The San Francisco Call. Newspaper, December 24, 1899, Page 10

10 THE SUNDAY CALL stmas dinner that servants should zontally, llke a round of beef. When saucepan with one egg, stir until thick. sprinkle with rose petals and 'erve at for tamales. I have not hu_*n able L L‘:‘etl': ined and obey carving a tongue cut straight through Season with salt and pepper. When cold once. good one, but hope to hgve one by n A master thickest part, leaving, however, just roll into little balls, ¢'~ in egg and bread COF 2 CHARLOTTE KUSSE—To week. servant dur : sufficlent to keep the two parts together. crumbs and fry in hot fat. one pint of whipped cream add one-quar- must be S 'The slices should not be too thin, and of BAKED LOBSTER—Put the chopped ter of a box of dissolved gelatin and Ent : wearing light shoes that cannot g wedge shape. A ham should be cut lobster in a baking dish, alternating with four tablespoonfuls of powdered sugar; nirees. y have a napkin instead grom the ickle end (which should be bread crumbs, seasoning each layer with add three tablespoonfuls of strong coffee, thelr hands must be perfectly CHICKEN TERRAPIN WITH RICE . e n Line a mold with slices of angel cake > to t s left hand), in thin salt, pepper and butter. Add one cupful g i the Thaat Gt oid ohloken rather ! 3 have their “beats"” sloping toward the right of hot water slowly. Sorinkle with bread and when the mixture begins to thicken gml”"fl ::mwpmf“ put three tablespoontuls ¥ g beg he . carving of a fowl is not quite such Crumbs and bake In a slow oven. pour it in. Set in'a cold place untll (o"4iiier “and when it melts add two r's righ CHUTNEY SAUCE—Peel and slice an easy ma , and a certain amount of L =3 spoonfuls of flour; stir and cook fc t the se; the ! 1 « can be obtained. Insert the fork into Breéen peppers which have been chopped corn can be used for tals pud- reom.ginmertnen 't thick Add the . " ¥ o the breast of the bird and pass the knife fine. Seed-and chop one cupful of raisins, with @ sharp knife remove the cj,ppg chicken and one par bolied swe » ¢ ween (he legs and the body, pressing ChOP tWo onions and shred half an ounce pulp from one dozen ears of corn: add prony shonped fine. rosk slowly for fttsen former outward and dividing the ©f dried ginger all to the tomatoes. volks of four eggs, season ¢ith salt piites When ready to serve beat th Mix acu two tablespoonfuls each of and pepper; add one pint of milk, mix volks of two eggs to a cream with t . s ; salt and sugar, and cupful of vine- thoroughly and stir in the beaten whites, JCIKS RE LGk and 840 10 e : 1 tablespoonfuls of m! d add to th - i} heerf ga ¥ wiy for two h eal in Butter a pudding dish, pour in the m 1 of she r . - wh mall jar 3 stew; add one wineglas of sherry, gar- : ; i . small jars ture and bake one hour in a slow oven. p W’ SEH 7 and sery . : Pi Into a saucepan put BANANA AND PINEAPPLE PUD- A 1 TOS . he king 1 3 SPAGH TH TOMATOSAU¢ i hed z ne scant cupful of DING—Cut any stale cake into thin pro 46 0 Pe t apaghetti and ¢ o : i ner water, one tabiespoconful of vine- put in a pudding dish w S e ) il i < < Enite s alt ful of powdered ternate layers of pineapple and b sl t outward an of salt and boll one-half ho il when tried in water Pour over all a s ft custard : to the the e the central bone rittle a we'l buttered dish Wwith wine, cover the top with the beaten . -w"vf‘fywl L n mid In carving a capon a succes liled with sheiled peanuts, pour over the Whites of the eggs, to which has been SEROne T i . o tice to Must be cut from the br syrup, and when cool mark In squares. added two tablespoonfuls of powdered °7 NG e ne of \¢ i first slice from near the wir LOBSTER CROQU Put one ta- Sugar, run in the oven for a few minutcs PePPET: €00k flve min S blespe il of butter in a sauc and until the <gg is a light brown :51«r._\ of ,“'x..l.;-‘.y oo ' - ; AT set on the stove; when melted add two CRANBERRY FRAPPE—Cook one S0r Salt und pepper to v | ngw Requesled RBCRIan. ablespoonfuls of chopped onion and one quart of cranberries in one pint of water 1. oo Bomiis o A . . 4 MINT BOWL—Into a large teaspoonful of bruised garlic; cook, but for six minutes: strain through a coarse A6 anat dvash v v 8 A i e G LA TERL do not for five minutes; add one cloth, add ore pint of sugar and stir un- ey ey b aia 4 : el & quartiof ight claret “Hrtlse & handful iNeADINE tabl oonful of flour and stir til the sugar s dissolved; take from ' g e = of ‘mint with four tablespoonsful of UIree minutes: add one cupful of water stove and when cold add the juica of swo e e e " - ’ sugar and stir into the wine. Add a | and cook untll smooth. Add one cupful lemons, turn into a freezer and freeze etk A . women—an jump of ice and a quart of sel o -'."”.”-'ry ie Sh(‘w':!-"m o eDunit of Berve in glass cups just after the turkey oven and make h oo Who CAB .t bt cooked lobster chopped fine, one level tea- YE BUNS—Ering one piat of mik n @ 8 3 w mean yo "COCOAN CREAM—To the to a boll; add two tablespoonfuls whi beaten whites of three eggs of butter and take from fanh an your add one cupful of milk stove; when lukewarm th vho, and cook a Lt & XOASE HE A a h the world and tamed double bol MR re Stirea Ton the curb of experience, until thick. LR hés: Hital o sancatians : Mephatiie e iSoak & solvedin T s: ) !nto a saucepan p hot can gall t &l poil one mi skim and es lite and peaches. Cook for five minutes wit, men who from the bottom to vent them Ing: skim the fruit caref 1ce in a glass d five minutes lo, il t dd on re and 1 OF ORAN( slice eight Peel and oranges, arrange the in a nkling eac ar: add ar utes; take from tk stove and then pour over the or- anges when cool. COMPOTE OF GOOSE B E R- RIES — Prepare the berries wash well; them in a sav and cover with water and bof! until they are der. Drain them ar put in a dish. Boll one pful of r and one water until it loc thick take from the stove and add half a cupful of white wine, and when cold turn over the berries. BATTER FOR FRITTERS—Beat the yolks of two eggs well and add them to one cupful of milk and one-half a tea- spoonful of melted butter. Add two cup- 1 e fuls of flour degrees, beat thoroughly t atine in a two enge @nd when ready to use add the beaten half cup of ¥ O CBBS yhites, ; well beat en, >PLE FRITTERS it £ r. Add to e beatel: APPLE FRITTERS e the appl e custafl xnd tak dyanda YT quarter of an inch thick: add to the bat- om the stove. Stir in : 5 908 r oo upful of sugar, dip the slice o ROW fo Carve. ve muo.»p..’.mfu s of sugar un- dough: knea tly end it and o l-m‘h r 11 ‘m(, ng can be made a fine art tl dissolved, and strain. Add one cup- ' let stand over nig Whnen on both sides. Serve with a pains to it. ful of grated wt, one teaspoonful light pinch off small pleces. 3 nio ce. Any other fruit may be ’ 1l nd unti! beginning to SP0ONful of dry mustard, one of chopped bur n a bak Kihers:they y this ma and served with my ¢ pful of whipped cream, PAarsley, seit and pepper to taste; cook Cannot touch one anot t stand Lm D tarean nimal into a mold and set on ice. Serve fOr ten minutes. Add the yolks of three ;r“"rm nI-H: until very light, then bake ket RS hould b 1 in €ggs and the white of one, one spodnful teen minutes in a quick-oven. When half fs cut )UP—Steam the tips of cn C horo one, On e O @ done brush the top with a mixture of ace wnenoroughly apd et 10 & wiitesof-egk, a little sugar and some Meats and Sxtras. S h from one bunch of aspar: s until tend cool pl. Whe ¢ linder- 1 the wh gth sparagus until tender; v 1en cold shape in cylinder: € L 2l e one, and slices cut C€lean the stalks and stew them in one shaped croquettes and fry in hot fat. :,"1““‘-,"""" wack In oven until they are rhere seems to be an unwritten law . Bpod. 4 Y slden brown al! om t o he b pint of water until very tender, then Serve with a cream sauce. - L i that certain things belong together and A s LIe ek vess throiigh AR Fatio s A PEACH DUMPLING :;‘r]('{-.;‘,}‘nl.” “5}"'{'";‘ !r‘,‘“‘ and core firm, ... oxpected to be served together. That A shoulder of mutton is as easy to boller ome quart of milk and two table- spoonful of butter and tev with water saddme e se £hik Wens ohi et YeustaNle, deTehin manipulate, once the right side to ¢ spoonfuls of butter mixed with three of cream; add three egg % & spildger 5 A sauce with that kind of fish, and so on 2 = s flour 3d the asparagus o 4 ' sugar; cook slowly until t 2 - Me decided this can easily be ascert : ad e asparagus pulp and tip down the list. ) Stir one table of sugar to a well beaten, one- half teaspoonful of salt, one tablespoonful 1d cover amouit of > apples are BERE pavicih by Bl 8 TS RN, is the foundation of by trying where the fork goes through SCASon to taste and serve. of grated lemon peels and two cupfuls of li,'«"lfxz;uf{'?.'»yi rr‘u‘mnu‘h.f;': to a bl aqd's A dinner and vegetables, sauces, fellics, on the forepart, the meat being then cut CLAM FRITTERS—To a cupful of clam bread crumbs dampened with a little v, (WE (ot fPom them to a boll: ad TS &30 difterent ntones in rather thick pleces. The under or in- fritters add the same amount of mitk, milk and ten peaches chopped fine. Mix g CIPOINIUL of Eetistn which has well. Yhich belp to make the whole complete side should be carved In thinner slices ['7e® €885 and enough flov: to make a 'Well and drop by spoonfuls Into bolling mitcd" Tor ‘Over the apples mon set ol With roast beef—Spiced fruit, cranberry ekigitaise. thin batter. Searon with salt and pepper. Water in which kas been put a little salt (00> g Pou™ over th Scfncd > h, caulifiower or daintily mer thess A cold with whipped sirloin of beef h £ two qualittes “90P the clams fine and add to the mix- and a small plece of butter. When done requires different treatment. the upper tUre: Drop by spoonfuls into smoking hot Put in a hot dish and serve with & wine cream. ge ach quart of With roast mutton—Currant jel CORNMEAL MUSH—To v, rice, . _ fat and fry a light brown. sauce. > grav. part being cut lengt with the 1lb, BERRY o e el L e S boiling water allow half a teaspoonful of CAPer sauce, gravy. the undercut being across. Some STRAWBERRY BLANC MANGE— CHEESE RAMEQUINS—Into a Sauce- gaje: taka the cupful of cornmeal in the With broiled mutton chops—Rice, to- e ks fat will be found at the end ) CUr description is not very accurate, but Pan put four tablespoonfuls of butter left hand and sprinkle it in carefully, stir- Mato sauce, peas. of the undercut, a tiny portion of which | !Masine this is what you mean: Make 2nd one-half a cupful of water; When ying all the time; when the meal q With bolled mutton— Of course a cornstarch blanc 1 pe ce, boiled > sho accompany e=ch helping : ange and turn in a boiling add one cupful of flour, a ltte ginking do not add any more; set the rice, stew:d turnips, currant jelly. p and with ca It is usual 1o carve the undercut before FNE Mold. When cold loosen and put on Salt and some paprika; cook intil the saucepan on the back of the stove and With roast lamb—Mint sauce, rice, peas. g commenciug the upper side, and the slices, o, 12t dish and fill the center with mixture leaves the side of the pan. Take cook slowly for two hours, With bolfled beef—Turnlps, carrots, cu thoug! thinly, should be less so than med strawherries. Set on fce and from stove, turn into a mixing oowl and QYSTER PIE—Butter the sides of a rant jelly, mustard nd th ~ Ly those from the top. Cut right down to the e with whippe rl.(:r am. beat in three tablespoonfu of grated pydding dish and line with a rich paste: With broiled beefsteak—Maitre d’'hotel o elghteen there bone very straight, leaving no holes or hl:;‘a b ""‘“ ,""*' te four mealy Parmesan cheese; thex beat in, one at a rub two tablespoontuls of butter with two butter, peas and sny Jelly or preserve gl ” v ridges, a portion of the streaky fat, or ed potatoes add the yolks of three time, two eg Lire a thick pan with of flour to a cream; put a layer of oysters With re veal-Mushroom sauce, €ggs, three tablespoonfuls of milk, salt, several sheets of paper and drop ‘he peppe. and a tablespoonful of chopped mixture by spoonfuis, carefully shaping parsiey. Agd the stiffly beaten whites and each one. Brush over the top of each thth ime table of polished ma- thin end, being given with the meat from In the dish, drop small bits of the butter baked tomatoes, creamed onions, rice cro- y or oak the cloth was removed be- the upper side. and flour mixture here and there, sprinkle quettes. » ol o e d ol with sait and pepper; repeat until the dis With roast —A auc he bringiig on of the frults’ and A loin of veal should be cut across {urn inty @ hot, well greased pan. Cook One with cxg and milk. Bake fifteen is filled. Pour over enough oyster Hewnr tuenis, o PCrKAPPle sauce, beans, wh were served on the rou e thick par very thin slices, lLike any other omelet. : minutes und serve hot - Gove IR oy iteia Lohe tha : Sl : # T : o i s G £ - - and s ysters, co the top with With fried ‘ken—C . r done now. T and a smalil plece of the kidney and its OYSTER PLANT BALLS—After pre- PEACH SALAD—Peel and cut flne rich crust, and bake a light brown. S\:r\'; tar nal‘lvflrl;n1:h:l:{l-';:nlsroam i e . wer the same fat .\hnu'ld be sent to those who like it. paring the roots carefully cook until ten- flavored peaches into quarters, cover hot. . peas, . tnains upon the board. It is essential to The fillet is carved in thin slices horl- der. With boiled fowls—Cranberry sauce, ap- Run through & sieve and put in & with thoroughly chilled chempagne, One of my readers Wwrote for a recipe ple or currant jelly, peas, 6§ C RANHOFEDR, caer or DELMONICOS New Yors With roast turkey—Cranb: currant jelly, rice and stewed cel With roast goose—Apple sauce, cran berry sauce, browned tur kind of jelly. With roast duck—Apple jelly, era jelly, celery, turnips With roast venison and wild duc grape Jjelly, currant jell turnips. With roast wild goose—Mu celery, apple sa macaron} Witk ast gr pple or jelly, rice, pe With brown stews—Dumplings carrots, jelly With deviled oysters, creamed -fish or clams serve coquille servs with cucumber satce and bread With baked fist Drawn butter, auce, spiced grape s =nd we ndai With bolled fish—Tartare s tomato sl re d'hote tewed cucumber Tomato lemon, cucumbers botled fish m . plain butter, sauce piqua th fish croquettes—Holland potato balls With broiled mackerel -Cornmeal mush fried With beef's String beans, currant With smelts—Sauce tartare With jugged rabbit—Onions, carrots, stuffed potatces, tomatoe: anned chicken—cream mushroom Ins or wa brotled or ne Ba rved cold meats—spiced frult, soy, s, salad Jhings to Know. NF THE DIS H-As the is an important factor in the en, great care sb HOLO phy ans sa K t t r g. Mar Kerosene is lukewarm water PUTRID WATF bad it Aways well t 2 lump of POLISH JAPANNE VAF wit varr flour R1 dom ficult t em clean, that !s, free from rust f not used The best w at them is to rub them with sweet putting th and then c ly wrap £ 'OV d clean they must be rubbed When using the polish if a little turpentine is mixed with it, it wi prevent rust and make the stove look like new BRASS KETTLES-To prevent verdi- gris mix salt with vinegar and bring to a boll; then wash the kettle with ft, dry and polish with wo es. Wash again and the kettle is re for us TO CLEAN TI In washing ti ammonia to the water ) thoroughly TO PURIFY JARS—Make a strong so- lution of soda and water, heat A fill the jars, letting it stand until the jar is per- fectly clear TO PREVENT ANTS-Cayenne pepper blowr 0 cr ces whe will drive them away, an that want to com WALL PAPER brushing with a broom tied a soft, ¢ down rub lig bread TO THIC cornstarch, flour ¢ to hot liquids, f making a s water to make it slowly into th until perfectly clea TO ADD To keep stoves look ns add d dry ts are see also any mice be cleaned by which has been ean cloth Aft tly with slices sauces are to be ed with eggs it boller. Do not t s B t b g y boiling pe TO 8 4 ats when ra > harden. When g alt when partly cooked or wh > get tender. TO ADD FLAV g blanc manges, custa t that kind, add the flavoring . wise it will pass off in the boll TO BROW LOUR—Cover the b m of a ple plate with enough sifted flour t be an inch deep. Place in ‘a moder oven and stir frequently until the flour a light brown. When cool put into glas jars which have a rubber tc 1 ¢ tightly Flour kept in this anner keep indefinitely and always be ready us TO CLEAN CURRAN S~Put the rants In a pan and sorinkle thickly flour; rub them b tween the stems are abbed ¢ colander and t Ing constantly so as t pass out. Drain well then out on a pan stirring often. Too hot an oven w them hard, so it Is always safer to d them in the sun. TO SKIM SAUCE gravies draw the sauce par of the stove, drop In water; the grease witl rise te then can be easily skimmed off. TO PREVENT CURDLING—When adding tomatoes to inilk or cream heat them and then add a pinch of soda. This will prevent curdling. TO REMOVE THE ODOR OF ONIONS —Put In the Kkettle or saucepan some wood ashes or soda and fill with water, Let the water boil'and then wash, 1 1d set In th