The Providence news. (Providence [R.I.]) 1891-1906, 1893-01-10
SOME ExcELLENr REcIPEs.
Several Good Things which Others
Have Tried and Approved.
upUAn OMUI.uT

Several Good Things which Others
Have Tried and Approved.
BREAD oMELET.
To large teacupful of bread crumbs
add teacupful of cream or rich milk, Q
dessert spoonful Of butter, salt and pep
per to suit taste, also q little nutmeg.
When the bread crumbs have absor bed
ell the cream, add three we'll beaten eggs
and fry in butter.
A CREAM OF CHOCOLATE.
One pint OF milk and three ounces of
chocolate. Boil this with five tablespoon
fuls of sugar till thoroughly mixed, then
take of the fire and while hot add four
eggs beaten light. When cold add one
pint of cream beaten stiff and one tea
spoonful OF vanilla.
HoMINY CRooUETTEs.
Soften cupful OF cold, boiled hominy,
fine grained, with a cupful of sweet milk
and we'll beaten egg. Mix thoroughly
and add q teaspoonful Of white sugar,
with pepper, salt and butter. Form into
croquettes, dip in beaten egg and cracker
crumbs, and fry in hot lard.
sUEr CRUST.
One pound Of -four, six ounces of beef
suet, two teaspoonfuls OF baking powder,
one teaspoonful of salt, cold water.
| Shred the suet, which must be quite fresh,
and chop it very nne. Mix it with the
sifted -four and bring II to dough with
| sufficient cold water. Roll out half an
inch thick.
| ITALIAN ROLLS.
A pound OF bread dough, quarter Of .
pound OF softened butter; work the but
| ter well into the dough and roll out about
L q f.lr r..A ..s4 -.
| ly an inch wide and seven or eight inches
| long, Sift over them fine cornmeal,
place them apart in buttered pan, and
when light bake in quick oven.
CHICKEN A LA MARENGo.
Clean and cut upa young chicken ~
for fricasse. Put two tablespoonfuls OF
olive oil in frying pan and place ii over
a good fire; when hot put in the chicken
and turn and cook until every piece is
nicely Drowned; then add a sprig Of
parsley, a bay leaf, one slice of onion, a
half teaspoonful OF salt, a quarter tea
spoonful Of black pepper and five mush-
rooms chopped fine. Stand over a more
moderate heat and cook slowly until ten
der (about three quarters OF an hour).
Dish and serve with cream sauce.
RIBBON wAFERs.
Ribbon waters, delicate yet substan.
tial cake, may be made by mixing pound
OF -four with a pound Of white sugar and
adding three beaten eggs and the juice of
two large lemons. Roll out the paste
very thin, cut in round pieces and bake
in shallow, CREASED tins. When half done
take out and roll around the finger. Re-
turn to the oven TO get crisp. The max
ing of these is rather tiresome, but 1t
may be turned into a Saturday morning
frolic, to be followed by a Saturday
luncheon party, of which the teacher is
so fond.
FISH LA RENE.
One pound of cold boiled fish, one
tablespoonful of butter, one tablespoon
full of -four, one half pint Of milk or
cream, yolk OF one egg, three chopped
mushrooms, one tablespoonful of chopped
parsley, salt and pepper to taste. Pick
the fish into small pieces. Put the but
ter in q frying pan, and, when matted,
add the -four; mix then add the milk
and stir constantly until 1t boils. Add
the fish, mushrooms, salt and pepper apd
stand the frying pan over the tea kettle
until the fish is thoroughly heated. Now
beat the yolk of the egg lightly, add 1t
and the parsley, mix all carefully together
and serve at once in paper cases or shells.
L
| Sofa piiJow.