The Washington times., 1894-03-26
TrUo and Tri0d
Homo Recipes,

ANYTHING prepared with vinegar dressing
comes under the head OF a salad. There are
salads of vegetables and others with meat,
tongue or poultry for the foundation. In the
Spring of the year salads are craved, and as
most of these combinations are made they arc
classed as .'fancy Dishes" have taken pains
to get only those which are simple enough in
combination for the plainest table, and also
good enough to garnish the daintiest spread
board.
Most people like greens in some form,
but there are greens and greens. There are
those who profess to like "dandelion, or
even ''purslain, but never but once under
took TO prepare this last delicacy G), which is
$50 English, being cultivated in that bright
little tight little island as an edible food. My
''onct, as the cook said, was failure; ana
as for "dandelions," ! never could ABIDE
them. although they grew conveniently and
abundantly near Therefore we will begin on
what have tried successfully.
Kale-It must not be too well grown, but
fresh. tender. clean. Let it lie for a half hour
in salt and water to draw out any little ''beast
of the field tucked away under the leaves.
Put on to cook In boiling water with q piece
OF breakfast bacon two inches square, to give
il a flavor of salted meat. and cook until ten
der. half or three quarters of an hour
should do. Take up and drain until 1t ceases
to drip. then put into a vegetable dish. While
it is cooking boil two eggs hard and drop them
in cold water to cool and become firm, SO AS
TO powder the volk when cut. Remove the
shells and cut into slices an eighth of an inch
thick then gently push the yolk out solid into
the top of the greens and arrange the rings OF
whites so as to make the dish look tempting.
Serve in vegetable dishes to each guest at
OH nrt-irb win If mmph Ealn iG left set
aside for a cold salad for next day dinner.
Take two or three boiled potatoes cold and
cut into dice: also cut the cold kale fine
with sharp knife. mix the two ingredients,
and moisten with vinegar and sprinkle with
pepper and salt 1t often happens that the
man of the house will relish that bit of boiled
bacon that went with them into the boiler. II
so. let him have it hot or cold. for it is much
nicer to please ones husbands perverted
taste OF that kind than not to, and such an oc-
casional relish will be much enjoyed. and
even make him entertain you with history
OF his mothers good dinners when he was u
boy and lived in the country. Some men can
do that without making disagreeable compan-
ions either.
For lettuce salad-Take one good, firm
head of fresh lettuce and soak in cold sailed
water for fifteen minutes. While it is taking
its cold bath to crisp the leaves prepare the
following dressing: One-hah tea cupful OF
vinegar, two tabiespoonslul of new milk or
cream. and if the vinegar is very strong, two
tablespoonsful Of cold water, one table
spoonful of butter, one teaspuonful of mus
tord. one-half spoonful OF salt. Il sprinkle OF
black pepper. mix together and heat to boil
ing point. but 10 not boil. Put in another
vessel one egg and boil hard; when done
remove the yolk and harden it still further by
cooling in ice or very cold water, then mash
it fine and add to your mixture on the stove
fI'ul-f M. "a RrasEinr into nice LITTLE salad
or mustard dish and send to table. The stalk
OF the lettuce should be neatly cut OF and the
leaves separated at the base. SO that it will
remain in position but fall apart easily. Send
10 the tablein a salad bowl with another dish
oil young liong) onions and another OF red
radIshes the size OF marbles, Us many persons
ike one or both these vegetables cut up with
their salad. Serve in saucers three leaves to
each guest. This receipt is large enough for
a family of four. bul il is easy to double the
quantity if desirable to serve more.
One has to use Judgment in the kitchen as
when to increase or diminish quantities for
larger or smaller family. Women who serve
themselves generally get along easily with
this. but it is difficult to teach girl how
TO exercise such judgment. as TO have enough
for all every time without waste.
For American buns-A good breakfast bun
is made OF biscuit dough. Take one quart of
sifted flour. rub into il thoroughly one tea
spoonful Of salt. with three even teaspoonsful
OF Royal or other baking powder. Then rub
in one tablespoonful OF butter and one OF
lard or -cottoeue. Last mix with very cold
water and stir with spoon until soft dough.
AS soon as ii will hold together. roll out on
the board TO q quarter of an inch in thickness.
Spread all over with butter. then sprinkle
with sugar from sugar sitter and dust with
cinnamon. Lastly, roll the paste up like
rolly-poIiy pudding and cut it OF sharply
into bnlT-ippb nfpppE and hnEp in Il nIIicE
oven like ordinary biscuit. This bun is a
rival OF the German breakfast bun, which goes
so well with ones morning cup OF coffee.
Wheat gems are very nice. Take one egg
well beaten: one pint OF new or sweet milk;
one-half teaspooniul Of salt. and make batter
IA little sitter than for flannel cakes. Have
hot gem pans we'll huttered on the stove before
filling them. Bake in a very quick oven, as
the egg and heat together form the lighting
when just right.
Now for salted Goldfish for dinner Goldfish
when carefully prepared is much relished by
many people. and il has the recommendation
of being both wholesome and nourishing
food. No other kind of fish more readily
works up into d nice dish fer dinner. Take
medium fish from the brine the night before
you wish to use it and put to soak in tepid
water. In the morning change to cold water
and keep IL soak until an hour before you
wish to serve 1t. Take it out whole and
remove the SKIN ana lay Whole ON a clean,
white cloth, then roll up and pin tightly
Plunge into kettle of hot water and let it
boil for fifteen minutes. Take up and undo
the cloth and lay the unbroken fish on
platter. Put in the warming oven while you
prepare the following sauce:
For Goldfish sauce-To one pint of milk
add onc-haif cupful of drawn butter. one
chopped onion. bunch OF parsley leaves
minced lue. ana heaping tablespoonful of
-four. mix the ingredients together thoroughly
until all Jumps of -four are smooth. and set
over boiling water on the range 10 cook while
the fish is drying of in the oven. Arrange
slices OF lemon around the fish when you
send 10 the table Put few spoonsful of the
sauce over the fish. but not enough to drown
it. and send the rest TO the table with it in a
gravy dish. Mashed potatoes should always
be served with this preparation of fish.
AUNT EN-.
What Eva Elliott Would Do.