The National tribune., 1895-01-10
HAPPY HOUSEHOLD.
A Nice lunch Dish-Cream Siaw-Exchl
lent Chocolate EclaiTs, ETC
ruNCH-DISH

! A Nice Lunch-Dish-Cream siaw-EHcei-
lent Chocolate Eclairs, etc
LUNcH-DIsH.
Mince lean ham very fine, removing all the
| hard. stringy bits. Mix it with the yolk OF an
egg and little cream, and season with salt
and pepper and dash Of nutmeg, being care
fol not 10 put in too much. Have ready some
| hot toast; cut TO the size of muiiir-ii in Z.
| Spread the toast with meat, place in the ring.
and break an egg over each. Set it in hot
oven, and when the egg is well set, serve hot
CREAM sLAw.
Cut cabbage very fine: season with pepper,
salt. and dust OF celery-seed, or little minced
celery. and add little strong vinegar. Mix
well then whipup a cup of cream for every
| quart of slaw. Just before serving, drain of
tic vinegar from the slaw, and stir the whips
in lightly.
CHOCOLATE EcLAIRs.
More and moro variety of small cakes, such
] as macaroons. TDeiingues, cream pulls. aud
| chocolate cellars are taking tho place of loaf
cakes for serving with leo cream and custaTfis.
Chocolate cclairs are very choice. and are
made as follows They are nice TO serve with
coffee when few friends come in for an even
| ing. Pat "a csrful Of water aud 4 halt cupfHl OF
buite in ~ large saucepan TO boil; when il bells
stir ia pint of -four, slowly, so it will not get
lumpy. When perfectly smooihe remove from
the stove, partly cool and then stir in five well
beaten e-gs; mix thoroughly and spread IN
oblong tins. Well butiered; the bakers shape
is four inches in length aud one in width. Set
the tins in pan about two inches apart and
bake in 4 quick oven ahout % minutes.
When the cakes are done spread over the
chocolate, prepared as follows: Two squares Of
chocolate scraped aud mixed with five table
spooafuls of powdered sugar; add three table
spoonIals Of boiling water and stir over the fire
or a steaming tea kettle until smooth.
slip the tops Of the cellars into this rs they
como from the oven. and when cold cut them
on enc side hold carefully and i'll with the fol-
lowing mixture when they cool: Pit cup
and half of milk in double boiler, or in a
pan set in boiling water, 10 heat. Beat to-
gcther two-t thirds OF cup OF sugar and quar-
ter OF cup of -four and stir into the milk.
Cook Is ninutcs.
BOSTON BROWN BREAD.
To those who like slice of moist Boston
brown bread the following recipe will prove
satisfactory, if carefully followed:
To one even cup of Indian meal and two
heaping cupfuls Of rye -four add one teaspoon
ful Of soda and one teaspo0uful OF salt. Mix
well and then stir in the moasses, frst thin
ming it with one pint of warm water. When it
is smooth batter put it in tin bucket
boiler, well buttered. Pat the lid on aud
plunge il into kettle of boiling water. Cover
nightly ana boil three hours, adding boiling
water to the kettle as may be necessary.
When done set the boiler in hot oven for 10
minutes.
BOILED CHOCOLATE ICING.
Choice chocolate icing for layer cake or
puddincs can be made as follows:
One cup:ul of powdered sugar. one quarter of
a cake Of Bakers chocolate shaved. two table
spOonfals of boiling water. the white of one egg.
Cook one-thrd Of the sugar. the chocolate and
the water together until smooth. Beat the egg
and The remainder of tho sugar together, and
pour into the hot chocolate, stirring we'll.
Beat thoroughly and spread over the cake
while warm.
Chocolate icing is equally good without egg,
provided that milk is substituted for the
water
DREAMED CELERY.
Wash celery stalks well, removing any brown
flaws Lay it on the table meat board. after
removing the green tops and with knife cut
into small pieces crosswise. Stew half an hour
aud season with butter, pepper, salt and little
thickened cream milk. Sefve like a vege-
table,