New-York tribune., 1896-01-19

frenuentlv not easy 10 answer As surrey as Satur-
day morning comes around with inevitable regular
y, surely does the necessity OF proVldHS soc ~
tractlvc and sufficiently substantial dish 10. SIN
days tea rccur TO the rerIlexed housekceper
OF course every good housekeeper Will provde some
kind OF light mullins or rolls. Sally Lunn Aso'
in the way OF dessert. there s Ekey 10 DE Jam o'
preserves. cut up oranges ana bananas WIN
sugar and either wine or fruit je-y' even IL o"e
does not have ice cream. And every one VIII See
that there good loaf OF home made CAKE III cas-
no sma.i fancy cakes have been provided. SucA
things as these be thought of in plenty Dut II
IS the principal. substantial dish OF the evening
which presents the usual difficulty
combination of oysters and sweetbreads makes
a very delicious dish II is Southern recipe ana III
my experience has always proved great iaVorite'
One quart OF Oysters and three sweetbrelds make a
quantity sufficient for about eight persons. PArb)N
the sweetbreads til tender. and simmer the oysters
In their LIQUOR tl tender and pump Remove care
fully all the skin and grlst.e from the sweetb'eais
and cut them into pieces the size OF the oysters
Stir both into "A white sauce. letting them simmer
for a minute or two the fire, and flavor with saI''
pepper and a little nutmeg. Have dish preparei
for serving with thin pieces OF toast on II. ana
spread the swoetbread9 AMI oysters over then'
garnish with parsley TO make the white sauce. sur
together two tablespoonfus of Hour ana a piece ot
butter the Size Of egg till smooth; then add s.owy
n pint Of bing mix some salt and litt.e chopper
parsley and .ct 1t boil slowly for fifteen minutes.
In case this rule is not enough II can be doubled
dish when should be tasted in order to be ap-
prociatol t. poachel brains Take pair OF beer O..
calves brains and LEI them stand an hour in sal'ei
cold water. Drain and chop them fine Put them IN
n frying-pan and favor with butter. salt. pepper,
chopped parsley and little nutmeg; stir constantly
for ten minutes thcn ada three wc.-beaten eggs
and. II convenient. "A cup Of cod ch.cken or aho
chopped very fire Tor better still, passed through
the American meat-cutter and stir again for hve
or ten minutes. serve on thin pieces Of toasted
bread and garn.sh with parsley. Either oysters or
a few mushrooms aso nice chopped hne am
added TO H. The braina make a 900! founiatIoA
and one car adj to thcm anything whlch nlip'AS
to be In the hcus, which wo.d h1rmon!ze In haVor'
or should there not ba any cold meat they can D.
served alone.
4 god way to use co.d veal Is cut IT. into small
nleccs Then soak two slices OF bread In cup OF
co.1 mix beat in two eggs and add the chopped
veal mixing il thoroughly. Season with sat ana
peppcr DID out by spJonfuls AID fry In not lara
and butter.
oysters in any form are always acceptable ior
sundays tea and 50 are chicken croquettos. IL IL
not easy to make good cro1uettes but toe 10 i"'hS
Southern recipe If complicated. produces a most
excellent result Boil two chickens. or one large
fowl tn tender Remove al. the skin chop the
meat In meat-cuttcr ana stir IN some peppe
and salt Bring 30 a boi. one pint OF MIX ha'or'u
with "A quarter OF an onion and a little lemon pee'
butter two tab.espoonfus OF cornstarch and two
ounces OF slfteI nour. and rub them 20 cream:
adj 70 this half cup Of warm broth ana sur
IN W l. melted strain the boiling MIX SLOWLY INTO
this mixture through sieve. and set II back on 10
IN. fire to hcken stirring It hard until thoroughly
cook.d. adj sat to taste Then put the chicken into
the boiling batter ami stir 1t TIL we'll mixed Have
r.,dv ON. cgy with a good dust OF black pepper
ami a pincn II red pepper. little grated nutmeg
and half "A bunch of parsley chopped hne Fut 'hese
all together Into the batter and chicken theh sur
into the whole the Juice of ha.f a lemon When
this is well mixed turn II al out into iarge dish
TO cool When cold. take a .argc spoonful ana
make II into 4 roll with YOU, buttcred hands, then
d!p IL into the yolk Of an cgg beaten up with Two
tab espoonfuls OF milk: roll It In cracker dust and
mould IL In tin mould the shape OF pyramid
Fry in a frying -baskc, in boiling .nrd
4 very delicoui dish Of caifs heal Is made IN
tho ,ollovlng way: Cie, a caf1 heal with the
brains tongue an. liver. The butche- should re-
move the hair from. the head. but the SKIN must De
lof: on n, II contains the most geiatnous part
Tie the brains In thin muslin and boil separately
Put al the rest in a pot together. cover wei with
water ami when 1t lis away keep add ng enough
ty cover H. and cook very thoroughly Then remove
a,. the bones but leave the skin and grstle. ana
cut everything into pieces the size OF walnut
MIN all together with one quarter-pOund OF butter
and season it very highly with salt ana black
pepper: mix we'll and add to 1t one pint OF the
Juice II was cooked II. Place all In an earthern
or porce.ain-Jned dsh cover with cracker dust
and bits Of butter and bake about three-quarters
OF a hour untl brown.
In case any Of this bakel CATS head should be
left over on the following day IL can be made into
a gelat!ne. Take n mould which holds quart. ana
pour into II two gil.s OF the juice the head was
boi ed In the Juice viii have hardened from stand
ing and must be me.tcd; this makes Jelly all
around 1t when cool. On top "f TINS juice put az
once before it harlens enough of the baked CARS
head to fill up the mould. pack II down hrmy, ana
put in a cold place to harden. and next day turn
1t out.
Cold duck turkey or game can be made into
salmi by taking al the meat carefully from the
bones leaving 1t In as large pieces as possible
Then simmer the bones in water enough 10 cover
them for hour or more. Strain oH the .iquii
flavor It with SALT pepper and gool piece Oh ou''e''
and thcken with Drowned flour. into thiS sauce
put the cod meat and let 1t al simmer Tor ap'ut
ten minutes Serve on toast. or in wall OF potato
or rice IL II is served iy Itself. It is very nee 10
arrange small diamonds OF toast around the edge
OF the dsh with a teaspoonful or curraht Jeily on
each piece Of toast.
simple and excellent dish is escallopei chicken
with rice Boil cup of rice in soup stock I'll very
tender Boil a chicken. and when COD mince the
meat very fine and add to 1t ltt.e soup stock or
gravy some salt, pepper. nutmeg ana Some pi.s
OF butter Put the chicken In the middle OF pud-
ding dish. and the rice as lining All a'ou'u 1t ana
over the top. Put cracker crumbs ana p'e0e" u
butter the top, and bake to lgnt pioWm a.
Those who like lobster Will appreciate IL III tne
form Of croquettes. Take the meat OF the lobster
with the coral and spawn and pound II up me w,tn
n pestle Crhs Is better than cnopping for II ahsS
1t more tender) Add onethird OF It's bulk OF graz
breaicrumbs. and season with pepper sat ana MAJ
nutmeg Mix with Il four tab-espoonIu.s OF
melted butter and two yo.ks OF eggs. Allow thls
TO stand half hour then form into inc shaoe
of croquettes in tin pyram1al mould, uip III egg
and cracker dust. and fry an even paie Drown III
boiling lard, using fly ng-bask sket .
A good cold dish to eat with lettuce or tomato
saad IS a fancy meat jc..y. Make strong. hgh,,
favored clear soup. by using two pounis OF rounn
OF beef. a fowl and part Of a knuck.e OF Veai,
some carrots onions and celery. and flavor II with
sat and pepper. When made clear the soup win
the white OF an egg and then strain II through a
cloth. Add. while il IS s..l hot, some Coxs gelai
tine. In tho propOrtlon OF a tnrl OF DOX - u