Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-12-20
How to Make the Consomme.
First let us consider the ccnsomme:


Roast q chicken or two until about hal
done, or take the remnants of roast chicken
Put into the stock pot with pounds of lear
beef cut into pieces about an inch square
Cover with quarts of cold water. Add sail
and remove the scum as it rises Let simmer
four hours. Add one small onion, a stiik OF
celery, a sprig Of parsley, small carrot (al
minced) aud bay leaf. Simmer one hour
strain, and when quite cold remove the fe C.
and clarity with the whites and shells
OF eygs-l egg for every quart of stock. Mix
the whites and shells thoroughly with the
cold stock and nlace oye- the fira to rebeat
stir continually until the boiling point il
reached; let boil or 10 minutes, remove and
strain. Ii a flavor is desired add a little
lemon juice, or thin slices OF lemon.
The Egg Sauce.
Boil four eggs for 10 minutes. whsa cold
mince the yoks and the whites OF two in to
Giceli&e pieces. Mix well with half pint
o. hot, well-seasoncd rich drawn butter or
with plain melted butter.
The Potato Snow.
For this dish select good, white rnealy 10
tRtOes. Pare, and wash through several
waters. Cover with boiling water add q
little salt and boil until they are tender
Drain of any water remaining and let stand
on back part OF the range for few minutes
covered with Clean cloth. Heat sieve
wei and press the potatoes through it into
a very warm dish, being careful not to dis
turb the snow as il falls.
The Rice Croq1ettes.
To quarter OF :. pound of werl-washed
rice ada pint OF rich milk. Cook in a
steamer until the rico is tender and the milk
absorbed To mold well it should be boiled
thick and dry. Aid three level tablespoon
fuls OF sugar, one of butter and one egg
Flavor with nutmeg, cinnamon or vanilla
Beat well, and when cold shape as desired
Roll in beaten egg, dust with sifted bread
crumbs and Try in hot lat until lightly
Drowned. Drain on paper.
Crearned Sweet Potatoes.
Select good, large potatoes. Wash and
vegetable cutter, being careful to round
them perfectly. Boil or steam until tender
ana cover with cream dressing-Inade in a
separate pan. Vegetable balls ara marred il
stirred with fork or spoon.
The Minced Cabbage.
Take head Of sweet, crisp cabbage. GUAR.
ter and core, and plunge Into plenty OF rap
idly boiling water, well salted. Add a salt
spoonful OF baking soda. and boil un ncovered
for 20 minutes The boiling must not cease
for a moment. Drain well, mince, and sea-
son highly with salt and pepper and add q
large piece OF butter.
The Stewed Celery.
Cut the tenderest and whitest stalks of
celery into pieces an inch or two long Stew
slowly in q little veal or chicken broth until
tender. Add some good cream, dredge
lighly with flour, and season with butter,
salt and pepper and pinch of nutmeg or
DlAoe.
The Veal Salad.
Select veal free as possible from bone and
FristIe. Cover with boiling water and cook
Until tender. Add sails and let cool in it's
own liquor. Cut into small pieces add an
equal quantity of minced celery a little
grated onion and tine powdered yolks of
two eggs When about TO serve mix thor
oughly with salad cream.
The 0uaking Custard.
Cover a half box of geatine with GOLD
water and soak FOR an hour. Have ready a
pint and a half of milk just about to boil
Stir N the beaten yolks of five eggs, mixed
with half cUpful of sugar and few table
sOOontuls OF the hot milk. Add the gelatine
and stir the mixture over the fire until it
thiClIens. Remove and flavor to taste
Mold, and set in a cold place until firm,
When ready to serve turn ont the custard
surrounded by the whites of the eggs beaten
10 q stiff froth with oDe-CuaTter pound of
powdered sugGr-to which has been added q
few drops oi flavor.
The mince pie and fruit cake will not be
formidable to readers of these articles.
ELLICE SERENA