Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-12-13
WRITTEN FOR THE DISPATCH.

ing MesIs-Severa1 Toothsome Novelties
WRITTEN FOR THE DrsrArcH.I
The stock describe below may be used
for a variety of soups, and if the directions
are carefully followed 1t should be as clear
as sherry wipe:
Take four pounds of rump beer put this in
the stockpot with ca1f's foot, salt and pep
per, and enough water to cover 1t we'll Let
it warm gradually, as the slower It cooks
the better it will be. When the broth be-
gins to simmer sprinkle little. flour over it
to help raise the scum; skim carefully and
continu, to do so until all is removed. When
this is done add two carrots. cut in four a
boquet OF parsley and celery tied together,
three onions Tin one of which stick three
cloves) one bay leaf, burnt onion and q
small lump of sugar: let it simmer gently
for six hours. Then strain the broth through
a jelly bag.
offer some recipes for preparing meats;
Rump Steak With Oyster Sauce.
This popular English dish is made as fol-
and place in a frying pan with large lump
of butter. Give them a turn or two, season
with salt, pepper and the juice of half a
lemon, Dredge lightly with flour and add
enough oyster liquor to make sufficient
sauce. Toss the oysters until done and
serve with broiled steak.
Dried Beef With Cream.
Chip the beef thin and fns with knife or
on the potato sheer. Measure pint with
out pressing. Cover vith cold water; heat
very slowly, and if salty, let simmer q mo-
ment. Drain off the water, add gill of rich
cream and season to taste. Make more
dressing if the beef is to be served on toast.
Chicken Louifii.
Take the remains of cold chichen, pound
well, and mix with it the yolks of two or
three eggs (accord1ng to the quantity Of
fowl) a little grated nutmeg, salt and pep.
per- Beat the whites of the eggs to very
stiff froth mix with tho meat shape into
balls, and bake IN tins In brisk oven for II
stewed Mutton With Rice.
Bofl the meat until tender, cut 1t in pieces
and fry In dripping with two onions chopped
small When the meat is well Drowned put
it back in the broth in which 1t was boiled,
and add large teacupful Of rice, half dozen
pepper corns two cloves, and salt Simmer
for an hour and half The neck Of mutton
may be used for this dish.
Here are some simple directions for few
novelties:
Sweet Pudding.
MIX together q cupful of finely minced
suet, a cupful of sugar, a cupful of chopped
raisins, q half-cupful of prepared currants, q
teaSpoonful of salt, two teaspoonfuls Of
sifted baking powder, one-half teaspoonful
cinnamon, one-half teaspoonful nutmeg,
one cup OF hot water, and -four enough to
make a stiff batter. Steam three hours and
eerve with the following sauce: Whip the
whites of two eggs until foamy, but not too
stiff. Add cupful of powdered sugar grad
ually, mix thoroughly, and put in the juice
OF one lemon. Finally beat in slowly q cup
full of boiling milk.
Orange Compole.
Make o syrup of half a teacupful Of water
and pint of sugar: skim the syrup and add
the juice Of one lemon. Peel dozen fne
oranges, divide them through the center,
remove the pips and lay them carefully in
the hot syrup. Let them scald. and then re-
move to platter. Reduce the syrup, add to
the oranges and set to cool
Whipped Apples.
Take tart apples stewed in as little water
as possible, or, better still, steam the apples.
sugar to taste, and the whisked whites of
three eggs. When the mixture is quite stiff
arrange in dessert dishes, surrounded by
plain boiled custard, favored with lemon.
Apple jam.
Take tart apples pare and remove core.
Chop fine and to each pound of apples allow
three-iourths of a pound OF sugar, and the
Juice and finely cut rind of one lemon. A
little ginger may be added if liked. Cook all
the ingredients together for one hour, and
put into cans or jars while hot. Keep in q
cool dry place.
Orange Sherbet.
Allow the Juice of six oranges, two small
lemons, the whites of two eggs, and one large
teacupful of sugar to a quart Of water
Add the grated rind of an orange and
lemon TO the syrup. made of the sugar and
water, boil up, and set to cool. Mix this
with the juice and freeze.
apple Puffets-
Make q stiff batter of two eggs, q pint OF
milk -four, one and one-half teaspoonfuis of
baking powder. Fill a cup with q layer of