National Republican. (Washington City (D.C.)) 1872-1888, 1882-02-25
THE HOUSEHOLD.
ABOUT SOMETHING GOOD TO EAT
Clam Chowder, Rice CroquCttcs, scallopcd Polatocf
Peach Cobbler, Silver.Lako Pudding, Gus.
tard In Cups. Bessie Cake, and
Orange.Watcr Ice.

Clam Chowder. Rice CrOquettes, ScallOped Potatocf
Peach CObbler, siIvcr.Lako Pudding, Gus.
tard In Cups. Bessie Cake, and
Orange.Water ice.
As n rtle American families do not practice this
rigid economy in domestic matters for which
some Of tie foreign nations are distinguished
Is said that French family would live upon what
Is wasted in an American kitchen. This may DO
rather strong expression, but It Is well known
they are very good managers, and even the scraps
are turned by them TO account A pretty dish with
high. sounding name may grace the dinner Of
to-day which was manufactured entirely OF the
remains ofycsterday's meal. In the matter Of fuel
they are also very saving and the fire is regulated
to suit the breakfast dinner and not kept burn.
Ing at the top Of It's speed the whole day is the
case In most Of the kitchens In this country. The
Germans arc also very economical in such things
ana The housewife does not consider II beneath
her dignity TO give her personal attention to them.
Young ladies are not considered eligible for matri.
mony until they are well vorsed in all the deaili
OF domestic economy. II the mother does norin.
struct them, they attend schools devoted to house.
hold affairs and go through regular course of in.
struction. Especially is this true Of young ladlei
belonging TO the higher ranks Of society.
CLAM cHowDER.
For one quart OF clans take two quarts of sliced
potatoes. Fry three onions In quarter of pound
of very fat pork. When they are brown remov,
them from the fat and add the potatoes with som,
salt, pepper, and sufficient water 10 cook them
When the potatoes are tender pour in one quar-
OF new milk and let II boil; then add the clams
and eight split crackers Let all boil together ten
minutes, and serve very hot.
RICE cRoQuETTEs
Pick and wash quarter Of a pound of rice, and
let It simmer over the fire I'm some milk until quit,
soft Flavor with The grated rind Of one lemon
and add two ounces of butter and one of sugar
When thoroughly cooked mix with Il the yolks Ok
five eggs. Divide the rice into little piles aboui
the size Of an egg, and then form into rolls about
three inches long. Dip each one into beaten egg
and then into bread crumbs twice, and fry them
in butter until they are of delicate brown. Ar.
range them in layers upon fiat dish and sin
sugar over them.
sCALLoPEp POTATOES.
Boil one dozen potatoes and mash them In
bowl, add tablespoonful of butter, half q cup OF
milk and little salt Beat all very hard until quite
smooth, and heap them upon q fiat dish or in
small pudding dish. Smooth them over the ton
and brown well in quick oven.
PEACH CoBDLER,
Line pudding dish with pie-cru and fill Il
with ripe mellow peaches that have been pared
and quartered, or with good canned peaches Add
acup Of sugar, tablespoonful of butter, and Il
liked small quantity Of cinnamon Pour over
all half cup of water or Of milk, and cover the
top with another crust Bake about one hour in
moderate oven, and serve warm, with butter aud
sugar
SILVER LAKE PUDDING.
Take the weight Of four eggs in sugar and OF tive
in Hour. Beat the yolks and sugar together, and
favor with lemon. Whisk the whites and stir
them in and sift the -four in stirring slowly. Bake
1t in round pan in moderate oven, and II
should be Of delicate brown color. When II is
quite cold place the pudding in deep glass dish
and pour over II one pintof cream which has bees
Favored and sweetened. Drop some Jumps of cur.
rant Jelly over the top and serve
cUsTARD IN CUPS
Place one quart of new milk over the fire in
porcelain-lned kettle and let it come TO boil.
Beat the yoks of six eggs very light and pour
the boiling milk them. Return II TO the kettle
and let II remain over the fire until IL comes TO
boil taking care to stir constantly. Remove II al
once from the fire, or it will curdle When cold
favor with vanilla and add sugar to taste Drop
maccaroon into each cup and fill II with the GUS
lard; Whisk ne whites Of the eggs until they ara
them. Heap the meringue up over each cup.
BESSIE CAKE.
Beat one cup and half of sugar and one cup OF
butter to cream, add half cup of milk, six eggs
yolks and whites beaten separately; favor with
almond water and stir in slowly two cups of flour
silted, with half teaspoonful Of soda and, oDa
three.quarters of an hour.
ORANGE WATER ICE.
To one quart of water allow one pound of loaf
Juice Of four Stir well and strain 1t before frcez-
ing.
WHITE FRIcAssEE.
Take pair of tender young chickens, dlsjoint
them, remove the skin, and put them in stew
PAM with salt, pepper, two or three stalks of sweet
marloram, blade of mace, and one pint of water.
Cover the vessel closely and simmer half an hour.
Then add half pint of sweet cream or boiled
milk. Thicken this with teaspoonful of -four
and tablespoonful of butter, rubbed together.
Simmer oil about twenty minutes and pour into
fiat dish, and garnish the dish with hard boiled
eggs.
PLAN.
Take large fat chicken and make II thorouehly
sweet and clean, and put It in saucepan, with
sufficient water to cover It, Let It simmer ono
hour, Pick and wash large eupiul Of rice and
pepper salt and little parsley, and let all cook
s the fs is dCne and S the chicken
gravy poured around the chicken.
PASTE, FOR PIES, ETC.
Sift one pound OF flour ON your bread board and
arrange 1t in the form OF crown. Make hole In
the centre and put in the yolks of two eggs small
quantity OF salt, and glass OF water Stir the
mixture about with the fingers and mix In gradu-
ally the Hour So as TO form a paste, Work the
| smooth. Work one pound Of fresh butter, in order
TO get out all the milk, and form it into a roll.
the paste until they are both of the SAME consist
ency and of the same hrmness. In summer II Is
well to Let them stand over night Roll out the
paste and spread the butter over it. Fold over
once and let 1t stand short time, then roll out
until 1t Is not more than half an inch in thickness
Fold again In three and let IL stand two minutes,
roll out and next time fold four times and the paste
will be ready for use.
cARAMELs
Take one pound OF brown sugar, one cup OF
milk, one cup of molasses, large spoonful of but
ter, and the third of cake Of Bakers chocolate.
Flavor with vanilla. Boil all together for one
hour or until il is thick and ropy. Pour it into
huttnrpl tins and the Whnn IL ba1ins N