Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1888-12-23

killed venison, season slightly with pep
per and salt Have ready large guam
titv OF fresh che6tnuts, boiled and peeled.
Make a crust Of flour and pnt in the pro-
portion OF three quarter OF q pound OF
Undetermined suet 10 two pounds Of
flour. Roll it ont thick in two pieces,
and place on one piece the yenison
aud chestnuts IN alternate layers. Pour
on little weter, cover II with the other
piece Of paste. uniting Il closely round
the edges. Put II into strong pudding
bag and tic lightly. Boil for four hours.
CHESTNUT SAUCE.
Another good recipe found in this
book was one for chestnut sauce for roast
turkey.
one pint Of ehelIed ches.nuts, one
quart Of stock. one tcaspOoniul oflemOn
JUICE, one tablespoonful of flour, one Of
butter :; salt ana pepper to taste. Foil
the ohcstnuts IN water for about three
minutes. then plunge them into cold
water and rub Oh the DARK skins. Put
them on 70 cook with Che stock, and boil
gently until they will mash re3dily.
Mash them rs fine MS possible. Put the
until n dark brown. Stir 1t into the
sauce aud cook two Minutes. Add tho
seasoning and rub all through seive.
Chc chesiuuts used are twice rs large
as tue native fruit.
HOW TO MAKE HACGrs.
Perhaps the most interesting Of all the
recipes IS the following one, with its
remarks" It vas sent years and years
ago by gentleman 90 young BRIDE
one Of the ancestors of Mr.. Andrew Car
negie.
"For Mrs. c., showing how to
make p Haggis. -
Paraoil q Sleeps pluck and o piece Of
good lean beef. Crate the half OF the
liver and mince tho beef aud the remain
ing half Of the liver. Take OF good beef
suet half the weight OF this mixture and
mince it with q dozen smoll. firm onions.
Toast some oai meal before the ire
for hours tll 1T is Of ligbthroHn
color and perfectly dry. Less than
two tea.upiuls viii not 10 for this
meat Spread the mince en- board
and Hrcy the meal lightly over 1t, with
high seasoning Of pepper. salt. and %
httic cayenne well mixed. Have nag
gls bae, perfectly clean. aud see that
there - no thin part in it, else !our
. labor may Doe lost by It's bursting. Put
in the meat. with as mUch good beef
gravy or strong broth as will make II o
thick stew. BE careful not 10 fill the
baQ too FULL but allow the meat room 10
swell add the Juice Of % lemon or lit
flo vinegar press ont the air and sew up
the bag prick j. with large needle
when it first swcls IN the pot, TO pre-
vent IL from bursting let it boil, but
not violently, for three hours.
HOW 1T TASTES.
Remarks A blind man cannot by any
effort OF the Imagination conceive color,
nor can any man alive conceive q haggls
without having It submitted to bis
senses. ~ takes possession of the palate.
You forget for the time neiug ol other
tastes. lour tongue feels enlarged in
yourm0uth II is more fibrOus. also NOR"
porous. There is harmonious call
among tongue. palate. and iusldes OF the
cheeks; your very eyes have gust, aud
vour ears are somewhat dull Of hearing
irving TO tnbtc. The stomach receives
without effort and enjoys such delight
that yOu scarcely know when, bOw. or
why Won have ceased tO eat you con
tinuc TO eye the haggis bag with CRATE
fu affection, command the waiter TO
behave kindly 10 it, aud wncn removed,
follow IT ont of the room with client
henedictlon.
RAPID TRANSIT FOR BIG CITIES.
Superintendent Hale, of the Elevated
railway system. talked cautiously but IN
"A most interesting amer yesterday Of
the rapid-trausit problem in this and
other cities.
at seems beyond question, said be,
"that the whole rapidtranMt problem
in New York is to to solved by the e.e-
waited system; indeed it has in large
measure been solved, and the elevated
roads have not vet reached the limit of
their carrying capacity Tho express
train system ia emiuently successful,
and 1t can be extended.
"What of the problem in other
cities
81 ROADS FLsEwHERF.
philadelphia will soon have an o!e-
waited railway. Chicago already has it,
Kansas city has n short line that works
satisfactorily. 4 company was organ
led to build such 70 system IN ST. Louls,
aud was elected director Nothing
wes done. however, aud / withdrew from
the directory. | don't know whether the
project is still contemplated. ! have not
studied the question of the adaptbihty
OF the elevated railway 10 the needs OF
Boston. Cincinnati, New Orleans, Ba,tl-
more, and the other large cities OF this
country. IL rs IN use in Berlin, however,
and committee of engineers have been
examining the system here in view of a
proposition TO Introduce 1t in Paris.
Generally speaking, If city in need OF
rapid transit has streets of sufficient
width the elevated system is the best So
luton Of the problem. The under
ground system would not be endured 10y
a community accustomed b. the open
All travel Of the elevated road-. Lon
don's underground railway IS sludy and
uncomfortable to the last degree. 1t is
unpleasantly like q long tunnel.
ELECTRICITY THE MoIIyE-PowER.
"Can the elevated railway structure
be hghtencd us tho system Is deyel-
opcd %
- Hardly. If you are to draw heavy
trains YOU must have weight enoughin
your motor TO insure the necessary fric-
lion. and a hight structure would not he
safe under such weight.
"What Of the smoke and noise ~
Electricity Will obviatc that, at least
in part There is no room for doubt
that We shall see before many years as
wide an application Of electricity as u
motive-power as there now Is Of steam.
Electricity is the steam Of the future.
The FOurth-Avenue road finds its expert
ment with electricity successful, and our
experiments with electrlc-motors have
not been discouraging With electricity
You obtain u smokeless and almost noise
less motor that would remove many OF
the alleged objections to the elevated rail
road system
TO Tunnel EAST RIVER.
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