National Republican. (Washington City (D.C.)) 1872-1888, 1885-04-11
eAsrRoNONIIC TIPS.

Scalloped onion Peel the onions and slice
them very thin. Put In a baking dish u layer
OF onion, layer of crpcker with salt, pepper,
onions, and so on until the dish is filed, hav-
ing the top layer OF cracker: pour in enough
milk to cover and bake one hour and half
simple molasses cake is made with three
eggs, one cup of molnsses, one cup of sugar,
SnS oS soda S sSd
solved In the sour milk last Season highly
with ginger alone, or with ginger, cinnamon.
and cloves. Roll out, cut into cakes, and bake
in good oven.
The following recipe for pressed chicken is
excellent for lunch or supper: Cut up the
chicken and boil until very lender In a little
water, with salt end pepper to taste, and 1,
piece OF butter Whl n t stu warm take out al
Thlcken the gravy with little flour and mix
well with the chopped chicken. Put all in
deep dish, press down firmly, and set away
until perfectly cold. Turn from the dish aud
cut in slices.
mended by an English contributor, who says /:
Weigh the eggs intended for use then take
third ofthe weight OF grated Gruyere cheese and
the sixth par, of the weight in butter Beat the
whole up we'll together in a saucepan AMI
place IL on the fire. then turn and stir till the
mixture is thick ana soit, Serve on u hot
dish.
Very few people except those of German
puff. Peel one quart Of large potatoes Crate
them, and drain all the water from them.
Mix the drained potato well with six grated
onions, ono and q half tablespoonfuls Of Hour
six eggs and salt to taste. When thoroughly
mixed, fry In cakes of any desired size O nice
brown In hot drippings.
Orange snow is delicious when prepared az
ter this method. An ounce of isinglass is dis
be strained and allowed to stand until It is
nearly cold Now mix with II the juices OF six
or seven oranges and one lemon. Add the
whites, OF three eggs and sugar to taste, Whisk
the whole together until II looks white and
Hike a sponge. Put II into mold and turn II
out on the following day.
Marrow bones, now so frequently served at
formal dinners, and for which Il special spoon
OF peculiar shape has been devised, are pre-
pared as follows: Have tho bones evenly
sawed about three inches In length, 80 that
they will stand upright on the plate. Place
over each end thick paste made simply OF
flour and water. Put the bones in cloth and
set them in saucepan large enough for each
bone to stand upon Us end, Tie them up
firmly so that they will not change POSITION
and boil them for two hours, Serve hot in Il
napkin, after removing the paste from the
upper end OF each bone, and cut with deli
cately,toasted bread, This IL certainly very
rich dish, and many persons call IL dainty
one.
The following is an excellent recipe for
making the popular veal and ham pie; Cut
ntSuho hOh tht htNA VI Dltuhb VI NbhAl oNNoph
them with pepper, salt, nutmeg, aud little
powdered Glove Slice two sweetbrcads and
season them In the same manner. Lay pun
paste on the edge OF the baking dish then put
tho veal the yolks OF several hardb boiled eggs,
the sweetbreads, aud some oysters in the dish
and lay some thin slices of ham over the top,
then hllupthe dish with water. Cover with pun
paste and bake in II good oven. lay paper
over the crust that II may not be too brown.
When done pour In ut the top through fun,
mel some veal gravy and rich cream heated
together,
very good tea cake is made by beating to a
cream half Il cup Of butter and two cups OF
sugar, with one cup of milk and teaspooninl
of soda dissolved In 1t, Beat well together,
| then add one cup of -four, with two teaspoon
| hlls of cream tartar rubbed in 1t and the we'll
| beaten yolks of three eggsl Beat the whites
! separately until stiff add teem and two more
| cups Of Hour to the otheh Ingredients bea!
| we'll, butter two tins, ponl In the cake and
| bake twenty minutes or h4f an hour Care
i hllneAs In baking 70 important.