National Republican. (Washington City (D.C.)) 1872-1888, 1882-04-01
SOME GOOD THINGS
FOR THE KITCHEN AND DINING ROOM

The adulterntion Of prepared articles Of food
offered for sale has become common II Is almost
impossible to and anything that is absolutely pure.
II does not seem TO make any difference how COM
mon they are or how easy II may be 10 procure the
genuine article; each manufacturer seems to think
II Is his especial prerogativo to get them up little
cheaper than his rival across the way and to do
so must add some foreign substance of cheaper
character Butter, cheese molasses, canned meats
and fish, cake, bread and long list Of other things
might be named. Even the pretty, sparkling jel-
lies and preserves displayed for sale arc not what
they are represented to he. The Jelly very Omen
purpors to be pure currant or peach or ounce,
whereas in reality tits a.mixture OF gelatine and
sugar with only enough Juice Of the fruits named
to give II a color and weak favor. Knowing oil
this, the housewife Is compelled to prepare her
own dainties in order to have them real, and
although she finds II difficult always to procure
pure sugar. -four &C., the risk is less than II she
depended altogether upon buying the manu'
factured articles.
TO FRY CHICKEN.
Disjolnt one rnir Of young chickens, and, after
washing the pieces, dry them upon clean towel.
Sprinkle each piece with salt, pepper, and -four
and plunge it into boiling lard. Cook slowly, and
when well Drowned remove It from the fat and
drain all the fat from it. Pour OH from the pan in
which IL was fried all of the lard except abouthalf
n teaoupfu and dredge into this n table,
spoonful of -four. Stand the pan over the fire
and stir in suihcient boiling water to make q nice
gravy. by scraping the brown particles adhering
to the pan the gravy will have brown color
Add to It some cream Gfyouhave iU, salt pepper.
and parsley. Pour all through sirainer over the
chicken and serve very hot This Is the old
iashionedSouthernw way Of cooking spring chicken.
cAsuEiIo a SPANISH pTsH)
Disjoint and wash one tender chicken and put
IL into stew-pan with some salt, pepper, a table
spoonful ofbutter and one sliced onion. Cover
all with water and cook It ten minutes. Then add
one tomato, one green pepper, and some chopped
parsley. Stew slowly until the chicken Is tender.
Add to the mixture three sliced potatoes which
have been boiled In another vessel Break the
yolk OF one egg into a tureen aud pour over 10
a tablespoonful OF vinegar ard stir It for minute
or two; then add small quantity OF the gravy
and stir well; Pour the stew over all and serve
hot with boiled rice.
sHIRRgD EGGS.
Break four eggs into buttered pudding dish and
stand the dish in hot oven until the white OF the
eggs is set. Then take II out and stir in butter,
pepper, and salt, and serve Immediately.
MINT AUCE.
Wash the fresh herb In two or three waters, in
order to remove all grit, Then mince IL and cover
every cup OF vinegar used. This is very nice with
lamb.
BREAD SAUCE.
Stick small onion with cloves and boil II With
pint of new milk Add Tablespoonful Of butter.
and salt TO suit the taste. Remove the crust from
two thick slices Of bread and place them in the
bottom Of a covered dish. Pour the boiling milk
over the bread and cover the diah closely. This
sauce Is nice accompaniment 10 roasted ducks
BROWN BETTY.
Pare and slice six large mellow apples Butter
apudding dish and arrange in II alternate layers
OF the apples and grated bread.crumbs, adding to
each layer spoonful OF sited sugar, some Jumps
OF butter, and u dust of cinnamon. Cover the top
with the crumbs and pour over all q cup Of milk,
or OF water and bake II until the apples are tender
and the whole Is nicely Drowned. Serve warm,
| WIN butter ana sugar, or with cream.
pELNoSIco PUDDING.
| Put one quart OF sweet milk in saucepan over
the fire, and when II bois add three tablespoonful
| of corn starch, which has been mixed with a
little cold milk or water. Remove 1t from the Ere
and add to II the yOlks OF five eggs, beaten with
six tablespoonfuls of white sugar and vanilla TO
suit the taste. Pour all INTO u leaking dish, and
| let It stand in the oven long enough TO become
firm. Beat the whites OF the eggs very Light, add
| four tablespoonius OF sugar Gavor with vanilla.
and spread 1t over the top of the pudding. Brown
| itslightly in the oven, and serve cold.
APPLE PRITTRRs
Pare three apples and slice them very thin.
Make batter of one cup Of milk, Ave tablespoon
fuls of stted flour, piuch of salt and two eggs.
| yolks and whites beaten separately. Take ono
slice Of the apple at time and large spoonful OF
the batter aud drop II iuto boiling fat Fry lighs
brown, drain them and serve very hot with butter
| and sugar.
scrape one square of Bakers chocolate and pour
enough boiling water over it to make It smooth
and thick. Beat four eggs with full cup of pow
| dered sugar and add them to the chocolate Beat
| all very hard and add to II one quart of boiling
milk. Return the mixture to the Kettle stand tho
latter in boiling water ind stir II over the fire un-
III IL begins to thicken; then strain II through
tin strainer into glasses and serve cold.
UNION PuDDINGs.
Beat the yolks Of four eggs, with six ounces Of
sifled sugar; add the grated Tind OF one lemon,
and the whites of the eggs which have been beaten
until they stand alone, then stir In lightly four
ounces Of sifted a9ur and pinch Of salt Butter
IN M thA
mixture; bake in Ia quick oven, and when they
are done turn them out, place a spoonful of Jelly
| on each, and serve Immediately.
| ARTHUR PUDDING.
Mix together half pound of bread crumbs, six
| ounces chopped suet quarter of pound of sugar,
aud the same quantity of orange uiarmalado; add
time, then beat the whites Of the eggs and stir
them in; pour all into buttered mold and steam
two hours serve with sauce.
| CHOCOLATE CAKE
Take the weight of eight eggs in sugar and OF
| four in flour. Beat the yolks and sugar together
until they are perfectly light Flavor with lemon.
ture and slit in the -four and stir 1t very lightly
Bake In Jelly-cake pans. When the cakes are cold
following mixture One third Of cake OF Bakers
| chocolate grated fine and sufficient boiling water
to form paste. Add FIVE tablespoonfuls Of sugar,
spreading the top Of the cake harden il in the
| oven.
| PICKLES.
|
brine for twenty four hours, pouring II over them
| boiling hot. Then take them out, wipe each ono
| upon coarse towel, and pack closely In q stone
| jar Add half a dozen small onions, one pod red
| pepper, some horse radish, and cover all with
| boiling vinegar, allowing to each gallon of vine-
| gar one cup of sugar, one teaspoonful of whole
cloves, some of ahspice, and small lump of alum
| Tie the jar up very closely.
PINE-APPLE PRESERVE.
Take perfectly ripe, firm pine apples pare them
very carefully, cut into thick slices, and remove
| the heart. Then take chopper or large, heavy
knife and chop it quite fine, To every pound u
Irut allow three quarters of pound of loaf sugar.
| Make syrup OF the sugar by adding cup Of
| water To II and boiling tia few minutes Add the
fruit to 1t and cook very slowly until 1t Is trans.
| parent and the syrup thick. Seal 1t up in small
| glass jars.
| FRIED APPLES
| Cut into rings some firm, ripe apples. Have
| some melted butter in Il frying pan and drop the
slices into Il and fry them until brown and tender
| Silt sugar over them, and serve warm. Nice fol
| luncheon or for breakfast
PETITs PAINS DE TURIN.
| Put into bowl six tabespoonfuls of -four and
| three of powdered sugar. Add one egg, the grated
rind Of one lemon, and one ounce of sweet butter
| Mix all together In wooden spoon, in order to
obtain close, smooth paste, adding little more
egg II II is Necessary Turn the paste out upon the
bread board, and knead IL until you can roll and
mould II. Form them into little lOaves about four
inches long, place them on buttered paper, wash
| the top over three times with egg, and bake them