The record-union., 1898-11-27

Sopa Borracha (wine sop is pre-
pared as follows: Whip the whites OF
four eggs to a foam, add the yolks and
four heaping tablespoonfuls of sugar.
Beat the whole until the sugar has
become thoroughly dissolved; then
add four tablespoonfuls of flour and
half a teaspoonful of baking powder,
sifted together Bake in a creased tin.
When done, cut the cake into squares
and throw the pieces one by one into
q syrup made as follows: One pound
of sugar and one cup of water. When
the syrup is beginning to thicken, take
from the fire and add a wineglaSsful
(four ounces) of good sherry
Wine Jelly becomes a veritable COM
pany dish when made in a ringmold,
the center, when turned out, piled with
whipped cream and the jelly picked
out with candied cherries and bits of
angelica or blanched almonds.
Marian Harland's recipe for a salad
dressing, which is not a mayonnaise
and which will keep, calls for two
well-beaten eggs, one-half pint of
vinegar, one heaping teaspoonful of
-
full of English mustard dry, pinch
of cayenne, and salt to taste. Mix well,
put over the fire in a porcelain-lined
saucepan, and bring slowly to a boil,
stirring all the time. When it bubbles,
add a small teaspoonful of butter and
take from range After it is cold,
bottle and put in a cool place. This
will keep for some time.
In creaming fish in the chafing-dish,
the plebeian and inexpensive cod be-
comes as toothsome as salmon or hall
but, if properly marinated. This sea-
soning should be applied half an hour
before the fish is to be creamed. and,
of course. after it is boiled, the latter
should be faxed and carefully freed
from bones and skin. To a tablespoon
full of onion-juice, the juice of half
lemon, pinch of salt, a bit of paprica
and celery Pour this mixture
over the fish, turning it with a fork
that it may penetrate throughout
then cream as usual
A recipe for beans cooked with
onions and peppers has been request
ed. One of Filippini's is the nearest
to this that can be found. Cut medl-
um-sized onion in dice-shaped pieces,
and place in a saucepan with an ounce
and a half of butter. Let it get a good
golden color on the stove for five MIN
utes; then add a tablespoonful OF
flour. stir well, and moisten with a
pint of white stock (Which, as all
cooks know, is a stock made from a
knuckle of veaD. Stir we'll again untli
it comes to a boil, and season with a
teaspoonful Of salt and half tea
spoonful of pepper. Add the string
beans. which have been previously
cooked until tender and drained, to-
gether with a Glove of crushed garlc'
to the sauce Cook for ten minutes,
and serve in a hot dish with a tea
spoonful of chopped parsley sprlnkled
over The same authority cooks red
beans with onions A quart IS plcKed
over washed thoroughly, and soaked
In cold water for six hours, Drained
nut in a saucepan, and covered Win
cold water. Add an ounce or butter,
p bouquet (Which may be spr1g OF
celery. a bay leaf, and pepper-corns)'
and a medium sized onion with TWO
cloves stuck in. Boil twenty minutes,
stir in a good glassful Of red Wine
season with salt and pepper, ana COOK
again for three quarters of an hour.
Take out the bouquet and onion, and
serve in a hot deep dish, garnishlng
Them with a few small glazed onions
Onions. it may be- added, are glazed py
nAeline the sides only and removing
the roots. They are then sprinkled
with a little powdered sugar, put IN
pan with a half-ounce of CHARMED put-
ter. and allowed to stand In a SLOW
oven for fifteen minutes.
A most useful application of electric
itv Is seen in the way in which clothes
closets are lighted in the recently built
houses. The opening Of the door turns
on the current, and its closing shuts 1t
off. Having these heretofore dark hooks
of a household thus Illuminated is a
great convenience.
Children, it is said, are great inita-
tors. and parents are recommended in
all books devoted to the care of them
to look we'll to their own morals and
manners if they wish their offspring to
walk in the paths in which they should
go. There was a funny illustration of
the fact that the same rule will apply