The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1884-05-20
KITCHEN CULTURE

MAcAnoSt sour.-Boil together the bone
and stutiing Of roast chicken, and a eteal
bone, with half an onion, and bit OF re,
pepper. The next day take of all the ia
and put the stock on to heat. When /
boils, add salt to taste, and two sticka o
macaroni broken In short bits and soaket
an hour in tepid water. Crate into thu
soup one good.sizsd potato, half o emal
turnip. halt a carrot. Boil we'll and add Z
dessert spoonful Of Harvey's sauce. 4
FISH IN WHITE SAucn.-Flake up cold
boiled halibut and SGT the plate into tbs
steamer that the fsh may heat without
drying. Boil the bones and skin OF the
fish with very small piece Of red pepper;
a bit Of this as large as kernel Of coffee
Will make The same quito as hot as most
people like 1t. Boil this stock down to
hall pint, thickon with one teaspooniul
Of butter and one teaspooniul Of flower
braided together. Add one drop OF OK.
tract Of almond; pour this sauce over your
halibut, and stick bits Of parsley over It.
BEEF HAsu.-To cold corned or roast
beef, minced and freed from grls!le and
strings, add an equal quantity Of mashed
potatoes. Mix we'll together aud season
with pepper and salt. Put into frying
pan a large cupiul, OF boiling water, with
hall as much gravy from which the fat has
been skinned, and a teaspoenful OF made
mustard. II you have no gravy substitute
soup stock or cupful Of soup left over
from yesterday. Boil up briskly before
stirling In the chopped meat and potato.
Toss and stir until the contents OF the pan
area bubbling, smoking heap. Be care.
iul that the hash ia not too stiff. Add more
boiling water should the meat and potato
absorb the liquid too rapidly, and do not
let the hash stick to the bottom OF tho pan.
The country housekeeper who hes plenty
OF butter can improve this dish by stirring
tablespoonful into the hot water and
gravy. II she hes neither gravy nor stock
let her have double the quantity Of butter,
dissolving in the boiling water. Serve in
deep covered dish. ltgli9
CABBAGE SALAD.-One small head Of
white cabbage, aliced Sine with keen
knife. Chopping bruises salads Of the
green kinds. One.hall cup Of vinegar and
the same OF boiling milk; one tablespoon.
iul Of butter; one beaten egg; ono table.
spoonful OF white sugar, pepper and salt 10
taste. scald the milk Ia one saucepan, the
vinegar in another. Pat into the latter,
when hot, the butter, sugar, pepper and
salt; boil up once, and stir in the shred cab.
page. Cover closely and draw to the side
OF the stove where. it will scald, but not
boil. Pour the hot milk on the beaten
egg. Return to the Are and stir until it be.
gins to thicken. Torn the cabbage into a
bowl, pour the hot milk-and.egg upon II,
and mix thoroughly with silver fork.
Cover the bowl while the contents arc hot,
and set away where it will cool suddenly.
Lat cold. -
MOULDED MAcARoNI.-Bo half a pound
OF macaroni in salted hot water, drain, ard
let 1t get cold. Put it when quite stiff in a
tray and chop fine, add half cupful Of
any cold meat you may happen to have in
the house, minced very fine. Have ready
a cupiul Of milk, in which half minced
onion has been siumcred ten minutes,
then strained out. Add beaten egg, pep.
per and salt to taste, teaspoonful Of butter
rolled in q like quantity OF -four cook ons
minute and stir gradually into the minced
meat and macaroni. Lastly, put in table.
spoonful OF grated cheese, pour the mix
ture into well.greassd tin mould with
top fuse tin pail if you have nothing
better, set in pot Of boiling water, taking
care not to submerge it entirely, and boil
one houF aud hall. Dip in cold water
one minute to loosen the pudding, and turn
ont. gH sfs'a5' - ~ 49,