St. Paul daily globe., 1888-07-29
HINTS FOR THE CUISINE.

De
STEWED POTATOES FOR BREAKFAST.
Cut cold boiled potatoes into small
pieces, put them in spider with one
pint of milk, and salt and pepper, and
dredge flour over them; then allow them
to boil until the milk looks thick. Put
them into warm vegetable dish and
add good-SiZed piece of butter: serve
hot.
HOW TO PREPARE STRING BEANS.
The Surest way to remove the strings
from green beans is to pare thin strip
from each edge of the pods. A few
strings often spoil whole dish. Lay a
handful OF the pods Oh board with the
ends even and cut them all at once into
inch pieces. Wash and cook in boiling
salted water from one to three hours,
the time varying with different varieties
OF beans. Drain, season with butter,
salt and cream, and serve hot, or serve
cold as salad. They are more delicate
when cooked in just water enough to
keep them from burning.
DRINK FOR FEVER PATIENT.
One-half teaSpOOnful of sage, two
sprigs of balm and handful of sorrel
Put these into stone jar, having first
washed and dried them. Pare away
one-half the peel from lemon and cut
the lemon into slices, leaving the re-
mainder of the peel on. Add to the
other things, with half an ounce of gum
arabic: Pour over the whole three
plnts OF boiling water, sweeten and
| cover close for while. When cold 1t
will be ready for use.
COLBERT SOUP.
| To two quarts of beef broth add two
small turnips, half carrot andone small
| onion, all cut fine, and one cup of green
| peas; boil them quarter of an hour :;
| allow poached egg to each person to
be served and added to the soup.
| BROILED SHAD.
| Clean, and split down the back,
sprinkle salt all over it, and let it stand
over might; broil over clear fire, and
COOK the flesh side first and until deli
cately Drowned, and the skin side until
crlsp;. place on warm platter, and
spread with soft butter, salt and two
tableSpOOnfulS of Worcestershire sauce,
and very little lemon juice.
FRIED CHICKEN.
SINCE, and cut at the Joints, remove
the breast bone, wipe each piece with a
clean, wet cloth; dredge with salt and
| pepper, and dip in egg and cracker
crumbs; fry in deep, hot fat, and serve
| with tomato sauce.
sTEwED CUCUMBERs.
rare large cucumberS, cut them
| iengthwlse into four parts, and remove
the large seeds; soak half an hour in
cold water, cook in salted water until
tender, drain off the water, and make a
thln, White sauce and pour over them.
MINCED BEEF.
Three pounds of raw beef chopped
fine, five crackers rolled fine, two we'll
beaten eggs, one and One-half TEASPOON
fuls OF pepper, three slices of salt pork,
chopped, One-half a cupful of milk, salt
to taste and a little sage, mix all thor
Oughly, make into loaf. Bake two
hours, serve cold cut in slices.
MOCHA PUDDING.
MAKE delicate cup cake, and bake in
tnree layers; boil one pint of milk, and
ADD two tablespoonfuls of cornstarch
dlsSoived In cold water, cupful of sugar
ana three we'll beaten eggs, and one
hait cupful OF strong coffee: let this
mixture boil up once, and mt between
the layers of cake, icing it with the
white OF one egg and one cupful of
sugar.
SAUCE FOR PUDDNGS.
YolkS of four eggs, One-half a cupful
OF water, one-fourth of cupful of wine.
One-fourth of a cupful of lemon Juice:
mix all, and stir over the fire until it
thlekens and becomes smooth.
TO PREPARE BEETS.
wash, but do not cut them, as that
destroys the sweetness and color; cook
In boiling water until tender. Young
beets cook in one hour or less; old beets
require longer time. Never attempt
to cook wllted or stringy beets; they
will never boil tender. Young beets are
delicious cut in small pieces and served
in drawn butter. They are often
picked In vinegar, Spiced or plain. and
served cold, or may be cut into dice
and mixed with other vegetables for a
salad.
BERRY PUDDING.
Three pintS of blueberries, five CUBS
OF flour, one pint of New Orleans mo-
lasses, one teaspOonful of salt, one-half
teaSpoOnful of cinnamon. Boil in but
tered mould or pail three hours. Half
this quantity can be used, and is suffi-
cleDt for small family.
SAUCE FOR PUDDING.
Whites of two eggs, one cupful of
powdered sugar, one cupful of boiling
milk, juice of one lemon; beat the
whites of the eggs foamy, but not stiff:
add sugar gradually, and then add
lemon juice, and add to the boiling milk
slowly.
VERONA CREAM.
Soak One-half box of CoX's gelatine
in one cupful of sherry wine, add the
juice of one lemon and one cupful of
sugar; heat until the sugar and gelatine
are dissolved; strain it into one pint of
cream, mix well and turn into moulds or
cups; set in cold water; serve cold with
cream.
Hobson's Choice.