Evening star. [volume] (Washington, D.C.) 1854-1972, 1882-12-30
HOME MATTERS.
NEW YEAR RECPEs-oTHERs GOOD FOR ALI
THE YEAR-NUNEROus USEFUL SUGGESTIONS

THE fEAR-NCMEROus USEFUL SUGGESTIONS.
| PICKLED CHICKEN.-Boil four chickens till
tender enough for meat to fall from bones; put
meat in stone jar, and pour over it three pints
OF cold good cider vinegar and a pint and q
half Of the water IN which the chickens were
boiled; add spices, II preferred, and 1t will be
ready Tor use in two days.
The FRENCH PLAN of economizing eggs In
'breading" croquettes, oysters, &C., is to mix
| a tablespoonful Of salad oil and one of water to
three eggs, with pinch of salt. Good Ameri-
| can cooks simply add tablespoonful of cold
enough for frying.
RICE FRITTERs.-Boil some rice until it is soft.
| then roll it In your hands in cakes; dip them in
beaten eggs. and then in Indian NEAL see that
they are covered with the meal. Then fry them
IN a little very hot lard. If to be served with
meat, lay them around the edge of the platter;
| II for dessert, make sauce with butter, sugar
| and flour, and flavor it with Madeira wine and a
very little grated nutmeg. Serve warm.
MoLAssEs Pound CAKE.-Take one cup CT
sugar and one cup of butter and beat to cream;
add three-quarters cup of mOlasses. two eggs.
well beaten one cup of sweet milk, one tea
spoonful of best soda, dissolved in the milk;
into four cups of flour, well sifted mix two tea
ada teacupful of raisns. we'll dredged with
flour, teacupful of currants. two teaspoonfnls
OF cinnamon, one of cloves. This will make two
round lOayes.
BUFFET-CLoTHs.-Side board cloths are used
to protect the fine wooded or marble surface of
the piece of furniture. Canton flannel. in deli
cate cOlors, is good material where there is
not much risk OF spOts-otherwise some material
that can be washed is preferred. A handsome
10 hl af3a Of
cry running around the outside. and the ex-
IRENE edges ornamented by bands of Mexican
drawn-work, as delicate as cobweb tracery.
DELICATE INDIAN PUDDING.-One quart of
milk, two heaping tablespoonful of Indian
meal, four OF sugar, one of butter, three eggs.
one teaspoonful of salt Boil the milk in the
double boiler. Sprinkle the meal into 1t, STIR
ring all the while. Cook twelve minutes, stir
ring often. Beat together the eggs, SALT sugar
and half teaspoonful of ginger. Stir the
butter into the meal and milk. Pour this grad
ually on the egg mixture. Bake slowly one
hour.
BOMBAY TOAsT.-Take one ounce of ancho-
vies, wash, bone and pound them in a mortar
with one ounce of fresh butter till reduced to a
smooth paste. Melt the anchovy butter in a
saucepan. and as it melts add the beaten-up
yelks of two eggs, stir till of the consistency of
cream, ada cayenne pepper to taste. and spread
the mixture on some slices of bread fried in bat
ter to nice brown. Serve very hot.
So LONG as some people will eat the skin of a
sweet potato, after due remonstrance, try to
make 1t as nearly eatable as possible. To do
this the potatoes should be baked in a drippng
pan; the skin will then be baked uniformly, and
there Is almost no danger of its burning on one
SIDE II you have enough left from one meal to
warm for another do not throw them away, but
slice them thin and fry them in butter.
LAMB Chops are excellent cooked in this way:
Put them in frying pan, with very little
water. so little that it will boil away by the
time the meat is tender; then put in Jumps of
Dutter with the meat, and let it brown slowly :;
there Will be brown. crisp surface, with a fine
flavor. Serve for breakfast with potatoes cooked
thus: choose small ones. and let them boil till
they are tender; drain off the water, and pour
over them, while still in the kettle at least one
teacupful OF cream; mash them smooth in this
COLD sLAw.-Beat the yelks of four eggs to a
very light cream, then stir gradually into them
five tabespoonfuls Of cider vinegar. Add two
or three teaspoOnfuls of sugar, and stir the mix
ture over the fire until it begins to thicken like
boiled custard; then remove and add tea
spoonful of butter and nearly teaspoonful of
anchOvy mustard Set the sauce upon Ice to be-
come cold. and pour it over the sliced cabbage
just before serving. Celery is often mixed with
the cabbage for this salad.
NEW WAY OF SERVING OATMEAL.-Take a
dessert teaspoOnful of oatmeal, place it. in the
morning, in tumbler and fill up with new
milk. Let it stand all day. and take it for
supper or for night-cap. The grains will have
been softened by their long soaking in the milk,
ana IL can be eaten with spoon This is said
by its advocates to be a specific against neural
ga, and is also soundly recommended for
sedentary folks.
SCALLoPED POTATOES make a nice dish for
tea Prepare in this proportion: Two cups of
mashed potatoes, two tablespoonful of cream
or milk, and one of melted butter; salt and
pepper to taste. Stir the potatoes, butter and
cream together, adding one raw egg. If the
POTATOES seem too moist, beat In a few fine
bread-crumbs. Bake in a hot oven for ten min
utes, taking care to have the top q rich brown
A New YEARS PUDDING.-One pound flour,
1lb raisins, lib. currants; lib brown sugar.
Co., suet, half teaspoonful Of baking powder
little spice, a pinch of salt, one egg, and
enough milk to mix the whole. To be boiled
four hours: The richer the pudding the longer
it must he boiled. 1t will not stick to the bot
tom of the pan if an old plate, bottom upwards
is put beneath. AS to dishing up, it is only ne
cessary to let the pudding stand a few minutes
or to dip in cold water just to cool the outside
before attempting to turn it out of the cloth or
mould. Any boiled pudding will break if this
little precautiOn is not adopted. PHILADELPHIA
Ledger.
Now THAT SAUSAGE TINE is here, the French
recipe for baked mushrooms can be tried The
mushrooms must be nicely prepared and part
of their gills scraped away, SO as to make them
somewhat hollow; this mushroom material is
mixed either with some sausage meat or with q
concoctiOn of minced tongue or ham, and q
few bread-crumbs and butter. Each mushroom
is filled with this stutfing and gently cooked in
the oven in covered dish with a little piece of
butter. Whilst cooking, small circles of toast
well buttered, are prepared. and mushroom
neatly placed on each. They are served on q
hot dish, and are excellent
SALMON CROQuETTEs are asked for. 80 the re-
ceipt is repeated: One Id. can of salmon, chopped
fine. and add to it one teaspoontul Of salt. one
tablespoonful Of chopped parsley, piece of half
a lemon and a dust of cayenne. Mix thoroughly
Put cup of cream on to boil. Rub one table
spoonful of butter and two tablespoonful of
flour together till smooth and stir them into the
boiling cream. Stir and cook two minutes
Stir it into the salmon mix WE'LL turn out on a
dish to COOL Form into croquette shapes with
wineglass roll in beaten egg and bread
crumbs, and fry in olive butter; drain piece
of brown paper until not particle of fat ad-
heres. Serve on napkin with parsley garnish.-
Mrs. Rore''s Receipt from the Cooking School