The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-05-31

dividual moulds or put in the centre of a meat
dish. with bacon. strips of ham. chops or fried
chicken placed around it.
The seasoning Of spinach may be varied by
adding a little nutmeg or using white stock
in place OF cream. A French cook will also add
a little sugar and grated lemon peel. .,
Every kind of greens may be cooked and
served in the same manner as spinach.
A dish for a company luncheon Is soufle Of
chopped spinach which has ueen seasoned highly
and prepared with the cream dressing. Stir in
IRE until the Egg is set. Put the mixture to one
side until cold; When required stir into the
very light. Pile the mixture upon a fiat but
tered dish and sprinkle just a suspicion ofsugar
over the top and bake in a hot oven fifteen min
souffle cannot stand. II Is better that the
guests should wait for y than 1t should wait for
A delicate and very delicious dish Is stewed
get for this purpose. Remove the wilted leaves
and cut the roots Of close to the head: Wash
each ehe le heaG to- teep L t "se sG /" s ssIla ,6e sf hends
In q dripping pan in which has been placed a
rich. clear stock an inch in depth. Cover the
pan aud place 1t In q moderate oven until the
lettuce becomes tender. which will be in about
thirty minutes. II the stock, cooks away add a
the pan by carefully slipping n wire meat fork
under 1t. Let 1t drain and lay the heads in q
draw them out. Thicken the STOCK left in the
pan with a little cornstarch and season highly
with butter. salt, and cayenne pepper ana serve
with the lettuce.
Lettuce may be cooke ed like spinach or other
greens. using cream or not. as preferred. 1t is
one OF the most delicate greens we have and
can be had at all seasons.
One meth9d OF preparing young carrots Is in
and plunge them into boiling water for five
minutes; then rub the outer peel on with a
tban sc clo1hi t them is c con- ot fhe r = SG't toms w mnd
cut the carrots into thin slices. Put IN. a
saucepan three ounces OF butter. two table
spoonfuls of water. a tablespoonful of salt. a lit
pan and stew slowly for twenty minutes. Mean
to them half a cup Of cream and one tablespoon
full of chopped parsley; Pour this sauce over
the fire long enough for the Eggs to SOCK. and
tnen serve Immediately.
The French manner Of cooking very young
Melt some butter. in a hot spider. When the
them with some sugar. salt and pepper, and
finely chopped parsley. Fry them until the
edges become Grip and Drowned.
Lyonnaise carrots are made in the same way.
only cooking some finely chopped onion In the
two tablespoonfuls of butter. and when, 1t is
melted stir in one spoonful Of flour. Gradually
with pepper and salt.
Cut the boiled carrots into cubes or with a
cream sS0G ssn asso P When 'h hot sur TURN .h them 1ni into on a
heated dish. sprinkle chopped parsley over
Jnem, ana serve.
A delicious entree is made thus: Scrape and
cut into cubes enough carrots to make one
quart. fut these into a saucepan containing
three pints of boiling water and cook until they
are nearly tender. Then drain off all the water
and add one cup OF stock. a tcaspoonful OF
sugar. and some salt and pepper. Cook rapidly
until the stock has almost boiled away. add q
large Ia blespoonful of butter and shake the pan
SO that the butter and remaining liquid will.
mix and adhere to the carrots. coating them.
a r1ls t ss1v s"F with II tbs tine s .%aIi %f ri 9 : hst P plsesa
around the edge of the platter.
For picked carrots cut them into cubes or
balls and cook them until tender. but not soft.
Put them in n jar and cover with hot vinegar,
to which have been added a sliced onion. a few
pepper corns. some celery seed. and a couple of
bay leaves. This pickle is very nice for serving
with cold meats or using with beets to Rarnish
potato salad.
a very old recipe is carrot pudding and few
realize how delicious II is: To make 1t chop
fine one cup Of beef suct; add one cup of grated
carrot and the same of grated potatoes: stir In
half a cup Of sweet milk and two good sized
cups OF flour, to which one and one half tea
spoonfuls of baking powder has been added:
add one emp or raisins and the same OF eur,
rants. Season with cinnamon, cloves, and a
little nutmeg. Turn into u buttered dish and
steam three hours. Serve with q liquid sauce.