The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1882-08-11

JELIlEp VEAL-Cover a knuckle of
veal with water, add small onion and
a carrot, and let it boil until the meat
is ready to fall off the bone Take
the meat and chop it fine, and return
ii to the liquor after it is strained,
give it another boil, add little cay
enne, salt, the juice and grated rind of
lemon. Then pour into form.
Let it stand in cool place until It
jellies This is a nice dish for lunch
or tea.
PEACHES AND CREAM.-Pare and cut
up in small pieces some ripe and juicy
peaches. Sprinkle lightly with gran
ulated sugar. Beat the white of four
eggs to stiff froth, then beat in
gradually one-quarter of pound of
powdered sugar, stir in the fruit, place
in mould and surround with ice.
When thoroughly chilled turn out and
serve Immediately with some sweeten.
cd and favored rich cream.
OAT MEAL GRIDpLE CAKEs.-Mix in
a pan cup and half of Canadian
oat meal, two cups of water, two tea
spoonfuls of sugar, q little salt, half
teaspo ,niul pf carbonate of soda; beat
thoroughly z ther; let stand over
night In the morning beat two eggs,
to which add cup of milk, and flour
enough to make it of the consistency
of buck wheat batter. Bake on hot
griddlc. Time for baking, two or
three minutes.
TRuur A La FLoRENTiN. Take a
large trout, clean it well by the gills,
stuff it with butter, parsley, pepper
and salt. Cook it in fish kettle, with
enough good white wine to cover the
fish, add a crust of bread, few rounds
of an onion, three or four cloves, lit
tie nutmeg. pepper and salt. Cook
over a clear fire so that the wine
catches fire, and when the flames di-
minishes, add butter mixed with flour.
Place the fish on platter, strain the
sauce through sieve aud pour over
the fish. Serve hot.
OAT MEAL PoRRlDaE.- heap.
ing cupful of oat meal to one quart of
water, and one teaspoonful of salt.
The water should be salted and boiling
when the meal is sprinkled in with one
hand while it is lightly stirred in with
the other When all mixed it should
boil without afterward being stirred
more than is necessary to keep it from
burning at the bottom, and to mingle
the grains two or three times. If too
much stirred the porridge will be
starchy and poor iI flavor. But the
putting of the steam through the
grains without much stirring, swells
each one separately, and when done,
the porridge is lignt and quite con-
sistent. Boil half an hour.
FISH LA CREME.-Boil either bass
or cod with plenty of salt, flake it, re-
moving all the skin ard bones, put a
quart of milk or cream in milk boiler
While boiling add one onion, little
celery root, some chopped parsley, stir
in two tablespoonfuls of flour, mixed
perfectly smooth with little cold
milk. When boiled, take out the veg
etables, add a quarter of pound of
butter to the cream. Butter a deep
dish, put in layer of fish, then lay
er of sauce, continue this until the
dish is full, making the final layer of
the sauce. Sprinkle sifted bread
crumbs and trifie of grated cheese
over the top. Bake half an hour.
Varnish with parsley and slices of
hard-boiled eggs.
CHOCOLATE FRUIT Ice CREAM-Put
one and half pints of rich milk on
the fire to scald, flavor with teaspoon.
ful of vanilla powder. When the
milk is well scalded, remove from the
fire, and when cool stir into it the
well-beaten yolks of six eggs and half
pound of sugar. Set the custard
pan into vessel of boiling water, stir
the mixture until it has slightly thick
ened Take four ounces of bakers
chocolate, add to it two or three table
spoonfuls of boiling water. Stir it
over the fire until perfectly smooth.
Add this and half a teacupful of
thin dissolved gelatine to the hot Gus
tard. Cool the custard well before
putting it into the freezer, as this saves
time and ice. When it is in the freez-
er stir it almost constantly until it be
gins to set, then stir in lightly pint
of whipped cream. When the custard
is partly frozen add the fruit--a quart
of ripe peaches cut in small pieces, or
fresh ripe berries.
Roses FROM CUTTINGS.
horlcultulists have lately adopted a
mode Of making rose cuttings root with
more certainty, by bending the shoot,
andinserting both ends into he ground,
leaving single bud uncovered at the
middle, and on the surface of the
ground The cuttings are about ten
inches long, and are bent over stick
laid fiat on the ground, holes being dug
on each side of the stick for the recep-
tion of the ends OF the shoot. The
roots form only at the lower end of
the shoot, but the other end, being
burned, prevents evaporation and dry
ing up. A correspondent of the Lon
don Garden states that he has tried
this, along with the old mode, and that,
while the weaker cuttings of the latter
have shown symptoms of drying and
failure, all the former have grown Wig
ofously
FRUIT FRAPEEs.-Line mould with
vanilla ice cream, fill the centre with
fresh berries or fruit cut in slices, cover
with ice cream, cover closely and sci
in freezer for half an hour, with salt
and ice well packed around it. The
fruit must be chilled, but not frozen
Strawberries and ripe peaches are deli
cious thus prepared.