National Republican. (Washington City (D.C.)) 1872-1888, 1882-04-15
GOOD TO EAT.
SOME MORE FrRsT-oLAss RECIPES.
Vcrmicelli soup-To Boil Chickens--stewed Rock
Flsh-Voal Omolotte-Fried Egg-Plant-
Carrots a la Creme -Calrs.Foot
Jelly-StcWed Peaches.

Jelly-StcWed Peaches.
AT tli4 season of the year the ingenuity of the
housewife is taxed TO the utmost to provide an
agreeable variety for the table, The winter vege-
tables have to great extent become stale and In.
sipid, and the spring vegetables have not yet ap.
peared in market, or If brought from the South
and exposed for sale are sold at such high figures
It is impossible for families Of moderate means Ia
purchase them. Dried fruits, II properly prepared
come in very nicely now and are very whole
some, too, for these warm spring days. F0rtu'
natcly lettuce and water cress are TO be had IN
abundance. With these, and little extra care ID
preparing such winter vegetables at her command
and by adding a dainty dessert to the menu, the
housekeeper will be able to tide over the space be-
tween the present dearth and the abundance
which flows in with the advent OF warm weather.
vERMcELu sour.
r. Put into n stewpan one pound of lean beef ort
small soup bone, and add TO IL three pins ol
water. Simmer over the fire for one hour, then
add n small head of celery an onion stuck with
cloves, salt and pepper Let IL cook half an
hour, strain Il and add the vermicelli which mum
half hour and if clear soup Is desired II viii
he ready TO serve. Ifprefcrred with thickening in
it, add some butter and -four rubbed together and
beaten egg.
TO BOIL CHICKENS.
Take ono pair of fat chickens and after cleaning
them thoroughly, season them inside and out with
salt and pepper and plunge them into pot of boil
ing water. Cook very slowly until they are tender
Take one pint the water in which they are boiled
and thicken II with butter and flour rubbed to-
gether. Season with salt and add two hard boiled
eggs, chopped or cut into rings. Place the fowl
upon fiat dish and dress them with some Of the
egg sauce, and serve the remainder in q gravy
boat Garnish the dish with parsley.
sTEwED RoCKFIsH.
Score the fish nf,er making II very clean and sea-
son 1t with salt and cayenne pepper Fry 1t In
the pan. Remove 1t from the pan and cover II
with chopped onion and parsley. Dust some
-four over H. place In baking. pan. add half cup
of mushroom catsup and lump Of butter Bake
in slow oven until thoroughly done, taking care
to base i while cooking. Serve very hot with the
gravy which forms about It,
VEAL oMELErTE.
Chop three pounds Of veal very fine. Add thrc,
well-beaton eggs, six rolled crackers, two table.
spoonluls OF milk, teaspoonfu of salt, and cay.
enne pepper TO suit the taste Mix all together
and knead IL into the form of loaf of bread,
Place II on baking pan and cook 1t in moderate
oven two honrs, bnsung with butter and watei
while cooking. TO be served cold and cut into
thin Slices
FRIED EGGPLANT.
Pare the rind very thin with a sharp knife and
slice the egg plant. II must not be cut too thick.
for il will not cook properly If tho slices are thick
and uneven. Sprinkle each slice with salt, and
let them stand for an hour; then wipe them dry.
Dip each first into beaten egg and then into bread
crumbs or rolled crackers, and fry in boiling lard
until brown and crisp. ORA n them well and
serve very hot. Add pepper to the crumbs before
using them.
CARROTS Ia CREME.
| Scrape and wash the carrots and cut them inte
rings, stars, or any shape you wish, and let them
come to boil In clear water. Drain off the water
| ana put them in stewpnn with morsel of butter,
some salt nnd pepper, and cup Of cream or milk
When they are quite tender add the yolk OF mn egg,
little chopped parsley, spoonful of butter, and
pinch ofsugar Serve very hot
sTEwED PEACHES
Very few persons know how to cook dried fruit
properly. Itrcquires thorough washing and soak
| ing and to be stewed very slowly. After washing
one pound of dried peaches putthem in an earth.
| ern bowl, cover well with cold water and let them
stand over night, orifthe peaches have been pared
| before drying an hour or two will be sufficient,
Pour them. with the water in which they have
| been soaked, into a preserving kettle, add more
water to cover them and cook slowly until they
can be mashed with spoon. About half an hour
before taking them from the fire add sugar to suit
the taste and more water If the first has been alb
| sorbrd. They should be soft and juicy, but no,
watery Serve cold.
CAIFs-FooT JELLY
Boil one set of feet in five quarts of water until
| it Is reduced to two quarts Pour off the liquor
aud set 1t away to CONCEAL. Remove every par
iole Of fat and sediment from Il and put lfinto q
pOrceain-ltned kettle over the fire. Beat the
bottle of sherry wine. Stir small quantity of the
a little more until aii is mixed Pour il back into
the kettle, and add juice of ok lemons and grated
Tind of three, one or two sticks of cinnamon, and
1.-the eggs and add them also. Simmer about twenty
minutes but do not stir i, and then strain I
washed and dried just before using It,
CINNAMON CAKES.
Rub one cup of sugar and one cup of butter TO
cream. Add one egg and half cup of sour cream
| with a teaspoonful of soda dissolved in it. Flavo
with cinnamon and add sufficient -four TO make
soft dough- Roll out with the hands and form
into ring, rolling each cake in cinnamon ant
| grunulated sugar before baking 1t.
coCoANUT CAKE.
Beat to a cream two cups and u half of pow
dered sugar and ten tablespoonfuls of butter, ado
the whites of ten eggs, beaten until they stant
alone, and three cups of -four which has beef
sifted with two easpoonfuls Of cream tartar. Dis
solve half u teaspOoniul Of soda in eight table
one pared I grated @ and an % Signify dried i
the oven and add II to the mixture Just beior
baking it, which may be done in loaf or in muf
iln-rings or small tins.
HODGE PoDGR.
Pare and cut into small pieces apples, ounces
pears, and peaches; about one peck of EACH 4,
every nipo pounds OF lrnit allaY three pounds Q
sugar. Boil very slowly until the fruit Is wei
done No water must be used. but the juice of si1
lemons can be added to the sugar, with a small
quantity of the grated rnd. When proper
cooked the whole mass will be thick and smootl
like marmalade.
APPLE GINGER.
Pare, quarter, and drop into cold water tw
pounds of very hard apples. Make sirup Of thre
, pounds of sugar and half pint Of water Add :
, it handful of green ginger which has been wei
scfdpeu. COOk lle uppleS III the blTup very IOWl
until they are transparent, then take them out an
let the slrup boil several minutes longer. Seal u
I in small glass jars.
, FARINA BLANC NANCE.
i Boil one pint of sweet milk. Add small quan
tity of salt and sugar and vanilla to suit the tast,
then stir in sufficient farlna to make 1t Of the con
Y sisency of mush. Boil IL slowly for half an hou
j and pour il into u mold to cool. Turn out an
serve with cream.
A LOVe-Struclx senator.
Mary Maddox, beauty, visited the senat
chamber of the Kentucky Legislature a few day
ago. Senator stantons eyes fell upon her for tb