Page:Peterson Magazine 1869B.pdf/429

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Monaco Soup.- Ingredients : Bread, sugar, salt, milk or cream, the yolk of egg. Cut some slices of bread, all of the same size and shape, if possible. Sprinkle them thickly with powdered sugar, and grill them until they are a slight brown. Put them in a soup-tureen with a little salt. Pour some boiling milk ( or boiling cream) over them ; the yolks of several eggs may be mixed with the milk. This soup is very good for invalids and young children.

FISH. To Broil Fish.- When fish is broiled, the bars of the gridiron should be rubbed over with a little butter. Then place your fish, skin side down, and do not turn it till nearly done through. Save all your butter till the fish is dished. In this way you save the juices of the fish too. Fish should be broiled slowly. When served, fish should not be laid over each other, if it can be avoided. The top ones will be made tender and moist by the steam, and will break to pieces. Browned Cod's-Head.- Cod's-head, butter, flour, breadcrumbs. Boil the head, and take it up: take off the skin ; eet it before a brisk fire ; dredge it with flour, and baste it with butter. When it begins to froth, sprinkle fine breadcrumbs over it, and continue basting it until it is well frothed, and of a fine brown, and serve it. Garnish with slices of lemon, and sance to taste. Crimped Cod is cut into slices, put into boiling water with salt, boiled very slowly for a quarter of an hour, served up, garnished with the boiled liver and parsley, and accompanied with oyster-sauce. Fried Cod is not sufficiently used in this country. Slices two inches thick, done with eggs and crumbs, and fried a light brown, in plenty of fat, are delicious. We know of no frie fish more delicate. Fish-Sauce.-Take half a pint of milk and cream together, two eggs, wall beaten, salt, a little pepper, and the juice of half a lemon : put it over the fire, and stir it constantly until it begins to thicken. MEATS AND POULTRY. Spiced Beef- Procure a piece of thin flank of beef, about ten pounds in weight, which salt for about a week. When ready, split it open with a knife, and lay it out flat upon a dresser, having previously prepared six onions, chopped very fine, with about ten sprigs of parsley, and the leaves of ten sprigs of thyme, the same of marjoram, two ounces of mixed spice, (without cinnamon, ) and half an ounce of black pepper. Mix all together, spread half upon the beef as it lies before you, then fold it over to its original shape, lay on the remainder of the preparation, roll it up tightly in a cloth and boil. When done, take it up, remove the string, tie the cloth at each end, and put it upon a dish, with another dish over, upon which place a half hundredweight, leaving it until quite cold ; then take the meat from the cloth, trim and glaze it lightly, and serve garnished with a few sprigs of fresh parsley. Fowl-Cutlets.- Ingredients : One fowl, one egg, pinch of pepper and salt, tablespoonful of gravy. Mode : Cut up a fowl and bone it, form the legs, wings, breast, and merrythought into six cutlets, flattening and giving them a good shape ; take the meat from the remainder of the fowl and the liver, pound it in a mortar, with pepper, salt, and a spoonful of gravy, brush the cutlet over with an egg, spread the forcemeat over them, egg again, and cover with fried bread-crumbs, and fry them a light brown color ; serve with lemon round, and gravy in a separate dish. A Homely Mode of Warming Cold Meat.- Fry some slices of onion in butter, and when they begin to take color put in your slices of meat, pepper, salt, and a sprinkling of flour ; keep on frying till the onions are thoroughly done and the meat warmed, then add a small quantity of stock, broth, or water, with a small quantity of vinegar, and serve. Minced parsley may be added to the above dish with advantage.

Fritadellas.- Put half a pound of crumb of bread to soak in a pint of cold water, half a pound of any kind of meat, roast or boiled, (or of fish, ) with a little fat, chop it up like sausage-meat, then put the bread in a clean cloth, press it to extract all the water. Put into a stew-pan two ounces of butter, fry for two minutes, then add the bread, stir with a wooden spoon till rather dry, then add the meat, season well, stir till very hot, add two eggs, one at a time, well mix together, and pour ou a dish to get cold ; when cold, roll with the hand to the shape of a small egg, egg and bread-crunib, and fry in a quarter of a pound of lard or dripping, and fry a yellow color; serve very hot, either plaiuly or on mashed potatoes, or with sauce piquante. Crumb-Pie.- Mince any cold meat very finely, season it to taste, and put it into a pie-dish ; have some finely-grated bread-crumbs, with a little salt, pepper and nutmeg, and pour into the dish any nice gravy that may be at hand; then cover it over with a thick layer of the bread-crumbs, aud put small pieces of butter over the top. Place it in the oven till quite hot; and should the bread-crumbs not be sufficiently brown, hold a salamander over them. Roman Pie.-Boil a rabbit ; cut all the meat as thin as possible. Boil two ounces of macaroni very tender; two ounces of Parmesan or common cheese, grated ; a little onion, chopped fine ; pepper and salt to taste ; not quite half a pint of cream. Line a mould, sprinkled with vermicelli, with a good paste. Bake an hour, and serve it with orwithout brown sauce. Cold chicken or cold game may be used for this pie instead of a rabbit. Sauce for Wild Duck.-A teaspoonful of made mustard, a teaspoonful of essence of anchovies, a pinch of Cayenne pepper, a tablespoonful of good mushroom catchup, and a glass of ordinary claret. Mix the mustard and anchovy essence thoroughly in a sauce-pan, add the Cayenue, then the catchup, a few drops at a time, the claret last ; warm up, and pour very hot over the duck, having previously sliced the breast. SANITARY. Beef-Tea for Infants.-Take one pound of the shin or any fleshy part of the beef, free it from fat, and mince it as fine as possible when raw. Place it in a strong earthenware jar, with a pint and a half a soft water, or water that has been boiled. Tie a paper over the top of the jar, and let the beef cook gently in the oven two to four hours. Of course, the strength will be in proportion to the time the beef cocks. Pour the beef-tea away from the shreds, but do not stram. No flavoring or vegetables should be used for infants. A small quantity of salt may be given. One pound of meat ought to make tea for from four to six meals, according to age. It is well sometimes to alternate with mutton or chicken-tea made in the same way. These meat extracts can always be produced rapidly by using less water, and stirring on the fire for half an hour. "Mater" is advised to superintend the making of the beef-tea, and the cleanliness of the jar herself occasionally. Remedy for Diarrhea.—Take one teaspoonful of salt, the same of good vinegar, and a tablespoonful of water ; mix and drink. It acts like a charm on the system, and even cre dose will generally cure obstinate cases of diarrhea, or the first stages of cholera. Ifthe first does not bring complete relief, repeat the dose, as it is quite harmless. The patient should keep perfectly quiet, a reclining posture being the best. In severe cases, soak the feet thoroughly in very warm water, chafing them well. Flannel, wet with pretty warm vinegar and salt, (especially in warm weather, and placed around the loins, wrapping warm flannel over it, is an excellent aid to recovery. Any and everybody can apply these remedies without a physician, runuing no risk, and will be astonished at the beneficial result. They should be universally known.