The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1891-05-13
RECIPES.

Baked Potatoes-If you expect to have
good baked potatoes don't put them in q
cold oven or a warm one, but have the
oven hot and bake quickly, then serve.
Ginger Crisps-Two eggs well. beaten,
one cup of sugar, one of molasses, one OF
butter, one teaspoonful of baking powder,
one tablespoonful of ginger, sufficient
-four to make dough to roll out; make
them very thin and bake quickly.
Dimples-Beat the whites Of three eggs
very stiff, add gradually three-quarters
of pound of white sugar and beat till
it is we'll mixed; blanch almonds, cut
them in pieces as small as peas and stir
them into the eggs and sugar-three-
quarters of pound of almonds for three
eggs; drop the mixture in Jumps as large
as half-penny on white paper upon
tin and bake in q cool oven.
Lemon Meringues-To two and hall
tablespoonfuls of corn starch wet in a
little cold water, stirring until thor
oughly mixed. While the corn starch
is cooling beat together the yolks of
three eggs, the juice of three lemons,
coffeecupful of sugar and pinch of salt.
Add this mixture to the corn starch,
pour into cups and bake twenty minutes.
When done cover with meringue as in
the last recipe and brown.
Sauce Piquante-Put large spoonful
of butter in stewpan, slice into it two
onions, two carrots, little thyme, two
cloves, two chalots and bunch Of pars-
lev; add, if liked, Glove of garlic. Let
them cook until the carrot is soft, then
shake in little flour; let it cook FIVE
minutes more and add cup of beef or
veal stock and half a cup of strong vine
gar; skim and strain through sieve.
Add salt and pepper when boiling. This
is nice with cold meat or broiled or
boiled fish.
Salad la Russe-Cut up all kinds Of
vegetables, such as carrots, turnips, snap
beans, potatoes, beets, etc. Boil each
in salted water and a little butter until
tender, drain and season lightly with
black pepper, salt and vinegar, add
few green peas, cooked and we'll drained,
put all in salad dish in the term OF a
pyramid and lightly cover it over with
mayonnaise. If you have the hearts of
artichokes put them around the dish asa
wreath, with little asparagus mixed in.
Keep as ccol as possible until served.
Blanc Mangs-Boil a quart of milk,
add half teaspoonful of salt and half
cupful of sugar. Soak half a box Of
gelatine in half a cupful Of cold milk for
twenty minutes. Stir it into the boiling
milk. When entirely dissolved strain
and pour into cups wet with cold water.
When cold and hard turn out upon
platter. Eat with sauce made of half
a pint OF milk, half a pint of cream, and
half cupful Of sugar, stirred together.
If you have no cream, use milk, adding
two tablespoonfuls of condensed milk.
Trufied Chicken-Boil until tender
nice plump chicken. When cold, re-
move all the white meat and cut it into
dice. Put one tablespoonful of butter
in small saucepan; when melted, add
one tablespoonful of -four, mix until
smooth; add half pint of milk, stir con-
tinually until it boils, add the chicken,
a half teaspoonful of salt, dash of
white pepper. When hot, add the yolk
of two eggs, cup of finely chopped
mushrooms and four truffles cut into tiny
pieces. Cook one minute and serve in
the small cups. - - >