The Delaware ledger. (Newark, Del.) 1879-19??, 1883-09-29
Home Economies.

is one of the most delicate and delicious
of salad dressings. A word or two re-
garding treatment of lettuce may not
be out Of place just here. Never cut
it or use a knife to it in any fashion.
Tear it apart and arrange it with the
larger leaves on the outside and the
smaller light yellowish leaves in the
centre, 30 it will look like head of
lettuce fully opened. 1t is well not to
dress it unless you fully know the tastes
OF each individual and find they are
similar, for tastes about salads are quite !
apt to differ. Some prefer sugar and
vingar merely others like best the
French dressing, while still others de-
sire the boiled or the Mayonnaise dress
ing. If you don't want the bother of |
m liking dressing yourself it will
save you Luch trouble to have bottle |
Of salad dressing always on hand in the |
chest.
FRENCH DREssING.-Thisi is made
and the lettuce is dressed at the table.
Mix one tablespoonful of salt and half a
saltspoonful Of pepper in the salad
spoon; then fill the spoon three times
with oil and once with vinegar, and toss
all lightly together.
CARAMEL CUsTARD.--Put one-half
a cup of sugar in an omelet pan and stir
until it melts and is light brown. Add
! two tablespoOnfuls of water and stir in
to one quart of warm milk. Beat
seven eggs slightly, add one-half
teaspoonful of salt, one teaspoonful of
vanilla and part of the milk. Strain it
into the remainder of the milk and pour
it into buttered two quart mold set
the mold in pan of cold water and
bake thirty or forty minutes, or until
firm and knife-thrust comes out clean.
Serve it cold, with a caramel sauce
poured over it. To cool it for dinner
place the mold in pan of ice water,
and do not remove it until it is per-
fectly cold and you are ready to serve
it.
CHOCOLATE CAKE.-Take a half
pound Of melted butter, and stir it I'M
til it froths. Take the yelks of twelve
eggs, stir them into the butter, add
half pound Of pounded sugar, the same
of ground almonds, quarter pound of
chocolate, ground, tablespoonful of
cinnamon, half teaspoonful of cloves,
pounded. Stir all well together for a
quarter of an hour. Then beat the
whites of the eggs to a froth, and
add these to the above mixture. But
ter the mold, and bake the above
in moderate oven for an hour and a
quarter.
JELLY CAKE.-Beat three eggs three
minutes add one teacupful of white
sugar butter the size of small egg,
warmed but not melted, and one small
teaspoonful of lemon extract. Beat
altogether five minutes, and add one
third of teacupful of sweet milk. Sift
one heaping teaspoonful of baking pow
> der into one teacupful of -four, and stir
into the other ingredients. Spread thin
on round tins, and bake in quick
= oven. When partially cool spread with
5 currant jelly, and put the layers to.
> gether.
CoCoANUT CAKE.-Take the whites
of five eggs, one small cup of sweet
milk, one cup and two-thirds of another
!. of graduated sugar, two-thirds of cuI
Of butter, one teaspoonful and half Of
= baking powder, about three cups Of
y sifted flour flavor with almond extract
bake in layers. Beat the whites of two
or three eggs to froth, add pulverizet
sugar enough to make rather thin frost
= ing, and put between the layers OIL
this scatter cOcoanut put ON enough t,
make nice layer ; for the top and side
III of the cake the frosting should be
s. little thicker.
&c VEAL CUTLETs.-This way of cook
II ing veal has been very much liked a
~ the cooking-school, and several repeti
Il tiOns Of it have been asked in the dem
10 onstratiOn lessons. Veal from the lei
d is always used for outlets. This por
ii ton of the meat is tough, and, if frieC
80 or broiled, as is often done, withou
10 any preparation, is hard and indigesti
III BILE. Pounding and trimming carefully
&c and then simmering in the nicely sea
i. soned gravy, make it tender and deli
~ cious. Take one slice of veal from tn
~ leg, wipe it well, and remove the bone
at skin and tough membranes. Poun
lo and cut into shapes for serving. Sprin
u kle with salt and pepper Roll in fin
IL cracker crumbs, dip in beaten egg
10 then roll again in the cracker crumb;
~ Brown the pieces in hot salt pork fat
VI and put into stewpan. Make brow
IL gravy with the pork fat, if it is nc
scorched, by adding to it and workin
u thoroughly into one heaping Tablespoon
dc full of -four; when this is smooth an
OF well cooked add one and one-half cup
TO- of hot water, or stock if you have il
he Season with Worcestershire sauce,
OF onion or tomato,as suits your own tast,
Die Pour the gravy over the outlets an
ne simmer until tender, which will be
about three-quarters of an hour. Tai
no out the outlets and put them Oh hi
MI platter, remove the fat from the gray!
eu add more seasoning if needed, and strai
all over the meat. Garnish with slice
ne lemon. In seasoning any dish remen
we Der always that successful flavor
no one which cannot be defined. If al
DC taste is marked the delicacy and REIN
lIy ment of the dish is lost. Too mar