The Evening critic., 1884-12-22
6l7 and 6lo Seventh st.
Kitchen Counsel,

Meat balls to drop into soup stock are made
OF veal, with about one'fourth as much suet
as veal, and with threo-fourths OF bread.
crumbs, with salt, pepper ana parsley, or
other herbs to your taste, and one beaten egg,
which Will moisten and hold the ingredients
together; make into round balls, drop into hot
lard and fry qutcklyj drain those well ON a
cloth and they are ready for the soup.
The Lancet says II is sheer wantonness TO
throw away game because II happens to be q
J little high" II Will generally suffice to
soft cloths, rubbing little salt into the worst
parts. "Game which is simply high with.
out being putrtd," Gays the writer, as particu-
larly easy OF digestion, and OF great value to
invalids."
Southern sweet potato pie is made thus
Line pudding dish with crust. Have ready
some cold boiled sweet potatoes thinly sliced
lengthwise; sprinkle little sugar over the
slices and lay few pieces or butter over the
top. Add enough water TO nearly cover them,
and put on me top crust plnching tho edges
securelyi BAKE very slowly; II II cooks dry add
more water through hole purposely left in
the top crust.
For apple pudding, stew some apples ana
pulp them through sieye. TO about half A
six ounces OF melted butter, In which mir "a
much sugar as viii Just sweeien tho pudding:
add tho yolks OF six eggs and the
Whites Vii n Of four, whipped. Mix all with
Cover The bottom OF baking tin Win
pun paste and pour the pudding into IL; bake
III u mouerhtc oven nhlI an nOur, btroW sugar
over IL ana serve.
Bread-and.butter frilters are delicacies thai
children appreciate. Make a batter OF swaet
milk, egg and -four, Just az II for muffins.
Gut some slices OF bread very thin, and vet 80
thick that there 10 no danger OF their crumS.
ling, Spread them with butter, and half OF
them with jam. Put the plain half over the
other, then cut them In squares or in round
pieces. Dip them In the batter and fry them
In hot lard. Drain them well, and while they
are still hot sift powdered sugar over them,
A nice dessert for plain dinner ia made I'm
This way; Make some pie crust, which will be
delicate without being greasy, roll IL out thin
see that IL is even and that there ara no snots
where II Will break. Out II In strips or s0uares
that VIII hold spoonful OF Jam, then double
them or fold them together, wet the edges
with The white OF an egg, or II you take great
care In pressing them together, q little water
VIII answer Well. Fry them In lard that ia
heated TO the boiling point. slit powdered
sugar over them. They may DO served warm
or cold, as you prefer.
Drowned oysters on toast are prepared as
iollows open two dozen large oysters, Keen
Ing them separate from their Juice, Then
little 1ouri beard the oysters and season them
with salt and pepperI then dip them sepa
rately In the mixture OF egg aud -FOUR place
Them In saucepan and brown 10 a little
CHARMED butter. When brown, take them out
OF the saucepan and pour the Juice OF tho
oysters into the butter remaining In the pam
Thtcken this with little nOur, and after
eimmering It gently for two or three minutes
put In the oysters and let them remain until
they get thoroughly hot; then take them out
and serve on slices OF toasted Vienna bread.