The Washington times., 1895-06-19

teaspoonrul pepper, one tablespoonful
parsley. After cooking the butter until
brown, mix the flour with 1t and cook until
it is brown. after which move to the back of
the stove and add the water. When mixed
until smooth cook until it thickens, after
which add salt, pepper and parsley, then
serve
Soup stock-Four pounds meat, four
quarts cold water After selecting a
piece of meat containing muscle, fat, bone
and gristle wipe it carfully, cut meat
from bones and split the bones. Put into
a glazed Kettle with 5he water aud after
the water is well CoioTCd heat slowly 10
the smmering point, after which allow
1t to simmer one hour for every pound of
meat and bone. Never allow the water TO
heat to the boiling point. When done
strain into a stone jar and cool quickly.
Note Trimmings ard bones fra steaks,
chops, and roasts, both cooked ard - cooked,
may be used for stock, care being taken
10 have more uncooked than cooked meat.
This stock may be used instead of water
when making sauces.
Boiled Potatoes-After selecting smooth
potatoes of uniform size, wash, pare and
throw thCm in cold water until all are
ready, after which put into fresh, boiling
water and allow to toll gently for thirty
minutes or until a stout broom straw VIII
pierce them; then drain all water from
them, sprinkle with salt, shake gently,
SONtl win al NtH WI anu ItA sthbt Oii thV
back of the stove until dry, when they
may be served whole, mashed or riced, as
desired.
Potato Soup-Two medium sized potatoes,
one pint milk, one tablespoonful butter, one
tablespoonful flour, onc-quaTter teaspoon
full salt, one-eighth teaspoonful pepper,
few drops OF onion juice or one slice onion.
After beating milk in a double boiler add
the butter and flour which have been
mixed and tbiuned with a little of the hot
milk, and cook until of the consistency OF
cream, after which add to the potatoes,
which have been boiled as directed and
riced. Season and serve with croutOns.
If the slice of onion is used boil IL with
the potatoes
Croutons Cut stale bread into slices
onehalf inch thick, after which remove
! the crust, butter lightly. and cut into
! blocks and place in the oven TO brown
! slightly.
| Potato Croquettes One pint bot mashed
| potatoes, one tablespoonful OF butter, one
salf teaspoonful salt, one-eighth teaspoonful
| cayenne pepper, little grated nutmeg, one
| tablespoonful parsley, a few drops onion
| juice, one egg, a little cream or milk To
| the potatoes add butter, salt, pepper, nut
meg, parsley and onion juice. When the
! mixture is cool add the well-beaten egg
! and sufficient cream To make the mixture
| soft Shape into cylinders, cover with
| fine bread crumbs, beaten egg which has
been diluted With warm water, then with
| crumbs again. Cook in frying basket
in smoking hot fat to cover them, until
| golden brown, after which place on brown
| paper a few minutes, then serve hot
! Corn Soup Six ears green corn one pint
| water, one pint milk, one tablespoonful
| butter, one tablespoonful flour, onehalf
| teaspoonful salt, oue-eighth teaspOonful
| pepper. After washing the corn and cutting
! the top from each row of grains, scTape out
the contents and put the cobs into sauce
| pan with the water, boil ten minutes and
| remove from the water, to which add the
| scraped corn. After allowing this TO cook
| ten minutes. strain it and add to the milk
| which has been heated III a double boiler
| and thickened with the butter and flour,
which have been mixed and thinned with
little hot milk. Season and serve with
! Croutons.
Snow Pudding with cornstarch) One
pint water, oue-Quarter teaspoonful salt,
two tablespoonfuls sugar. three tablespoon
fuls lemon juice, three tablespoouTuIs corn
starch, white OF two eggs, two tablespoon
fuis powdered sugar. After heating water,
salt, sugar and lemon juice to the boiling
point add the cornstarch which has been
mixed with cold water. Let boil five
minutes. stirring constantly, after which
pour over the stiffly beaten white of eggs,
to which the powdered sugar has been
added Beat together thoroughly, then
put into a wet mould. Serve cold with
custard sauce.
CustaTd Sauce-One pint milk, two table
spo0nfuls sugar. yelks of two EGGS, one tea
spoonful vanilla. After heating the milk
in a double-bOiler with the sugar. add the
well beaten eggs, which have been thinned
I with some OF the hot milk, and cook,
stirring constantlyuntil it begins to thicken.
Remove from thestove, cool and add vanilla.
Snow Pudding with gelatinel One quar-
ter ounce gelatine, one-quarter cup cold
water, one-half cup boiling water, one-half
cup sugar, one-quarter cup lemon juice,
white OF two eggs. After soaking gelatine
| in the cold water one-half hour add the
boiling water, sugar and lemon Juice, place
over hot water until all gelatine has dis
solved, after which put into cold place
until the mixture begins to CONCEAL, then
add to the stiffly beaten white Of eggs and
after heating We'll pour into moulds.
Serve cold, with custard sauce.
CauIiflower Salad-Select a perfectly
white head, remove leaves, wash thor
oughly and soak head downward, several
hours in cold water Have enough boil
ing water to cover the head, to which add
one teaspoonful salt for every quart OF
water. Plunge the head, flower part
down, into the water and allow to bol
gently from thirty to fort y-five min
utes, or until the stalk is tender, after
which drain and cool, then break into
ufts and arrange in a salad dish with
points OF picked beets and cream salad
dressing.
Cream Salad -Dressing-Two eggs, one
quarter teaspoonful salt, one-half tea
spoonful sugar a little cayenne pepper
three tablespoonfulS vinegar, two table
spoonfuls cream Beat the eggs We'll, tC
which add salt pepper, and sugar, which
have been mixed with the vinegar, theI
the cream Place over boiling water anC
| no Doiy hpCriuS thirEpn
after which cool.
Broiled Ham-After Soaking thin slice
OF ham over night in sour milk, wash Il
well, then dry Carfully and place IN th'
broier Hold close to bed of red-ho
p Goals to scar both sides. Turn frequently
cooking it until slightly Drowned. Serve
on n hot platter with maitre d hotel buttel
t garnished with Ioached eggs.
t Maitre d Hotel Butter-One tablespoon
ful butter one-half tablespoonful parsley
one half tablespoonful lemon juice, htt'
salt and pepper Mix in the order givel
and use with bToiled ham, fish or steak.
Strawberry Mousse-One-quarter ounce
gelatiue, onc-quarter cup cold water, one
half cup sugar, one cup strawberry juice
one Gun cream After soaking gelatlne II
the cold water for half an hour dlssolV
over hot water, then add sugar ana straw
berry Juice, stir until all sugar is ulsF oNe'
after which cool until it begins 10 con@eai
| In the meantime cool the cream llioIoushi.
and beat until stiff, then to 1t aod care
fruv the eoucealing mixture and mix well
Pour into a mould, cover with piece o
paper and the cover of the mould, afte
which pack in a mixture of one-th!rd sal
and two-thirds crushed ice. Allow u
stand three or four hours, whenit is turne'
from the mould and served with whipped
cream. This may be served without freez
inc il in which case it is called spong
i or payarjan Cream,
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