Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1892-04-22
DEMANDS HEAVY DAMAGES.
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FROM LITTLE NeCKs TO COFFEE.
Recipes for Preparing Dishes In th'
Courses of q Dinner.

New YORK NOrlu.l
Little Neck CLANS on the half she'll.
Mock Bisque Soup
Broiled Salmon with CHARTERED lemon.
Roast Chicken.
Frenched Potatoes aud Spinach stewed with
Fog and Lettuce Salad with Egg Mayonnaise.
spanish Cream.
Cheese Straws and Toasted Crackers.
Coffee.
Mock Bisque Soup-A quart can OF toma-
toes or five fresh ones crushed. three plnts
of milk, large tablespoonful OF Hour,
butter size of an egg. pepper and salt to
taste, O scant teaspooniul OF soda, Put
the tomatoes on TO stew and the milk in O
double kettle to boil. reserving, however,
half a cupful TO mix with Hour; mix
four smoothly with this cold milk. stir
into the boiling milk and cook ten min
utes. To the tomato add the soda, stir well
and RIB through strainer fine enough
IN keen back the seeds, add butter. salt,
and pepper TO the milk and then the to-
matoes. Serve Immediately. IL only half
the quantity is made stir the tomatoes
we'll in the can, as the liquid portion is
more acid.
inch thick, put them INTO buttered paper.
and place on the gridron; sprinkle freely
with salt. They will be done in few
Minutes and should be served as hot as
possible. The plate should be decorated
with parsley and quartered lemon.
Poast Chicken. Clean and stuff the breast
and part of the body with dressing made as
follows: To pint of bread crumbs add a
teaspoontul of salt, a little pepper, tea
spoonful of chopped parsley. a heapinR
tablespoonful Of butter; mix well together.
Dredge the fowl with salt. pepper and rub
we'll with soft butter. Dredge with Hour
and place in pan in a hot oven tor few
moments. Then put in enough water TO
cover the bottom of the pan. Basic every
fifteen minutes. When one side Is brown
turn and brown the other. The last bast-
ING should be done with soft butter aud
the breast should be dredged with flour.
The water in the pan must be frequently
renewed. Roast for one hour.
Frenclsed PotdtOes.-Cut raw potatoes, Sc
lecting those of uniform size, into SIX
pieces; put into cold water over night; IN
the morning drain them on towel and
plunge them into hot lard until they are
light brown. About twenty minutes is the
required time. Lay them on coarse brown
paper to drain. Sprinkle with salt, serve
hot.
Soinnch Ste,red 10Th Credm.--Wash well in
different waters, pick Oft the decayed
leaves, and boil quickly in large quantity
of water and salt for quarter OF an hour;
When done chop very fine and beat well
with a spoon, taking care to have picked
ont all the fibres. Put INTO stewing pan
with piece of butter, some pepper and
salt, and little nutmeg, with very small
quantity Of pounded sugar; stir 1t well as
Il stews. adding by degrees as much cream
as will make 1t the proper thickness.
Egq and Lettuce SdLdd.-Boil hard four
eggs. chop them, and mix with fresh, crisp
lettuce leaves.
Eqq Mayonnaise the yolk of an egg
well beaten add one saltspoonful OF salt
and a half saltspoonful each OF pepper and
mustard. Add slowly three spoonsful OF
salad oil and one OF vinegar, beating well.
| Beat the white OF an egg and add last,
pouring over the salad.
Spdnish Credm.-One box gelatine dis
solved in one pint of cold milk. In two
quarts of boiling milk stir one and one
half cups Of sugar. the yolks OF eight eggs
well beaten. Pour this over dissolved
gelatine, stirring it all well. When cool
add half pint of table sherry and juice
of one lemon. Put in a dish and cover
with the whites of the eggs we'll beaten.
| Place III oven to brown. Fat when cold.
Cheese Sira,cs.-Take weil-beaten biscuit
dough, roll il out as thin as possible, and
sprinkle thin layer Of grated cheese over
| it. Fold the dough together. roll 1t out
very thin, and sprinkle with grated cheese,
| Repeat this until the cheese has been used
three times; then roll it out again and cut
| into narrow strips as long as the middle
| finger. Bake light brown In q slow oven