National Republican. (Washington City (D.C.)) 1872-1888, 1882-03-04
MORE GOOD THINGS.
RECIPES FOR THE HOUSEHOLD.
Calrs-Hcad Soup, soalIOpcd Oysters, Eggs Al Plat
Deviled Eggs, Blrds'-Ncst Padding, BAKED
Custard In Caps, Black Cake,
Mince-Meat, and Rusk.

Pretty little things for decorating the table mui.
tpy iu tho stores very rapidly and the hostess In
preparing Tor festive occasions has wide field Ia
| CLEAN from. Menu cards were never more beauti-
| ful than they are at present They come In all
manner of shapes and designs, Hnd.mey be had at
all prices. Some very handsome ones consist ofa
plain white card laid upon wide satin ribbon OF
bright color, and are attached 10 the ribbon by
| stays head, n claw, or n bunch of tiny rosebuds
They in the form Of spoons, forks, plates
and gilt vases The latter have wire rest at
tached to them, that they can be stood up befor
each plate. Very many of the cards have an
elaboratey painted border and are fringed with
gay-colored silk fringe At fashionable lunch and
dinner parties II is customary now 10 present each
| guest with favor. These may bo OF comical on
sentimental charactcrsor symbollcal of the event
| which has called tbefcompany together and ar
TO be retained as souvenirs of the occasion. Very
| pretty favors are small heads of lettuce, made OF
green tissue paper, out Of which peers The head OF
a rabbit looking very wise In pair OF spectnoles.
Others are in tho form OF dainty slippers made OF
satin OF Of gilt, and filled With fragrant rosebudA
Puis Of bright tissue paper containing caps and
aprons Of the same MATERIAL are used; also bon
bonnieres In tho form of beautiful half blown
roses OF crimson, pink, or buff, and many other
designs equally as pretty.
| oALFs HEAD SOUP.
| After properly dressing and cleaning q calf
neuu, put ~ lnAO hthlt WIN HuhlCltut NhttE W
| cover It. Boil slowly one hour, and skim occa-
slonally while 1t is boiling. Remove the head
| from the water and cut the meat into small
i pieces. Skin the tongue and cut 1t up also Add
| TO the liquor small knuckle OF veal, two onions
| a carrot bunch Of sweet herbs, and some pepper.
| Boil all for two hours, and strain II aud .removs
/ oil fat. Mix together tablespoonful OF butter
\ and half cup of flour, and thicken the soupj
then add the pieces of meat ana tongue and
| boil them short time in the thickened soup
Season with salt aud cayenne pepper and tomas
| catsup If liked. Serve In tureen, with small
| scALLoPED OYSTERS.
| Lin with a fork from the liquor three pipg Of
| plump oysters Throw them Into colander, run
| Tablespoonful of salt through them and wash
them under the hydrant. Drain them well. Duttet
| q deep baking dish. and place layer OF bread
crumbs ia y then add layer OF oysters and soms
Is hill, taking care to have the crumbs on top
Take one pint Of the liquor which must Be
and tabIespoonu p @ OF % butter SspA and our % rubbed
together. Simmer 1t over the fire two minutea,
and pour It , eyer the % SysIers ana % bread csSmsS
und serve In the same dish.
EGGS Au PLAT.
Butter plate or dish which has been made very
hot and strew bread crumbs over 1t. The crumbs
are better II the bread is first Drowned aud then
rolled. Break IN u saucer one at a time. half 9
dozen freSh sFgs and arrange them on the bread es
more crumbs over the Top, and bake in a quick
oven until the eggs are set Serve very hot
DEvILED Edas
| Boil half q dozen fresh eggs abOuttw minuteA
Remove the shells carefully and cut each egg ex-
| actly in half leaving the whites in two perfect
pieces. Mash the yoks with buttor. pepper, salt
ture up In the diyided whites place them on q
tin plate and brown them in quick oven. Serve
cold for luncheon.
MRDs-SEsT PUDDING.
Pare and core six mellow apples and place then
In q buttered pudding dish. Rub balf q cup q
sugar and a tablespoonful Of butter together, add
u small quantity OF cinnamon, and fill the apple
with the mixture. Make batter OF one pint oI
milk, three eggs-yolKs and whites beaten sepa-
Tatey-a pinch of salt, and suficienthour TO make
il Of the consistency of thick cream. Pour this
, over the apples aud bake slowly until the apples
are tender. Serve warm with sauce.
BAKED CUsTARD IN CUPS.
Simmer one quart of new milk over the flrel
add sugar to taste Flavor with lemon. vanilla, OF
} almond. Beat five eggs very light ana pour thu
boiling milk into them ar a9d a. sf very hard a. BHt
ture, and drop small lump of butter into each one
Crate nutmeg over the top. Stand the cups In Z
. oven until the custard is firm and they ar,
Drowned. Remove them from the oven the mo-
aseess sne Trv them u WITH KNIFE % occssons,
and II Is easy 10 see whom 1t Ia done.
y BLACK CAKE,
: Beat to cream one pound and quarter OF good
{ butter and one pound ofsugar add yolks of thir
teen eggs. Beat very hard and stir in one poun(
of siited -four. Flavor with a wine glass o
| brandy ana one oil wine, TWO t0DleSpOOnStul o
t cinnamon and one grated nutmeg and the gratet
rind OF one orange then add three pounds of raj
sims, well Toured, two pounds Of currents, on,
| pound of sliced citron, ind, the last thing, IN,
whites of the eggs, which must be beaten unit
s. they stand alone. The cake will he darker II tn.
L floor is Drowned. Line deep cake-pan wii
q writing paper and butter 1t thoroughly. Pour IL
. the mixture and bake il In slow oven at leas
IS four hours. lit browns too fast place paper owe
G the top. brick oven in much better TO bake
n than in n stove or range.
4 SnNcE-MEAT.
4 Chop very fine two fresh beef tongues which
a have been boiled, skinned and trimmed. Add 4
G IL six pounds of chopped apples. two pounds O
y suet three pounds of brown sugar. three pounds o
raislns two pounds of currants, one pound of cit
= ron three grated nutmegs, four tablespoonful o
y cinnamon, and one teaspoonfui of cloves Knea.
: all thoroughly together and molsten 1t viii
brandy. 1.-THE latter is Objectionable, Just befor
o filling your pies add some cider 70 what you hay
taken out for that purpose, bnt do not add IT to tn
t, whole mass, for 1t will cause 1t TO fermont Pac
Q the mince-meat in stone jar and put layer o
i sugar over the top. Tie up closely.
i RUsK.
:; Beat to a cream one cup Of butter of swee
y lard and two cups Of sugar; add two eggs, small
y | quantity of salt, pinch of cinnamon, and on
y y pint of lukewarm water. Then stir In sufficien
= flour to form batter Add TO Il a small cup O
yeast or half Il cake of compressed yeast dissolve
=. In warm water. When the sponge is quite light
and IL is better to let II stand over night-mix Il
a sufficient sifted -four to make dough. Knead
y upon bread board until 1t IL smooth and begin
y 10 blister. Return IL TO the bowl and lot IL STAN
"a in Il warm place until II Is light. Mold ont int
y small round cakes and place them on buttere
tins and let them stand again 10 rise. Brush thar
"a over 18th the yolk Of egg beatenup with sugar al
i bake about hfteen minutes In n quick oven.