The Providence news. (Providence [R.I.]) 1891-1906, 1897-05-28

ton. Serve hot These are a delicious
dinner savory.
COTTAGE PTDDING.-B togeth-
er Two eggs and two ounces OF sugar
add 10 them two tablcspoonfuls Of fine
ly-chopped suet three ounces OF flour
one ounce OF rice-hour. and rub a tea
spoonful Of baking powder into the last:
mix with q little milk lf needed but
the batter should be- rather stiff. Pour
into well-greased mould. and cover
with a buttered paper. Steam the pud-
ding for an hour ana a half Turn 1t
out. when required for table and pour
around IL a sauce made by dissolving
half pound of jam, with as much
water. boiling IL for minute Of two,
then pouring through strainer.
BORDEAUX OUTLETS. Take some
small flllets of beef about an inch I'm
thickness. rub them with olive oil,
sprinkle with Pepper and salt, and grill
over a perfectly clear fire for fifteen
minutes. kdd half an ounce Of hut
ter as much n5ur'as II viii take up, and
then place the paste in small sauce
pan TO brown. Add the redeired guam
tity OF stock. the usual seasoning OF
pepper and salt a little freshly chopped
parsley'and a suspicion of shallot. Stir
the whole over the fire until IL boils. and
few minutes after pour IL over the cut
let's just before serving. Some consid
er the addition of little sherry an inn
provement TO the sauce.
GAME OUTLETS dmitation). Fry in
little dripping a quarter OF a pound of
lean bacon or ham, then half pound OF
calfs liver, cut into thick slices. When
the latter Is done. drain, and put both
together i'm a chopping-bowl and mince
them until very fine, adding TO them
any scraps of meat or poultry you may
happen 10 have. Add half the quanti-
~ of stale breadcrumbs. tablespoon
full OF dried and sifted mixed herbs.
teaspoonful of salt. half one OF black
pepper, a pinch of mushroom-powder
and mix the whole with a teacupful OF
good brown gravy. Shape the mixture
into small outlets. coat them with beat
en- egg, and cover with fine crumbs; fry
them on both sides I'm little boiling fat;
let them be crisp but not too dry. Drain
them, place i'm tiny piece of macaroni
al the end ofAeach TO initiate a bone.
and serve them hot with thick gravy IL
liked, or with well-dressed salad.
CHEESE PtIFFS.-Grate half
pound of dry old cheese. and place In
a mortar with quarter of a pound of
butter and pound till all is we'll incor-
porated: then add the yolks OF five eggs.
and the white Of one; mix we'll Have
some tartlet tins lined with puff pastry,
half fiji each with the cheese mixture,
and bake till golden brown.
CURRIED EGGS A LA INDIENNE.
Cut an onion into Very thin slices, and
put IL into a stewpan with an ounce OF
fat or butter and an ounce OF minced
bacon, add a finely-chopped bay leaf
and sprig of thyme. Fry all these
together for about quarter of an hour
TIL a nice golden color. taking as much
care as possible not TO break the onions
Then add a dessertspoonful OF our,
Glove or garlic 0f liked, a pinch of
ground allspice, teaspoonful of
curry powder, a pinch of ground GIN
ger "A pinch Of salt. and rather less
than half pint OF milk. Boil all these
ingredients together AT the side OF the
stove till the mixture is nearly dry.
Then add six sliced hard boiled eggs,
and make all hot I'm the saucepan. Turn
out the curry on a hot dish in border
of plainly-boiled rice.
SWEET LEMON TART. Take the
yolks of three eggs and beat well with
half cup OF water then add
half a cup of sugar. the rind OF lemon
finely grated, and a cup of thick cream
Pour into a dish lined with paste. at
the bottom of which place some straw
berry jam. Bake quickly; when brown
ed it is done.
INDIA EGG.-Beat six eggs very
light, add quarter OF pint OF sweet
milk. and one tablespoonful of butter;
pour into a hot buttered saucepan. stir
till smooth. but not stiff. and pour over
squares of hot, buttered toast, arranged
on hot platter.
A Hat of Human Hair.