The times., 1897-11-21

very hot. A well beaten egg stirred dthrough
these potatoes converts them into ex-
ceilent croGuette material.
The French certainly prepare spinach
in way far superior to the ordinary
method, and as il is very simple and TINS
vegetable is TO be the standby for the
coming months, il is well to Introduce
1t at the beginning of the season. When
the spinnacn is boiled Thoroughly tender
ana properly salted, OF course, free from
every trace OF grit, t is to be thrown In
the colander aud well drenched with cold
water. This gives it a certain firmness
ana delicacy obtained in no other way
It is to De shaken free FROM water, chop
ped fine aud put in hot saucepan and
stirred with tablespoon of butter and
two OF cream, until hot, when it is ready
to he heaped in the dish with poachcd or
hard boiled eggsoI top.
After celery is cut up and soaked in cold
water for fifteen minutes, then cooked until
tender, it must be drained in the culandeT,
thrown intoc cold water to blanch and become
firm, and then thoroughly heated through
in the w lite sauce made by mixing to
gethcr in q Ia hiespoon each of butter and
flour in hot saucepan; when smooth add
gradually half pint of hot milk and quar-
ter Of a cup OF water In which the celery
has been boiled; add salt aud white pepper
to taste If this has been carefully stirred
with wooden spoou, it will he entirely free
from Jumps andof creamy whiteness. IL
the cold water bath is neglected. the result
VIII lie flat and discolored instead uf
white and crisp.
Pumpkin bas become popular once more
| for lies, and It's paler cousin, the squash, is
reserved for tie vegetable course. The
| cs-II eo variety is nicely prepared and SO
| inexpensive that il saves the la Dor of pe IL
Ing and the first cooking. Allow cup
| Of milk and FROM two to four eggs 50:
eaca pie, according TO how rich 1T is re-
| qulred, sugar, salt and spice to tasGe. AS
for the mince- meat, it is well to make the
| minee rneatfor the season during this month
Chop fine two pounds OF lean beef n beef
| tongue that has been simmered until tender,
two pounds Of beef suet, mix through thts Il
pound OF shredded citron, two pounds OF
Plump stoned raisins four pounds chopped
apples, two pounds currants, two pounds
Su u:tlpu ra aisins, half pound candied lemon
peel, two of sugar. teaspoon oil salt, twc
ground nutmegs, tablespoon or powdered
cinnamon and half each Of mace and cloves
1 JulC- anu II dlru yciOW .iii3t VI hNp u Il
OF oranges ana lemons. Mix all Wen TO
getf eI pack in 4 stone jar and pour oyer a
quart c;,ch OF brandy and sherry or ho'ne
made wine. Thin with cider when needed
Some people add the apples t the time "i
using, but 1t is less care TO prepare lil ~
one. anG the spirits insure its keeping
Quarter of a pound of grated cheese
two tablespoons of flour. enough bicarbo
nate OF potash to cover 1o-cent bit, a
bit Of butter size OF walnut, two wen
beaten eggs, half teacup OF milk
cayenne and salt 10 taste, mix al w"l
together drop a Tablespoonful into greaset
patty pans, and put in the steamer unit
set, tIrn out on a sieve to cool, then dip in
egg and hresdcrumhs and cook brown il
boiling fat. Serve hot. Very go"d. Til
potaAh insures digestion of the cheese, atC
is wholesome addition.