The National tribune., 1883-04-26

OUR TABLE.
Family Dinners-Spring.
Potato Soup.
Boiled Haddock; Lobster Sauce; Potato soue'
Chocolate Blanc-Mange.
Potato soup.--one quart of milk, six large pota-
toes stalk of celery, one onion one tablespoon
full of butter Put the milk to boil with the onion
and celery Pare potatoes and boil thirty minutes
Turn off the water. and mash fine and light Add
boiling milk. and the butter. and pepper and salt
to taste. Rub through strainer and serve imme-
diately. cupful OF whipped cream, added when
in the tureen, is great Improvement. This soup
must not be allowed to stand not even if kept hot
If served as soon ready, it will be excellent.
Boiled Hnddock.-When the fish Is done, care
fully remove the skin from side; then turn the
fish to the dish on which is to be served,
skin side up. Remove the skin from this side.
Wipe the dish with a damp cloth. Pour few
spoonfus of the sauce over the fish, and the re-
mainder around 1T garnish with parsley, and
serve.
Lobster SGuce-One small lobster four table
spoonfus of butter, two of -four, onefifth of tea
spoonful of cayenne, two tablespoonfuls of lemon
juice, one pint of boiling water. Cut the meat into
dice Pound the coral f" with one tablespoonful of
the butter Rub the flour and the remainder of the
butter 10 a smooth paste. Add the water pounded
coral" and butter, and the seasoning Simmer
| five minutes and then strain on the lobster. Boil
up once and serve. This sauce is for all kinds of
| boiled fish,
Potato Soufle.-Six large, smooth potatoes, half
cupful of boiling milk, tablespoonful of but
| ter, the whites of four eggs, salt and pepper to
taste. Wash the potatoes clean, being careful not
10 break the SKINS BAKE iorty -fve minutes. rage
the potatoes from the oven, and with sharp knife
| cut them III two, lengthwise. Scoop out the pota-
| to with spoon, and put it in a hot bowl. Mash
! light and fine Add the seasoning butter and
milk. and then half the whites of the eggs. Fill
| the skins with the mixture. Cover with the re-
naming white of the egg, and brown in the oven.
| Great care must be taken not to break the skins.
Chicken Croqoetfes.-One solid pint of finely-chop-
ped cooked chicken. one tableSnoonful of saIt half
! a teaspoonfrl of pepper one cupfIl of cream or
chicken stock, tablespoonful of flour, four
| eggs, teaspoonfu of onion juice, table
spoonful of lemon juice, one pint of crumbs, three
! tablespoonfuls of butter. Put the cream stock
on to boil; Mix the -four and batter together, and
stir into the boiling cream; then add the chicken
and seasoning. Boil for two minutes and add two
of the eggs, well beaten. Take from the fire i'm
medately, and set away to cool. When cold,
shape and fry. Many people think teaspoonful
of chopped parsley an improvement.
Cream Sd,tce-One pint of cream. one generous
tablespoonful of -four and salt and pepper to taste.
Let the cream come to a boil. Have the flour
mixed smooth with half cupful of cold cream
reserved fro the pint, and stir it into the boiling
cream. Add seasoning, and boil three minutes:
This sauce is good for delicate meats, fish and
| vegetables, and to pour around croquettes and
| baked and Quaker omelets.
Green, Sauce No. 2.-One cupful Of milk, a tea
spoonful of -four and a tablespoonful of butter;
salt and pepper Put the butter into small fry
| ing PAN and when hot, but not brown add the -four.
! Stir until smooth then gradually add the milk.
Let it boil up once. Season to taste with salt and
pepper, and serve. tThsis nice to cut cold pota-
! toes into, and let them just heat through. They
are then creamed potatoes. 1t also answers as q
sauce for other vegetables, omeets, fish and sweet
breads. or, indeed. for anything that requires g
white sauce. If you have plenty of cream, use it.
| and omit the butter.)
| Chocolate -Mange.-one package of gela-
| tine, four tabespoonfuls of sugar, (ounce)
square of Bakers chocolate, three pints of milk.
Soak the gelatine two hours in the milk and then
put it in the double boiler Scrape the chocolate fine
and put it into a small fryingpan with two spoon
fuls OF the sugar land two OF boiling water. Stir
this over hot fire until smooth and glossy (it will
! take about one fninute), and stir into the milk.
Add the remainder of the sugar and strain Turn
into moulds, and set away to harden. This dish
should be made at least eight hours before being
| used. If you please You can add a teaspoonful OF
vanilla extract. BY adding the chocolate to any OF
! the preparations for bianc-mange while they are
! hot, you have chocolate blanc mango.
/ COLOR IN DRESS.
Harmonious combinations with white as
basis: White and gold-celor a poor harmony
/ White and scarlet harmonize. White and
! crimson harmonic. White and cherry harmon.
| ize White and pink harrnonize. White and
brown harmonic.
OUR LETTER-BoX.
To the Editor NATIONAL. TRIBUNE:
/ In domestic life emergencies are always arising
and !. very often happens that the most expected
! duties deyolve upon the young housewife Some.
! times of these duties is the buying of fuel
Experience has taught us that it is most profitable
to buy wood that is straight and solid; cord Of
SMALL crooked sticks will contain much less wood
than load of solid logs The best wood for fires i.
hickory, hard maple, white ash black birch yellow
birch, beech yellow oak and locust Less desirable
are elm, soft maple white birch pepperage, and
pine. twill be found that buckeye cedar, chestnut
buternut, sassafras, and red oak will either snap
not burn. Wood is bought by measurement, a cord
| of wood being feet long, feet wide, and feet
high. In cord there are 12S feet. We know
many housekeepers who are irritated by the daily
for breakfast, dinner, tea? We think that much
individual peace of mind and much family enjoy
nlent might be secured, if once month the house
keeper would take her cook book, and select there
| from such recipes as her purse will allow her to
provide, and write out bills of fare for the three
meals for a month to come. System and variety
each would be relieved of much useless perplexity
A FRIEND TO YOUNG HousEKEEPERs
A. H. asks for recipe for Apple Hash. viii
some of our readers kindly send us one?
For "a Country Girl" French Vegetable Soup
| Take leg of lamb of moderate size, and foul
onions tomatoes and turnips take a teacupful Of
each, chopped fine. Salt and black pepper to taste
Wash the lamb, and put it into the four quarts Of
cold water When the scum rises, take it off care.
fully with skinner. Put the vegetables, pared
and chopped, into the soup. Carrots require the
most boiling, and should be put in first; onions
require the least boiling and are to be put in last
This soup requires about three hours to boil.
To the Editor NATIONAL TRIBUNE:
The valence Is so gradually displacing the
lately popular lambrequin, with its squares seal.
lops and points, that the following hints may not
| be amlss to your readers Make the valence OF
| bronze-green or sage green plush or rich silk
sheeting. Line the plush with thin Florence silk
of q salmon shade. Finish the plush valence with
chenille fringe, the silk yalenee with a silk
fringe. Use design of boldly painted tea roses
buds and foliage the stems and tips and edges OF
| leaves showing the peculiar brown-red of the tea
family" and the roses the yellow pink deepening
to pink, the buds and petal edges of half-blowT
roses. Instead of the fringe, tassel of chenille
silk may be used. The valence should be twelve
or fourteen inches deep. Another handsome val.
ence may be made of sage green felt, twelve
inches deep, lined with thin Florence silk, and
decorated with bands of applique work on claret-
colored felt borders, the lower finished off by
tasseis of ciaret-colored heavy silk. Mrs. M,
| RICHMOND, VA.
| FASHION NOTES
Embroidery on silk gauze continues to be
used as an elegant trimming to plain and bro
caded silk grenadines or gauzes.
Tufts, aigrettes of ostrich feathers, and tiny
birds are favorite trimmings upon elegant
evening dresses of silk or satin.
The demi-season dresses of wool this spring
are decidedly quiet in style, tailormade cos
tunes being so much in the ascendant.
Ribbons and lace, bows and ends gimps and
fringes still reign paramount for trimmings
and make the simplest toilet attractive
Transparent muslins are shown with straw.
berries, raspberries, laurel, and arbutus bios