National Republican. (Washington City (D.C.)) 1872-1888, 1882-03-25
MORE GOOD THINGS.
RECIPES FOR THE HOUSEHOLD.
Clam Soup. stated Veal, Chicken Corn.rir. Meat
PlerO Cook Salad aud Asparagus
BOT Apple.Pie - Potato Pud-
ding-Delicate Cake.

ding-Delicate Cake.
In navoring cakes, cremes and sauces with
lemon; orange, VANILLA IL Is always better TO usa
the fruit for that purpose IL It is possible 20 pro-
cure IT, Tho oil oflomon and ofalmonds very Omen
imparts a taste of turpentne 10 the cake In which
II Is used and thereby spoils IT, however sklllmlly
the cake may be made and baked. The extract
of lemon and of vanilla may be used for many
things. but they do not give the delicate flavor
which the fruit and bckn give. Roscwator and
almond water are very good II used with discrc-
tion; very small quantity Of the latter Will haycg
quito large cake so Il is well to add small
quantity Mt time until the right flavor is obtained.
CLAN sour.
Cutup twenty-five clans aud add to the liquor
three cups Of water Let them boil ten or fifteen
minutes Season with salt, cayenne pepper and
nnd blade OF mace. Add three cups Of swec,
mllks which has been boiled In another vessel.
and thcken the sour with somo butter and lour
rubbed together. Servo very hot
STUFFED VEAL
Take about four pounds of the oin OF veal
Wash, and dry It with n clean towel, and with n
sharp knife make incislons or pockets in t. Make
dressing Of bread crumbs, seasoned with butter.
pepper aud salt and stuff the pockets as ulas ITS
possible to do so. Draw them together with needle
and thread or tie strong string around the meat
to keep II together Place tho meat in baking
pan aud sprinkle with pepper and salt, and add
two or three spooufus OF water 10 the pan. Bake
| slowly two hours, or until tho veal is thoroughly
done, and baste itwhile cooking Serve with gravy.
CHICKEN CORN PIE.
Green corn must be used, as 1t Is much Sweoicr
than the cnnned corn. DiSjoint spring chicken
and put It in stew pan, with just enough water 10
cover II, Add pepper and salt, and when II is
nearly done cup of milk or cream. Rub spoon
full of butter with the same quantity Of lour, and
\ stir 1t In the gravy. Cut from the cob one dozen
cars OF corn If they are small and place layer OF
| corn and one of the chicken In baking dish until
It is FULL taking care to have the corn on top Pour
| the gravy over all and bake about one hour In q
moderate oven, until the corn is nicely Drowned.
| BEEFsTEAK AND ONIONS.
| This may be considered plobeian dish, but IL Ia
| an extremely savory and appetizing one. se.ecta
thick, tender steak, and either broil II over the
Goals cook until II Is done In skillet heated al
most to redness over the fire, which Will impah
almost tho same flavor as broiliug does. Slice and
I SnG OF Ct o saE ON hot S
with tho onions arranged around It,
NEAT PIE.
Wash. dry upon q cloth. and cutinto small pieces
| one and u half pounds of lean beef Put table,
spoonful of butter into a stew-pan over the lire.
and when 4 browns put ~ the bcct and let y
stir in two tablespoonflils OF doir. Then pour in
sufficient boiling water TO make nice gravy.
Let il cook slowly on the back Of the stove until
tho meat is tender. line the sides of pudding
dish with paste and pour in the prepared meat.
Cover with a crust and ornament the top. Bake
about three quarters of an hour in moderate
oySn. An inverted tea cup in the centre will
collect the gravy and prevent the crust from fall
ing In.
Pare six large potatoes and boil them in water
until they arc tender, adding small quantity OF
salt TO the water When they are done do not al
low them TO cool, but cut them Into slices at once
and put them in a stew. pan with tablespoonful
of butter, ditto of broth or Of water, some salt
pepper and chopped parsley; When the butter Is
| mplipd and all lie hot add some lemon llic0
and serve them Immediately.
TO COOK sHAD
This fish must be broied to have II in perfec-
lion. Frying boiling, and baking may do for
other varieties OF fish, but they render the shad
insipid Select fresh, fat roo shad have II prop
SanSd s S aS M vSS Gyn L n SI SHSs Ss GTS
upon a clean towel, and boil It upon wire grid
iron over clear FIRE, taking care TO cook II slowly
nat dish made very hot place the shqd upon II,
add pepper and salt and bastc well with melted
J butter Serve Immediately
To COOK ASPARAGUS
cut of the tough part near the root and boil IL In
clear water until 1t Is tonder. This will require
from one TO two hours. Add some salt to the
range It neatly upon some slices OF toast, taking
care to have the heads Gi' turned In direction
ana 70 Pfeseve N order n srhg may e De seo y,
melted butter over all and serve very hot.
: BAREFOOT APPLE PIE.
, FIJI deep plate with thin slices of ripe
{, them add some Jumps of butter, half n cup OF
a water, and, If liked, dust of cinnamon. Cover
all with pie.crust, and make hole IN the centr,
/ for the steam to escape. Bake slowly until tht
/ apples are done, and serve warm.
5 MERISGUEs.
! Beat the whites Of six eggs until they stant
! alone. then add, little by little, half pound o
{ powdered sugar. Beat very hard until the mix
turo is smooth and can be worked with spoon
I Take some sheets of paper and arrange the mix
ture on it in heaps about as large as an egg. Sf
sugar over them and let them stand in a cool
+ to harden, and until they are delicate brown
color. When they are cool with a thin knife sli
them from the paper and fill the hollow part Will
4 whipped cream Place the two halves togethe
and arrange them in q dish, The cream shoult
not be added until they ready for the table, fo
T the moisture would make them son If added to'
d long beforehand
u POTATO PUDDING.
r Pare and boil four large potatoes. When theI
- | are done mash them through colander and bea
q them smooth with heaping tablespoonful of but
q rind of lemon with very small part OF the juice
y Stir in sufficient sweet milk 10 make the mixture
I; like thick custard, Pour IL into an open crus
aud bake in a quick oven. Serve cold with suga
q | sfted over the top of II.
o RHUBARB PIE
Is Skin-the stalks and cut them into pieces abou
IS half an inch long. Wash IL and put II in stew
pan with just enough water to keep Il from burn
into bowl and mash itwith a silver spoon. WbeI
it is quite cold add sugar to suite the taste ais.
l. some cinnamon. Bake In open crust viii
q strips of paste laid over tho top, Serve cold.
a PUDDING SAUCE.
Beat to a cream halfa cup of butter and one Gu,
;, Of granulated sugar Pour the mixtnra :. ~
u small sauce pan and stand II In ..H,n f9.IH
J. water over the fire. s''r .3NFt,.s nr.u
y melted and TsHHlHE atl 800 '-F ."ii ". ...
s Hr' owor- . .gU,s. .a.- "on o.. 4. ,fp.
De- E|ta FtH.
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