The times., 1897-11-26

very hot. A well beateneg stirred through
these potatoes converts them into ex-
celIent croGuette material.
The French certainly prepare spinnach
in way far superior to the ordinary
method, and as il is very simple and this
vegetable is to be the standby for the
coming months, it is well to Introduce
IL at the beginning Of tie season. When
the spinach is loilcd Thoroughly tender
and properly salted, OF course, free from
every trace of grit, it is to lie thrown in
the colander and well drenched with cold
water. This gives it certain fiTmness
ana delicacy obtained in no other way
IT is TO os shaken free FROM water, chop
ped fine and put in a hot saucepan and
stirred with tablespoon OF butter and
two OF creatn, until hot, when it Is ready
TO l,e heaped in the dish with poached Of
hard boiled eggs on top.
After celery is cut up and soa ked in cold
water for fifteen minutes, then cooked until
tender, it must be drained in the cuiander,
thrownlntocoldw water to blanch and become
firm, and then thoroughly heated through
in the W hite Sauce made by mixing 10
gether In 4 tablespoon each of bEtter and
flour III a hot saucepan; when smooth add
ter of q 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 spoon, it will be entirely free
from Jumps and of creamy whiteness. Il
the cold water bath is neglected, TIE result
VIII be flat and discolored, instead Uf
white and crisp.
PCmpkir. has become popular once more
for Lies, and its paIer cousin, the squash, is
reserved for the vegetable course. The
csfiI ee variety is nicely prepared and So
inexpensive that it saves the Ia Dor OF pc IL
inL and the first cooking. Allow Il cup
Of milk ana from two to four eggs fo-
cach nle, according 10 how rich IL is re-
quired, sugar, salt and spice to tasee. As
! for the ninee-meat, IL is wen 10 make the
miEce meat for the season during thismonth
! Chop fine two pounds OF lean beef = beef
| tongue that has been simmered until tender,
| two pounds Of beef sIet mix through this y
pound Of shredded citrOn, two pounds OF
| plump stoned raisins, four pounds chopped
apples two pounds currants, two pounds
| sli;iauu ratsin5, half a pound caDdied lemon
| peel, two OF sugar, n tea s!0On Of salt, Two
! ground nutmeSs, tablespoon OF powdered
Cinnamon ard half each OF mace and cloves,
juiC. and grated yellow rind or two ed b
! or oranges and lemons Mix all Wei to-
| gett e., pack in stone jar and pour over a
quart each or brandy and sherry or home
| made vine. Thin with cider when needed
Some people add the apples at the time II
| using, hUt it is less care to prepare all u
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 10-cent bit, a
bit OF butter size OF walnut, two wen
beaten eggs, half a teacup OF milk
cayenne and salt to taste, mix al wei
together. drop a Tablespoonful into creased
patty pans, and put in the steamer unit
set, turn out OH u sieve to cool, then dip in
egg and hreadcrumbs and cook brown il
boiling Tat. Serve hot. Very gtrd. Th'
potash insures digestion Of the cheese, aud
is q wlioIeso.ne addition.