The National tribune., 1883-03-15
Faithful little Tabbie came next with
nTTR TAUTE
Dishes for Breakfast and Tea


Ltrer and BccoR-Cut in slices, season with salt
and pepper, and cut again into small squares.
j!ace Oh a skcwer pieces Of aver and bacon, alter
mating. Fry five minutes in boiling fat slip of
dnteiy.
Liter, SGu,c.-Cut the liver in hta slices. Season
with salt and pepper. Heat together in Il small
frying pan two labcspoonfu!s of butter and IA
large one of flour, Lay in the liver and brown ii
on both sides. Add a tcaspOoniu! of chopped pars-
ley, two tabespoontuls Of water, and one OF wine.
Taste to II salt enough. Boil up and
serve.
slices about onothrd of an inch thick and if beef
liver, let IL stand in warm water ten min
(celves' liver viii not need this. Drain dry, and
put III the frying pan with enough beef or pork
dTIpp'ng5 10 prevent its sticking, and cook very
slowly for eight minutes, turning constantly. Take
up "A hot dish and pour piquant sauce over it.
Serve Immediately
Curry Of Liper.-Cut the liver In s:paII. :hin
pieces, and foT every pound have four tablespoon
fuis Of butter. two slices OF onion, two tablespoon
fu!s of -four "A specx OF cayenne salt pepper one
traspoonf OF curry powder Let the butter get hot
thcn cook the liver III it slowly for four minutes.
Add the -four and other ingredients. Cook two
minutes and add slowly one cupful of stock. Let
this boil up. Dish and serve.
Chicken LicerS, Suufe-Wash and wipe six Ivers.
Put two tabiespoonfuls Of butter in the frying pam
and when hot add large slice Of onion, which
cook slowly ten minutes and then take out.
Drcdee the livcrs with salt, pepper and flour and
fry FOR ten minutes IN the butter, add teaspoon
flil Of -four and cook a minute longer Pour in
half a Cupful OF stock, one tenspoonfui of lemon
juice, one Of vinegar and onc-fOurth of a spoonful
ofsugar and boil up once. Serve with garnsh Of
toasted bread
Chicken Lirers and Rccon-C-t .ha livers In
pieces the size of hnlfdolar and have thin slices
Of bacon of the same size. Nearly fill small
skewer with these, alternating Place in the
frying basket and plunge into boiling fat for about
minute. Serve on the slSewers or on toast
with thin slices of lemon for IA garnish; or the
skewers can be rested on the sides of "A narrow
baking pan and placed in hot oven for five min
utes. Serve before. The Iivers of all other
kinds VI poultry can be cooked III this manner.
Chicken Lirers in PdpUotc8.-Wash the l-ers
and drop them into boiling water for IA minute.
Take them up; and when drained, split them For
eight liVers put two tabcspoonfs of butter in the
frying pan, and when hot add one tablespoonful
of -four. Stir until smooth then gradually add
half Il cupful of cold water. Stir into this two
spOoniuls of glaze, If you have 1t. Season with
pepper and salt and stir into the sauce half cupfu
OF finely chopped ham. Spread this mixture on
the livers, place them in papillotes the as
outlets lay them In pan and put in IL slow oven
for fifteen minutes Have little squares of toast
Of fried brown bread. Heap these in the centre of
hot dish and arrange the Hvers around them
Serve very hot.
Piquant Sauce.-Two cupfuls of brown sauce
one of consonme common stock will dol, four
table5poonfu!s of vinegar, two of chopped onion,
two Of chopped capers two of chopIled cucumher
pickles, one-fourih of Il teasponnful of cayenne
one teaspoOntul of sugar, salt 10 TASTE Cook tho
onion md vinegar in "a saucepan FOR three min
II,
and pepper Boil rapidly for five minutes, stirring
all the while. Add the capers and pickles, and
boil three minutes longer
To Prepare PdpiHotes and cut half sheets
OF thick white paper, about the size of commercial
note, that when opened they will be heart
shaped. Dip them in melted butter and set aside.
When the articles are ready to be put into them,
place the former, one by one, on one side of tho
papers the bones, il any, must be turned toward
the center. Fold the papers and carefully turn
In the edges Ihey are now ready for the oven.
This was followed by few practical hints
from MTs. Atberton
HOtO to Clean ETdss.-Mate mixture OF one
part Of common nitric acid az one-half part of
sulphuIic acid, in stone jar have ready pail of
freEh water and n box of sawdust. The articles TO
be treated are dipped into the acid, then put ilto
the water, and finally rubbed with slwdust. This
Immediately changes them to brilliant color II
the brass has become greasy il is first dipped into
q strong solution Of potash and soda in warm
water this cuts the grease and thus leaves the
acid free TO act,
Hints About Needienork.-For brackets, mantel or
table borders, SOME quqiub Japanese figures In
satin applique, then Oh velvet embroidered With
gold. ATafsed effect may be given TO designs en~
bFuidored I'm twisted dix and chenille by padding
them at thehs Grecfan applique fs outlined with
gold on satin AMI vtvet Persian cretonne arranged
IN beautiful borderings on velvet aud embroidered.