National Republican., 1882-01-21
TOOTHSOME MORSELS.
SOME GOOD HOUSEHOLD RECIPES.
Table Decoration, Jelly In Oranges, Plum.PuddlpE
Glace, Lady.Cakc, IIssh, Pes.soup, Pud-
ding, Ginger Cake. Onelsttes,
breakfast Rolls, sc.

Table decoration has become quite an ART ana
for large entertainments much time and money
are expended upon IL; yet after all there Is moth
ing so beautiful for this purpose highly.colorcd
fresh fruit and this is within the reach and means
of every one plain meal can be made attrac.
tive with It, and no elegant dinner Is complete
without II. The most elaborate design OF the con-
fectioner can never equal in beauty and ooloring
pyramid composed Of golden oranges, mingled
with clusters Of purple and of white grapes, rosy
checked apples, luscious peaches and choice
bananas. Add to this few twining ivy leaves,a
spray Of scarlet geranlum, with here and there
tufl of feathery white blossoms, and you have
centre.p piece OF fmarveious beauty.
JELLY IN ORANGES.
very pretty dish for dessert can be made by
halviDg oranges, removing the pulp, and hllnG
concealed, with sharp knife cut the halves once
to form quarters, and arrange them upon glass
dish so as to resemble oranges partly opened.
PLUM PUDDING GLAcR.
Slice two ounces OF fresh cltron very thin, add
two ounces of stoned ralsins and tho same OF cur,
rants, which have been carefully washed aud
crate grated che Chocolate % and cover ali with Madeira wine
aud stew hfleen minutes When quito cold STIR
this mixture into three quarts OF vanilla ice'cream
and freeze it In mold. 49,.
LADY CAKE
Beat half pound Of butter aud one pound Of
pulveriEed sugar TO a cream Flavor with four
ounces Of bitter almonds, hlanehed aud rubbed to
teen eggs until they stand alone and add them 70
tho butter and sugar spoonful at time; SIN IN
the last still thinS stir in teaspoSnfa Of soda dis.
solved In half tencupful Of rose water. Bake
Immediately In moderate oven, and ice the cake
when It is cold.
GINGER LoAr CAKE
Beat to cream one cup Of sugar and one cup OF
butter, add one cup of moasses, one tablespoonful
of ground ginger, three eggs that have been well
beaten, and three cups OF fsifted flour with piuch
ofsalt Dissolve teaspoonfu OF soda in BOILING
before baking. Bake slowly about an hour.
TAPIoCA PUDDING
Wash q cup of tapioca, and let II soak in a.bowl
over night The next morning pare and quarter
FIVE mellow apples and put them In pudding
over the apples. Flavor With vanilla, or, II pre-
| ferred, CRATE nutmeg over the top. As tapioca
| absorbs much water fli the baking dish nearly
full Of cold water and bake slowly until 4 isclear
and the apples tender. Serve cold with cream.
FLOATING ISLAND.
Beat the whites of four eggs In large bowl IN.
I'll they stand alone, then beat IN tablespoonfnl
| ofpowdered sugar, and currnnt jelly teaspoonful
at u time until the whole is Of delicate pink
Beat all very hard ior @ hall & an hour or until y Is
| glass bowl surrounded with custnrd made as fol-
| lows Boil one pint of new milk and pour II over
Return II to the kettle and stir It over the FIRE un-
I'll II hickens taking care that ii does not curdlo
or scorch, When 1t Is cold add sugar and vanilla
| 70 taste.
Roast one chicken, or If 1t is tough boil II until
tender. When cold chop the meat very hnei also
with tablespoonful of butter, ditto of -four, and
gill OF cream. Season with salt, ,'cayenne pepper.
and chopped parsley. Cook ABOUT three minutes;
let II come TO a boil again. When quite cold form
II into croquettes of any shape desired Dip each
one first into beaten egg and then In rolled cracker
until well coated. Fry in buttera delicate brown,
or butter and lard mixed, the lard Is very sweet
PEA souP.
Take one pint of dried split peas and add three
pints of water and small piece of salt pork or q
| small ham bone Simmer three hours, and sc0soi,
with cayenne pepper, but no salt When the soup Is
small S can % Of tomatoes. tom toes Boil slowly and thiclen
II with -four and water beaten smooth. Toast
some bread and cut 1t into dice and place them in
over the bread, and serve very hot. Care must be
taken TO avoid having the soup too thick; about
the consistency Of rich cream will be right,
| ppEAKPAyT ROLLS.
sift one Quart Of -four into a bowl add small
spoonful of salt and tablespoonful Of sugar
Make u hole In the middle Of the flour, and mix
a sponge with one egg, Tablespoonful of butter, n
small cupiui OF yeast and coiice oypful Of milk
Let this stand until light; then stir IN tho floui
s,i as Il can be be- stirred @ with spoon, adding
little more milk or water II necessary. Next morn
ing -four the bread -board, turn out the dough- rol
out and cut Into round cakes. Place them or
buttered thus to rise again. When light bake tel
or fifteen minutes Ia quick oven The dougi
w ne would Serae S% he
and delcacy.
Pare and slice twelve potatoes. Fry six lArg,
onions and fourslces OF pork until they are brown
Cut into pieces from eight TO twelve pounds o
sea bass, blBckiish, cod, or haddoek. Put In thu
bottom Of large kettle quarter of q pound o
butter and part of the ilicd onions, then add
layer OF fish with the bones removed. Beasoi
with salt, black pepper, mace and eloves. Thel
add layer OF the sliced potatoes and repeat III,
process until all nre in the Kettle. Cover all viii
water and spread crackers over the top. Cool
slowly one hour, and then add half pint of mill
and serve very hot.
I HASH.
This ordinarily -despised dish can be made boil
} attractive and palateble Mince quite fine SOM
cold veal or cold boiled lamb and put II ~ stew
fnl Of -four add pepper salt, and lump OF buttel
Pour in sufficient wntcrt TO make tquite moist, AM
/; let It boil up once. Have some small slices Q
bread nicely toasted and arrange them neatly o.
! flat dish, Pour the prepared meat over u an
, sprinkle over tho top some minced hard-boile
r eggs. Serve very hot.
OYSTER oMELETTE,
Wash drain, aud chop one dozen oysters, takir
care to remove the hard part first Beat four egg
very light and stir the chopped oysters into then
Have an onelette pan over the lire with butter y
{ 1t, very hot. Fry the omclettc delicate brown
and fold one hall over the other when done, an
, turn II out upon a warm dish.
Fan DowDY.
! Pare and slice very thin as many mellow apple
as will fill deep pudding dish, Sprinkle sma
/ quantity of cinnamon over them, aome sugar,
! Tablespoonful of butter cut into pieces, aud half
/ cup of moasses. II The apples arc very dry IA
y half cup of water. Cover the top with pie.crus
: and press the edges down close to the dish. Max
I u hole In the centre for the steam to escape an
\ bake very slowly uutl the apples are done. Sery
hot, with butter aud sugar
"INSIDE POINTS," ON GuITEAu.