The Sunday morning news. [volume] (Jersey City [N.J.]) 1886-1891, 1891-03-15
HOUSEHOLD HINTS.
Oysters for Luncheon-B Boiled Fish
Choice Dishes.

One quart Of mashed potato, tWo finely
minced onions one teaspoon al Of made
mustard, three tablespoonfuls Of ha8
fat. melted; six tablespoonfuls Of vinegar.
salt and pepper 10 season. Nix at least
two hours before serving.
Mock azince Pies
One large cup powdered cracker, two
cups sugar, one cup molasses. one eup
vinegar, one cup chopped raisins, one cup
warm water, one teaspoonful each Of elm
nau1on cloves, allsplce, nutmeg. 8 little
salt, few drops Of essence Of lemon. two
eggs. This win make two Pies
L.arded and spseed Tongue.
Wash fresh beef's tongue, put IS IN
boiling water and simmer gently for two
hours; take up, skin and trlm OF the
roots Put two ounces OF butter In =
saucepan, let brown. add two tablespoons
fuls of -four; stir and pour in quart 81
water IN which the tongue was boiled.
STIR until 1t comes to a boil and add Dne
chopped onion, one sliced carrot, half
teaspoonfui Of ground cloves. half q teae
spoonful Of black pepper and Teaspoon
strips of bacon, put Il into ttss stewpan
and simmer for two hours. Take It mp.
pour the sauce over and serve.
A Tempting bot Dish for Eunuheen-
Oysters baked with crackers make an
appetizing hot dish for luncheon Split
the crackers and lay one half IN the baA-
ing pan. fill In with oysters, season with
naming halves on top Baks and SERVE
hot.
Boi.f1E is the most delicate wEy *
cooking fish. After dressing the fish and
removing the head, wrap It in napkin
and put iE into boiling, sailed water.
When done, take it out carefully, remove
t<xrr <<lxr AL
cloth ON platter. and serve very hos
with white sauce.
white snues.
Heat In doubIe boiler pint Of thin
cream, or milk and cream; when Il u
scalding hot add q heaping tablespoons
full of -four rubbed smooth with the same
quantity Of butter and little salt Stir all
together until it thickens and is very
smooth. Serve in graVy-boat.
How to Prepare Mutton Chops.
The great secret in cooking these il
care They burn so easily that they
should never be left for q moment until
DONE Broil chops and never fry them;
the latter process is apt to make them
greasy. Trim the chops neatly, salt and
pepper them, rub little salad oil on e&ea
and broil them for ten or rwelve minutes
other. II you have Il double broiler It Is
handiest, as you turn them Is you please
Calls Liver Cooked In Choice Fashion
Have one pound OF calfs liver cut into
very thin slices; cover ii with hot water.
heated In the chatting dish; drain, wipe IL
dry, put two ounces of butter in the cnhf-
ing dish, add teaspoonful OF onion juice.
When the butter is hot put in the liver,
covering the chahng dish, cook about five
minutes. turning the liver once or twlcs.
Season and serve.
A Cad n.-xxo. Mai.
Line q well buttersd pie dish with
cold boiled and sliced potatoes; skin and
bone thoroughly three or four herrinTs.
chop them nne aud mix them with =
little cream or fresh mix; season with
salt and pepper, and spread the sliced
potatoes with this mixture; then put in
another layer of potato, then more fish.
and SO on, finishing with a layer Of po-
tato. Small pieces of butter should be
sprinkled on each layer OF potato. Baks
for three quarters OF an hour.