Sacramento daily record-union., 1888-08-25
THE HOUSEHOLD.

10 COOK PEAS FRENCH FASHL0N.-MelL
one-quarter pound of butter in q saucepan ;
then add one and half pints Of young
peas, pepper and salt to taste, a couple Of
small onions whole, a small bunch of
sley and half head of lettuce tied up
together, with a pinch of sugar. Toss en-
slow fire till the peas are cooked, then
remove the parsley, lettuce and onions, and
serve with q finely minced parsley mixed
in the peas.
STUFFED Eco PLANT-Cut of the stalk
end nicely, sufficiently large to admit a
tablespoon. Remove the inside and boil
it for fifteen minutes with tablespoonful
of water and an onion. Then chop both
fine and mix with half cup of bread
crumbs and little minced parsley, sea-
soning with salt and pepper; add little
butter and put the filling in the empty
shell. Put teaspoonful Of butter or drip
pings in small pan; place the egg plant
in it, the open end on the pan and bake
half an hour in good oven.
a SPANISH FISH DIsH-It is better ia
this weather to freshen the salted Goldfish
by putting it on (early in the morning) in
cold water to boil, changing the water two
or three times as it reaches the boiling
point. Lay it aside when tender. Slice :
couple of onions, fry them in dripping or
salad oil till brown, add q pint OF cooked
tomato and the pickled-up fish; shake the
saucepan occasionally and cook for two
hours slowly. This is a good fish for
either wash-day or ironing-day, when the
fire is kept all day.
For A Delicious LAMB PIE.-Take
some outlets from the upper portion Of 4
leg of lamb and cut them into pieces about
three inches long ard wide; season slightly
with salt and pepper. Let them stew in
q little water for half an hour. In the
meantime prepare delicate paste, allow
ing pound of butter to a pound OF -four,
| adding enough water gradually to make q
dough; when in readiness the upper crust
should be the thickest. Put in the stewed
lamb with its gravy, intersperse some
blades Of mace, add few sliced potatoes
and boiled turnips, cover the meat lightly
with some chopped boiled celery and
pieces of butter, or for the celery boiled
caulitlower may be substituted, seasoned
with nutmeg.
SHOULDER OF LAME A Ia BoULAN-
eERE--Take all the bone out Of shoul-
der of a lamb, pound the meat little and
season it with salt and pepper Then
cover it with light masking Of finely
chopped shallo.s and mushrooms. Roast
1t in deep pudding dish, and when about
half done lay potatoes cut in quarters in
the dish around the lamb, and, if liked
some chopped onion. Roast slowly till
done. Remove the strings which tied the
shoulder together, allowing it TO take Its
original shape. and send to the table IN the
dish it was cooked in. Sprinkle some
chopped parsley over the potatoes.
CUcUMBERs LA PoULETTE. - Pare
and slice cucumbers very thin, sprinkle
with little salt and steep in vinegar fol
| half an hour. Drain and dry them with {
piece of clean cheese cloth. Flour the
slices well, put tablespoonful of butte,
into bright, tin saucepan, and when il
begins to boil throw in the cucumbers and
shake them over gentle fire for ten min
utes, but do not let them brown; pour
over them as mnch pale veal stock or colo
gravy as will nearly cover them; when i
boils strain off the fat entirely, add sal
and white pepper, a tesspoonful of finely
minced parsley, and thicken with the yoke,
of two or three eggs.
GREEN PEA Sour Wash clean thre,
quarts of green peapods and put them int
three quartsof boiling water, sslted lightly
Boil from twenty to thirty minutes, anc
then turn into eolander and press then
well with wooden spoon. Put two quart
of liquor into deep saucepan, and wher
it boils add quart Of green peas, two o.
three large cucumbers, sliced, two heads o
lettuce cut fine, and one large onion slicet
] very thin and simmered for half an houl
with teaspoonful of butter before addine
to the soup. A few sprigs Of parsley maj
be added. Stew all gently for an hour
Then press all the vegetables through :
hair sieve, season with teaspoonful Of sal
and white pepper to taste, heat afresh ant
serve with cubes of fried bread.