The Opelousas courier., 1889-01-26
Recipes.

Recipes.
FARINa SoUP.---Put a scant Quarter
cup of farina into one pint of hot white
stock. Cook fifteen minutes. Add one
pint of milk. Season with salt aud pep.
per. Add a ~teaspoonful of butter and
serve.
CRUMBS, In using crumbs for rolling
various tld-bits or covering the tops OF
pates or buildings, bread crumbs are
preferable for deep fat frying, as they
do not soak fat SO badly, and cracker
crumbs for baking as they keep moist
longer.
MUTTON BROTH -One quart mutton
stock (water mutton is boiled in) one
fourth cup of rice cooked in the stock
one hour. Strain, rubbing through all
the rice. Put back in the stew-pan and
let it come to a boil. Season with salt
and pepper. Add one beaten egg and.
serve. .
CANNED ASPARAGUS. -Astais 7egeta-
BILE was thoroughly cooked before being
canned, all it requires is a moving ZIP.
The best way to do this is to open the
can, remove the water aud rinse the as
paragus with cold water. While still
in the a put it in 8 steamer, aud when
not serve with melted or drawn butter.
MARROW BALLs.-Soak beef marrow
over night in cold water. Take n
third cup of marrow and rub to a cream.
Add two or three rolled crackers (ac.
sording to size.) Add one-half tea
spoonful of salt, one t~easpoontul OF
chopped parsley and a very little nut
neg or mace, n egg, yolk and white
beaten separately. Roll in balls. Cook
n the soup five or ten minutes.
EGG SAUoE.-Cream an ounce of but
lei, add to it a heaping ~teaspoonful of
,alt, and . little white pepper-black
pepper spoils the appearance of the
iauce-stir briskly, and add half a pint
IF the chicken broth. Divide an ounce
If butter into little balls, roll them in
1our, and add them to the sauce one at
! time after the preceding one is dis
lolved. Stir constantly to prevent
burning. Chop two hard boiled eggs,
.dd them to the sauce and serve.
MILK Roll. --One variety of milk
,olls are made as follows: sift together
. teaspoonful of salt, a quart of -four,
md three tablespoonful Of baking pow
Ter. Boil a pint of milk; when cold
i'd two ounces of melted butter and a
~easpoonful of sugar; beat it and stir
quickly into the flour. Mix and turn it
N a Toured bread board. Roll out
quite thin and brush quickly over it a
title melted butter. Fold anGIsroll
wice more, then9turn it over aud cut it
INTO rounds. Press across each round
With the side of the hand, fold the
sdges together, brush over the top a
title beaten egg and bake in a quick
wen.
BREAST OF VEAL, TOMATO SAUCE.
select that part of the veal which has
,een chopped from the ribs in the prep
.ration of rib chops. Trim off the sur
slus fat. Put the meat in a saucepan
with a sliced onion or a sprig or two of
selery5ops, half 9 t~easpoonful Of salt
ind q few broken pepper corns, cover
Eith hot water and simmer until the
PONIES are easily removed. Drain and
remove the bones and place it between
wo piatters on top Of
which put a weight heavy
enough to press the meat out
aat. When cold, cut it into triangles,
lip these in beaten egg, roll in crumbs,
season them with salt and pepper, dip
again IN egg, and again roll in the
crumbs. Have ready a liberal quantity
# melted dripping. When it is smok-
ing hot. drop the prepared meat into it
md fry brown. Tomato sauce may be
served with ii, but if too troublesome
train the liquid ID which the meat was
cooked, thicken It with brown iour,
Easte for seasoning, and pour it round,
not over, the cooked meat.