Lancaster daily intelligencer. [volume] (Lancaster, Pa.) 1864-1928, 1882-09-22
Aancaster f,ltelliQetlcer.

Aat,caster f,ltelliQe1cer.
FRIDAY EVENING. SEPT. "a. 1852.
"A LITTLE COMPANY"
Something to Interest Houssvives and En-
tortain0rs.
,,,,,, p,,. Chicken ctic ssool Soup pino,,anda,se.
Saddle OF Hntton, with Jelly.
Potatoes Boiled Onlons: Eggplant Stuff d.
Chicken salad.
Cheese. Water Crackers.
Fruit Pudding. Vanilla Ice Cream.
Cofiee.
Chicken So,p.-One old fowl, cut in
quarters four quarts of cold water, one
onion, stuck with cloves ono tablespoon.
full of salt, half a tablespoonful of pepper.
Put over the fowl, and skim carefully when
the water begins to boil. Simmer slowly
for two hours, or till tender; then take
out tho fowl and set aside to cool. Strain
the broth and return it to the fire; add
one teacupful of rice, which has been
soaked two hours in a little cold water /;
boil half an hour, then add ore tablespoon
full Of fInely-cut parsley and two beaten
eggs stirred into q cup of hot milk. Let
it barely come to boiling point again, and
servo at once.
Baked Bluefsh.-Lay the fish in baking
pan, having first scored it down the back,
and pour over it half pint Of boiling
water in which two tablespoonfuis of but
ter have been melted. Bake one hour, bast-
ing often. Slide to fish platter and serve
very hot.
Sauce HOllanddise. in a saucepan
a piece of butter the size of an egg, and as
it melts add one tablespoonful of flour.
Stir till smooth. and then add slowly half
a pint of boiling water or of veal stock.
As it boils stir in the yolks Of four eggs.
Add tho juice of half q lemon and tea
spoonful of fresh butter. Serve at once.
Veal Rissoles.-Chop cold roast veal
very fine, allowing one cupful for rissoles:
Put into a saucepan ono tablespoonful of
butter, and as it toils add small onion,
minced very fine. Fry two minutes, and
stir in two tablespoonfuls of flour. Stir
till smooth, and add one cup of stock. AS
it boils stir in tho minced veal, half a tea
spoonful of salt and a saltspoonful OF
pepper, with the juice of half a lemon.
Take either puff paste or good pie'crust
roll quarter of an inch thick cut with a
biscuit cutter put teaspOonful OF the
prepared veal on each wet the edges with
cold water and press together. Fry in
boiling lard drain on brown paper and
serve hot on a napkin.
Saddle of Mutton.-This should have
been kept not less than a week in the ice
house, or, if in winter, in cold place.
Allow twelve minutes to the pound in
roasting, and treat as in directions fol
roast lamb in No. 16 of Our Continent.
P0tatOes.-Asin in No. 1 of Our Continent
Boiled Ona0ns.-BOil fifteen minutes in
ono water, drain and add fresh, sailing
it and boiling then till tender-about out
hour if young: one and half if old
Drain; add tablespoonful of butter
put ON in little bits and a sprinkle of pep
per and serve very hot.
Eggplant &utsd.-Parboil fifteen min
utes. Then make triangular cut in tn
top remove the piece and take out the
seeds. Let it lie for an hour in water Il
which a tablespoonful! of salt has beel
added. Make stufiug of ono cup o.
crumbs. two ounces of salt pork and al
onion chopped fine one teaspo0nful oi
salt /; half an one of pepper and of nut
meg mixed wet with half a cup of boil
ing water or stock, and fill the eggplant
tying string around it to keep the pies
in place. Bake al hour, basting Otter
with spoonful of butter in a cup o
water.
Snipc on Toast.-Dress and wipe ther
clean. The legs should be tied close
the body and the beaks undor the wing
Lie very thin slice of bacon around tn
breast of each bird and fry in boiling lard
Three minutes will be sufficient. Serv
on thin slices of buttcred toast, satin
and pcppering them lightly.
Chicken Saiad.-Cut the meat of tn
chicken used for soup into small bits
pile in the centro of dish, arrangin
delicate lettuce about it, aud mask with
Mayonnaise dressing, made as in No. 3 o
Our Continent.
Fruit Padding-Three pints of milk
eight Boston crackers split and buttered
six eggs beaten light, two cups of sugar
ono teaspOOnful of sail, quarter OF a nut
meg grated, half a teaspOOnful of CHINA
mon, one pound of stoned raisius, quartz
of pound Of currants. Boil the milk an
then add sugar, eggs and flavoring. But
ter deep pudding dish, put in a layer 9
crackers and mOisten with little of th
custard. Then add layer of fruit and d
this till all is in the dish. Pour over til
rest OF tho custard and bake in 4 slo,
over. Brown at tho last aid cat hot wit
or without sance.
Vanilla Ice Cream-One quart of ric
milk, one quart Of sweet cream, four cur
of sugar, eight eggs, half \ tcaspoonful q
salt, four tcaspoontuls Of vanilla. Bo
the milk. beat eggs and sugar togethe
and add slowly until 1t barely begins
thicken. When cold add the cream an
set on the ice.