New-York tribune., 1896-11-27
SOI'p A IA JULiENNE.

Soup a Ia Julienne Is easy 20 pr"par" tn" stock
which IL It's foundation may De- mad" TWO or three
DAYS ahead OF time II Il Is kept IN very cool
place The stock should he mad" from beef. which
must be cooked long and slowly. and aiier II Is
cold every particle Of Fat must bc removed Two
carrots a small turnip and a small onion are cut
In dice and fried In little butter. until lightly
Drowned A quart OF the soup stock Is ih"n poured
over them. and s!mmered I'll the vegetables are
tender Pepper. salt and small lump OF sugar
are added and three tahlcspoonful- OF canned
French peas Simmer II few minutes. put some
toasted bread that * cut In dice into the urecn.
pour the soup over IT and serve Immediately.
LOBSTER OUTLETS.
Lobster outlets may be made OF either fresh or
canned lobster. or course. the fresh lobster Is
preferable. II tho canned j. used 1t should b"
turned OF the tin into the coand"r ana have
some boiling water poured quickly on II. Thick"n
half pint OF water with two tahlespooniuls of
-four. add a Tablespoonful OF butter half tea
spoonful Of lemon Juice pinch each Of salt. pepper.
curry powder or cayenne. and lastly the lobster
meat cut ia small pieces. Stir well over III" hre;
then pour out onto pastry slab or larg" plate
When cool dust the mixture lightly with nour ana
form into small round outlets. Dip into we'll
beaten egg roll In bread crumbs. set asid" and
I'm fifteen minutes repeat the process. Fry In hot
lard until well Drowned lin frying basket II
possibe,: arrange on hot dishes placing sprigs
Of fresh parsley between the outlets. Serve hot
TARTARE SAUCE
Tartare sauce beat the yolks OF two eggs. salt
spoonful OF salt and half much dry mustard.
Add the best salad OIL little by little. beating all
tho time until half cupful has been used. Then
add gradually tablespoonfuls Of vinegar. Care
must taken pour In the vinegar all at
once as such IA would spoil the sauce. When
beaten sufficiently become thick and creamy. add
two tablespoonfuls Of chopped mixed pickles. A
little cayenne may be used II desired.
ROAST TURKEY WITH CHESTNUT sTUFFING.
Prepare the turkey for roasting as usual. bind
ing on 1t half dozen sausages in such man
ner that the drippngs from them Will thoroughly
baste the bird They should be removed "A few
minutes before the turkey Is taken from the oven,
I'm order that the bird may brown easily. Fill the
breast and body with stufing made AS follows:
Roast and peel n pint OF chestnuts. ana boil them
half an hour in milk Pound and mince them thor
oughly Add the liver OF the turkey (Which should
be boiled and chopped hne). tablespoonful OF
finely chopped ham. half cup OF dry bread
crumbs the juice OF half lemon. n teaspoonful
OF finely chopped onion. a tablespoonful OF butter
and an egg to bind all together
POTATO ROCK
Roll the potatoes In salted water till we'll done.
but not mushy Drain. and mash through "A
colander Have some milk heated. and mix with
tho no,atoes adding two tablcspoonfuls OF but
ter and two well-beaten eggs. Beat all thor
oughly til creamy. Arrange In pyramid on Il
,ia,e md with "A silver fork give the potatoes
rocky appearance Wash them lightly with beaten
egr and set in the oven until nicely Drowned
CREAMED CAUILFLOWER.
Tborouohlv wash nice white head OF cauli-
flower cut Il In pieces. discarding most or the
stalk: tie In cheesccloth. plunge INTO poihg
s.l,.d water and boil TIL tender. Serve with white
sauce poured over It. made from pint OF milk
"A tablespoonful or nour' '"p'eSPo'"'"' VI "''
and salt TO taste.
CRANBERRY SAUCE
Clean the cranberries carefully and Stew
them very slowly Add the sugar when they are
.Iuos, done II IS n good Plan TO cut each berry
In half before cookn;. They will need about n
rupfui OF water to keep them from burning
ORANGE SALAD.
r.ka tart oranges. peel them. removing as much
~ the inner white skin as possible cut In dice
removing all pith and seeds; cover win dressing
made from two ,ablespoonfuls OF butter. the yoiks
~ two eggs. two tahlespooliuiS VI "'""' '0
and a pinch OF pepper ana SAT-
CELERY MAYONNAIsE.
,o,,. only IN. white sticks OF the celery. clean
II "a on, In three-nch lengths. Lay In Il salad
,'on, y, a bed OF lettuce leaves. and cover Win
mayonnaise ufesS'"s
PUMPKIN PIE.
~ tho crust take half pound OF Hour.
n,ncb OF salt half a teaspoonfui OF water, wv
ounces OF lard and two ounces OF putter iu" vi"
hor,cr,ur well into the flour. and mix win coiu
into smooth hned n9f 100 onI sum mashed pumpkin
iiliihs ne Of fresh milk mot skinned two well,
beaten eggs. four tablespoonfuis OF sugar p''''"
~ saIt and flavor with grated nutmeg.
BANBURY PUFFS.
po,, out pun paste tmade In the proportion OF
one pound Of butter to one pound OF hour, nv
a thin sheet cut In four-inch squares In the