National Republican. (Washington City (D.C.)) 1872-1888, 1882-04-29
FOR THE APPETITE.
ANOTHER LOT OF GOOD RECIPES.
Noodles for soup-Celsry Cream aud GumbO Soup
Bacon and Cabbage--Broilsd Tomatoes
Pumpkin Pie-Mllk Biscult-
Almond Padding.

There are many ways ofcooking and ornament
ing dishes of vegetables which not only mako
them more appetizing, but also extremely pleas
ing TO the eye. To be wholesome vegetables should
be thoroughly cooked, and care must be taken 10
have them fresh aud well ripenod. Spinach, peaa,
beans &C., should be plunged Into boiling water,
with small quantity of salt added, but potatoes
are better II put on 10 cook in cold water very
pretty dish can be made of potatoes by boiling
aud mashing them with some milk and butter
until they are smooth, and then forming them
Into shape something like a deep plate. Let IL
stand in the oven until they are well Drowned
and slip the form on to dish suitable for tho
table and fill the centre with chicken croquettea
which have been nodded into balls or small comes
Spinach may he well boiled and drained and then
chopped fine with somo butter, pepper, and salt;
then arrange It upon fat dish In the form Of
pyramid and ornament II with hard-boiled eggs,
cut into quarters. A dainty dish of peas may be
formed by boiling them In clear water. dressing
them lihorally with butter, and heaping them upon
q broad, fat dish, surrounded with nicely
NOODLES FOR SOUP.
Beat two eggs perfectly light, add small salt
spoonful of salt aud sufficient -four to make a
very stiff dough- Knead II well and roll out Into
| with sharp knife cut II into narrow strips Drop
them into the soup nnd boil about ten minutes.
CELERY CREAM SOUP.
Wash very carefully small cupfil OF rice and
soft enough to pass through a sieve strain il and
add the white part Of two heads Of eolery, which
have been grated or minced very fine; cayenne
| pepper and salt TO taste, and quart of strong
| white stock. Boil slowly until the celery Is quito
tender and add tablespoonful of butter and dUur,
| rubbed together. Serve very hot.
duMBo.
| Take one peck and half Of okra, one peck and
half OF tomatoes six ears Of green corn one large
| oniOu, slice of bacon, and ono large chicken.
| Cut the chicken into small pieces and fry II with
| the onion until well Drowned. Slice the okra and
| fry II, also the corn and tomatoes-but each sep-
arately Put ali together Into n large kettle. with
close lid, and pour half gallon of boiling water
over them: Boil very slowly for four hours and
season with salt and cayenne pepper Serve very
| hot.
BACON AND cABBAoE
| Take two pounds OF bacon aud, aftor washing
thoroughly, put 1t to boil in oold water. After
| it has slmmered one hour add a large head Of
| Early York cabbage which has been quartered
and washed Boil slowly qna h & she p9TS S Ssq os1
and place II on fiat dish and arrange the cab
bage neatly around it,
| BRoILED TOMATOES.
| Select large we'll -ripened tomatoes and place
them on n wire gridiron over q slow fire. Let
them cook very slowly to prevent burning, and
turn frequently. When done place them on 2
melted butter.
Warm one quart of new milk, and cut up into 10
a quarter of pound Of butter. Stir well together
and let II cool Then add halfa cup of yeast or
half cake of compressed yeast, teaspooniul q
/
stiff enough TO roll. Lot II stand in warm plnce
until quite light then roll out about inch thick,
and cut into small round cakes. Place them on
buttered tins and let them rise again; stick each
one with a fork, and bake about twenty minutes
In quick oven.
Pare, remove the seeds, and cut into small pieces
pumpkin weighing about four pounds Cover II
Drain il in colander and return Il to the kettle,
and lot It steam until dry. Mash II with spoon
and add tablespoonful of butter three eggs well
| IN nf mr.
spice to suit the taste; cloves and cinnamon arc
the best. Pour the mixture into an open crust and
bake about thirty minutes In quick oven. Serve
cold.
Beat together the yolks OF tive eggs and one cup
of cream, the whites Of three eggs, the juice and
IN imT sSaaFe pam but do not let il become too
brown. When cold cut II into slices and stick
them with blanohed almonds. Spread some rasp-
berry any kind of jam over them. arrange them
with almond, over all. Serve cold.
FRENCH CAKE.
Beat to cream half pound OF butter and ona
, pound of sugar. Add five eggs. the yoiks and
whites beaten spice e tas o a%r Sns GuR
with a tenspoohful Of baking powders also pinch
OF salt Then stir In quarter OF pound OF cur
tity OF the flour saved from that weighed for ths
| cake. Bake ono hour and q quarter In moderate
; oven.
/ Beat TO a cream one pound Of sugar and three
quarters OF pound ofbutter Add four eggs, yolks
and whites beaten separately, half OF nutmeg, q
, teacupful OF milk and a teaspoenftl OF baking
powder sifted with two pounds of -four Roll oul
thin, cut into small round cakes, and bake In Q
quick oven.
| sPICED TOMATOES.
, Take seven pounds OF green tomatoes, throt
pounds and a half OF sugar, one ounce OF cloves
one ounce of cinnamon, and one quart of vinegar
Place fruit. sugar, and spices in layers In bowl
scald the vinegar and pour 1t over them, and le
them stand twenty four hours. Repeat this tn,
next day. The third day put all into preserving
, kettle and let It boil five minutes. Pack In stone
tora