National Republican., 1885-01-17

Tho latest thing in the way of soups is a
ptirCe of chestnuts.
Beef gives the weakest broth, mutton the
stronger, and chicken the strongest.
A baked potato digests In two hours, while
peeled, boiled potato takes three hours and
half
Soup should never be boiled, for then II Is
spoiled soup Let it simmer If you'd have it
good for dinner.
In the first brewerage Of tea the major part
of the lavoring oil is extracted, consequently
the first cup poured out Is the best.
Grape jelly is served with duck at the most
fashionable dinner parties instead of guaya or
currant In explanation OF this, Plnard says
anything for change"
There was nothing considered more delicate
in the sixteenth century, nothing more odor-
ferrous, than the flesh of young pigs fed on
parsnips and roasted with stuitng of fine
herbs
Christmas table d'hote at the Hygeia Hotel,
Old Point Comfort, was very elaborate, and In
cludod fresh salmon terrapin, sweet bread,
pate de foie gras, canyasback duck, pheasant,
and wild turkey.
It is related of Careme that the greatest in
suit he ever experienced was when he heard
| some guests had eaten asparagus with one of
hisnew entremets and mixed 1t in their mouths
with iced champagne.
Lettuce and Stilton cheese is now the proper
gastrOnomic Capor at dinner parties at when IL
Is sought to mako the English impression
"Fromsge cheese" as the young man re-
1t was the famous Maginn who said, "Neyer
| take lobster sauce TO salmon; 1t Is mere paint
| ing of the lily, or should say, of the 1rOse.
| The only true sauce for salmon is vinegar,
mustard, cayenne pepper, and parsley"
Black puddins, made from pigs blood, says
the London Cterer, are universally eaten on
| Christmas Eve by the French middle classes,
They eat with II baked apples and along with
the whole goes good drGught of red wine.
SINCE, draw, and truss large tender dry
| picked turkey; salt the inside and roast about
an hour and a quarter; untruss, place on a
| dish, surround with water cress; add little
broth to the drippings, strain this over the
turkey, and serve with cranberry Jelly,
Angel Cake-Whites of eleven eggs, three.
| fOurths pound of sugar, five ounces of flour,
one teaspOonful of vanilla, and one teaspoon.
ful OF baking powder, Beat the eggs stif,
then add sugar andllour aiterward the vanilla,
Silt the iour four times, add baking powder,
and sift again. Bake forty minutes and try
with straw. If not done bake little longer,
DO not grease the pan.
Cream of Tartar Biscult-One quart of -four,
two teaspoonfuls of cream OF tartar and one
teaspoOnful of saleratus, or two heaping tea
spoonfuls of baking powder, piece of butter
the size Of an egg, and little salt. sin the
-four and cream Of tartar and saleratus all to-
gether and rub the butter In thoroughly Mix
| with sweet milk. The secret of good biscuit
consists in making the dough as soft a
can be rolled not kneading much, and baking
in Il quick oven. Remove from the oven just
us soon as done.
Sage Pudding-Onehalf cup of sago soaked
for two hours In water. Take pint of milk
and the sago and put in u pail and set In d
kettle of water Let II cook for a few moments
then add two or three eggs, pinch of salt, anc
one-fourth cup OF sugar. Flavor with lemOT
aud set in the oven for half an hour, or until Il
Il baked like custaId: Eat hot with butter
Tho whites Oftwo of the eggs may be reserved
and beaten to n stiff froth with u little sugar
and put over the top Just before taking from
the oven. Brown in the oven.
Apropos OF the virtues OF perch, Blyth write
that the ancients have not LEFT us any hints a
to how perch were cooked. The present prac
tice over the continent of Europe Is 90 stew
them In vinegar, fresh grape, orange juice o
other sour sauce; but though this Is the com
mon way IN Italy, at the Lago Maggiore, the.
are spitted IN their scales and basLed whil
roasting with the same acid Juice. In Ilol
land, butter Is added Tho hnpSt perch ls ~,
} zandef, or giant perch OF German waters =
} recent writer declares that II Is worth goinI
all the way ~ Dresden " taz!s "