The Vancouver independent. (Vancouver, W.T. [Wash.]) 1875-1910, 1882-12-28
USEFUL RECIPES.

Roman Punch.-Two quarts of cold
water, one of Madeira wine. BALI pint
of brandy, the juice of six lemons and
two quarts of sugar. This is very hard
to freeze. In winter use snow instead OF
ice.
Marcia Cake.-One cup of butter, two
of sugar, four eggs, one wine glass OF
champagne, half a teaspoon OF saleratus,
and -four enough to pat out with the
hand. Make into small fiat cakes, and
bake in quick oven.
A Hint for the Dressing of Fowl.-If
you wish to give delicate and yet dis
tinct onion flavor to the dressing for q
fowl, boil the onion till tender, changing
the water twice; then chop it in very
small bits, just as if it were raw. Roast
goose or wild duck gain to most palates
by having the dressing thus favored.
Vanilla Jumbles. cup of butter,
two of sugar, three eggs, one wine glass
of wine, one spoonful of vanilla, and
-four enough to roll out. Roll as thin as
the blade of knife, and cut with an oval
cutter. Bake on thin sheets, in a quick
oven, until dark brown. These will
keep year, if kept in tin box and in a
dry place.
Sauce for Meat.-Delicious sauce for
meats is made in this way: Slice large
onion. and fry i'll butter until brown,
cover the onion with rich brown gravy,
which is left from roast beef, add mus
tard, salt and pepper, and If you choose,
tablespoonful of Worcestershire sauce;
let this boil up, and if too thick, thin it
little with stock or gravy, or even q
little hot water with butter. Pour this
when done through fine sieve. OF
course larger quantity can be prepared
at once than is mentioned here.
An Almond Sponge Cake.-An. almond
sponge cake may be novelty to some
one. 1t is certainly very delicate and
nicely favored cake. Half a pound of
sugar, five eggs; beat the yolks first and
add the sugar to them gradually, then
beat the whites to stiff froth and add;
then sift in -four enough to make q
batter of medium batter, flavor with
almond extract, and, before putting it in
the tin, butter paper well and line the
tin, and on the bottom but at intervals
bits of almonds, which you have
blanohed by pouring boiling water over,
and after removing the brown skins cut
in small pieces, then pour the batter over
till the tin is about half full. Bake for an
hour in a slow oven.
Baked Mushrooms.--The mushrooms
are 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 connection of
minced tongue or ham, and few bread
crumbs and butter. Each mushroom is
filled with this stuffing and gently cooked
in the oven in u covered dish with little
piece of butter. Whilst cooking, small
circles of toast, well buttered, are pre-
pared, and a mushroom neatly placed on
each. They are served on o hot dish
and are excellent. One cook says the
mushrooms are best cooked first alone,
and then itself, but this can be tried.
The idea is Parisian, and can be expert
mented with; the result is delicious.
Roast Goose. The goose should not
bel more than eight months old, and the
fatter the more tender and juicy the
Three pints of bread crumbs, six ounces
of butter, or part butter and part salt
pork, one teaspoonfui each OF sage,
black pepper and salt, one chopped
onion, do not stuff very full and stitch
openings firmly together to keep flavor
and fat out. Place in baking pan with
little water, and haste frequently with
salt and water (some add vingar) turn
often so that the side and back my be
nicely Drowned. Bake two hours or
more; when done, take from the pan,
pour off the fat, ami to the brown gravy
left add fine chopped giblets which have
previously been stewed until tender,
together with the water they we're boiled
in; thicken with little -four and butter
rubbed together, bring to boil and