, 1890-11-27

quarter of u pound of butter; pass II
through IA sieve; place u little OF the
sauce upon the dish In which the
fish Is to be dished; then pour over
the fish the hot sauce; set In warm
oven and let IL brown. The white
of an egg we'll beaten and spread
over IL will make IL brown better
To prevent the china dish from
breaking or dlscoloring place IT In a
pan of hot water before setting in
the oven. Once tasted will never be
forgotten" MARY j. MOORE
MRS. ADMIRAL sELFRIDoES SPlCED
GRAVY.
There are no better llvers In the
United States than the officers OF
the army and navy. The wives of
our admirals are, as a rule, splendid
cooks, and the following, from Mrs.
Admiral Selfridge, is rich and
luscious. 1t is u spiced gravy for
turkey or goose, and 1t reads
"Take the giblets and put into
three pints of water; when 1t boils
add pinch of salt, skim, and add u
few cloves, whole pepper corns ana
ground orange peel and chopped
half onion let IL boil one hour !;
then toast half q dozen crackers very
brown add half glass ofred wine;
let IL boil until the giblets are per-
fectly tender then add piece OF
butter half the size of an egg put
into u spider with two spooutulls OF
flour, and brown we'll; while quite
hot pour into the gravy ana sur
we'll !; when smooth pour back again
into the pot 4; let it ali simmer Tor Il
few minutes, aud when 1t Is done,
strain, braid the liver and put in"
Mrs. +. o. SELFRIDGE.
MRS. GENERAL DRUMS FAMOUS
LOBSTER SOUP.
From the navy next went to the
army, and l picked out rs a repre-
sentative Mrs. General Drum. She
Is famed as cook and rs hostess,
and her lobster soup makes her
many friend. She makes 1t as
follows, and she has written out
these directions for you:
"Boil fresh lobster, or one dozen
crabs; when cooked pinch them and
chop the meat very fine; have one
quart of white stock, to which add
some milk or cream; let 1t boil ten
minutes; then add the lobster or
craus. Let 1t simmer few minutes,
add salt, pepper and u pinch OF mace
or bay leaf, thicken with two ounces
of butter and little flour"
Another of Mrs. Drums special
ties 10 her tartar sauce, which Is
made as follows: "One-half pint of
mayonnaise dressing, one table
spoonful of capers, very little onions,
three small cucumber pickles, pars-
ley, one olive and II teaspoontul OF
French mustard, or more, according
to taste"
NEW ENGLAND SQUASH PIE.
Mrs. Colonel Ernst is noted New
England housewife, and her squash
pie is one of her specialties. She
warrants it good If properly carried
out, and 1t will be an addition to
any Thanksgiving treat. 1t reads as
follows: zone small squash, boil
tender with sufficient water to steam
1t, and rub through sieve, one pint
of milk, one egg to each pie-equal-
ing three eggs to IA pint-beat the
eggs very light, sweeten t. taste
with brown sugar, add II pinch of
salt, two grated nutmegs. Stir all
well together and place on the deep
plates already prepared with the
pastry. Sift little sugar over the
top of each to assist in the brow ming.
Bake In u moderately hot oven for
about one hour"
A DELICIOUS OYSTER SOUP.
Another recipe from the same
source, for oyster soup, is truly de-
licious:
"rwo quarts of strained oysters;
boil three pints of milk; braid up
two teaspooniuls of flour with one
ounce of butter; one teaspoonful of
white pepper; two teaspoonfuls of
salt. Let the milk come to a boil,
then add the mixture and toss In
the oysters, let them boil up once
no longer-add teacupful of rich
cream. Before dishing add two
wine glasses of Madeira. This soup
is best made about ten minutes be-
tore serving" MRs. o. ii. ERNST.
MRS. LOGAN fuckers CRANBERRY
JELLY.
Cranberry sauce is an important
Thanksgiving item. And the fol-
lowing recipe for cranberry Jelly
has been tested again and again
and has never been found wanting.
Mrs. General Logan's daughter,
Mrs. Major Tucker, gives it to me.
1t reads: 'Boil one quart OF cram
berries with sufficient water to pre-
vent them from burning; strain
through "A sieve, add sugar TO taste,
and again boil until thick. Pour
into mold and set aside until
cold, when it can be turned out"
MARY LOGAN TUCKER.
MRS. SENATOR DoLPH'S DESSERTS.
Mrs. Senator Doiph Is thoroughly
posted on the culinary department
of her household. She has written
out for me two recipes, one for spice
cake ana one for pudding. Either
will be found delicious. The spice
cake is made az follows:
"One cup water; one cup butter;
one cup syrup, or New Orleans mo-
lasses; one and one-half cups sugar;
three cups flour; three eggs; two
teaspoonluls moderately full yeast
powder; two teaspoonfuls (heaping)
ground cinnamon; one teaspoonful