Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-05-24
WRITTEN FOR THE DISPATCH ]


WRITTEN FOR THE DIsPATcH.l
Every kitchen of any pretension should
be supplied with bain-marie, or water
bath-a vessel as common in the kitchens of
England and France as a coffee pot. The
bain-marie is partly filed with hot water
and in it are placed the sauce-pans contain
ing cooked food This vessel serves the
purpose of a double-boiler or steamer in
cooking food; but its primary use and object
is to keep the food after it is cooked. Espe-
cially is it convenient when meals are kept
waiting, as by this process meals and vege-
tables are not dried out. In the absence of
bain-marie large, deep pan may be used
as a substitute
Where economy is necessary in the use of
tea, reduce it to powder and use one-half
the quantity taken for a cupful. For this
bit Of information we are indebted to Mr..
Thos. j. Murrey, formerly caterer at the
Astor House, New York, who advises the
use of powdered tea for charitable institu-
tions.
give below some general recipes that
will be useful for the housekeeper:
Drawn Butter.
Drawn butter is the foundation of most
sauces for meats. 1t is therefore advisable
to have formula for making this prepara-
tion, which is at all times in demand. Try
the following:
Take one heaping teaspoonful of butter
the same of flour, stirred in while the butter
is boiling. Add gradually pint of water,
one teaspoonful of salt and one-fourth tea
spoonful of pepper. One-half beef fat may
be used and one-half butter cut in pieces
when about to serve.
Cream Sherbet.
Beat up the yolks of six eggs and stir into
two quarts of cream, with dessert spoonful
of orange flower water. Let come to the
boil once, strain, add three-fourths of a
pound of fine loaf sugar and stir until dis
solved. Seton ice, or freeze like ice cream.
Tomato Griddle Cakes.
Remove the skins from ripe tomatoes, slice,
cover with fritter batter and fry on q hot,
well-greased griddle.
Strawberry Pudding.
Beat to q cream a cupful of sifted sugar
and a tablespoonful of washed butter. Stir
in the beaten yolks of five eggs, two cupfuls
of sifted bread crumbs, which have been
soaked in quart of rich milk. Flavor to
taste and bake until the custard is set. Tako
q pint OF fresh strawberries, add to the pud-
ding and cover with a meringue of the
sugar over the berries before adding the
meringue. Set in an open oven until the
meringue is of a light brown. Serve with
rich cream.
German Trif1e.
Put pint of strawberries, or any other
fresh fruit, in the bottom of a dish sugar
the fruit, put in layer of macaroons and
pour over it custnrd made of a quart of
fresh milk and the yolks of eight eggs,
beaten to froth, sweetened and favored to
taste.
Corn Omelet.
Six eggs, four ears green corn, one table
spoonful of Hour, one cup of milk, salt and
pepper. Add the beaten whites, mix gently
and bake 80 minutes.
Good Plain Cake.
Cream together one-half cupful of butter
and one and one-half cupfuls of sugar. Add
three well-beaten eggs, and when the mix
ture is light and creamy, pour in one cupful
of sweet milk. Stir in gradually three cup
fuls of sifted -four, flavor to taste, and last
add three level teaspoonfuls of baking pow
der-sifting it in. Stir the powder gently
into the the batter, & but thoroughly: Pour into
cupful Of stoned raisins may be added to
half the batter.
Ham Croquettes.
Chop fine, remnants of cooked ham. To
one cupful add two Of mashed potatoes, one
of cracker crumbs, one tablespoonful of
melted butter, one egg, one tablespoonful of
and shape as desired. Roll in crumbs and
fry in hot fat.
Johnny Cake.
One cupful of sweet milk, one of sour, or
both OF sour milk, one teaspoonful of salt,
one teaspoonful of soda, one tablespoonful
of lard or butter, three cups of Indian meal
and one of wheat flour Pour into creased
pan and bake 40 minutes.
Tomato OmeIet.
To cupful of warm milk add three beaten
eggs, the strained juice of two large
tomatoes, one tablespoonful of sugar, one
tablespoonful of sweet herbs, seasoning of
salt and cayenne pepper. Bake in buttered
pan and serve with the gravy from roasted
meat.
Here are some frugal dishes:
Rice and Meat Potpourri.
Take any kind of cold meat, chop fine,
with cold ham or cold salt pork. Season with
salt pepper and herbs. Add little butter
and two beaten eggs. Arrange in baking
dish with cold boiled rice and bake 80 min
utes. This mixture may be shaped into
cakes and fried.
Baked Tomatoes.
Beat into cold stewed tomatoes an egg or
two, a few bread crumbs and little minced
parsley. Bake for 20 minutes
Cold Mutton.
Wrap the mutton-cold-boiled or cold
thickly buttered paper and put in
the oven until thoroughly heated-without
cooking. Serve with gravy.