The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1899-11-26
Tartines de frontage.


ANY Of the American recipes can BE
assisted by the national preference for
profusion Of vegetables. AS dining comes
to be regarded as an agreeable necessity
housekeepers will substitute excellence
for profusion. 1t is well to note and
avoid one defect In scalloped tomatoes
as generally SerVed-tOO much bread or
cracker in them. Put instead only, a little
of either and that grated fine. Make it
| homogeneous mass, and that beautiful
ly colored with the tomato and not
notified orange and sulphur mass
CrOutes au Bouillon-Grill or toast some
thin slices of bread and put them in
saucepan Pour over them quart OF
bOuillon from which the fat has not been
skinned. Let this simmer and then pass
it through q strainer Reheat and stir in
half a cup of vegetables, such as cold
dice, and parsley chopped fine.
The several pasties (pates), which are
cooking classics, have been given In this
department. Any one Of them home
made or from the deicatessen shop may
be served for whether the little party
dimes al home or at a cafe, having one
as the housekeeper can make it the day
before and the restaurateur can have
it in his ice box at half an hours notice.
Terrine de PerdreauX-Pound in a NOR
tar the remains of cold roast veal and
game, a little mixed chopped meat as If
for a savOry sausage, some fat bacon,
parsley, shallots and some stale (white)
bread crumbs soaked in bouillon or soup
stock; make in fact a farce paste, very
fine and well seasoned. Fill with this
three partridges and fit them in a neat
clay serving dish. Fill in the spaces with
the rest of the farce and mushrooms,
cover the top with rashers of bacon
Chinly sliced, then cover with paste
pinching 1t well to the paste that lines
| the clay dish. Prick the tops, make a
paste rose for the center and put 1t In a
| bain-marie to poach in boiling water for
! four hours. Take out, cool, let 1t get
very cold and keep tWenty-fOUr hours
| In a cold Mace before serving IT
| POtage Jardiniere-Blanch in a quart of
water twenty asparagus points, twenty
| carrots cut in small dice, cup of little
! green peas, a cup of little green beans
| cut in small lOZenges, each in separate
vessels. emitting the asparagus If not
! convenient, When they are tender drain
| of fat bouillon, lifting it out into another
! saucepan. putting one after another in
the larger, soup pan. Cook two table
spoons of tapioca in quart of bouillon
and when done pour this on the vegeta-
bles. This quantity is for six. persons
Alter. to the number required. and. sub:
stitute any other vegetable for one of
| these that may not be at hand
! Omefette du Cure-One of many under
| this title. Beat four fresh eggs with half
a cup of fresh thick cream. salt and white
| pepper to taste. and cook 1T In butter
| folding in little shredded smoked stur-
| geon warmed in white wine.
I Gateau Fin Au Fromage-Make- a good
paste and line dish with it, Crate some
| cheese quite fine. Take four eggs with a
| little salt white pepper and a little nut
| meg and half cup OF thick cream: pour
! on your paste this mixture and put the
| dish ir p hot oven to bake half an hour.
Good milk may take the place of cream,
but on feast days one is generous.
Roasted Sausages-- Reserve for little
/ sausageS remains of lean cooked pork.
game. kidney and cold cooked calves
| liver Chop to very fine paste, season
with salt. white pepner sweet herbs and
hashed lemon rind. Then roll in roulettes
| hn Gig Of n ND orr oil
roll in paste and bake in a moderate oven
half an hour. Use bacon chopped fine or
| butter with the paste, and mushrooms
| may be added to the seasoning If pre-
| ferred.
Orange Flower Cream-Take half an
| ounce of gelatin, dissolve it in just
enough tepid water to saturate It; then
| pour on cup OF sca'ding hot milk. Stir
! we'll add three-fourths of q cup of pow
dered sugar and tablespoon of orange
hover water. nint Of rich cream. TO
| which has been added the whites of two
eggs beaten stiff. and a tablespoon of
orange flower water Pass through a
| sieve into q mold let 1t cool and then put
| It on Ice to get very cold, but not to
freeze.
Rhine Pudding-This celebrated Rhen-
| ish pudding can replace the plum pudding
In the menu of the disciples who call for
"a change" Sift four ounces OF pow
dered sugar and four ounces of flour to-
| gether three times. then put in basin
and stir In half pint of rich milk. Put
| In a saucepan four ounces of butter and
| half a pint of milk. When this is hot and
| well amalgamated stir in the milk and
| -four and keep the mixture stirred over
I the fire till it boils and gets thick, when
| put into a pan to cool. Stir in the yolks
| of nine eggs. four ounces of almonds
| blanched and pounded, nine egg whites
| beaten to snow. Stir we'll and briskly
| ten minutes. Butter mold. put In the
| paste and boil the pudding we'll covered
| with boiling water an hour and a half
| The water must not stop boiling Serve
with Rhine wine sauce.
] Rhine Wine Sauce-Mix tablespoon of