Las Vegas free press. (East Las Vegas, N.M.) 1891-1???, 1892-07-20
LAS VEGAS FREE Press
WEDNESDAY, July 20, 1892.
RECIPES.

paste, and then add one ounce o.
Parmesan cheese, lay on a dish til
cold, then cut it into fingers, egg and
crumb, then brown in the oven
Serve with good gravy round.
French lettuce dressing.-OnC
tablespoon of vinegar, three table
spoons of olive oil, one salt spoon Of
pepper, one salt spoon of salt. Put
in your lettuce, some cherry leaves
and few chives; also few tarragon
leaves, or use tarragon vinegar. This
dressing can be used with almost
any green salad.
Bouches, la Lucullus.-Cut a
thick slice of bread from large stale
loaf, cut off the crust, hollow out the
center, fry pale brown, and drain
on seive. Fill the hollow with
lobster or crab, pulled finely. Place
bed of salad in an entree dish, on
which place the croustade or slice of
bread filed with lobster. Pour over
mayonnaise sauce and sprinkle with
lobster coral.
Lobster, la Newburg. Slice the
meat of two fresh parboiled Holsters
(small ones preferred), put it to sim
mer on the fire with glass of sherry
for five minutes in a saucepan, add
six yolks beaten with small cup of
sweet cream, stir it on the fire to the
point of boiling, add by small quan.
titles quarter of pound of butter,
a pinch of cayenne pepper and salt
to suit. To be served at once.
Fish quenelles.-Remove all skin
and bones from any good cod fish,
pound about OF. in mortar till
fine, put the bones IN saucepan
with little water, pepper and salt,
to make stock; when sufficiently done
strain, and when cool soak in it 2 OF.
of stale breadcrumbs, squeeze it out
stir over the fire in small pan till
dry, without burning, turn it into a
basin and beat into it the yolk of an
egg; when cold, mix the fish into it,
add little piece of butter, salt, pep
per, a CRATE of nutmeg, and one
whole egg. Shape mixture into ovals
ike eggs, with two tablespoons, and
poach them in boiling water.
Rice griddle cakes-A pint of we'll
boiled rice, mashed rather fne;l add
one pint of sweet milk, little salt
and three or four eggs; beat whites
and Yolks separately, add the yolks
to the rice and milk and sufficient
flour about a pint to make thick
batter; have a heaping teaspoonful
of baking powder sifted into the
flour. The last thing add the whites
of the eggs beaten stiff, mix lightly
and fry at once on hot gridle
slightly buttered. They should
come to the table a few at time,
well Drowned, and are delicious.
They are nice with honey or sugar
syrup, or any preserve or jelly that
is liked.
Indian method of boiling rice
Take a half pound of East or West
Indian rice; wash it well twice in
cold water and put the rice into
two-quart saucepan without a cover;
fill three-quarters of it with cold
water, and boil slowly on a moderate
fire, stirring occasionally, until the
grains become soft and fit for strain
ing, which will be known by tasting,
as well as by feeling them OCCASION
all between the finger and thumb
while boiling; now put in one table
spoonful of salt, stir up, and take up |
Immediately, and throw the whole
into a calender or strainer for ten
minutes, and allow the water to drain
thoroughly off and the rice to be-
come free and dry.
Rose puffs-From sheet of puff
paste rolled out to about one.eighth
of an inch in thickness, cut out four
dozen pieces with an oval crimped
cutter, so that they may weigh about
one and half ounces. Place on a
clean baking sheet, wash over with
egg and place dummy or biscuit in
the center. Place in a brisk oven
and bake till they bear you to lift