The Atlanta constitution. [volume] (Atlanta, Ga.) 1885-19??, 1894-03-27
SOME VALUABLE RECEIPTS.



OYSTERS should be small and cold,
served on deep half-shell, on deep plate
filled with small ice, and just opened before
serving the dinner, to be served with a
quarter of juicy lemon, fresh-Srated horse
radish and tomato catsup.
STUFFED OLIVES are cheaper TO
to buy ready than to prepare oneself, as the
stoning is very tedious for one not fsccus-
toned to it. They can be had for 40 cents
RADISEiEs should be small and tender,
cut the root off entirely, leaving about All inch
of the leaves on the radish, wash clean,
arrange nicely on pickle dishes with crack
ed ice.
PRINTANIER sOUP-Take a shin bone,
crack the bones fine and cut the meat In
small pieces. put all in soup pot-after all
is washed well--With four quarts of cold Wa
ter, add tablespoonful of salt. When
boiling skim all skum off, put in carrot,
one turnip, stalk of celery, beets, one
tomato, two leaves of cabbage, some pars-
ley roots, one large onion-don't peel 1t
give the soup golden color. Clean and
truss an old fowl, put in stock, let all DOH
the pot covered tightly; strain, let cool,
have two pounds of lean beet chopped very
fine. add three well-beaten eggs-sheel and
ALA little chopped parsley pour the cooled
stock on the meat etc, stirring well; put
back to range, heating slowly for one hour;
strain carefully through a fine cloth. Cut
in fancy shapes with vegetable cut
tings (house furnishing stores have them
for 10 cents apiece also one handful of
string beans cut in oblong squares, and
handful of fresh peas, boil all in one quart
of second stock until tender, but not to
break; add two handfuls of cauliflower
break the punches off with a small stem,
boil a few minutes longer, pour all the
stock Off and put carefully in tureen and
over it which should be of a golden color,
add salt if needed, a little grated nutmeg
and a little chopped parsley.
CUCUMBERS.-Peel three young cucum-
a.
spoon OF salt, one of pepper, two tahlespoo
OF best olive oil, one tablespoon of vinegar,
mix thoroughly before pouring over cuculn-
bers.
FOMMEs PARIsIEN.-Peel six large DO
tatoes, wash; now take round potato cut
ter Ghey formed like a deep round
spoon of steel, costing 10 cents), cut out
OF fresh butter in frying pan and put the
potatoes in and fry slowly golden brown.
should be in about ten minutes.
SP1NACH-Clean and wash in three wa
tiers one pint of spinach; take three quarts
a pinch of baking soda and the spinach;
boil ten minutes, drain 2ll water olf, rinse
with cold water squeeze every sop Of wa
very fine; fry in a spoonful of butter very
light brown, add one tablespoon OF fcur.
sur a few moments, pour half a cup of
stock and half cup of cream to it to
make a thick gravy; add a spoonful of
taste; boil five minutes. add spinach; lcil
up once and serve with hard boiled eggs
cut in halves.
EGGPLANT-Peel and slice one medium
eggplant, salt well, beat up one cgg, Dip
each slice in the egg and then in cracker
dust. Have large frying pan full OF tat,
not lard, but fried out beef Suet q never
use any lard in cooking, except Tor saUer-
krauD; have it smoking hot put the Slices
Of eggplant in it, being careful not to touch
them with the fingers, as the breading VIII
stick to the fingers; fry light brown on one
Side, then turn; when brown on both sides
take out and lay on slices of stale bread to
dry. Serve at once.
RIS DE VEAU ANY PETIT PAIS.-Take
six fresh sweetbreads, let them lie in cold
water for on hour, changing the water
twice. Put them in a saucepan with plen-
ty of cold water, heat slow; change the
water for cold water before the first boil
ing; repeat three to four times, until they
are snow-white; then let them boil up once,
add salt to last water; trim all nice when
cold, lard very fine, as described in tender
loin recipe. Salt and pepper them, lay
pieplate with half an onion carrot, turnip
cut small, two bay leaves, two cloves, four
alspice and peppers; put a small piece of
butter each SWeetbread, roast until the
top is nicely broWn--about fifteen minutes.
Take bag OF french peas, drain all water
off, pour fresh boiling water them to
cover, let them stand till needed, then drain