The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-07-12
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bnttered cloths ike miniature galantfnes,
then put them in a stewpan with some
good stock; bring this to the boil, n
| allow it to simmer steadily but gently
for half an hour. Now, lift them out,
retie the cloths. which will have slack
ened. and put them aside till perfectly
| cold. Prepare some aspic cream by mix
/ ing a gill of good thick cream with half
a pin of just liquid aspic jelly, then
unite the birds, which should be per-
! fectly cold, slice them into neat slices
half an inch thick and coat these pretty
thickly with the aspic cream. Choose a
round tin which will just hold these
rounds, and line this as before with
aspic, then gently lower a round. on the
top of q fine skewer, into the tin, cover
with plain aspio. and repeat these TIL
you have used UP all the rounds, then
cover down the tin and put away, as
before.
OF course, these like the outlets. can
be cut out through the plain aspic. and
are then dished en- couronne with any
nice salad IN the center. a F-rench-dress-
ed lettuce one being best. If you have
truffles handy. a small star stamped out
of sliced truffle and affixed to each slice
of pigeon, just before the aspic cream
sets. is a great addition; only remember
thai his side must go downward. 50
that the stab of the skewer by which
they are lowered is hidden when they
are dished.
For the beef, unless you nave a good
cook, it is, perhaps. best to apply to
some w~e1I-known caterer.
Roast the chickens. and let them
49, 4sf1 z11a -,ho~ +E1r, o,,c ho
skillfully dissected by some good carver.
then carefully put together again. and
tied in place with little knots of baby
ribbon. The tongue should also be sliced
and tied up in grease-proof paper, and
can then be neatly dished with a little
parsley.
The chartreuse of strawberries is made
on the same principle as the mayon-
naise of lobster. given above. A plain
square cake tin is lined with maraschino,
liqueur or syrup, and the finest straw
berries, halved. are pressed with their
cut side against the jelly till the sur
face is almost entirely covered with
them; they are then fixed with more
jelly. and finally the center is filed up
with Strawberries lightly mashed and
sweetened, and then mixed with whip
ped cream, and the jelly also whipped.
This can. of course. be made with al
most any kind of fruit.
Chocolate Sponge.-Dissolve two and
one-half ounces of grated or powdered
chocolate with one and one-half ounces
of best leaf gelatine and sugar to taste
in a pint of new milk. Allow this all to
simmer (not boiD gently together till all
the ingredients are smooth and well
blended, then add to it half a pint of
good thick cream and a favoring of
vanilla. and strain it all into a basin.
When perfectly cold and beginning to
set whip it lightly to a sponge. and pour
1t into an oiled mould and put it away
till set.
For the enterprising folk who carry out
their gypsying to the bitter end there is
a great attraction in the joy of making
a fire and boiling the water for their tea.
To such adventurous souls we commend
the delights of cafe noir a la Turque, which
can be well made over a gypsy fire. For
this a proper pot is required: but it is
of so solid a sort that its transport offers
no difficulty. It is rather curious in
shape. being much wider at the bottom
than the top. Allow a teaspoonful of ir-
r~eproachable coffee for each person, and
q small one over for the pot. Put this
into the coffee pot, and nearly fill the
pan with absolutely boiling water (about
a gill to each spoonful of coffee, then
set 1t IN the fire and let it come to the
boil. snatching it off the fire the very in
slant it does SO, and repeat this boiling
up and snatching off twice more; after
the third time pour in a spoonful of cold
water and let the pot stand for a few
minutes to settle, then pour it off into
the little cups carefully to avoid the sedi-
ment getting into the cup. If properly
made, this viii be perfectly clear and
most delicious coffee.
In purchasing for a day in the woods 1t
is necessary to make a very liberal allow
ance, for the appetites of the adult mem
bers Of the family, as well as of the chill
dren. seem to grow to a prodigious size
when far away from all places where ii
is possible to renew~ Supplies. Therefore.
see to 1t that there is a most generous
supply of good, wholesome food. Ham.
tongue and nut sandwiches galore. crack
ers, hard boiled egs. plain cake. such as
cup, sponge, and ginger cake and cookies.
Veal loaf and jellied chicken are admira-
BILE for picnic fare. For the benefit of the
young folk quietly slip into the baskets
a pound or two of cut sugar. This is
wholesome, nourishing and very inexpen-
sive, and is eagerly enjoyed by ali.
The older members of the family will
be much g~ratified If an unexpected cup
of good, strong coffee is placed before
them at the MONDAY meal. For this pur-
pose take with you a coffee pot and a lib
eral supply of finely ground coffee, and
the children will gladly supply you with
sticks and stones with which to build a
fireplace and fire. You will find 1t very
much less trouble to pack all supplies in
boxes which may be left in the woods
when empty than to be troubled with the
constant care Of a basket. Instead of
taking heavy plates and tumbIers, pur-
chase a supply of wooden platters, such
as are used in confectionery stores, and
three or four tin cups Instead of a table
cloth take a dozen or more sheets of white
paper, which may be left with the plates
and boxes when the day is done.
The juice of lemons put into a tightly
corked bottle will save carrying the lem
ons with their additional weight, and so,
in many ways, a little forethought win
lessen your burden by many pounds.
1t is well to save ones self as much as