The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1886-12-14
HOUSE OLD HINTS.

Salmi Of Chicken Cut cold chicken
into small pieces and heat in drawn
butter until moist; season with pepper
and salt; when hot take from the lire
and add two beaten eggs. Cover the
bottom of dish with bread crumbs and
pour in the chicken. Cover the top
with crumbs and small pieces OF butter.
Bake until brown.
Drowned Potatoes These are sim
ply mashed potatoes made not too
moist and pressed into well buttered
bowl Turn them out on a creased
pan, brush them over with the yolk OF
an egg beaten with tablespoonful OF
water and set them in Il hot oven to
brown or ten minutes, keeping them
turned to brown all over alike.
Spring Chickens Baked-Cut them
open at the back. spread them out in Il
baking pan. sprinkle on plenty OF pep
per- salt and a little flour. Basic them
well with hot water. which should be
in the bottom Of the pan; also at Il iler-
ent times with little butter. When
done rub butter over them, as you
would beefstake, and set them in the
Chicken Pates-Chop meat of cold
chicken fine and season well; make
large cupfu rich drawn butter and
while on fire stir in two eggs, boiled
hard. minced very fine; also a little
chopped parsley then chicken meat;
let almost boil; have ready some pate
pans of good paste baked quickly to
light brown; slip from pans while hot,
fill with mixture and set in oven to
heat.
Toffee-Take two pounds of sugar
(unreiined West Indian is besD. mix it
with as much water rs will thoroughly
soak it, and stir over clear fire till it
boils. Then add three-quarters Of a
pound of butter, and leave it. without
stirring, till it becomes crisp Ito judge
of this drop little into cold water
from time to time); then, before pour
ing into buttercd tin, stir in little
lemon or vanilla essence.
Cranberry Jelly-To each quart Of
cranberries put gill only of water,
cover close and stew for ten minutes
over the fire. Then add pint of
sugar. stir well, and stew twelve min
utes more uncovered. stirring often.
Rub them through colander, and
pour them into mods The next day
they will turn out as jelly. At a large
dinner, four small molds are pretter
than one large one, but this is mat.
ter of taste.
Bordeaux Subjective gallons o.,
cabbage cut coarsely, one gallon OF
green tomatoes sliced, one ounce of
turmeric, one ounce of celery seed.
one ounce of whole allspice, one ounce
of ground ginger, one ounce of whole
cloves, half Il, pound of white mustard
seed, half a pound of white sugar,
one gill of salt. one gallon Of vinegar.
one ounce of whole black pepper.
Mix all the ingredients well together
and boil twenty minutes.
Worcestershire Sauce - Take one
ounce of ground black pepper, half an
ounce of powdered mace, half an ounce
of ground cloves. half an ounce of cay
enne pepper, half an ounce of peeled
garlic, eight ounces of shalot, and two
quarts of vinegar; put all the ingredi-
ents together in large brown jar, and
mix well and let it stand closely COW
cred for two weeks; stir daily, boil'for
twenty minutes, strain through muslin
and bottle.
Calls Brains and Tongue-After the
brains have been soaked with the head
in cold water from six to eight hours,
remove the thin pelliclc covering them,
and let them soak some time longer in
cold water. Have ready saucepan
just large enough to hold the brains
covered with water Put into II y sufii
cheney of boiling water and the juice of
q lemon, salt to taste, and bay leaf,
put the brains in this. and let them boil
gently about twenty minutes. Place
the brains on dish. with the tongue
previously boiled with the calls head)
split in two, on either side of them.
Serve with tarragon, tomato or piquante
sauce.