The Providence news. (Providence [R.I.]) 1891-1906, 1897-05-10
A Page Of Facts, Fashions and FancieS
o FOR THE FAIR.

boil well. still continuing the stirring
When this Is done, add two teaspoon
fuls OF red currant jelly and lemon
juice, one glass Of red wine and sea-
son with salt and pepper. Take a fresh
egg; separate the yOlk and white; beat
up the yolk with a little of the soup;
when just removing the soup from the
fire, strain In the egg. Pour into hot
tureen.
FRENCH BEEF ROLLS.-Pequired
Cold beef. bacon, pepper. salt, minced
parsley and mushrooms, gravy.
Method: Cut the beef and bacon into
thin slices sprinkle the beef with the
seasoning, lay a slice OF bacon over IL;
roll il up, and tie with thread; stew
gently in gravy.
BOILED LEMON PUDDING.-Re-
qulred Half pound OF suet, three-quar-
ters OF a pound of bread crumbs. two
lemons. six ounces Of sugar. one-quar-
ter OF pound Of flour two eggs. milk.
Method: Chop the suet. and mix the
dry ingredients well together: add the
grated lemon rind and the lemon juice.
also the eggs and little milk, If neces-
sary, TO molsten the pudding suffi-
ciently.
SAVORY CUSTARD.--Well butter a
small cup, or mould. Well beat two
yolks and one whole egg; and 10 them
one gill OF strong stock, soup. or beef
tea, and a little salt and pepper. Mix
we'll Strain into the buttered mould.
Cover the top with piece of buttered
paper. Place il in a saucepan, with
boiling water, only half way up the
mould Steam very gently tor IL Will
be fun OF holes) about fifteen minutes.
or till set. Turn out carefully, and
serve hot or cold.
CHEESE RAMAQUINS.-Wel but
ter some small paper cases, sold for
the purpose, or use the fireproof ones
of the same size, IL possible. Melt half
an ounce OF butter i'm a clean pan.
Draw il off the fire. and stir in smooth
ly half an ounce OF -four Next, pour I'm
one gill OF milk, and stir over rather
slow fire till ii boils and comes clearly
away from the sides OF the saucepan
when you stir IL. Now flavor the mix
ture with about half a teaspoonful of
salt and quarter of a teaspoonful OF
pepper, and. il liked a dust of cay
enne. Let IL cool a little, and add the
yolks of two raw eggs. Beat them in
well; then add three ounces of grated
cheese. Whip the whites of three eggs
10 a very stiff froth, and stir lightly
into the mixture. Half fill each rama
qun case, and bake about ten minutes
in quick oven, or until they are puffed
up and a pretty brown Then take
them out, sprinkle the tops very quick
ly with little more cheese. and serve
In the cases al once, or they sink and
become tough Th~S quantity would
make about twelve.
BOILED RICE PUDDING. - Re-
quired: Half pound OF rice, half pound
OF currants or raisins. Method: Wash
the rice; tie it In cloth, allowing room
for ii to swell; put il into a saucepan
OF cold water; let IL boil for an hour;
then take it up; unite the cloth; stir in
the currants or r-yerns, or any kind of
fresh fruit: tie ii up again more tight
ly, and let it boil for another hour.
Serve with sweet sauce or sifted sugar
and cream.
BROWN SOUP. 80 Required: The
liquor in which mutton was boiled. the
mutton bone and trimmings; two car
rots. two turnips. an onion, bunch of
saVory herbs. parsley. one ounce OF
dripping, thckening OF Drowned -four
and butter. Method: Cut the vege-
tables into dice: fry them till a nice
brown color in the dripping; add the
stock, bones etc. and simmer for three
hours. Strain the liquor over a wire
sieve and pass the vegetables through;
thicken with -four and butter, and add
few drops of browning if necessary.
DRESSED CUCUMBER.--Par GU
cumber; cut il into very thin slices; lay
the slices in a DISH well sprinkle with
salt, and let them stand twenty min
utes or half an hour. Next, pour over
three tablespoonfuls OF vinegar and
four OF salad oil, or reverse the quanti-
ties If more vinegar is liked than oil.
Sprinkle over some pepper; turn the GU
cumber over once or twice, and 1t is
ready to serve.
FORE-QUARTER OF LAMB.--Re-
member lamb should not be kept long
before cooking. as the flavor soon de-
teriorates. See that you have a clear,
brisk fire. Baste il very frequently. II
must be thoroughly done, not being I'm
the least red, but be equally careful TO
sec that is is not dried up. Serve with
unthickened gravy. as for ordinary
roast joints, and hand separately with
il mint sauce and salad II Is usual
when carving this joint, to separate
the shoulder from the breast; when this
is done, a small piece OF butter is
placed between them, and a sprinkle
Of lemon juice, cayenne and salt is
added. The shoulder Is replaced for
second or two TO allow this 10 melt and
mix with the meat and gravy. Ii is
then lifted onto another clean, hot dish
COTTAGE PIE.-Required: Remains
of the leg OF mutton, two blades OF
pounded mace, "A dessertspoonful Of
chopped parsley, "a teaspoonful of
minced savory herbs, a little onion df
liled, four potatoes, a cupful of gravy
pastry TO cover the pie. Method: Cut
the mutton into thin slices; place some
in pie dish; sprinkle some of the sea-
soning over put a layer OF sliced po-
tatoes, then more mutton, and so on
TIN the dish Is full. Pour i'm the gravy;
cnNnr with good short crust. and