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Fry 6 eggs and trim neatly; sprinkle with salt, black pepper, chopped parsley and lemon-juice. Put the eggs on the rice and pour a little hot tomato-sauce over the base of the platter and serve. Jewish Stewed Brisket. Boil beef brisket until tender, and slice thin. Heat 2 tablespoonfuls of butter; add 1 chopped onion. Stir in 1 tablespoonful of flour until brown.
Three pounds pulverized sugar; three quarts of water; the juice of eight lemons. Soak two tablespoonfuls of gelatine in a little of the water; boil all together for a moment, then cool and strain; add one- half pint of rum and the whites of eight eggs without beating. Freeze.
One quart milk, two heaping tablespoonfuls of Indian meal, four of sugar, one of butter, three eggs, one teaspoonful of salt. Boil milk in double boiler, sprinkle the meal into it, stirring all the while; cook twelve minutes, stirring often. Beat together the eggs, salt, sugar and one-half teaspoonful of ginger. Stir the butter into the meal and milk. Pour this gradually over the egg mixture.
Wrap the whole in wax paper and pack it in salt and ice; freeze for at least two hours before serving time. At serving time, make a meringue from the whites of six eggs beaten to a froth; add six tablespoonfuls of sifted powdered sugar and beat until fine and dry. Turn the ice cream from the mold, place it on a serving platter, and stand the platter on a steak board or an ordinary thick plank.
It should be treated by two or three applications, ten days apart, of a hot solution of creolin, well scrubbed into the skin. The solution is made by mixing five tablespoonfuls of creolin in a gallon of hot water. The treatment should be applied pretty well over the body to cover all the affected parts, and needs to be repeated in ten days to destroy the younger generation.
Boil macaroni in salted water until tender. Drain. Then heat 2 tablespoonfuls of butter in a saucepan; add the macaroni, 1/2 cup of chopped boiled tongue, 1/2 cup of chopped mushrooms, 1/2 cup of grated cheese. Cover, let get very hot. Then mix a highly seasoned tomato-sauce with a small glass of wine; let boil up and pour over the macaroni. Serve hot with roast veal. Russian Stuffed Tongue.
Beat the yolks of the eggs until very light, add them to the boiling syrup, and stir over the fire until the mixture again boils; take it from the fire, and with an ordinary egg beater, whisk the mixture until it is cold and thick as sponge cake batter. Add the fruit, the chestnuts, almond paste, a teaspoonful of vanilla and, if you use it, four tablespoonfuls of sherry.
One cup white sugar, one cup thick cream, whites of five eggs, two teaspoonfuls baking powder, flour to make a stiff batter; bake in small custard cups. From MRS. IDA M. BALL, of Delaware, Lady Manager. Icing for top Whites of two eggs, two tablespoonfuls of pulverized sugar. Fruit Cream. From MRS. H. F. BROWN, of Minnesota, Lady Manager.
Pour this over slices of delicately browned toast, serving hot. Coffee Royal Take of the best Mocha coffee one part, of the best Java coffee two parts. Put six tablespoonfuls of the mixture into a bowl and add an egg, well beaten. Stir the mixture five minutes. Add half a cup of cold water, cover tightly and let stand several hours.
1 quart can of tomatoes 1/2 pint of cream 1 quart of chicken bouillon 2 tablespoonfuls of butter 2 tablespoonfuls of arrowroot 1 bay leaf 1 blade of mace 1 onion 1 teaspoonful of salt 1 teaspoonful of paprika Add the onion, paprika, mace and bay leaf to the tomatoes, boil rapidly five minutes.
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