The Delaware ledger., 1883-09-01
Culinary.


p.ned too long before dinner is served
set the basin containing 1t in pan or |
pail Of boiling water do not let the
water boil after the sauce-dish is get in
1t, but keep 1t hot.
In place of any known preparation
sold under the name of ''baby POWDER"
use some fine starch. Put few Jumps
in cup and pour over it enough cool
water to dissolve it. After you are
sure it is dissolved let it stand until the
starch has all settled and the water is
clear then turn the water off. Let
the starch dry, and then powderft and
put it in soft muslin bag, through
which it will sift cut. This is very
healing, and answers admirably any
purpose the powder is supposed to do.
An Indian pudding made after this
recipe, although unlike the Indian pud-
ding of our fathers, is delicious: Take
four eggs, and the weight of three of
them in meal, half pound of sugar
and a quarter of pound of butter,
and the Juice and grated rind of one
lemon. Beat the sugar and butter to-
gether till light, then break the eggs in
the dish with them and beat briskly (;
then stir in the meal. Bake in quick
oven; serve in saucers, and pour over
it some thin jelly or jam or wine sauce.
BAKED SALMON TRoUT.-Clean
thoroughly, wipe carefully and lay in a
dripping-pan with hot water enough to
prevent scorching bake slowly, bast-
ing often with butter and water. When
done, have ready q cupful of sweet
cream, into which a few spoonfuls of
hot water have been poured stir in
two tablespoonfuls of melted butter
and little chopped pan sley and heat in
a vessel of boiling water; add the
gravy from the dish, and boil up once.
Place the fish in hot dish and pouI
over the sauce. ',i-.t
ENGLISH CARROT PUDDING.- One
pound of grated carrots, tbree-fourthf
of a pound of chopped suet, a half
pound each of raisins and currants
four tablespoonfuls of sugar, eight
tablespoonfuls of flour, and spices tt
suit the taste. Boil four hours, plac,
, in the oven for twenty minutes an(
| aarve with wine samoa
: Potato SALAD.-Two tablespoon
fuls of mustard, four of vinegar, fou
of salad oil or melted butter, littl,
salt and pepper. Mix the oil ant
mustard and then add the vinegar
e Add small onion chopped fine anC
e half a dozen cold potatoes chopped
also hard boiled egg. Mix all well To
t gether. 1t is an excellent relish 70
S cold meats.
a BRAIsED RIBS OF BEEF WITT
MAcARoNI.-Bone and roll the ribs o
a beef, and braise with white wine
d when cooked remove the beef, pass tn
sauce through tammy, skim off al
= fat, pour into a sauceboat, and add thu
IL remaining half to some boiled maca
roni season with salt, pepper, a lum
n of fresh butter, and grated Parmesa
OF gruyere cheese place on dish an
e lay the ribs Of beef on it.
" HARICoT BEANS A LA BREToNNE
10 -Mince half pound of onions, blanc
and drain. Brown in five ounces {
butter, and when a good color add a
= ounce of flour, some salt and pepper
10 leave on the fire for five minutes
= moisten with pint and half of stocl
~ and cook for twenty minutes, stirrin
y all the time then add pint of haricC
beans, which have been well boiled, an
, m ounce of butter warm and serve.
SCALLoPED HALIBUT OR CoD.-
10 Take cold fakes of halibut or cod, IL
day after they are boiled, and place
layer of them III yellow nappy or
pudding. dish, seasoned well with sa
and pepper, and very little choppt
onion or parsley. Place over them
layer of breadcrumbs and add bits
butter to them. Fill up the dish in th
= manner, having the upper layer
- bread-crumbs and butter. At one sic
of the dish turn in four or five tabl
- spoonfuls of new milk, and bake uni
well Drowned in hot oven. Thir
= :. minutes will usually cook it suf
= GENTLY.
,d RHUBARB PIEs.-A rhubarb pie
A not work of art, but it should be
Il work of time, for it is much better
nd baked slowly, unless the rhubarb
or stewed before filling the plates. Gre
nd care should be used in pressing Il
M crusts together, but in truth rhuba
es pies, like all others, are better if Il
Id lower crust be baked sep rately. We
III nice tarts may be made by mixing
n pint of stewed rhubarb with mixtu
nv of four ounces of sugar, pint
n cream, two ounces of powdered crack,
10 and three eggs. Beat these togeth
ts and mix them with the rhubarb just [
,er fore filling the plate in which the cru
90 has been baked. Cover with crosswi
mo- strips of paste and bake slowly.
wv
lot Older Tnan He Looked.