The Russellville Democrat., 1886-12-22
THE HOUSEHOLD.
Hints About Home-Some Ways of
 Cooking.

VEAL AND HAM CUTLETs.--Cut enough veal outlets to make good dish and like number of slices of cold-boiled ham. Corned ham is best. Dip both in beat en egg, then in fine crumbs mixed with salt, pepper, finely eHt parsley and a dust ofnutmeg, Fry in boiling drlp- pings or lard; drain and arrange in al ternate slices of veal and ham on 9 hot dish. Garnish with cress6s.
 FRENCH CABBAGE.--Chop cold-boiled white cabbage and let drain perfectly dry; stir in some melted butter to taste, pepper, salt and four tablespoonfuls of cream; after it is heated through add well beaten eggs; then turn the mixture into buttered fryiag-pan, stirring un- til it is very hot and becomes q delicate brown on the under side. Place hot dish over the pan, which must be re- versed when turned out to be served.
 CREAArED TURNIPs.-Peel, lay in cold water for half an hour and cook tender and fast in hot, salted water, drain,
 pressing well, put into clean tin or porcelain saace-pan and beat smooth over the fire with woaden spoon (never an iron one), mixing in as you go on good spoonful of butter and three spoonfuls of milk or cream; season with pepper and salt. The Jumps should be rubbed out and the turnips be as smooth puree.
 LIGHT DuMPIIsGs.-Tw cups of fine dry crumbs, one cup of hot milk and one of powdered beef suet, four eggs, three tablespoonful of flour, one tea spoonful of baking powder and half the quantity of salt sifted twice with the flour. Soak the crumbs in the milk, stir in the suet and let it all cool to- gether before beating in the eggs and flour, beat two minutes and drop in great spoonfuls into fioured dumpling cloths, which have been wet with cold water; tie up with stout strings, leav- ing room to swell, and boil one hour, never letting the bubble cease for mo- ment. Eat hot with wine or brandy sauce.
 STEwED CANNED PEACHEs.-Empty Q can of peaches an hour before using them. When ready to cook them drain off the liquor and put it over the fire with a half cup of sugar. and four blades of mace. Stew gently half an hour, take out the mace, skim the syrup, put in the peaches and stir fifteen min- utes or until clear; turn into 2 bowl, add a tablespoonful of brandy, cover closely and let them get cold before using them. They will be found very nice.
 ROASTED RABBIr.-sYoung rabbits are of course best, and are easily known by their smooth, sharp claws. After skim ming let them lie in water fifteen min- utes or so, to draw out the boood, stuff with dressing prepared as for poultry. Baste frequently while roasting. When done make a brown gravy. Serve with it cranberry sauce or currant jelly Some use sausage meat in part for the dressing, but we always prefer the or dinary bread crums.
 CHICKEN FoNDU.--Two cupfuls of cold roast or boiled chicken minced fine, one cupf,ll of boiling milk, one tablespoon ful of butter, three eggs, pepper, salt and chopped parsley; one cupful of fine crumbs; soak the crumbs in the milk, stir in the butter and beat to smooth batter. When quite cold add the whip ped eggs, meat, seasoning, beat all together and turn into a greased pud- ding dish. Bake in quick oven covered until high and light, brown slightly and serve immediately. If you have any gravy left from the roast heat and pass it with the fondu. This dish is also good made of veal or turkey or lamb.
 BAKED EGGs.--Soak cupful of bread crumbs in half cupful of hot milk for twenty minutes, stir in teaspoon ful of butter, the yolk ofan egg, table spoonful of grated cheese, two table spoonfuls of savory broth,a little minced onion and teaspoonful of minced pars- ley. Pour the mixture into neat plate and set, covered, in quick oven. In six minutes lift the cover, break as eggs on the bubbling surface as the dish will hold, sift fine crumbs on top and leave in the oven for three min ltes longer. Serve in the dish.
 CHOCOLATE PUDDisG.--One quart of milk, four tablespoonfuls of corn starch ,r flour, four tablespoonfuls of sugar, 'our tablespoonfuls of boiling water, TWO eggs. one tablespoonful of salt. Reserve cup of mnk and put the re- on boil. Put water, sugar md chocolate in sauce pan and stir over hot fire for a minute, when the mixture should become smooth and glossy, then stir 1t into the boiling milk. Mix the corn starch in the cold milk, add beaten eggs and salt, stir this into boiling milk. beating well for about three minutes; turn into a mold that