The Delaware ledger., 1883-09-15
NUMBER 80.
The Cuisine.

put them into saucepan with bunch
of sweet herbs 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
quart of plain stock boiling hot. Stir
the tomatoes into it, add the yelks of
two eggs beaten up in little 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 anu is just ready to
be poured in the moulds. 1t is deli
cious also with chocolate in where you
use four tablespoonfuls of cornstaIeh,
use two of chocolate, pour in teacups
which you have first wet with cold
water. A nice sauce for this is made
by beating one egg and adding milk
and sugar to your taste a very little
lupIONCb Us euu ooili NoOo NV
disguise the chocolate flavor.
LAMB PIE.-Choose nice lean
breast of lamb, cut it into pieces, roll
each piece in -four and place them in
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 pound of flour,
six ounces of dripping or lard, and
pinch of salt mix to paste with cold
water, roll out and lay over the pie;
bake in good oven for two hours;
cover the crust with CREASED paper
when it is Drowned, to prevent its burn
ing.
MINT SAUoE.--Take fresh young
mint, strip leaves from stems, wash,
drain, on sieve or dry them on cloth,
chop very fine, put in sauce-tureen,
and to three heaped tablespoonfuls of
mint add two of pounded sugar; let it
remain 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 impregnated with mint. The addi-
ton of three or four tablespoonfuls 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 stew-pan, with a little
q butter and some lean ham cut in pieces.
i Cover them closely and let them stew
a for short time. Fill up with stock
sufficient for the soup required, and let
it boil until the vegetables are quite
soft, adding few leaves of mint and
the crust of roll pound all, and hay-
y ing boiled quart of peas as green as
;, you can, strain them off and pound
Y 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
"a such disagreeable smell when boiling
10 is because the process dissolves the
q essential oil. The water should be
90 changed when the cabbage is hall
he cooked, and it will thus acquire greater
a sweetness.
L. PARsNIPs SoMTEs.-Parsnips are
put on the fire in water, and they art
done at the first boil. Skim them ant
slice them across, and set on the tir'
with little butter and salt till brown
pet Add little parsley chopped fine, turl
lot into the dish and serve.
OF A DELICIOUS SALAD is made b.
Gle boiling new beets without serapinI
he them. When they are tender, droI
in them in cold water, remove the skin
to slice them and put them in sala'
re- dish in layers. with slices of hard-boile
aw eggs season with pepper and salt,
as little butter and vinegar.
mn TAPIocA Cur PUDDING.
ae0 very light and delicate for ivalids. A
~ even tablespoonful of best tapioc
" soaked for two hours in nearly cup
,.u on new milk stir into this the yelk of
.O fresh egg, little sugar, grain of sal
lS and bake it in cup for fifteen minute
Anu A little jelly may be eaten with it.
and A NOTED CATERER tells this story
xer- If green peas are shelled and then p1
( is. in dry, open-mouthed bottles, al
sic shaken together so as to occupy as lit
iern space as possible, then corked tight
5 at and sealed, they will keep three or TO
ness months. They must, however,
lpon buried in dry earth in the cellar. III
for is certainly worth trying.
the FRUIT CAKE.-A good comm
ans. sort of fruit cake is made of five CT
rest. of granulated sugar, three small Gu
3 IA of butter, one cup of milk, six eg
e we one wineglass of wine and one
the brandy, ten cups of flour, two nutm
,hree grated, two pounds of raisins,
|, for pound of English currants and
least quarter of pound of citron. I
nor cake keeps well.