Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1892-12-25

fectly clear Sprinkle the grated cheese
| over it the moment it is served.
Creamed Flsh-Take boiled fish of any
kind, remove bones and skin, and put the
| fakes in a stew pan with lump of butter.
| When quite hot remove and cover with
well-seasoned cream sauce. Crumble over
all the yolks of two hard-boiled eggs
| Potato Souffle-Take dozen good-sized
potatoes, pare them carefully and remove
all specGs. Put them in a stew pan with
cold water and salt. Boil until tender.
| Drain and mash them smooth. Add but
| ter size of an egg, the beaten yolks of four
eggs and salt and pepper to taste. Beat
| the whites to a stiff troth and fold in lightly
with the potatoes Put in a souffle tin or
baking dish-in which it must be served
and bake Is minutes in q brisk oven.
Broiled Sweet-breads-Take throat sweet
| breads. let them lie in soak several hours,
changing the water frequently. When freed
from redness throw into RAPIDLY boiling
water and boil five minutes Then immerse
in cold water, and when quite firm put in
press between two dishes to fatten. When
about to cook them, wipe very dry and split
them in half, lengthwise. Broil over hot
FIRE and turn when they begin to drip.
When richly Drowned dip i'll melted butter,
we'll seasoned, and turn them over several
times A little pungent sauce may be added
to the butter if liked. Put in the center of
a warm dish and surround with the French
peas-hot and seasoned with salt, pepper, a
pinch of sugar and pat of butter
Roast Ducks-Prepare the ducks after
the usual method, season we'll, both inside
aud outside with salt and pepper. Omit
the stuffing. Put little water in the bake
pan, lay the ducks on the rack and cover
the pan closely When nearly done, re-
move cover, baste generously with melted
butter and dredge light with -four. Bake
until richly Drowned and serve with bor-
der of glazed onions or turnIps. Full grown
ducks will require from m hour to an
hour and quarter-ducklings 40 minutes
or less, according to taste.
Glazed Onions-Take small onions of uni
form size, peel them and put them i'll a
stew-pan, with two tablespoonfuls OF butter
and tablespoonful OF powdered sugar. Let
simmer in this mixture for few miu-
utes, then add broth TO cover them. Sea-
son with salt and pepper Stew until ten
der, turning them often, carefully. Add to
the gravy a tablespoonful of brown sauce.
BROWN SAUCE
Put two tablespoontuls of butter in q pan.
When it begins to bubble stir in a tablespoon
tul of -four, a teaspoonful of sugar, and stir
until quite brown. Remove from the fire
and make it liquid with boiling water,
stirring it all the time. Add salt and
pepper.
Cranberry marmalade-One quart of ber-
ries washed and carefully prepared. Boil
ten minutes in half pint of water Mash
and strain through sieve. Add one pound
OF sugar, and level teaspooniul of corn
starch Simmer fifteen minutes. When cold
serve in slices.
Stewed Celery-Remove the leaves from
the celery and clean the heads thoroughly.
Cut the stalks in small pieces and stew in
little rich stock. When tender pour in some
cream, dredge over it lightly with -four, add
pat of butter, salt, pepper and a CRATE of
nutmeg.
Salad-Serve the lettuce leaves unbroken.
Keep in cool place until needed Mix
with few sprigs OF cress. Serve with
French dressing, mixed in the order given.
One saltspoon salt, one-half saltspoon of
pepper, three tablespoonfuls of olive oil,
one-fourth teaspoon onion juice and one
tablespoonful of vinegar
Cheese Fingers-Roll out rich paste very
thin. Cut into long, narrow strips. Strew
with grated cheese, seasoned with salt and
a dash of cayenne. Fold over, pinch the
edges and glaze with the white of egg.
Bake light brown.
Deviled Chestnuts-Remove the outer
shells from number Of selected chestnuts
Throw them into hot water, rub off the
skins, drain and wipe dry. Put pat of
fresh butter in pan, turn in the nuts and
toss about until they are quite hot. Spread
on paper or napkin, remove to q dish and
sprinkle with sitted salt.
coffee Jelly-Barely moisten one-half