Telegram-herald., 1890-12-25
Round ABOUT GOTHAM.
A hossi Ckrtstraas ssna Wfkh
Ccmpisss Rseasss

s4s~F a4s- s4s~ss ossseA as-@~s-
@stE e-sa e~s 49, 81 So as.
Aseef So - s~sffa - Ls@ssa-
erRF l4aF $50 80 s.cs si.las a aos
s;aes AsAliNtsC Ass eeafsssed a. a.
reflea - tas eallssgy srt s = ne ssrrses
fAtas - laar1 as~ g. esax 1 h&ss
ssk~a sac q tAs osss prissts shsfs "A
49, taS2 30 stys z@e "a izsx psssiss sad
sesnepsiirsa a7aas To- ChEis-mas
asaaef sitA fall 4issetisas fos ths prep
eEetioa a saea aish.s l. = a. fsilsss.
sSg.
cssss.s "a s.s Aalf .AsI sss.a sssaa.
wAsts $3.50 $50 Paaehsd EEs
es.llse asissas -rsa Hsll4.a@l.s saaes.
see~Asa Fes@ss-.
tssss Sci. f.Eksa1s. P.aai.s
49, = Fs.aess@ AAesssals.
Lsasa ies
Va sa Fszt - ssln8a
Roa>s naeks. Lstsas. s.,ad.
xasiizh Fis@ Fusaiss as4ra saaess
NatA Erais. HAsiAs
CfsTEas o. ras HALs SazLI- Allow
SIS ogstsFs 70 saeh perssa- serve ~ith
thsm slic=a II bfssa bread eas sqa.rs
snd sattsrsd Pas hosssradish, caysaas
psppeF 4aa slicss u Ismoa with tia
ssstsEs
WAITS souF. Boil chicken Or fosi
sio4ig IA 80 quarts % water, sith az
onica. = steik q Vassiey aad tvo tea
spoonfais - 4alL 20 tAis ths day before
lhri8eIn a. When tae chicken - tender
Fsnaoss it srom ths ksttls aad ses che
hqa0r asag 90 cool Ia she naornins. re-
m0se every paFticls u fzs. Bring tss
stoek - tas 5otiiaz poiAt and aid pint
- Fioh milk oF cream. n - nos su1-
sisntiY sAit add What - necessary and .
ssrf nttis white pepper, also piece og
tutter the sizs ~ an sgz Bring II 20
the 0oiilng point again snd thiekeb is
VITA tablespoonful Of nouF into
Ecoooth paste Nth two tablespoonfals Of
cold water just before serving. poach
as many esgs As there are people 10 dine,
and dISp thsm upoa ths surface of shs
sap after e i Ia che tur~sn.
hoiLxp HALsUr WITS HoLLASDArsz
sAUcE --seicct = square piece from the
eeater u the fsh Wrap H in a piece
Of cheessclotb slightly hoared Piaags
lt into saited boiling water, GO which yoa
haVs added tablespoonful 0t vinegar,
sud boil Ia For a fsh weighing from
four 70 six pounds. boil gently half an
hoaF Allow three minutes longer for
each additional pound Garnish the dsh
~lth cold boiled eggs cut In slices and
pour ths sauce over t.
HoLLASDAlsE SAUCk Beat half cup
fui 81 batter 90 cream; add grad
ualiy The Yoiks OF two eggs. the juico Of
half a lemon. haif a tsaSpoOaful Of salt.
and very little cayenne Place the bowl
containing thsss ingredients ia a sauce
pan of boiling water and beat hard until
the sauce begins 10 thieken, then add q
halfcupfssi Of boiling water aad beat IN
al IL j. soft castsrd
bRowxED P0rAFo - Mash potatoes In
the ordinary way. using plsotY Of milk
and butter. Heap Ia a mound on a small
platter, brush over the top with melted
batter and then with beaten egg, aud
br0wn In the oven.
RoAsr Bzkg Select either the best cut
81 ths ribs OF the porter-houss. Rub the
meAs thoroughly with salt, allowing a
half tsaspoonfal 20 each pound Dredgs
the meat with -four and pas 10 on
snail twist Ia = dripping pan. Have the
oven hOt and put ia the meat At the
end Of dfteea minutes pour two tea-cups-
fai Of boiling water in she pan Drsdze
with dOur and haste every dfteen min
utcs Allow ten minutes 70 zach pound
q meat II you want Il rare FOrty-fve
fainutes before the meat Is done take it
from the pan. pour OF the gravy and pour
81. - e. 81 - "A
For the batter. beat three eggs very light,
aud add pias of milk and two-thirts Of
a cup ~ four and a small tesspoonful OF
salk stir until very smooth Replace
the meat aad cook forty-dvo minutes
longer without bsstinz. Cut the padding
in squares and lsy IN around the beef
when it - served
Pas IA FeANCNTsx. sx.-Drain the
fiqaor off \ can of peas and cook them in
littls boihng water for twsnty minutes.
STU t~e tablspooafuis OF butter and one
ef aour and = vs~y little sugar IA sauce
IAN uasil smooth Add the psss and cook
I've minutes IAstly, add cup OF cream
and boil up.
MAckRoNr --frsak half package OF
rnaearoni into inch lengths Drop them
into saited bOiiiaE water and boil fast
fftsea minutes Drain or tho water
sod arrange the aacaroni Ia layers in a
battsrsd pudding dish. spriRkliug each
layer With black pepper and bass % hab-
Ger Cover shs tsp With sir tablespoons
fll Of grated cheese, add more hits e
bntter and moisteR the whole With a cup
of milk Brown IA the svea Csyenns
and dry mustard ray - substituted fsr
the black pepper With good resulss
IzAox les Allow half pint of strong
terooasde 20 each person. Freeze it nod
eratsly stiF and serve In al glasses az =
course bY itssk
Vot su vExr o. SktEov --Nsks = very
fxhf ana rich Ru9 paste. oasit isso cir
ei.s foar inches In diamsses. PutaHN
81 paste around the edge of ssch sirrls a.
far tara Gus a. many heart shaped
pieces q psg.ry a. you Asvs sirciss,
Baks theu quicxlv IN = hos even This
nay b. done the day before Tor shs
61unQ. bring q cupfal Of cream to the
hoiiiux csioA Stir into it = tablespoon
fai of aoar uatu smooth In Acnpfal 81
cream. hslf a tssspocafal of salt ard a
d.sa 81 oepv~r. prsla At tae OIL from q
ear ~ ssiu,on and free ths eonteats fron
skia ADD b,ua Cook the salmon in the
sane. until ls - hot Fiii The cascs With
fhe mixture. covering them vith the
..,.t~V hea~t. .nH rat them - the avun