Democratic messenger. [volume] (Snow Hill, Md.) 1869-1973, 1882-07-15
A LITTLE DINNER.
What to have for Dinner and How
TO Prepare it.

Bean and Tomato Soup.
Boiled God with Egg Sauce.
Baked Mutton Outlets.
Boiled Potatoes. Corn Pudding.
Salad Chopped Cabbage.
Cocoanut Pudding.
Coffee.
BEAN AND TOMATO SOUP.
Two quarts of bean stock reserved
from bean soup, given before, one
can of tomatoes, one tablespoonful of
sugar, one teaspoonful of salt and half
an one of pepper. Cut the tomatoes
small, add one cup of boiling water and
the seasoning, and stew to pulp
About half an hour will be required.
Then put the bean stock on to heat, and
when at boiling point add to it a toma-
toe which has been rubbed through
sieve. Cut two large slices of bread
into dice, fry brown in a little butter
and put in the tureen, pouring the soup
upon them and serving at once while
they are still crisp.
BOILED COD.
Allow fifteen minutes to the pound in
boiling. Sew the fish in thin cloth,
unless you have regular fish boiler /;
cover with boiling water, sailed and
with one tablespoonful of vinegar in it.
This makes the fish firmer and more
faky. The boiling must be a gentle
simmer, anything more rapid breaking
the fish in pieces.
EGG SAUCE.
Two tablespoonfuls of butter and one
of flour, juice of one lemon, saltspoon-
full of salt and one of white pepper, one
large cup of boiling water, Melt butter
and flour together, stirring steadily IN
til smooth add the water. and then
the lomon and seasoning boil minute
and add the egg, and pour Immediately
into gravy boat. The lemon may be
omitted and two hard-boiled eggs
chopped and added instead of the raw
one.
BAKED MUTTON OUTLETS.
Trim very carefully, putting all bits
OF meat and bone over in pint of cold
water to make stock for gravy. Melt
spoonful of butter and pour a little on
each outlet, letting them stand about
fifteen minutes. Dip each one in an
egg beaten with one spoonful of cold
water, and then into cracker crumbs.
Lay them in dripping pan and bake
in hot oven Tor twenty minutes OF
half an hour, bastipg twice after the
first ten minutes with a little butter
and water. Boil the gravy down to one
cupful, take out the chops on a hot
dish, pour the gravy into the dripping
pan and let it boil there a moment to
secure all the Juice; thicken it with one
tablespoonful of brown hour, and season
with one of tomato cttsup, O seltspoon-
full of pepper aud two of salt. Strain
it over the chops and serve hot.
Another method is to lay the chops in
a large frying pan after baking, strain
the gravy over them, stew for ten min
utes and serve very hot.
CORN PUDDING.
One pint of grated or finely cut green
corn, or one can of the preserved, one
pint of milk, two we'll beaten eggs, one
tablespoonful OF butter, one teaspoon
full of salt, and half an one of pepper.
Butter pudding dish holding little
more than a quart, mix seasoning and
eggs with the corn and the butter which
has first been melted and last the milk.
Bake in a moderate oven half an hour,
or till knife blade put into the pud-
ding comes out clean. Too long baking
makes it turn 10 whey, and it requires
as careful watching as custard.
CHOPPED CABBAGE, OR COLD sLAw.
Oae small white cabbage washed aud
laid in cold water for an hour, then
chopped fine and covered With dress.
ing as follows: Melt in small porce-
lain-lined or agate saucepan a piece of
butter as large as an egg, stir into it
half q teaspoonful of mustard, one even
teaspoonful of salt, and saltspoonful
of pepper, with half teaspoonful of
celery essence or celery salt. Add
small cup of good vinegar and bring to
boiling point. As it boils stir in the
beaten eggs, and take from the fire the
moment it thickens. Let il stand till
cold. Mix with the cabbage and stand
in cold place. 1t will keep several
days.
CoCoANUT PUDDING.
One cocoanut grated, one heaping
cup of fine bread crumbs made from
rather stale bread, emitting the crust.
which can be dried in the oven and
rolled fine for outlets, ETC. One pint
Of milk, one cup of graduated sugar,
four eggs, half a teaspoonful of salt,
one tablespoonful OF rose water, quar-
ter of a grated nutmeg, butter the size
OF an egg. Soak the crumbs in the
milk. Ii the desiccated cocoanut must
be used take two cupiuls and soak that
also, at least an hour before using.
Cream the butter, sugar, and fiavoring
together, add the eggs and last the milk
and crumbs. Bake slowly in buttered
dish for one hour. Two of the whites
may be reserved and beaten stiff :; add
two tablespoonfuls of powdered sugar.
Spread on the pudding the moment it
comes from the oven. Better cold than
hot. The meringue can be Drowned if
preferred. -Our Continent.