The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1897-01-18

Soup with Marrow Balls-Procure
two pounds of soup meat, with a mar
row bone, remove the marrow from the
bone: place the meat and bone in a
soup kettle, cover with cold water, set
the kettle over the fire. AS soon as it
bOils add two fine cut onions, one leek,
one white turnip, one small carrot,
one-half cup fine cut celery, bouquet,
and One-half tablespoonful salt, cover
and boil slowly till the meat is done.
In the meantime rub one heaping
tablespoonful of marrow to a cream,
add the yOlk of one egg, season with
One-quarter teaspoonful salt, the same
OF grated nutmeg, and one teaspoonful
fine chopped parsley; mix these in
gradients well, then add three table
SpoOnfuls grated bread crumbs. Add
last the white Of egg beaten to stiff
fEoth. Form this preparation with the
hands into twelve small round balls.
When the meat is done, remove it.
strain the soup into a clean saucepan,
return it to the fire again. AS soon
as it bOils, add the dumplings, boil six
minutes. Taste the soup; if necessary,
add more salt and if not strong enough,
add a little beef extract.
The parsley, if not handy, may be
omitted. TITS soup will do for two
dinners, or for six persons. @+
Hungarian Chicken Saute-Split a
well-cIeaned young chicken of four
pounds in weight in halves. Put one
half in a cool place, to be used for
another meal. Cut the remaining half
into six pieces, season with one tea
spoonful salt and One-quarter tea
spoonful pepper. Rub the chicken and
seasoning well together.
Place a saucepan, with one table
spoonful fine chopped onion, over the
fire and cook three minutes; then add
the chicken; cover and cook slowly
thirty minutes, turning it often with
fork. Then sprinkle over 1t one-half
tablespoonful flour, stir two minutes,
add one and one-half cupful giblet
broth described below, and cover and
continue to cook gently.
just before serving the chicken on
d hot dish, remove all fat from the
gravy, add to the gravy four table
SFCOnfulS cream and one tablespoonful
lemon juice, and strain it over the
chicken. Cut three small slices Of but
tered toast into three Ornered pieces
and place them in a circle around the
dish and place small sprigs Of parsley
between the pieces of toast.
GiDlet broth is made by dipping
chicken feet into boiling water, remov-
ing the skin and nails and placing
them With the giblets in a saucepan
over the fire. Then add one quart cold
water and one teaSpoonful salt. When
it boils add one onion. Cook one and
one-half. hours, then strain and use as
directed above.
Potato Chateau-PeeI, wash and cut
four medium sized potatoes into quar-
tiers, round the edges and place in cold
water twenty minutes before serving.
Dry the potatoes on a towel, place a
saucepan or a deep frying pan with
lard or cottolene over the fire. When
no n of
too many at time, fry till light brown
and done; then remove with a skinner,
place for a few minutes on blotting
paper or brown paper.
When all are done melt half a table
spoonful butter in a frying pan, add
one teaspoonful fine chopped parsely,
put in the potatoes, sprinkle half a
teaspOonful salt, toss them for two
minutes over the fire, then serve.
Dreamed Corn.-Open can of the
best corn and turn contents into a
saucepan, cover with milk add one
TABLESPOONFUL sugar and cook ten min
MES. Place one-haIf tablespoonful of
butter in a small bowl over the tea
kettle: when melted, add one teaspoon
ful flour, mix and add 1t to the corn;
season with one-half teaspoonful salt
and one-quarter teaspoonful white
pepper; cook three minutes and serve.
Royal Pudding.--Sift one cup Of flour
with one teaspoonful baking powder
into a bowl; add half a tablespoonful
of butter; rub the butter fine in the
flour; add half a teaspoonful salt and
one tablespoonful sugar; mix one egg
with hals a cup Of milk: add it to
the -four and mix it quickly into a bat
ter: add, last, two tablespoonful
seeded raisins and one tablespoonful
fine cut citron; butter a small form
with tube in center. and dust 1t with
bread crumbs or flour: pour In the
mixture: put on the cover, tie 1t firm
ly and place 1t in a kettle Of boiling
water. The water should reach only
ore-third up the form. Cover the ket-
tie tightly and boil one hour.
Bismarck SaGce.--Stir the yolk OF
one egg with four tablespoonfuls pow.
dered sugar to a cream; heat the white
TO a stiff froth; add three tablespoon
fuls sherry wine to the yolk, then the
beaten white, and, last. half cupfu
OF whipped cream, and serve with the
pudding. If wine is not handy. take
half a cupful OF orange juice and one
tablespoonful lemon juice.
in CASE OF FIRE