The National tribune., 1882-03-11
THINGS TO MAKE A NOTE az,

FERMlCELLI SODP.-BO1l Shln OF veal
in three quarts of water. Put in turnip,
an onion, and one carrot, whole. Boil about
three hours. Add salt and small teacup Of
vermicelli, and boil for three-quarters of an
hour. Before adding vermicelh strain
through colander. Keep adding water if
it boils away.
APPLE MINCE PIE.-Two pounds of ap-
pies pared and chopped, three-fourths pound
of beef suet, one of currants, one-half raisins
seeded and chopped; one-half sultana rais-
ms, one-quarter citron cut in shreds, one
tablespoonful cinnamon, one teaspoonfuI
cloves, one of mace, one tablespoonful all
spice, two pounds of brown sugar, half pint
best brandy, a glass of wine, two teaspoon
fuls salt.
CREAM OR RICE SoUP-Two quarts Of
chicken stock (the water in which fowls
have been boiled will answer one teaeupful
of rice, quart of cream or milk, a small
onion, stalk of celery, salt and pepper to
taste. Wash the rice carefully, and add to
the chicken stock onions and celery. Cook
slowly two hours, put through sieve, add
seasoning. The milk or cream, which has
been allowed to come just to boil in a
separate saucepan, is to be added the last
thing. If milk is used add teaspoon Of
butter.
A BEEF PIE.-Cold roast beef, one onion,
one tomato, pepper and salt, one dozen
boiled potatoes. Cut the cold beef in thin
clioas ao1 mt a Iovar oy tho boftor, Of 1,o7-
dish. Shake in a little flour, pepper, and
salt, cut up and add a tomato (if in season)
or onion, finely chopped, then another layer
of beef and seasoning till your dish is full;
if you have any gravy put it in; have ready
dozen potatoes, boiled and mashed, with
butter and salt, spread over the pie an inch
thick; bake twenty-five minutes OF little
more.
CHICKEN PUDDING.-Cut up the chicken
and stew until tender. Then take them
from the gravy, and spread on fiat dish to
cool, having first well seasoned them with
butter, pepper, and salt. Make a batter of
one quart of milk, three cups of flour, three
tablespoonfuls of melted butter, one half
teaspoon of soda, one teaspoonful of cream
tartar, little salt. Butter pudding dish
and put layer of the chicken at the bottom
and then a cupful of the batter over it.
Proceed till the dish is full. The batter
must form the crust. Bake an hour, and
serve the thickened gravy in gravy boat.
SPICED BEEF.-Take the bones out of
six pound salt flank of beef, and slit the
meat into long thin piece; sprinkle with q
pinch of each of the following spices, mixed
together: Mace nutmeg, ginger, pepper,
allspiee, and handful of chopped parsley;>
roll it up tightly, and place in cloth closely
tied, put into stewpan; add one small
onion, one carrot, piece of celery, and small
bunch of sweet herbs. Cover with cold
water, let boil and simmer gently five hours;
when cooked tie the cloth up tighter, and
press between two boards; let it get cold.
This can either be served plain or glazed.
CURRANT JELLY SAUCE.-A simple sauce
made of currant jelly melted with little
water is very nice A more elaborate way
is to take half stick of cinnamon and six
cloves, and bruise them; put into stewpan
with one ounce of sugar and the peel of half
lemon pared off very thin and free from
any portion of white pulp; moisten this
with one and half sherry-glassfuls of port
wine, and set the whole to gently simmer or
heat on the stove for half an hour; then
strain it into small stewpan containing
half glassful of currant jelly. Just before
sending the sauce to the table set it on the
fire to boil, in order to melt the currant
jelly so that it may mix with the essence Of
spice.