The Penn's Grove record., 1883-09-15
The Cuisine.

g0Od-SlZed tomatoes, cut them In hall
put them into a saucepan with a bunch
of sweet hab s and an onion stuck full
of cloves, some allspice, whole pepper
and salt. Cook them slowly until quite
soft, then strain through a strainer or
hair sieve until the skins and onions and
herbs only are left behind. Have IA
quart of plain stock boiling hot. Stir
the tomatoes into it,, add the yelks of
two eggs beaten upin alittle cold water.
Serve with sippets of toast or fried
bread.
CORNsTARCH BLANC-MARGE may be
varied almost indefinitely by adding
fruit to it. Stir the fruit in after the
pudding is cooked and is just ready to
be poured il the moulds. 1t is deli
cious also with chocolate in where you
use four tablespOonfuls of cornsta' CHI,
use two of chocolate, pour in teacups
which you have first wet with cold
water. A nice sauce for this is made
by beating n egg and adding milk
and sugar to your taste a very little
vanilla improves it, and still does not
Disguise the chocolate flavor.
LAMB PIE.-Choose a nice lean
breast of lamb, cut it into pieces, roll
each piece in -four and place them in a
pie-dish with one pound of potatoes
| peeled and cut in quarters season with
pepper and salt, and pour in enough
water to fill the dish. Make a crust
with three-quarters of a pound of flour,
six ounces of dripping or lard, and a
pinch of salt mix to a paste with cold
water, roll out and lay over the pie j;
bake in a good oven for two hours /;
| cover the crust with creased paper
when it is Drowned, to prevent its bnrn-
ing.
MINT SAUCE.-Take fresh young
mint, strip leaves from stems, wash,
| drain, on a sieve or dry them on a cloth,
| chop very fine, put in a sauce-tureen,
and to three heaped ta%blespoonfuls of
mint add two of pounded sugar let it
! remain a few minutes well mixed to-
gether, and pour over it gradually six
! ~tablespoonfuls of good vinegar. 1t is
| better to make the sauce an hour or two
! before dinner, so that the vinegar may
be impIegnated with mint. The addi-
ton of three or four tablespoonful of
the liquor from the boiling lamb or the
| roast is an improvement.
GREEN PEA SOUP. - Take some
! young turnips, carrots, onions, celery
cabbage, lettuce cut them in slices and
put them in a stew-pan, with a little
butter and some lean ham cut in pieces.
Cover them closely and let them stew
| for a short time. Fill up with stock
| sufficient for the soup required, and let
it boil until the vegetables are quite
soft, adding a few leaves of mint and
the crust of a roll /; pound all, and hav-
ing boiled a quart of PEAS as green as
| you can, strain them off and pound
them also. Mix them with the rest OF
| the Ingredients and pass through a
sieve. Heat it and season it with salt,
| pepper and sugar add a few young
boiled peas, and use the spinach to re-
store it.
THE REASON why cabbage emits
| such a disagreeable smell when boiling
is because the process dissolyes the
essential oil. The water should be
| changed when the cabbage is hall
| cooked, and it will thus acquire greater
sweetness.
PARsNIPs SoMTEs.-Parsnips are
put on the fire in water, and they are
| done at the first boil. Skim them and
slice them across, and set on the fire
with a little butter and salt till brown,
/ Add a little parsley chopped fine, turn
into the dish and serve,
A DELICIOUS SALAD is made by
boiling new beets without scraping
them. When they are tender, drop
them in cold water, remove the skin,
slice them and put them in a salad
dish in layers. with slices Of hard-boiled
eggs /; season with pepper and salt, a
little butter and vinegar.
TAPIocA Cur PUDDING.-This is
very light and delicate for ivalids. An
even tablespoonful of best tapioca
soaked for two hours in nearly a cup OF
new milk stir into this the yelk of a
fresh egg, a little sugar, a grain of salt,
and bake it in a cup fOrfifteen minutes.
A little jelly may be eaten with it.
A NOTED CATERER tells this story
If green peas are shelled and then put
in dry, mounted bottles, and
shaken together 50 as to occupy as LITTLE
space as possible, then corked tightly
and sealed, they will keep three or foul
months. They must, however, bt
buried in dry earth in the cellar. Thii
is certainly worth trying.
FRUIT CAKE.-A good common
sort of fruit cake is made of five cup
of granulsted sugar, three small cup
of butter, m cup of milk, six eggs
one wineglass of wine and one o
brandy, ten cups of flour, two nutmeg
grated, two pounds of ~raisins, ont
pound of English c%urrants and on,
quarter of a pound of citron. Thi
} cake keeps well.
: The Swiss railroad companies nov