Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-12-28

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his paper, the Louisville. Courier-Journdl:
'The best dinner 1 can recall was in the
woods of Georgia with James Eustis, a staff
officer of General Joe johnson. who after
ward became United States Senator, and
Harry Yeatman. General Folks aid-de-
camp. 1t consisted of a single leg of mutton,
some hot wheat bread, a little pure butter
and half phial of Scotch whisky which we
had purloined from the Generals camp
chest.
"a good dinner is perfect food. perfectly
dressed; not great array of dishes. The
art of cooking is the first of the fine arts.
The first woman in America is she who pre-
pares the best dish; because by this one act,
this superior accomplishment, she con-
tributes to the health of her children and
the fidelity OF her husband"
New Year Menu.
Cream of Corn Soup.
Roast Duck. Onion and Sage stufing.
Steamed Apples.
Mashed Potatoes; RsaSnsd p.rsIfIs French Peas
Cabbage Salad. Cream Dressing.
Olives. Celery. Cheese. Crackera
Fruit Pudding: Egg Cream Sauce.
salted Peanuts. ~ Confectionery. -
Black Coffee.
CREAM OF CORN SOUP.
Boil pint of canned corn in three pints Of
chicken or veal stock for l5 minutes.
Pass through sieve and thicken with butter
and -four well worked together-three level
tablespoonfuls of butter to two of flour.
Season to taste, and stir without ceasing un-
til it thickens, when pint of hot milk may be
added, and the beaten yolks of two eggs.
ROAST BEEF.
Select a choice roast-the best pieces are the
sirloin and thick ribs.
Sponge with damp CLOTH place in bake-pan
ION meat ratk) and pour In cold water enough
to fill it about quarter of an inch.
Dredge with salt and pepper, spread lightly
with butter and cover with well creased
paper.
Baste frequently and turn occasionally. Re-
new the water IN the pan when necessary.
The time required for cooking will depend
upon the thickness of the joint,
A safe rule for roasting beef is Is minutes to
the pound and Is minutes longer. When the
roast is done serve with its own drippings-
after the fat has been poured oH-or add a little
Drowned Hour to the gravy. t.,t,-y =.
FIG FILLING. e.- 70 -ar@
one-half pound of chopped figs. one cupful
of water. one-haf cupful of sugar.
Boil to paste.
HoRSERADISH SAUCE.
Mix two taplespoonfulso of finely grated horse
radish with scant teaspoopful of salt. a little
pepper, a half teaspoonfuI of made mustard
and four tablespoonfuls of sweet cream.
Whip in ,briskly, by degrees, three table,
spoonfuls OF vinegar.
ROAST DUCK.
Take mir of tender ducks, draw. SINCE
sponge with damp cloth and dredge inside
with salt and pepper.
For the stuffing boil two large onions. press
out the water mince fine, mix with a pint of
stale bread crumbs, the duck livers par-boiled
and sliced thin, and two tablespoonfuls of
melted butter.
Season with teaspoonful of salt, one-fourth
teaspOouful of coarsely ground pepper, a tea
spoonful of sage, teaspoonful of sweet mar
joram and sprig of mixed parsley. Mix well,
nil the ducks. sew up, truss and lard with thin
strips of bacon.
Place on rack in bakepan, pour in a cupful
of salted water and bake from 80 minutes to an
hour and quarter. bastihg frequently.
Serve with brown gravy.
The time required for cooking ducks Is a
matter of taste. For the epicure who prefers
ducks are young. Old ducks are much i'm
proved by parboiling.
STEAMED APPLES.
Pare, core and halve some good, tart ap-
pies
Arrange IN the dish in which they are to be
served. sprinkle with sugar, flavor with grated
nutmeg set in the steamer and cook until ten
der.
No water is required and stirring must be
avoided.
Soak the peas in cold water tor 80 minutes.
Drain add level teaspoonful of sugar and q
little boiling water.
When this cooks away season with salt, pep
per and butter.
Snake the SteWpan gently until the butter Is
melted.
Remove from the fire and serve.
DROWNED PARsNIPs.
Select firm parsIlps. prepare them for cook
ing, split lengthwise. cover with boiling water
and cook until tender.
Drain on a napkin, season. dredge with -four
or strew with sifted bread crumbs, and fry
brown in hot fat.
Cover a platter with small fringed napkin
and arrange the parsnips on it.
CABBAGE SALAD.
Take half a head of solid cabbage.
r. Shave it fine as possible with knife or cutter
Pound well and mix with two or three celery
hearts, minced.
Serve with cream dressing made after the fol-
lowing recipe:>
CREAM DRESSING.
Put into a stew pan half cupful of strong
vinegar, a lump of butter size of an egg and
tablespoonful of sugar.
When the boiling point is reached stir in the
beaten yolks of three eggs. teaspoonful of
flour. blended with little cold milk, tea
spoonful of mixed mustard and pinch Of cay
enne.
When the mixture thickens set aside to COOL
When ready to serve, sprinkle the cabbage
with salt and pepper, pour in the dressing and
With IL nalI pint Ol Ilcu CEcdm. MIX well
with fork.
FRUIT PUDDING.
The following pudding is an excellent one,
and has been well tested. To eat it once, when i
made, will be followed by the request
to have it again:
Take three level cupfuls of -four. sift with
three teaspoonfuls of baking powder and add
a pinch of salt
Cream together one-half cupful of butter and
a half cupful of sugar. Add three well-beaten
eggs.
Stir in one-half cupful of common inolasses.
a cupful of cream, one teaspOonful each of
powdered cinnamon, cloves and allspice, a cup
full of raisins, seeded and Toured. two cupfuls
of currants. washed through four or five waters,
drained. rubbed loosely in, towel to remove
the stems, dried in an open oven for few min
utes, and well Toured.
Place in deep earthen bowl or pudding dish
and steam for three hours without disturbing.
Serve hot or cold with sauce.
-. EGG CREAM SAUCE.
To the beaten yolks of three eggs add three
tablespoonfuls Of white sugar, and pint Of
boiling milk.
Flavor to taste and stir until It thickens.
WHITE CAKE.
One-half cupful of butter. one and one-half
cupfuls OF sugar, the whites OF four eggs
beaten stih two cupfuls of sifted -four, one
half teaspoonful of soda, one teaspoonful Of
cream tartar, or two teaspoonsful OF good bak-
ing powder.
Bake in three layers with hg filling.
sALTED PEANUTS.
Remove the shells from a quantity Of pea.