The National tribune. [volume] (Washington, D.C.) 1877-1917, 1883-04-19

.
mind. There might be piece or two of good
bronze and for quaintness' sake, few pieces
of old brown ware and Flemish gray pottery.
Having designed and furnished our library, it
remains for us to consecrate it with our own
living, and to make it bear witness that for
human culture aud human ennoblement 1t was
made and garnished"
And the evening ended with Tabbie's bill of
fare and recipes
OUR TABLE
Family Dinners-spring.
Oyster Soup.
Spinach; Fricandeau of Veal; Mashed Potatoes.
Lettuce Salad.
Orange Sherbet. Cake.
Fiieandeau Of Veal--Have piece of veal weigh
leg called the cushion. Wet the vegetable masher,
and beat the veal smooth; then lard one side
thickly. Put eight slices of pork in the bottom of
the braizing pan; place the veal on this, larded
side up. Add two small onions, half small turnip.
two slices of carrots, one Glove and bouquet of
sweet herbs-these to be at the sides of the meat,
not on top-and one quart of white stock water.
Dredge with salt, pepper and -four. Cover, and
place in a rather moderate oven. Cook three
| hours, basting every fifteen minutes. II cooked
rapidly, the meat will be dry and stringy; but If
slowly, it will be tender and juicy When done
| lift carefully from the PAN Melt four tablespoon
fuls of glaze, and spread on the meat with brush
! Place in the open oven for five minutes. Add one
cupful of hot to the contents of the braizng
pan. Skim off all the fat. and then add one heap
| ing teaspoonful of com-starch which has been
/ mixed with a little cold water. Let it boil one
| minute; then strain, and return to the fire. Add
/ two tablespoonfus of glaze, and when this IS
melted, pour the sauce around the fricandeau, and
serve. Potato balls, boiled for twelve minutes III
| stock and then slightly Drowned in the oven,
make pretty garnish for this DISH 1t is also
served on bed of finely chopped spinach or
mashed potatoes.
Potatoes, boited-Twelve medium-sized potatoes,
one tablespoonful of salt, boiling water TO cover.
Pare the potatoes and if old let them stand in cold
water an hour rtwo to freshen them. Boil fifteen
| minutes; then add the salt, and boil fifteen min
utes longer. Pour off every drop of water Take
the from the saucepan and shake the potatoes
In a current of cold air lat either the door or win
dow Place the saucepan on the back part oil the
stove, and cover with clean coarse towel until
serving time. The sooner the potatoes are served
the better This rule will insure perfectly sweet
and mealy potatoes, If they were good and ripe at
first.
Mashed Potatoes.-Twelve potatoes one and q
half tablespoonful of salt, tablespoonful of
butter half a cupful of boiling milk. Pare and boil
as directed for boiled potatoes, and mash fine and
light Add the salt and butter. Beat well; then
add the milk, and beat as you would for cake.
The potatoes must be perfectly smooth before the
other ingredients are added
Lettuce Salad.-Two small or one large head of
lettuce Break off all the leaves carefully; wash
each separately, and throw into pan of ice water
where they should remain an hour. Put them in
q wire basket or coarse towel, and shake out all
the water Either cut the leaves with sharp
knife tear them in large pieces. Mix the French
dressing with them, and serve Immediately.
Orange Sherbet.-one pint and half of sugar,
three pnts of water, the juice of twenty oranges.
Boil the sugar and water together thirty minutes.
Add the orange juice, and strain and freeze. This
makes smooth, rich sherbet. In the spring,
when oranges not very acid, add the juice OF q
lemon.
Orange SherJet, No. 2-The juice of ten oranges,
one pint of sugar, one quart of water, one table
spoonful of gelatine Soak the gelatine in little
of the water. Boil one cupful of the water and
dissolve the gelatine in it. Mix together the sugar,
water gelatine and orange juice. Turn into the
can, and freeze. This is light and creamy
Ro,o to Lard.-Pork, to lard, should be firm,
young, and salt. Cut thin, even slices parallel
with the rind, and cut these in long, narrow strips
which will fit into the Harding needle. For beef,
as large round as a lead pencil, and about three
and q half inches longs and for birds, chops and
sweefbreads they should be about as large round
rs match. Three slices are all that can be cut
from one piece of pork because when you get
more than an inch away from the rind the pork is
SO tender that it will break when in the needle.
Put the strips in bowl of broken ice to harden.
Have the meat, If beef or veal, free of skin and
gristle Put strip lalso called ardoon) into the
draw a line on both sides of the meat, and along
the upper part. Thrust the needle into the meat
at of the side lines, and when it is about half
way through the top of the piece press the steel
slightly with the thumb and forefnger, to hold the
lardoon in place until it has entered the meat.
Now push the needle through to the top and gently
draw it out, leaving about three-quarters of an
inch OF the strip exposed at both the side and upper
part OF the meat That part OF the pork which Is
The needless course is if it started under the
caves of gable roof and came out at the ridge
pole Continue until all the are filed with
lardoons. Two enough for filiet of
beef If the strips too large for the needle they
will be pressed out as soon as the lower part OF the
needle enters the meat.
COLOR IN DRESS.
Harmonious colors with lilac rs the base
Lilac and gold Tor gold-color) harmonize lilac
and white; lilac and gray, form poor harmo-
MES; lilac and maize harmonic; lilac and
cherry; lilac and scarlet; lilac and crimson
lilac, scarlet and white Cor black; lilac, gold
color and crimson; lilac, yellow Tor gold
, scarlet and white harmonic.
OUR LETTER-BoX.
To the Editor NATIONAL TRIBUNE:
, We have now so thoroughly supplied our kitchen
that every honest cook will enter upon her work
with cheerful heart. 1t viii be well IT, in addi-
ton to the utensils which we have already named
the cook have particular measure-cup, and once
having weighed all the articles in recipes which
, are given by weight she should measure the guam
titles by this cup, with the measures in recipe
, book, and keep the cup only for this purpose The
following table may be some guide i'll deciding the
relative proportion between weights and mea-
sures quart of -four, of sifted loaf sugar,
of softened butter, each weigh about pound
The flour, if sifted must be heaped A pint equals
. eight ounces. One gill equals two ounces A
quart OF brown sugar, or OF Indian meal equals
pound and two ounces of the same. One large
spoonful OF flour, loaf sugar, or of melted butter
equals quarter of an of the same. 1t should
pS uedped fOuT bpOoIIuIS eCIuu III ounce
or half gill. But spoons differ so much in size
that they always constitute doubtful measure. A
t medium-sized teaspoon holds sixty drops of water
Ten eggs usually weigh pound. Four gills make
/ a pint Eight quarts make peck. Two cupfuls
OF SOLID butter make pound. One generous pint
of liquid makes one pound. One pint of finely
S chopped meat packed solidly, makes one pound
The cup used for measuring should be the kitchen
7 | cup. holding half a pint. The most successful
mode of securing the proper care of utensils is to
make definite agreement with the cook, on hiring
= her, that after dinner she will examine kitchen
. cellar and pantry. and wash every article that
S needs cleaning; and that once a month she shall
scour all that needs securing. Then, at least once
a week and once month, the housekeeper herself
, should make an examination to see whether not
& the agreement is fulfilled
, FRIEND TO YOUNG HoUsEKEEPERs.
. | To the Editor NATIONAL TRIBUNE:
= have lately seen several copies of THE TRIB.
: | UNE, and am becoming much interested In your
j. new Home department. This feature bids fair tC
/ become a valuable addition TO your already excel
| lent paper have been thinking about the title
. | " Woman's Work. it occurs to that II
;, would make interesting reading If, from time tC
5 time, you would give under this head short ac
: counts OF women who have made themselves emf
? nent by any course of action, public or private
The friend through whom / have become ae
. quainted with THE TRIBUNE has told me of the
q modest beginning of this paper, and in the face
: that cannot forbear to add my congratuation:
to all interested in the handsome sheet which now
O comes IRON THE TRIBUNE press.
a very truly, yours, q. l..
O WASHINGTON, ID. G.
e To the Editor NATIONAL TRIBUNE:
a Among the many entertaining and valuable
n articles to be found in paper have gyeI