
salt, the yolk of raw egg, and about gill
of milk. When ready to use the batter, add
to it one teaspoonful of olive oil or melted
butter and the white of one egg beaten to a
froth dip the slices of orange into the batter,
lift them out fiat with a fork and put them
into smoking hot fat; fry light brown. lay
them for moment on napkin or brown
paper to absorb all fat, sprinkle them with
powdered sugar, and serve hot.
TO MAKE COURT PLASTER.
Court plaster is made of thin silk, first
dipped in dissolved isinglass and dried, then
dipped several times in the white of an egg
and dried.
HoRsERADIsH SAUCE, COLD, FOR ROAST
BEEF.
Crate two tablespoonfuls of horseradish,
pound it in mortar, with teaspoonful OF
salt, half teaspoonful of mustard in powder,
and half teaspoonful of sugar in powder; !;
mix it gradually with four tablespoonfulls
of cream, and then stir III quickly two table,
spoonfuls of vinegar.
BOILED COFFEE.
While cooking the coffee, double the usual
strength, boil some milk or cream. When
the coffee is done, pour off the coffee and
liquor from the grounds into the cream in the
proportion of one part coffee and two parts
OoNNNA
put one spoonful of whipped milk"
YORKSHIRE PORK PIES.
Use lean, fresh pork; have two or three
pounds, if the pie is to be a large one; cut
the pork into strips about two inches long
and half an inch wide; line a buttered
pudding dish with puff paste, put in the
pork, season with pepper, salt and sage, wet
with half pint of sweet cider or wine, put
small pieces of butter over the top, cover
with, trick puff paste,- fancy figure On
hour and a half; or, if small pies are prefer
able, bake in small patty pans.
vEEMICELLI PUDDING.
To one quart of milk allow four ounces of
vermiceli; boil for twenty minutes. Stir
it all the time, as there is danger of the milk
burning. In twenty minutes take it from
the fire and beat in it a lump of butter, the
size to depend on your taste; four eggs Cor
more-four will do), the white and yolk
beaten separately. Bake for three-quarters
Of an hour in buttered pudding dish.
Serve hot with sauce, or with sugar and
cream; flavor the cream with vanilla, or with
cinnamon or nutmeg.
CHICKEN CRoQUETTEs.
Chicken crocaettes may be made of bits of
cold chicken chopped fine. Take sufficient
quantity of milk to moisten the chicken; in
this. Stir a little -four till it is free
from Jumps; stir the chicken in
this. Then dip your hands in flour, and
make balls of the chicken, dip them in beat
en- egg and then in fine cracker or bread
crumbs, and fry till brown in hot lard or
lard and butter mixed. Cold turkey may
also be used to advantage in this way.
PRESERVING EGGS.
A correspondent OF the Country Gentle
man gives the following method of preserv-
ing eggs through the hot weather, which has
proved satisfactory in his own experience:
Sc Procure small, clean wooden or tin ves-
sells holding from 10 to 20 gallons and a
barrel, more or less, of common, fine-ground
land plaster. Begin by putting on the bot
tom of the vessel two or three inches of
plaster, and then, having fresh eggs, with
the yolks unbroken, set them up, small end
doaon, close to each other, but not crowding,
and make the first layer. Then add more
plaster and enough so the eggs will stand
upright, and set up the second layer; then
another deposit of plaster, followed by
layer of eggs, till the vessel is full, and fin
ish by covering the top layer with plaster.
Eggs so packed and subjected to a tempera-
ture of at least S5 degrees, if not 80 degrees,
during August and September, came out
fresh, and if one could be certain of not hav-
ing temperature of more than 75 degrees
to contend with, am quite confident eggs
could be kept by these means all the year
rouud.
Observe, that the eggs must be fresh laid,
the yollss unbroken, the packing done in
small vessels, and with clean, fine-ground
land plaster, and care must be taken that no
egg so presses on another as to break the
shells. When this latter accident happens
the eggs around Will be corrupted. to the ex-
tent OF a dozen haps, but the plaster is so
much of an absorbent that the damage is
sure to be limited in extent"