Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1897-11-18
ArpnrIzIna sraa rsrIoNs.
How to Prepare Tempting Articles for the
Palate of MY Lord.

Palate of MY Lord.
New York Evening Telegram.
Cheese balls are easily made, and are
delicious served hot with a salad. To
ono cup Of grated cheese add half cup
of grated bread crumbs, five drops of
Worcestershire sauce, and ono egg. we'll
beaten. Mix the ingredients well to.
gether and roll the mixture into small
balls. Place the balls in wire basket,
and Just before ii Is time to serve them
plunge the basket into boiling fat,
cooking to light brown, and serve.
Tomato Sauca--Boil together in
saucepan q Gupful of stock, two onions
cut up rather small small piece of
chopped thyme, a quarter Of pound of
butter, and about dozen tomatoes.
auding seasoning to taste. Stir The
contents continually SO as to prevent
them from boiling over, and when it
has berone thick enough. pass it
through sieve.
When an onion is used in sauce or
soup, the flavor Of it should be very
cunningly concealed. Whom this is
done the flavor of the whole is i'm
proved, and many peopls who object
to it would mot be able TO detect its
presence. Either in soup or in sauce
the onions should never be added raw,
but always fried golden brown, in
butter or dripping, having first been
finely chopped or cut into slices.
Salmon Loaf-Free one pound Of sal.
mon, fresh or timed. from skin and
bone. Beat two eggs without aeparat-
ing; aud to the salmun, with one cup
ful OF stale bread crumbs, Galt and
pepper to taste; one tablespoonful of
lemon juice, and one tablespoonful OF
chopped parsley. Pack into we'll
buttered mould, and steam for two
hours. Serve hot or cold.
10 Use up Cold Meat--Make bat.
ter of three tablespoonfuls of flour. half
pint of milk, and one egg chop up
the meat, add 10 it half-boiled onion,
half a Tablespoonful of chopped paraey
and salt, and stir all into the batter;
grease pie dish, stir in tho omelet,
and bake half an hour; turn out on a
dish, and serve with gravy around.
Cucumber Vinegar and slice
10 large cucum beers and put them In
stone jar. With three pints OF vinegar,
four large onions, SLICED, two or three
shallots, little garlic, two large tea
| spoonfuls of pei Der, and half tea
| spoonful of cayenne After standing
four days give the whole boil; when
| cold, strain. and filter the whole
through paper. Keep 10 small bottles
to add to salad, or eat with meat.
Steamed Rice Wash one cup of rice
thoroughly. Put it into double
boiler, add one pint of hot water and
ono teaspoonful of salt Steam from
one to two hours, or until tpnder.
| Cream Caramel for Cake Two cup
| fuls of powdered sugar and half cup
full Of very rich cream; stir the cream
and sugar before boiling, then boil
until thick, not hard, stirring con-
ssantly all the while. When done, beat
until ready to spread on the cake,
which must lie baked in long pan
After standing awhile, pour on top of
that one-halt cake of sweet chocolate
which has teen melted over a teakette
Chocolate Icing Melt three table
spoonfuls of grated chocolate over
steam, add three tablespoonfuls Of
cream and one of water, stirring we'll,
then add a scant cupful OF sugar. Boil
five minutes, spread on the cake and
set it 10 a warm oven to dry. This
| will not stick to the fingers.
Potatoes for l,reakfast-Slics some
cold boiled potatoss about one fourth
of an inch thick; put them into
saucepan with two tablespoonfuls Of
butter, and stir them until they are
| blttered, but not Drowned. then adj
four tablespoonfua OF milk, salt, pepper
and Tablespoonful of chopped parsley.
Let the milk boil up once, then
take it from the fire, add the juice of
na.f lemon, stir up well and serve at
| once while hot.
Tomato 0melet-Take three large
tomatoes, peel and cut fine; stew till
soft, adding salt and pepper to taste.
a small piece of butter, and stir in
three eggs Just aa you take it from the
| lire. Canned tomatoes may be used.
lIisspes a la Valerie-Chup about
half pound of UNDERGONE cold roast
beef, boil two sheep's brains for 10
minutes; skin, chop aud mix them
with the beef. Add a little anchoyy
and tomato sauce and mushroom
ketchup, about teaspoonfu of each i;
season witt pepper and salt, and add
the yolks at two eggs Make into a
cork.shaped rissoles, rolling fine bread
crumbs, brush with beaten egg, and
roll again in the crumbs. Fry golden
brown, drain well, dish in a pile and
garnish with parsley. Hand tomato
sauce with these rissoles.
Potatoes au Gratin--Simply butter
dish that will stand the oven, cover
with breRdcrunbs mixed with grated
cheese; cover this with slices of cooked
POTATOES, the mealier and drier the
nicer the dish will turn out; then add
salt and pepper and some chopped
parsley; prOceed thus until the dish be
full, then moisten the whole with milk.
The top layer should be- covered with
crumbs, Drowned, and tho dish SGT in
a tin containing hot water in rho over,
until the contents arc thoroughly
heated; in this way there is no catch
ing at the bottom or hardening OF