The Providence news. (Providence [R.I.]) 1891-1906, 1897-05-24
Dainty Receipts.
Observation-Disclosures

ACKNOWLEDGEMENTS
HOT PoT.-Peel and slice a couple
or large potatoes, a small carrot and
one large onion put in a pie-dish in
layers, sprinkle pepper and salt be-
tween: pour some boiling water over
TO nearly ill the dish. and put little
DTS OF butter on the top. Bake one
ana half hours In a moderate oven.
CELERY PATTIES.-Stewa as much
celery i'm milk as will be necessary;
when quite done chop ii finely up. and
season II with pepper and salt; FIJI
some patty-pans with 1t, cover with
breadcrumbs, set a piece of butter on
the top OF each and bake.
SAVORY PUFFS.-Mince half
pound of cold veal freed from skin and
gristle. and mix with 1t three or four
ounces of minced ham or lean cooked
bacon: season well with pepper, salt,
some fine dried herbs and a little
freshly-grated lemon rind; add to this
little cold gravy or a beaten egg to
mix the whole together. Cut some
squares of good puff COR very Light
pastry; cover one-half Of each square
with a little mince. then fold over the
other half, trim the edges, then place
on baking-tin, and bake in very
hot oven for twenty minutes.
RELISH FOR BREAKFAST.-One-
quarter of a pound Of fresh cheese cut
in thin slices and put in a pan, turn
ing over IL a large cupful of sweet
milk; add a quarter of a teaspoonful
of dry mustard. a dash of pepper, a
little salt and a piece OF butter the
size OF a butternut; stir the mixture all
the time; have at hand three biscuits
rolled fine, and sprinkle them I'm grad
ually. AS soon as they are stirred in,
turn the whole contents into a warm
dish, and serve.
JUGGED STEAK.-Cut a piece of
beefsteak into slices. roll them and
scrape them in a stone jar; add two
onions stuck with cloves, glass OF
wine, pepper and salt TO taste. and
cover closely: place the jar In a pan of
boiling water, and let ii simmer till the
meat is tender The meat tastes very
like jugged hare. Do not add any
water in cooking.
HOMEMADE ESSENCE OF BEEF.
Essence OF beef for invalids can be
made at home easily from this re-
cipe: Take half a pound of lean beef
freed from skin and gristle, and mince
ii finely on a board; set the meat In
jar. cover with creased paper close
ly. stand the jar in a saucepan of boil
ing water and simmer for four or five
hours. Strain off the essence and free
IL OF any fat.
SWEETBREAD CROQUETS AND
WITH PEAS.-Boil four sweetbreads
chop them very fine. and pound them
To a paste, season with salt and pep
per and add the yolks OF two eggs. two
ounces of butter and tablespoonful
of biscuit crumbs; moisten with a
gill of cream, roll into balls or cork
shape forms. dip these in beaten egg,
roll in crumbs; repeat the last process
and fry in boiling fat. Arrange a bor-
der of green peas around them, and
serve.
MEAT PUFFS.-Roll out any trim
mings of pastry left over from a pie
or tart as thin as possible. Mince very
fine three tablespoonfuls OF cold meat,
season with pepper and salt. add a
little bit of batter. a few drops of
ketchup and a pinch Of sweet herbs
Cut the paste in rounds, wet the edges
Of half, put the meat on Ii, fold the
other over, press and pinch the edges
together. Flour the puffs, and fry a
nice brown in boiling fat.
CALFS FEET FRITTERS.--Stew
two calfs feet till tender; while they
are still firm take them out of the
stock. cut them open and remove the
bones; lay the meat on dish and cover
with a plate till cold. Cut into neat
pieces. dip i'm egg and breadcrumbs.
and fry golden brown in hot fat
Drain on paper. pile on hot dish, and
serve with tomato or other piquant
sauce.
SLICED MUTTON A LA BOUR-
- oil a
half OF cold mutton into thin slices;
melt a quarter OF a pound OF butter in
a stewpan over a slow fire, stir in a
tablespoonful OF flour, salt and pepper.
half a pint OF mutton stock. two o.
three chopped shallots: let all simmer
for a few minutes. put In the meat 10
heat through, add a few drops OF
Victoria date vinegar and some sliced
gherkin just before serving.
SLEEPS TROTTERS \ La CHAR
LOTTE.-Soak four sleeps trotters in
pan OF boiling water. wipe them and
SINCE off the hairs. Put them in a
saucepan, cover with water and add
salt and bunch OF parsley, chiVes.
onion and peppercorns tied together in
a muslin bag. Let all simmer for four
or five hours, strain, cut up the feet,
remove the bones Dissolve two
ounces OF butter I'm saucepan, stir In
a dessert-spOonful or Hour and half a
pint OF stock. boil up the sauce, flavor
with chopped parsley, chopped onion
| and mushroom. Put In the trotters,
| let them simmer IN the sauce for half
an hour take out the bunch OF herbs,
put the meat on hot dish, add the
| beaten yolks Of two eggs to the sauce,
| let it thlcken. flavor with lemon-Julce.
and pour over the meat.
~. t. he
best for this purpose. Bone a piece of
/ the breast. and lay a forcemeat over
| II Of herbs. bread and anchovy, a
| spoonful or two OF scraped ham. a
very little mace, white pepper. and
chopped chlves; then roll and bind 1t
up tight. and stew 1t in water or weak
broth with the bones, some carrots.