National Republican. (Washington City (D.C.)) 1872-1888, 1885-02-23
FOR THE TABLE.


4 bread orumb omelet is excellent II served
with roast lamb or v0al. One pint of bread
crumbs, n large spoonful OF parsley rubbed
very fine, half Of tiny onion chopped fine.
Beat two eggs light, add a teacupful Of milk,
trace 81 nutmeg, and pepper and salt lib,
orally also lump Of butter the size OF n small
egg. Mix all together, and bake in slow
oven, on butterod pic plate; when light
once
Chinese Rioe-Boil nicely $50 the grains
VIII be distinctl enough rice to I'LL pint mold
When done. Dissolve half an ounce Of gela-
tine In little milk. While the rice IL still hot
put in one ounce Of butter, and some sugar
and yanilla to taste. When II gets cold add
Put IN mold and when set serve with cream
or preserved fruit Enough sugar must be
used TO sweeten the additions of gclatiue and
cream.
Potato PufIer with Herrings or sardines-
boil potatoes in their skins, not too soft; peel
and slice them; keep them warm while you
cut up AN onion I'm stewpan, with piece Of
butter or some very thin fat bacon. When
the onion begins to tsrn yellow dredge II with
nour; add some water, salt, pepper, two or
three tablcspoonsfuls OF vinegar, and n bay
Leaf: leave this 10 simmer. Meanwhile wash two
herrtngs, take the bones out, cut the fish into
small dice, add them to the sauce TO simmer
lew minutesi then put in the potatoes. Stir
AZ together gently so as not to break the
slices. Add piece of butter and some milk
TO soften the stew, aud serve It quite hot. Use
sardines the sumo way
For breakfast-An excellent breakfast cake
Is made by taking large cup Of bread dough
ana adding small cup Of sugar and lump of
butter nbout the size Of half an egg; mix them
well aud let this rise all night in the morning
roll II out into Nat cake and put into u tin;
cut apples into slices not too thin aud cover
the top Of the cake with them pressing them
down into II Just rs far a. possible, so that tho
top OF tho cake viii be nearly smooth then
take half cup Of sugar with water enough TO
dissolve II aud with cinnamon for hnvoring
let this come TO boil, and then pour over the
cake; bake In quick oven. This good either
warm or cold, aud II il always good to take
iruit in some form at breakfast.
For meat croquettos. one cup or cold meat
minced hncly-no mstter how tnriy the bones
arc sCraped nov sdd one quarter cup tine
cracker or bread crumbs, s.., t,asponnh,l OF
corn starch wet In just cncgsh cold SAFER 20
remove the Jumps, one egg, one tablespoonful
OF talt pepper, aud onion Juice, " you like;
have half u cup Of boiling water on the stove
In q saucepan Add the buttor TO the water
and stir In the corn starch until Il thickens.
Beat the egg, and pour the contents Of the
saucepan on IT, now mix in the seasoned meats
and crumbs, and after the mixture IL cold,
shape IL into croquettes and cook as directed
before. Why must we gnaw bones or DO con.
delnned to perpetual diet OF hash when
such delicious tid-bits may DO easily provided?
Parsnlps with chicken are not commonly
ETY.. Wash, scrape, and parbolI the parsnips
Then, while they are cooking, split young
chicken down the back and put Into drip
ping pun, with the bony side down place tho
parsnips around the chicken amer cutting
them N two parts, sprinkle salt aud pepper
over them, and put little Jumps of butter
around until you have used a piece OF the size
OF an egg; put n little water into the pan and
then bake until chicken and parsnips are
tender, and are brown also. If you choose
you can add one or more slices of salt pork,
and II will help to make the gravy rich The
parsnips may be served on the platter with the
chicken, or in separate dish If the latter
way Is chosen, make enough gravy so that
part Of IL can be poured over the parsnips.
Vegetable oysters or snlsify may be used In
place OF parsnips, and unless uncommonly
large need not be cut into pieces.
For a "picked up dinner very delightful
addition will be found in croquettes, either of
rice or meat. They are not hard TO make, and
90 not require much time. For rice croquettes
the following recipe Will be found to make u
most delicious dish-Two.thirds of cup of
rice boiled In u cup OF water, If there is no
stock, until tender, and two-thirds of n cup of
highly-seasoned strained tomato; put on the
stove and bring to the boiling point to the
rice add an egg, beaten very little and piece
OF butter as large as the bowl OF dessert
spoon; then stir the tomato lightly I'm, making
the rice u beautiful pink all through. As 1t Is
then rather too moist to handle, add some
molding board and shape into tiny molds
about as long as finger and as large as three
Then put the rolls on a fiat platter aud set in
the ice chest until they arc cold. Cook In n
Kettle of hot lard Amer the croquettes have
been rolled in cracker crumbs and beaten egg
place them in little wire basket, plunge into
the hot lard until the rolls are dainty brown,
| drain ON brown paper, turn on hot platter,
and serve.
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