The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1899-12-30

onion Juice. Pack in small buttered
moulds and steam or bake for twenty
minutes. Turn from the mould and
pour sauce around
Dutch sauce. With one cupful of
white sauce mix the beaten yolk OF
two eggs and cook a moment longer,
then add one teaspoonful lemon Juice
and tablespoonful of melted butter.
Chicken blanquette. Cut the white
meat of cooked chicken in cubes and
heat in a double boiler with white
sauce. To serve in timbal shells use
one cupful of sauce to two cupfuls of
chicken, but if served on toast, COM
bine in equal portions or use more
sauce than meat. Garnish with yolk
OF hard-boiled eggs rubbed through a
strainer.
Jellied salad. To one pint of mayon-
naise dressing add one cupful of aspic
Jelly made with one cupful highly sea-
soned stock and one level tablespoonful
granulated gelatine. Mix together
when the jelly begins to thicken and
beat thoroughly Line a mould with
this, and mix the remainder with about
one quart of fish or meat cut fine Pack
into the lined mould and set away to
grow Erm. Serve on a bed of shredded
lettuce.
Buttercup jelly. Soak one-half box
gelatine in one-half cupfuI cold water.
Mix the beaten yolks of three eggs
with one pint boiling water and pour
over the gelatine. When dissolved add
one cupfui sugar. one cupful orange
YJulce and the juice of one lemon. Strain
and mould and serve when cold with
whipped cream.
Orange cake. Cream two ounces of
butter gradually, add three-quarters of
cup OF sugar. Add alternately one
half cupful of milk and one and one
halH cupful of flour with which one
teaspoonful of baking powder is sifted.
Ihen fold in the stiffly beaten whites of
three eggs Bake in two or three Law
ers and spread the frosting between
and on top.
Frosting. Crate the rind from .
brilliant colored orange, squeeze the
Juice over it and let stand for an hour
strain and mix two tablespoonfuls Of
TINS llquld with one cupful of powdered
sugar. An egg yofk can be added to
give more color and consistency to the
frosting.
Fruit baskets. Cut small grape fruit
OF large oranges in halves and scoop
out the pulp. Mix the pulp with ba-
nanas cut IN small pieces, grated pine
apple, candied cherries or any available
fruit For each pint of the mixture
soak one-half tablespoonful of granu- .
lated gelatine in cold water to cover.
Drain Off the juice from the fruit. heat
and dissolve the gelatine with it. and
mix with the fruit. Sweeter to suit
the taste When cold and slightly iel-
lied, serve in the baskets.
In connection with the jellied salad
the lecturer said that, having no stock.
she used only the mayonnaise dressing.
which she made by lightly beating the
yoiks OF two eggs. and adding gradual
~ PINT OF olive Oil, after which salt,
mustard, paprika and celery salt were
ADDED. She said that most of the diff
hculty encountered in making mayon-
naise dressing was in having the ma
terlals warm, and in blending them too
slowly OF furnishings she said people
made too much. Sometimes YOU had to
pull dish all to pieces to get at II for
the triinmings, and people usually gar
nlshed y thing to death or else left it
pare. y beading of capers, the coral Of
lopsters. sections of hard boiled eggs
ana stuffed olives made pretty garnish-
ings, she said, but gave as her advice
10 make the original as pretty as nos
sible and let it be.
or menus in general Miss Barrows
saad people generally fail to observe the
law of contrasts. The best rule was to
nave each course distinct and unioue
without repeating anything else in the
menu. The use of dishes of alternate
colors she suggested as a help to yari-
ETY..
novel use was recommended for fine
chafine dlsh-the making of dumplings.
Place berries or a tin of canned fruit
IN the pan and into it place the dump.
llngs, made OF prepared -four. Let the
two heat together and when your first
course ia done your dessert vii, he
ready. BY this method the dumplings
do not become soggy before they can be
eaten.
Cards Of invitation have been issued
by Mr.. and Mrs. Burton w. Potter for
an at home to be held at their resi-
dence on Salisbury street on Thursday
evening, from until 10 o'clock.
On New Years evening, Piedmont
church and parish win give its annual
New Year reception to DR.. and Mrs
Scott in the church parlors from s to
10 o'clock, to which all members of the
church and congregation above Is wears
Of age. and other friends of Dr. and
Mrs. Scott are invited. The standing
committee and their wives will act az
reception committee and the ladies of
the church will serve light refresh
ments. Music Will be supplied BY the
Alhambra Mandolin, Violin and Harp
club.