The National tribune., 1890-11-20
pig, turkey, goose, followed by salads and des-

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serts.
HOW MRS GEN. DRUM COOKS TRIPE.
met Mrs Gen. Drum yesterday afternoon.
She gives me the following recipe for trIpe,
which she warrants good;
One quart OF tripe cut In small slices boiled FOR
At least Two hours slowly. stew one quart Of to-
mRtoes with one small grated onion, little Chilli
crumbs, little salt, leaf or two Of parsley When
this has steWed a half hour drain the tFipe care
fully add 1t TO the sauce, stew for half an hour and
Mrs GENERAL DRUA
PIGS FEET JELLY.
Pigs feet Jelly Is an excellent dish at any
time, and / got this recipe for making it this
afternoon from Mrs. L. A. Crosby. 1t is as fol-
lows:
One act Of feet tour) Cover with water, season
with pepper aud salt, and let them boil iii the
meat drops of the bones. Then take them out
and pick all the bones OUT returning To tho pot %
wafer add a dcseTtspoonful of sweet maEjOTam and
boil few minutes and put into molds.
Mrs. Crosby is famous for her te-rapin, and
she gives me her recipe, as follows:
After boiling the terTApin quite tender and TAX
Ing them from the shell, To three terrapin take
small Tablespoonful OF -four; dredge over and sea-
son with cayenne pepper aud salt onc-haIf pound
Of butter; one-half tunIbler OF Madeira wine, with
mucn water (oyster juice - betteT) and let them
come To boil. Take the yO.ks Of three eggs and
beat them ga two tabespOonfuls % wine; after taxi
thickeus ike cream; put them near the ire 10
keep hot, but do not suffer them TO boil.
L. A. CROSBY.
SOME RECIPES FROM MRS. SENATOR CARLISLE.
next called on Mrs. Senator Carlisle. She
Il a noted kentucky cook, and the dinners she
gives here are famous. She gives me a recipe
for Chilli sauce, which is as follows:
Twenty-four ripe tomatoes, eight onions, six
green peppers, four coffee cups OF vinegar, eight
tablespoOnfus of sugar, one Tablespoonful each Of
first, then add the tomatoes and chop ali fine.
Then add the other ingredients and boil AL to-
gether for about 30 minutes. Seal while hot.
Mrs. Carlisle also gives me the following for
marble cake, which will give q fit dessert for
any Thanksgiving dinner:
Whites OF eight eggs, two cups OF sugar, one cup
OF butter, one cup milk, one-ha!f tcasPoonfu Soda
one teaspoOnfu cream tartar yOlks eight eggs, ono
cup butter, one cup sour cream, ono tssspoOnful
soda, two cups Of brown sugar four cups -four, one
nutmeg, one teaspooniul cinnamon.
She recommends the following. known as
cup cake, which is also good:
-Four eggs, two cups sugar, two-thirds OF cup Of
butter, one cup Of sweet milk, one teRspoUuful
soda, two teaspOonfuls cream tartar, three cups
-four. Dissolve the soda In the milk and sprinkle
Mrs J. G. CARLISLE.
TOMATO cATsUP.
In addition to the above recipes have one
from Mrs. Logan which, though not intended
for Thanksgiving, is worth keeping. 1t is for
tomato catsup, and is as follows:
Boil one bu-hel Of ripe tomatoes strain them
through a sieve, add one quart Of white wine or
apple vinegar, one pint Of salt, oue-haf pound
brown sugar, two ounces cloves, two ounces Of
stick cinnamon, two ounces Rllspice. one ounce %
cayenne pepper. onequaTter ounce white mustard
seed. Boil steadily down 20 half the quantity, and
It Is ready for use. MARY A. LOGAN.
THANKSGIVING DRINKS.
The drinks for Thanksgiving will depend
much on tho temperance principles Of the host.
Postmaster General Wanamaker will serve
nothing stronger than lemonade at any time,
and some Of tho Senators wives are making
arrangements to have a good stock Of country
cider. Mrs. Representative Wheeler has a re-
cipe for cider nogg, which Is rather tame in COM
parison with the strong egg nOgg which will To-
dished up by some of our admirable wives. She
takes two tabespoOufuls of sugar the yOlks of
four eggs, and two quarts Of cider. IL IL is de-
sired 20 vary this, / doubt not that the chang
ing of the two quarts of cider to one pint Of
Jamaica rum will make drink slightly more
intoxicating and equally delicious. II O still
stronger drink be wanted, the following recipe
for rum punch will be all that is desired. Sur
geon-Gen. Brown Of the Navy, says he has
never tasted any punch equal to IL. and IL IL
given 10 me by one OF the leading ladies Of the
Capital, who has served it TO many guest.
Six quarts Santa Cruz rum two quarts rye
oranges, two dozen lemons two bottles plain soda,
three pounds graduated sugar. two tablespoonful
OoOng tea. two quarts water. IL IL more desirable
that the punch should be prepared the day before
requiring for use. and left in cool place; cork
tightly, aud add the soda a. the bowl is replen-
ished U.s.. ingredients IN proportion should il be
desirable to make less than the hve gallons
THAgKsGIvINa LEMONADE
truly Temperance drink, however, may be
gotten up for the Thanksgiving dinner. Mrs.
Wallace, the mother Of Gen. Wallace tells me
that ripe, fresh grapes. cooked as you would
preserve fruit aud then strained, will furnish
an unfermented grape juice TT for a king. The
| liquid should DO sweeteued aud put in bottles
| alright You can drink a gallon and 10 won't
hurt you, aud can have the satisfaction Of ap-
peaTing to be wicked while in reality you are
not. Miss GERTRUDE Miller, the daughter oil
the Attorney Genefal, gives me the following
/ recipe for lemonade a la eranberries. She says
| il is good, aud do not doubt it:
| Take the juice OF two dozen lemons one dozen
oranges one can Of pineapple, and the juice from
one pint Of stewed cranberries. To this add about
three quarts Of water and sweeten to the taste In
season, the Juice from red raspberTies instead OF
oranberries gives very pleasant flavor and hne
color. GERTRUDE A. MILLER
With this recipe I close my list OF new ideas
/ for Thanksgiving. Some Of the dishes will
taste we'll the year round, and the recipes for
/ all Of them merit preservation. They are the
/ results Of the experience of years written out
/ for yon by some Of the brightest women of our
| country. and you will not find one OF them in
any book of recipes yet published. The most
remarkable recipe book, by the way, that ha,
ever appeared in the United States, has just
/ been published here at Washington. It Is made
up OF recipes from Mrs. Harrison and other
noted ladies of Washington society, and each
/ lady thinks enough Of the recipe which she
gives 20 put her autograph under it. This book is
/ entitled "Statesmen's Dishes and How 10 Cook
/ Them" and 1t gives the directions for about
/ 300 new dishes. If the recipes that are here
/ given be found good, the writer will feel thai
/ she is doing a service in recommending the
above book, which already has an hOnored
| place on the table Of every noted woman at the
| Capital. Miss GRUMPY, JR.
RECENT LITERATURE.