, 1890-11-27

the finest dinners that Washington
has ever known. She is the daugh-
ter of General Rucker, and when
General sheridan was the head o'
the army, her home was one OF the
most famous of tho capital. She
superintended everything con-
nected with it herself, and was one
of the most accom- pllshed house
wives. as we'll as one OF the mos'
beautiful women of the army circle.
| COPY her recipe from tho letter
which she writes me concerning IL.
1t reads.
"Split the meat Of the tail and
claws and season well with salt anu
pepper. Cover with soft butter and
drsdge with flour. Place In tho
broiler and cook over bright fire
until u delicate brown. Arrange on
II hot dish, pour Bechamel sauce
around and. serve"
IRENE RUCKER SHERIDAN.
A NAVAL RECIPE FOR BREAD.
The wives of the generals and
admirals excel not only in making
fancy dishes, but in getting up the
palmer articles for the table. Mrs.
General Banks makes the most de-
licious boiled tomatoes, which she
serves on toast. Mrs. General
Manderson has u breakfast dish OF
corn mullins which her husband
never gets tired of praislng, and
Mrs. Geueral Bate makes al egg
bread, consisting of two cups OF
cornmeal, three cups of buttermilk,
IL teaspoonful of lard, n teaspoonful
of silt and one egg, which when
cooked and eaten hot, with fresh
buttermilk, will make any Tennes-
see mans stomach get up and howl
| for more. OF course every one
wants homemade bread for Thank
giving, and l will let Mrs, Admiral
Crosby, of the navy, tell how you
make 1t:
"rwo quarts of flour, one tea
spoonful each of salt and lard, one
teacupiul each of yeast and milk, u
little sugar If desired. Thin the
dough with cold water and knead
about twenty minutes or longer;
put in bowl To rise over night,
moistening with n little melted lard
ON top. In the morning, or when
light, put into lOaves and set In
same place, then bake"
1t may be that some Of the read
ers of the above will not know how
to make the yeast, and | add this
recipe from Mrs. Crosby. 1t will
beat any baking powder in exist
encc:
"Pare six or eight potatoes, cover
with about half gallon of water,
boil until tender, then place In
bowl one teacupful of salt and
sugar, throw the water and potatoes
through the colander and If there
is not water enough, add cold water
when it is cool add one teacupful
OF yeast set in warm place for sew
eral hours, then keep in cool place. &"
! VIII keep several weeks.
l.. n. CROSBY.
MRS. SENATOR CARIIsE'S MAYoN-
NAIsE.
My next recipes come from Ken
lucky, state famed for its hospi-
tallty. They are pcnned in the
handwriting of Mrs. Senator Carl
isle, and she warrants them good.
The first is for mayonnaise. 1t is;
"Take yolks of three eggs, juice
of one lemon; small pinch cayenne
pepper. one teaspoonful salt; one
teaspvonful vinegar; one-quarter
pint best olive oil, and teaspoonful
prepared mustard. Put yolks In Il
china bowl and mix In salt and
mustard. Stir with IA fork aud drop
i'm the oil slowly until 1t thickens,
then add the lemon juice and vine-
gar. stirring constantly until
thoroughly mixed" Another of
Mrs Carlisle's famous recipes which
is made as follows:
MRS. CARLISLE's BLACK CAKE
"Two pounds raisins; two pounds
currants; one pound citron, cut fine;
one dozen eggs, beaten separately,
one pound dark brown sugar; one
pound butter creained; one table
spoonful allspice; one teaspoonful
cloves; one goblet brandy; nutmegs;
flour the fruit separately; one pound
flour, and one teaspoonful baking
powder" Mrs. j. G.. CARLISLE
With this recipe, | close my list
of dishes tor your Thanksgiving din
ner. / can assure you that the
recipes are all genuine. They are
the result Of years of experience, and
they have tickled the stomachs of
statesmen and generals. That they
may also be successful and may
| tickle yours Is the earnest wish of
Miss GRuNDY, JR.