New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-10-28
GOOD ADVICE on COOKING.
RECIPES FOR CURRANT-JELLY SAUCE. WINE
CREAM SAUCE. BISCUIT PUDDING
AND FARINA DUMPLINGS

Mrs Lemckc showed her audience at the Food
Show yesterday how TO prepare lamb as venson.
and let every one have taste OF IL when ii was
done.
The roast VAS served with currant-clly sauce and
farina dun4SsDgs and biscuit pudding with wine
cream sauce constituted the dessert. The jelly
sauce she said was n particularly useful one as
1t could be used either hot cold and was nice
with all cold buildings and with venson steak.
The following are the recipes given:
Roast Mutton Prepared Like Venson-Bo I pint
vinegar and pint with onions. cloves.
dozen peppers. blades OF mace and bay leaves
fifteen minutes. Strain and when cold pour over
a leg of mutton: let 1; lie for four five days.
turning II each day When ready to dress. take
out and lard the meat with lne strips of larding
pork. with salt and pepper put II IN pan.
pour over ounces melted butter Place the pan In
hot oven and bas.e first with the butter then
add by degrees cup of boiling water and
cup of sour cream: let the meat roast till done.
which will take two and half hours. When ready
to serve. remove II 20 a hot dish skim and thcken
the gravy with little cornstarch. strain AMI serve
with the meat If the gravy should not be- daTk
enough. add fe.. drops of sugar color: send cur
rant jelly 10 the table with H.
Currant- Jelly Sauce-Mclt onc-half tablespoonful
butter and one-half tablespoonful chopped onion,
the same Of grated carrot and hnc-choprcd ham:
one-half bay leaf, whole peppers; COOK ave
minutes without browning: add tcaspoorfI four
stir and cook minutes add thrce-quartcrs Of a
cupful OF water. one-half teaspoonfu OF beef ex-
! tract and cook i've minutes: add gill port Wine
! glass cUTrant Jelly; stir and cook till the Jelly Is
dissolved. strain the sauce into d!sh and dress
the steak It. garnish with bread crou,ons or
potato croqucttrs.
Biscuit Pudding-Two cups milk cup butter, cups
-four cup sugar. Q eggs. t"a=poonful vanilla cx
tract and the grated rlnd and juice OF ore iemOn
Put the milk with on"-half Of the butter over the
nrc il bols. stir IN the s.ftrd four ana
keep stirring until the contents Of the sauc"p
form into a smooth paste ana loosen from the bot
| tom az saucepan. then transfer u 20 a dlsh ana
aside cool. stir the remaining butter 10 q
cream and add alternately tho yoks of the 's2 IN"
sugar and the paste. Thoroughly stir this and thu
/ lemon vanilla and The 10 whites beaten 10 d sim
froth hl INFO woll-buttercd and Toured form boil
| TWO hours and serve with wine cream sauce. SOC
| This pudding should q" scrNfd - soon hs taken
! from the form
| Wine Cream Saucc-Onc-half bottle white wine,
| onc-half icnspOonfu cors;arch. ; eggs lyCks and
| white beaten separately lespoonfLls sugar
| End the peel and Juice OF haif lemon, put all the
| ingredients ,xcep. the whites % the .Sgr IN the
| 10 boil then from the IRE. have the whites
beaten n sim iroth, add th"m 10 thc sauce. Boat
! for minute longer and serve.
I Farinl Dumpling~-Pui saucepan over ID" hfe
with half cup OF milk and Onchalf Tablespoons
fil Of butter soon u bOlls add hcaping table
Iurn ~ into bowl and when nearly cold, mix III th'
yolk OF eggs season win Onr-quhrier t"tap 'pIlu
J each OF salt and nutmeg. and. lastly. ADJ Inc W.
! beaten whites. drop from tablespoon INTO b"llins
sailed water. and ~ the ilrat one breaks adi '''
spoonful Of dry farina. The dumpllngs can be used
1 with soup - well ~ with the roast. ana wh'n re-
qured FOR the latter purpose the above quantities
[ should be doubled.