Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-11-15
DINNERS BY UNITIES.

| ou ooCioA equality WIFI Inem.
| FRANK G. CARPHNTn
DINNERS BY UNITIES.
Theodore Child's Ideas About Perfect serv.
ioe-Caterer Murrey's Views on Fish
| New England Goldfish Balls-Soms Of
| Ellice serena's Useful Recipes.
| WRITTEN FOR THE DIsPArcH.l
Theodore Child, who has made the subject
of fgastronomy interesting as a poem, advo-
Gates in dinner giving the service by unities
"a complete dinner for each guest, so far
at least as the chief dishes are concerned
This idea, he says, Is not novel It is re-
lated that the French poet Malherbe one
day gave dinner to six of his friends. The
whole feast consisted merely of seven boiled
| capons, one for each man, for he said he
loved them all equally and did not wish to
| be obliged to serve to one the upper joint
and to another the wing.
At q truly scientific feast, he saws, the
guests are limited to the number of the
muses., and not only would each man have
his bottle of champagne, but his leg of NUT
ton, his duck, his partridge. his pheasant.
This method alone is truly satisfactory, be-
Z
partridge has only one breast, and leg of
mutton has only few pieces which are
ideal. The Russians, says Mr.. Child, have
noble views on this point. In accepting
the invitation of a Russian gentleman to
dinner, who asked him previously if he
could serve him any special dish. he begged
that he might taste certain Russian NUT
ton. When dinner was served a whole
sheep was carried in steaming hot on the
shoulders of four Tartar walters, and he
was asked to select the part that pleased
him most, the whole dish being at his dis
posal
Good Advice Where Fish Are Fresh.
Mr.. Thomas j. Murrey, the well-known
caterer of New York, in his admirable
little volume "Oysters and Fish" Gays:
age American to substitute fish for the
everlasting steak and chops of the break
fast table? For the sake of variety" he
further adds, eff for no other reason, we
should eat more fish. A well-made fish
stew or curry should be acceptable to the
majority of US, and undoubtedly would be
if appetizingly prepared"
Iappend here this gentleman recipe for
the famous New England Goldfish balls.
Upon a fair trial Of this delectable dish I
guarantee that the steak and chop will
occasionally be dispensed with at our
breakfast tables.
Skin the Goldfish the night before, and soak
It over night: drain quite dry on a napkin
next day. Mash fine one pound Of hot
boiled potatoes. Take an equal amount OF
Goldfish, and divide it very fine. Mix both
eggs, two ounces of melted butter and salt
spoonful Of white pepper Now beat the
mixture until it is very light, for upon this
process depends the success or failure of the
press them any more than is absolutely
cakes 30 nard that 1t is next to an impossi-
bility to eat them. Dredge them lightly
with flour: and fry them like doughnuts in
smoking hot fat When properly prepared
and they fSs shoud E In the
beaten and lightly handled.
add some general recipes
Baked Apples With Lemon.
Peel and cut the apples in half. quitting
them across the core. Take out the core
and fill the iole with sugar and a tiny bit Of
butter. Put a slice of lemon on each half,
and bake in dish with very little water.
Grape sherbet
Lay piece Of very thin muslin in coian-
der. put in pound Of grapes and set It over
squeeze out the Juice. Add an equal guam
tity OF water, the Juice OF one lemon and
sugar to taste. Freeze in the usual way.
French Pancakes.
Beat the yelks and whites Of swo eRns
separately, then mix them with half pint
Of milk and sweeten 1t. Butter two or three
eaucers and pour in them a little Of the Gus
tard, and bake. When done, serve like sand
wiches with jam between.
Delicate Dessert
Moisten stale lady fingers Win sherry
wine and pour over them some rich cream
beaten until slightly thickened.
Fried Apples.
Fried apples are appetizing for breakfast,
nice: Take large tart apples
peel and remove core; cut in rather thick
slices, lay in shallow baking dish with q
them few spoon uls OF sugar. Bake in a
moderate oven until tender and serve very
hot on delicately burned toast.
Steamed Cabbage.
Cut as much nice, clean cabbage as will
MI spider or stewgan. Cover well and let
1t cook till done in the steam from its own
juices. Season to taste.
Pineapple Lemonade.
Peel IL fresh lemons very thinly, squeeze
the juice from them; strain out the seeds;
pour on the peel little hot water, and let it
stand awhile to infuse, covering closely.
When cool strain this water into the lemon
whole into decanter to be Kept cool for
present use. Use two tablespoonfuls for a
glass of lemonade, and add a piece OF pine.
apple to each glass, and also q thin slice Of
lemon.
Potatoes With Cream
For this dish boil the potatoes Just about
the time they fe needed, and cut them up
while warm. Season to taste with salt and
pepper. Heat to the boiling point a half pint
of cream, and add to it q piece OF butter |
large as walnut. Turn in the potatoes and |
simmer for moment.
Jumbo Pickle.
Shred Q head of sweet JUICY cabbage |
with salt ana let it stand for Il hours. Add |
60 1t a minced onion and drain well. Sc son |
with pepper and celery seed, pack in jars |
and cover with good cider vinegar. May be |