Year: 1879

greese.


ITALIAN MACARONI.


Take one. fourth pound macaroni, boil
it in water until tender; thicken half
pint Of milk with two tablespoonfuls
-four; add two tablespoontuls cream,
one.half tablespoonful mustard, little
white pepper and salt; stir in this one
half pound grated cheese; boil all
together 8 few minutes add the macar-
oni boil ten minutes.


FRANGIPANE TART.


Sheet tart.tin with puff paste; pour
into it some of the following cream
Beat we'll four eggs, add to them pint
of cream, four spoonfuls of -four and
some loaf sugar; put them into stew"
pan, and rasp in, with g lump of sugar,
the peel of asslemon; simmer the whole,
constantly stirring it, on slow fire, for
about twenty minutes; then stir in two
dozen sweet and bitter almonds, pre-
viously beaten to e paste, with few
drops of water. Having filled the tart
with this cream, bake it, and sift over it
nne sugar.


DUTCH ROLLS.


There used to be steam packet that
went out of Amsterdam that gave first
class feeding to her passengers, and once
I mixed up with the Dutch cook, as
was Swede, and I got this receipt from
him for his rolls, which were very good
and light, and I have made them since
with brilliant success Sift three quarts
of -four: break three eggs into pint of
cold milk, in which put teaspoonful OF
yeast and stir us; cut spoonful of buta
ter up fine and work it into your -four ::
mix the milk and eggs and yeast with
the -four; knead thoroughly. Make ina
to rolls, butter the pan, and stand by
the stove to rise. Bake in quick oven


TURBoT.


Take large fine white fish, steam till
done take all the bones out, and sprinkle
with salt and pepper take quart OF
milk, quarter pound Of -four, bunch Of
parsley. and three large slices of onion
put over the fire and stir till it comes to
q thick cream; take of, add two eggs
quarter pound of butter strain through
sieve; put in baking dish layer Of
fish and layer of sauce alternately until
the dish is full, tn, sauce being on top,
then sprinkle with bread crumbs; bake
half an hour in moderate oven.
DUMPLINGs FOR SOUP.


Take one pint of -four (measured be-
fore it is sifted), turn into sieve, and
measure into 1t one teaspoonful of cream
of tartar, one>half of ssleratus, one-hal
of salt and enc of sugar. Run thi'
through the sieve, and wet with milk
have the dough stiff enough to roll. Gu
| it into small cakes and cook as directed
Be sure that your soup boils fast enough
to get up good steam, and keep boiling
while the dumplings are in the pot; i
you do not they will be heavy. Som
persons like them for a dessert. Whel
used for that purpose they should b
eaten with syrup.


FRENCH CrTsTARD.


Separate the whites and yolks of eigh
eggs, beat the yolks up very light an
add them to one quart of milk whic
you have sweetened to taste and favore'
with vanilla put it in farina>kettle
place it over a slow fire, and stir it al
the time until it becomes custard the
pourit into pudding-dish to cool F.; whi
the whites until they are perfectly sti
and dry; have all ready pan of boilin
water, on the top of which place tn
whites, and cover them, and place ther
where the water will keep sufficient
hot to cause steam to pass through ant
cook them. Put in q dish, suitable 70
the table, q layer of the custard, an
CRATE little nutmeg with tablespoon
ful of wine, and pour over it; then
layer of the whites, and 30 on until it
all used up, reserving layer of whit
for the covering, over which you graf
nutmeg.