The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1901-11-23

version Of orr general" or "maid-of-
all-work") combines a good deal OF
housework with her kitchen duties, ana
at times of storm and stress Will read
lily go into madame's room to fasten
her evening dress or help her toilette
marmite, well knowing that after the
first preparation all the care it Will
need for so many hours will be an oc-
caSional shake or stir to insure It's
neither boiling or sticking to the pan.
So much for stewing. Braising is a lit
tie more elaborate, and needs heat top
and bottom. This was originally pro-
vided by placing hot ashes (bra1se) on
the strong concave lid always made for
braising pans, but now the modern
oven with its top and bottom heat
answers admirably, always provided
that a sheet of buttered paper is laid
over ALL under the close fitting lid, and
that the pan is just sufficient for the
meat, l. e., just large enough to hold
the meat and its adjuncts comfortably
with about an inch or so clear all
around
Mayonaise Dressing-Break two eggs
and drain off the whites. Drop the
yolks into a chilled bowl, squeeze on
them a few drops of lemon juice and
begin to stir with a silver fork Put
in at first few drops of oil and, STIR
ring steadily, increase the quantity I'M
til the dressing is so thick that you
may add the oil by the tablespoonful.
When very thick, thin with vinegar to
taste, season with pinch of mustard
and salt and pepper, then thicken
again by gradually adding the remain
der of the OIL Two eggs will take a
pint of oil. Have all the ingredients
very cold, and keep the dressing on
the ice until needed.
Italian eream-One quart milk, Y
box gelatine, 4 eggs, 1 teaspoonful
vanilla, n cup of cold water. Cover
the gelatine with the cold water and
soak half an hour. Put the milk on to
boil. Beat sugar and yolks together I'M
til light, then stir them into the boiling
milk Stir the whole over the fire a
half-minute take from the fire, add
the gelatine and vanilla and stand
aside to cool for about three minutes.
Add the whites of the eggs beaten to
stiff froth. Turn into a mould and put
in cool place to harden.
AAA
EscaIloped tongue-Chop some cold
ltongue-not too fine-have for each pint
one tablespoonful of onion juice( OBJ
|
spoon of chopped parsley, one tea
! spoon of capers one cup Of bread
crumbs, half cup of stock or gravy,
/ three tablespoons of butter and lit
tie salt. Butter a happy and cover the
bottom with bread crumbs. Put in the
| tongue mixed with the parsley, pepper,
capers and salt, and add the stock
with onion juice In it, cover all with
1.-THE remainder of the crumbs with the
| of he Int for mt In here
and there Bake 20 minutes and serve
hot.
Rechauffe of fish-Pick cold boiled
fresh cod into small flakes. Put into
| frying pan one cup of boiling water
for one cup of fish, add two salt-spoon-
| fuls of salt, one-half saltspoon of white
pepper; rub one tablespoonful of flour
| with one of butter; stir into the liquid,
and as it bubbles up add the fish;
when hot through pour in one-half cup
of cream: beat the whites of two eggs
until they stand firm; remove fish,
place on platter, spread the white over
the top and pile high; put on upper
grating of oven until the meringue is
set. Serve at once.
Chicken souff1e-One pint of cooked
chicken; one pint of cream sauce, five
eggs, one teaspoonful OF chopped par
sley one teaspoonful of onion juice,
salt. pepper. Stir the chicken and sea-
soning into the boiling sauce. Cook
| two minutes. Add the yolk of the eggs,
well beaten, and set away to cool.
When cold, add the whites, beaten to
a stiff froth Turn into a buttered
| dish. and bake half an hour. Serve
with cream sauce. This dish must be
served at once.
| charlotte russe-Two tablespoonfuls
of gelatine, five tablespoonfuls Of su-
gar. three tablespoonful of sherry,
three-quarters of pint OF cream, very