New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-02-23
SOME LENTEN DISHES.
PRACTICAL SUGGESTIONS FOR THE
HOUSEWIFE

answer TO these demands he eats heartily OF meats
mince pics. plum pudding and all the luxuries Of the
table. AS the cold lessons the desire for rich food
dimnlshes and Lent gives the transition between
the hearty and heat-producing foods Of winter and
the lighter diet appropriate FOR spring and summer
1t is not en- easy thing to get variety In Lenten
dishes, and the following recipes are given to aid
the housewife in making out her daily bill of fare.
Milk Soup-One cupful OF mashed potatoes. sea-
soned with salt and pepper; the yolks Of two hari-
boiled eggs creamed with half cupfu Of butter:
one quart of milk brought to the boiling point mot
boiled) into which has been stirred one tablespoon
ful of -four; stir we'll and strain.
Corn Soup-To of corn allow one quart
each Of milk and water boil ten minutes seasoning
with pepper ard salt and two tablespoonfuls Of but
ter rubbed with of flour. Before serving stir in
well-beaten eggs and few spoonfuls Of cracker
crumbs.
Lobster Soup-Take the meat of a small lobster
chopped fine three crackers rolled fine; season with
salt, pepper a speck Of cayenne and butter the size
of an egg. Mix ali in the same pan and add gradu-
ally pint of boiling milk, stirring all the while.
Boil up once and serve
Clam Soup-Take twenty-five small Cams.
quart Of milk ha.f cup of butter. one tablespoon.
full of chopped parsley. three potatoes, two large
tablespoonfuls -four; season with salt and pepper.
Chop the clans fine and drain Chop the potatoes
fine and put to boil with the milk in double boiler.
Rub the butter and flour together until creamy, and
add to the potato and milk when they have boiled
fifteen minutes. Boil eight minutes longer. Add the
clans and cook minute. This soup Is delicate
and good.
New soup-Take eight large potatoes and three
onions; cut into small pieces and boil in pint Of
water until soft Pass them through a coarse sieve.
Boil quarts Of milk. Add to II pinch
OF mace, the OF cayenne. cube OF loaf sugar
and the potato PURGE. When al bols together
thcken It with a tablespoonful of -four. Place in the
tureen a tablespoonful Of butter and turn the soup
upon il. Serve with croutons
Lent. Soup-Soak cup OF entils over night OF
for several hours. Put to boil in three pints Of
cold water Simmer until dissolved. Rub through
a sieve. Season with sat and pepper. Add table,
spoonful of butter II the flavor is liked. cupful
stewed tomatoes makes an excellent addition TO the
soup.
Turnip Soup-Boi six small turnlps until soft
enough to rub through sieve. Fry onion until
It is cooked but not brown. Place 1t in saucepan.
add turnps pepper. salt and a quart Of milk. Boil.
stirring we'll and when of smooth consistency serve
with little grated cheese on top.
Vegetable Soup-Take four large carrots. one tur-
nip, three onions. head OF celery al shredded
fine Place In a stewpan with two tablespoonfus OF
dripping or butter three cloves and bit OF mace
Stir until it Is pulp then add half pint OF boiled
peas and two quarts of water. Let the soup SIM
mer for two hours pass through hair sieve.
thlckea with cornstarch and serve.
Creole Soup-Slice one onion. Fry 1t brown In q
little butter Add one of tomatoes then add one
carrot, peeled and sliced. little parsley. thyme
and six cloves. Simmer slowly for two hours In two
quarts of water Boil two tablespoonfuls OF rice and
keep it where Il will be warm. When the vegetables
tender rub through sieve. Season to taste with
sslt and pepper Add the rice and simmer for fifteen
minutes longer.
White Soup-Put into two quarts OF milk tho
crurnbed inside of a small loaf bunch OF sweet
HERDS, two peppercorns, three cloves, an onion
chopped fine, and salt to taste. Let it boil half an
ola Iva and LAT
tuce one head each. into bits and boil till
smooth Strain the soup. II again over the fire.
and when 1t begins to boi! add tablespoonful OF
butter rolled with amount of -four Boil ten
minutes ard serve.
The foregoing soups though made without meat
or stock Will be found good enough 10 serve even
when is not Notifying the flesh. Here are some
ways in which cook clans. Holsters ana oysters:
Devliled Clams-Drain twenty-five clans free from
their liquor which vii, be more easily done by pour
ing a cup Of cold water over them. Chop very iine.
Scald one cup OF milk. Rub together one table,
spoonful of bu'ter and two of flour until smooth;
add to the milk and stir until 1t thlckens. Then add
two raw eggs, and one tablespoonful OF chopped
parsley. Take from the fire mix well together. stir
The clans may add all the sat necessary. Fill
shells. brush the clam mixture VITA the beaten
brown in a hot oven Serve on beds OF waurcresses;
Cqrred oysters-Rqb tosethsr one tablespoonful am
curry ciTr, powder Let it boil until thckered If the
curry powder is very hot less Add the oysters.
Cook only unu pHnp ana M; serSe MANY cr,c.ers "a
desired ana spread generously with butter. Lay on
each half cracker many oysters as II Will hod.
juice cover with the other half cracker, and bake
in a hot oven until the crackers are Drowned
boil Pa Pin" "D Of 5 S5sam n1 1 ;wo s ssD Of
spoonfuls of -four with little cold milk and stir It
into the cream; season with salt and pepper and
sprinkle bottom and sides with breadcrumbs letting
them adhere thckly TO the butter on the mould
them Add half a cup of mlA, tablespoonful Of
butter salt and the wei-bea!en whites OF four
mashed potato is coo. line the mould thicky with
H. being careful not to rub on the crumbs on the
Skim out drain and add to the thlckened cream.
Pour them into the mould, filing Il within half an
treuse and cover with the potato. working little by
little from the edge, out Bake mar an I'm, hour IN
platter Il it does not break 1t is a handsome dish.
filling. DO not undertake this on a busy day.
charreuse using the lobster cut IN small
dice and allowing II simply to heat after being
medlum-slzed lobster; Pound it in mortar with
one tablespoonful OF butter pass II through sieve
Pound the coral and rub 1t separately through 2
steve. Keep it by itself for garnish Whip one-half
Spoonful Of lemon Juice Add slowly to keep from
curdling Then add the lobster and ha.f the coral
season rather highly with cayenne put In SQUIRE
cases and sprinkle the remainder OF the coral over
the top II one has no cases nor the ski 70 mage axe
them from paper, the creams may be served III any
dainty dishes. They good at lunches ana teas,
Curry of Lobster-Melt one tablespoonful OF cu,ter
in a pan. stir smoothly into X one teaspoonLu -.
flour and one of curry powder COOK siowy LOT
1--WE minutes Add one-half pint or mix ana slin.ss
for ten minutes more Meantime the lobster shouia
have been cut into small bits, and heated III Jus.
nnongb water To- prevent burning AS soon as not
turn II on a hot platter. pour over 1t the curry
sauce and serve hot.