The Providence news. (Providence [R.I.]) 1891-1906, 1893-01-19
SOME EXCELLENT RECIPES.
ssversi Good Thfngs Which Othsr
Have Tried and Approved.

Several Good Things which othsr,
Have Tried and Approved.
GOOD SAUCE.
One tablespoonful of currant Jelly
three tablespoons Of butter, one table
spoon OF wine, one teaspoon of vinegar
one half teaspoon OF black pepper, one.
half teaspoon of mixed mustard, one hall
teaspoon of salt. Let come to boil, and
pour over game, meat, &c.
CORN CRUsTs.
Scaid pint OF granulated cornmeal.
into which tsaspoonful each OF sugar
and salt have been mixed, with a pint of
boiling water. When sufficiently cool
stir In we'll beaten egg, spread thin in
creased pan and bake till a nice brown
in quick oven. A tablespoonful of
melted butter may be added for shorten
ing il desired.
HOT WATER GINGERBREAD.
ingredients: One cupful of molasses,
one teaspoonful soda, one tablespoonful
butter, one tablespoonful ginger, half a
teaspoonful OF salt, half q cupful OF boil
ing water, two cupfuls OF -four. Stir
carefully into the molasses the soda, GIN
ger, salt and butter, melted, add the
boiling water, and lastly the sifted -four.
Beat well, and bake in a deep cake tin, or
gem pans.
VENUS PUDDING.
Candied ginger, the yolks of six and
whites OF three eggs, one pint cream, and
LOAF sugar to taste, half an ounce OF gel
atine dissolved in one gill OF milk, glass
OF sherry. Take quart mould, butter il
well, and ornament with candied ginger:
make custard OF the eggs, cream and
sugar, stir over the fire till thick enough.
then dissolve the gelstine in milk and
ADD to the custard; stir in a glass Q!
sherry and pour into the mould, and stand
aside to set.
EGG PUFFs
Beat the white OF one egg solid, cut
around the outside OF the egg SO as to |
loosen from the jar or bowl. Gently re- |
move 1t halarge spoon and lay the egg |
hat side down, on a buttered pan. Scocp |
'ut small hole in the top of the egg |
IND drop the whole yolk in the center.
sake until a light brown. A little salt
'prinkled in the white, while whipping
I, VIII cause the egg TO retain its shape
liter II Is taken out OF the oven. Serve
TOT, sprinkled with salt and pepper.
ms makes very pretty dish.
CHICKEN FRlTTERs.
one cup chicken stock, one heapinr
ablespoon -four, one tablespoon butter.
me- half teaspoon salt, one saltspoon
elery salt, one cup cold chicken. Mix
he hour smoothly in the hot butter, add
he boiling stock gradually, and when
mooth add the seasoning. The sauce
mould be quite thick. Pour half OF the
auce into a small, shallow dish (but-
ered). Chop the chicken fine, and when
he sauce is crusted over little spread
he chicken evenly over the top. Then
over with the remainder OF the sauce.
lace on ice, and when cold and hard cut
ito inch by two inch pieces. Dip them
uickly in fritter batter and fry in hot. !
eep fat.
MoYoNNAIsE OF swEErBREAps
Clean and parboh one pair OF sweet
reads, and then throw them into oold
ater for n half hour. Remove the fat
I'd skin and cover them with fresh boil
e water; add teaspoonful OF salt and
amer gently for twenty minutes.
hen done stand away to cool. When
Id cut into thin slices. Wash and dry
e tender leaves from one head OF le,-
ce. Rub the bottom of a soup dish
tn onion and make in it nearly ha f.
ut OF mayonnaise. Place a thin slice OF
ion in the centre OF your salid dish.
'ange the lettuce leaves around it; mix
. sweetbreads carefully with the NAV
naise and put in the centre of the dish.
we. This is delicious salad, and il
'pared as directed will have only the
ntest suspicion of onion. Tarragon {
egar added to the mayonnaise, is n
at improvement.