Las Vegas free press. (East Las Vegas, N.M.) 1891-1???, 1892-07-29
LAS VEGAS FREE Press
RECIPES.

mushroom egg, q dlsn composed
Of mushroom juice and yelk of egg
is an English dainty. Eaten on thin
buttered toast it has become palat
able fad.
Omelette Saufflee.-Four ounces
powdered sugar, twelve whites OF
eggs, five yelks, one teaspoonful OF
vanilla. Beat yelks, sugar and van
lila together for fifteen minutes, mix
gently. Bake, decorate and serve.
Caramel.-From Latin caymG cane
and mel, honey--a name given to
the dark brown substance produced
by burning sugar or exposing it to
great heat. 1t is used to color sauces
and soups. Caramel is also a sort of
confectionery.
Blanc Mange.-A teaspoonful of
arrowroot dissolved with a little cold
water. Boil pint and half of
milk made very sweet with white
sugar, little nutmeg, little mace
and the grated peel of lemon.
When boiled strain it boiling hot
over the arrowroot; stir it well and
frequently for few minutes till cold,
then put into mold to CONCEAL. The
same can be made of corn starch in
stead of arrowroot. To be served
with whipped cream favored with
vanilla.
Croquant (also called croqueD.-A
cake made as follows: Take Z Id.
of almonds, of which or. shall be
the bitter ones, Z Id. powdered SUI
gar, z lb. flour and ] II. of citron.
Mix the almonds and citron; sprinkle
flour over them till fairly whitened;
beat six eggs to a cream, mix grad
ually with the almonds, citron and
sugar and lastly the flour. Put the
mixture In a buttered tin pan about
an inch deep. Bake it and when
cold cut it in narrow slices about an
inch wide and four or five inches
long; give those second baking.
May be kept long time if put away |
IN stone jar after second baking.
Cream Omelet.-Take two eggs;
break the whites and yelks into sep
arate dishes-the whites into plate,
the yelks into a bowl; add to the
Yelks good pinch of salt and lit
tie black pepper, beat well and add
two tablespoonfuls of rich cream;
next two tablespoonfuls of nice fine
bread crumbs, and last of all the
whites of the eggs, beaten stiff.
Have ready a rather thick skillet or
frying pan with little butter, make
the pan hot and pour in the mixture.
AS soon as it is ready slip thin
knife under the edges and remove
the pan for a moment or two and set
in a hot oven. As soon as brown
fold together and serve on hot
dish. This is a very dainty, delicate
omelet.
Charlotte. - Charlottes may be
made with any sort of fruits; the
most commonly known is charlotte
russo, of which the following is a
formula: Line charlotte mold or a
"paper case" with cooked mixture
of lady finger cake; beat very stiff
some pure cream, adding powdered
sugar and little vanilla; fill the in
side of the cake with the cream and
set on ice till wanted Instead of
lady fingers sponge cake may be
used. Charlotte of raspberries or of
any other fruits are made on the
same principles, mixing the fruits
with the beaten cream. Charlotte
polonaise is made of cream with II
pints of milk, six yelks of eggs,
tablespoonful of arrowroot and a
little flour; divide this cream into
two saucepans; mix with it in one
of the pans some scraped chocolate,
pulverized maccaroons and two
ounces of pulverized sugar; add to
the other pan some sweet almonds
or pistachios, pounded in a mortar
with a little citron and rosewater to
a smooth paste. Proceed as for
russo, using the chocolate,
cream and almond cream alternately
in filling the mold; set on ice till
then turn over on dish and
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