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Show WHAT QUEENS EAT IN HOT WEATHER. Pine Old Dishes In Use In the Royal Families of Europe Now, and Por Generations Past. Here are some of the favorite dishes of the queen and the Prince of Wales. The recipes are given exactly as they are prepared in the royal kitchens, and if you are blessed with the digestion of an ostrich .and can command a tap of good old English ale to further assist you in your royal gastronomic feats there is no reason why you should not live like a queen. The following recipe for "young capon ca-pon pies w ith truffles" has much princely prince-ly adipose tissue to answer for; it is a great favorite - with his royal highness, high-ness, and is always a feature of the sideboard viands during the Derby week: , First bone a young capon, spread it out on the table and season the inside with prenai-ed spicss and a little salt. Stuff the capon, where the bones have been removed, with layers of force meat (made of fat livers), strips of un-smoked un-smoked bacon, tongue and . truffles. Then fold both sides of the skin over each other so as to give the capon a plump appearance, and set aside on a dish. Next trim the sinewy skin from the criver part of a leg of veal. Smear it with seasoned lardoons of fat bacon, and place it with an equal quantity of dressed ham with the capon. Prepare a sufficient amount of pastry to line the sides, top and bottom of a baking dish. MR3 BFfYOr-t The bottom and sides of the pie should now be lined with a coating of force meat of fat livers. Next place in the veal and ham, previously cut up in thick slices and well seasoned; then add the capon, cover it over and around with the remainder of the force meat, placing truflles among it and cover the whole with thin layers of fat bacon. The pie should now be decorated. For this purpose take the remainder of the pastry, cut into leaves, half-moons and rings, place them on top of the pie, egg over and flake quietly for four hours. When it is a done a pint of strongly reduced consomme should be introduced within it through a funnel. It must be kept in a cool place until wanted for use and served with bright aspic jelly. Her majesty, like the good church-woman church-woman that she is, always has gooseberries goose-berries on the table at Whitsuntide. Gooseberry tarts, gooseberry puddings and gooseberry souffles, like other standard stan-dard dishes that appear 'on English tables at certain seasons, are veritable "moving feasts," occurring as regularly regular-ly as the holidays appear on the church calendar. The queen's gooseberry puddings are made as follows: Three-quarters of a pound of suet, freed from skin and shreds, chopped extremely fine and rubbed well into a pound of flour. Work a pint of new milk, roll it out and it is ready for use. This amount of pastry pas-try is sufficient for several puddings. Cut the tops and fails of the gooseberries gooseber-ries with a pair of f-cissors: fill a quart basin with the fruit and put in half a pound of jiowdered loaf sugar. Now cover the basin with suet crust, pinch the edges of the pudding together, tie over it a floured cloth, put into boiling water and boil from two and a half to i three hours. Then turn it out of the basin and serve with thick cream. The' favorite royal dinner soup about Aueust is "Green Soun." It is made in this way: Take the legs of twelve young frogs; simmer them gently for one hour, then strain the frog soup through a fine sieve. Then take four carrots and four turnips, scraped and washed, scoop them out onto the form of small olives with a vegetable scoop. Then add the white part of two heads of celery, twenty-four young onions (without the green) and one head of firm, white cauliflower, cut into small fiowerettes. Blanch the foregoing in boiling water for three minutes. Strain them through a sieve and throw them into the frog soup and add two quarts of bright cohsomme of fowl. Let the whole boil gently for half an hour on the back of the stove. Then add the light shaving of two heads of lettuce, a handful of sorrel leaves, a few leaves of tarragon and chervil and a sniall piece of sugar. Let these boil gently till done. When about to send the soup to the table add half a pint of green peas and an equal quantity of asparagus tips boiled green and a handful of croutons (crusts) a la duch-esse. duch-esse. - , The Princess of Wales ordered the wedding cake for her niece's wedding about a month ago. Twelve smaller wedding cakes are also to be made- of the same ingredients, to be sent to dif- ferent relatives, some of whom will be unable to attend the ceremony. One will go to the .queen, one to Queen Louise of Denmark, another to the Duke of York, and one to the Czarine of Russia. The cake should' be iced in the following fol-lowing manner: Mix eight ounces of very fine powdered almonds with double that quantity of sifted sugar, a little orange water and sufficient whites of eggs to form the whole into -a soft paste. Spread a coating of this all over the surface of the cake. After it has become cold and hard, ice a second time. |