The morning call., 1892-05-21
In The MARKETS.
Cooking on a Cha finG- -Dish-Ox-Tongue
md SeueTkraut q la German.

Cookine on a CHI fing- -Dish--Ox-Tongue
and SeueTkraut q la German.
The warm weather during the past few
days has had a marked effect on the APP
pearance of our city markets. The dealers
in the various classes of goods that are
liable to lie affected by the excessive heat
have carried only that which they abso-
lutely needed, consequently the displays
yesterday morning were not as fine as they
Usually are.
The newest at the green-grocers' stalls
was green corn, which, as it must be steam
ing hot to be palatable. is not likely to be
selected for a holiday dish. The butchers
did net do as rushing a business as they DO
iu cooler weather. for when the thermom-
eter runs above 20 there is not so great
demand for meats, no matter how choice,
as there is when the mercury is stationary
at moderate"
zone of the fads of The present day," said
one of the dealers to The CALLS market
reporter, ''is for those who can afford 1t 10
use the cha1ing-dSb, or, as the English call
it. "a blazer for the preparation Of dainty
dishes Many ladies like to cook on one Of
these because they can do so without all the
annoyance Of the ordinary cooking stove
and without the amount ofheat that such
stove generates. What do they cock on
these? Why, any number of Dishes and
good ones, too. Let me tell you how you
can cook chicken with mushrooms on
blazer. First you take the White meat OF a
cold roast chicken and cut 1t into small
pieces, and then have ready the following
ingredients: A can of mushrooms, teacup-
full of milk, half teaeupful Of butter, tea
cupful Of veal or chicken broth, salt and
white pepper and TWO teaspoonfuls OF corn
starch Having lit the alcohol lamp under
your chafing-dish you put the milk and
broth into the dish. and when this is thor
III. I'd ! a hfafF tor NH 1nh
with the cornstarch has been creamed.
Then, very slowly, add tue yelks OF the
eggs, that have been thoroughly beaten, ana
when the whole forms a smooth sauce add
the chicken, the mushrooms and the season.
ing. Some ike as an additional Hayorlng
tablespoonful of finely chopped celery.
This should be served with hot toast.
II notice." said dealer in, as the Ger
mans call them, "delcRteSsen," as he was
arranging his display of dried. picked, salt
ana smoked meats, that The CALL has
not yet told how TO cook some Of the goods
! have for sale. II you have no objection
will give you little advice as to how to
cook an 0x-tOngue with sauerkraut-a Ger
man dish-lhat is, l will tell you how my
wife cooks it. She will take a smoked
tongue, like this one, and soak 1t for "a
hours. Then she parbOils ii for half an
hour and immeTSes It In cold water. She
then removes the root, tTusses the tongue
with long skewer and some string to keep
it in shape. Then she places il in an oval
stewpan with a pound and half of sauer-
kraut, previously well washed in several
waters, and adds by way of seasoning two
carrots, two medium-siZed onions, each
stuck with six cloves, a fagOt of parsley,
one bay leaf and several whole peppers,
then she puts in sufficient sOupStoek 10
cover the whole and covers this with a
piece of well-buttered paper, after which
she puts on the lid. on which she has placed
Iva ,l.or- hor sEnio fuc OF
slow fire TO braize for th:ee hours When
the tongue is done she takes it from the pan.
trims it and then puts it in another stew
pan with little soupstock to keep it warm
over a very slow fire. Then she removes the
carrots, OnioUs and fagot Of parsley from the
kraut and presses the kraut 10 free it from
al tat. Theh she puts the tongue on a
dish. garnishes it with the sauerkraut and
puts around the edge q border Of small
French carrots, boiled and glazed"