Las Vegas free press. (East Las Vegas, N.M.) 1891-1???, 1892-07-26
LAS VEGAS FREE Press
TUESDAY, july 26, 1892.
RECIPES.

your chips fresh fried, perfectly FIRE,
of grease, seasoned with salt, on
napkin.
CelerY-Have your celery nice and
clean and always soak l5 minutes in
ice water before serving, so as tc
make it cold and brittle.
Chickory Salad-Use a dressing
made of teaspoonful of salt, one
half teaspoonful of pepper, three
quarter teaspoonfuls vinegar and two
tablespoonfuls of oil.
Cafe Noir-For a good French or
afternoon coffee it is necessary to
have the genuine French cotfee-pot.
Be sure to pour your water boiling
on your coffee, but never let your
coffee boil.
Pine Apple Salad-Take sound
and ripe pineapple, peel and cut in
thin slices; lay on dish, sprinkle
with sugar, pour table spoonful of
orange flower water and one-half
pint of good cognac brandy; let soak
for fifteen minutes in an ice box and
serve.
Stuffed Ollves-Remove the stones
from one dozen olives and stuff with
the following: One ounce of fresh
butter, one yolk of hard boiled
egg, one-half teaspoonful butter Of
anchovies, the juice of quarter of a
lemon and little salt. Have the |
mixture we'll pounded and mixed to-
gether.
Chateaubriant Trianion--Take a
nice double thick tenderloin steak,
season with salt and pepper; place
in a pan with drawn butter and cook
till nicely done; serve in platter
with bearnaise sauce demi-glace, two
bouquets of Partisan potatoes; brown
IN butter and sliced truffles.
Gingerbread Pudding-Grate half
a pound of stale gingerbread into a
mixture of half a pound OF flour, one
ounce of brown sugar, two ounces of
pounded almonds, and then molsten
with one ounce of treacle; beat an
egg up we'll in half pint of milk,
and add, stirring well. Tie in a
Toured cloth and boil for two and
half hours.
Chartreuse Punch-Take one-half
pound of sugar, one quart of water;
put in the juice of two sound lemons,
four cloves, six whole peppers. Str
well and strain in freezer; add one
glassful of chartreuse and freeze;
when nearly done, beat the whites of
three eggs to froth, mix with the
punch and finish to freeze; when
serving the punch, pour few drops
Of chartreuse on each one.
Omelette Observation-Disclosures six
two tablespoonfuls Of APP
pie jelly, four tablespoonfuls of
whipped cream and candied fruits,
cut in pieces; beat together 2 eggs
with pinch of salt and little sugar,
make your omelette as usual, in
'resh drawn butter, fold in the mix
ure and dress on a platter. Deco
ate the top of the omelette with
ruits and the sides with dy-fngers
mt in two and whipped cream. /
Baked Cream Potatoes-Peel and
lice the potatoes and let stand in ice Is
water an hour or more, then arrange
eatly in rather shallow baking
fish, stewing bits of butter, a little y
Iour and pepper and salt between =
he layers; put some bits of butter
N the top and fill the dish with
nix and cream mixed--mllk alone
,ill do if plenty of butter is used;
axe until we'll done and brown on
he top; twist napkin about the
ish and serve as soon as done.
Vanilla Sugar-1'his sugar is very
aluable for all 'flavoring purposes
is made by cutting up into small
ieces half dozen beans of good
era Cruz vanilla and putting it into
marble mortar, together with some
lmps of sugar, and pounding and
lbbing all to a fine powder; then