Delaware tribune. [volume] (Wilmington, Del.) 1867-1877, 1869-03-25
THE HOUSEHOLD.
CONDUCTED BY A HousKKxKrxn.


POTATO BALLS.
Our old cook had some very nice potato
balls for breakfast this morning, they were
nicely Drowned, similar to fish balls, not 80
large, and were In very great demand at the
table. We think them far better and GER
tainly more wholesome than the sotden
fried potatoes often met with. There Is no
patent upon the process cook says, and she
thus gave 1t to us. Only mix mashed pota-
toes with the yolk of eggs, roll them into
balls, egg and cracker dust them and fry in
butter or fat drippings.
oRoQUETs-oHIoKEN.
Take a fair sized young chicken and thor
oughly boil it, after which skin and chop up
very fine, then mix well together table
spoonful each, of butter and flour, with II
pinch of salt, put this into stew pan to-
gether with the yolk Of one egg, half cup
Of the chicken broth and same quantity Of
rich cream, allow it 10 come to Il boi! when
it will be tolerably thick and let the whole
boil five or six minutes and then set II aside
to COOL The croquets may be rolled out IN
beaten egg and cracker dust to the size fam
cied, and then fried in lard made very hot
cocoANUT PUDDING.
Take OF fresh grated cocoanut quarter
Of pound, the same quantity of siited
white sugar, 81 ounces of new butter, the
| whites OF six eggs and nne wine glass full
each, Of brandy and wine, mixed, orange
water aud rose water mixed, tablespoon
| ful, pour in The the paste and bake forty
| minutes
NICE DESSERT
Beat three eggs light and mix with ont
| pint OF milk, after which stir in one pint %
flour gradually, add one teaspoouful of sal
and bca. well, butter small cups, and hal
| fill them with the mixture and bake quickl,
in hot oven when done turn them out
the cups, place them on a dish ant
send to table hot eat with wine or brand,
sauce, or beaten butter and sugar.
| NAcAR0oNs.
Take one pound of almonds, bapcb then
| aud throw them into cold water After win
| ing them quite dry pound them fine in .
mortar and sprinkle them gently will
orange-tiower or rose water, then take on,
pound of fine white sugar, the whites o
four eggs whisked smartly and mix til,
\ whole thoroughly together. Butter mic,
white paper and dust with siited sugar an,
shape the macaroons with spoon upon it
lay this on tin plates in an oven gentl,
heated and bake.
IRENE woIsEY CAKE.
One pound of prime new butter, on,
pound of sugar, one Of flour, twelve eggs
two pound, If selected currants and tw,
pounds of secdless raisins coarsely chopped
bsth well picked, washed and dried on
pound OF cl'rnn thinly cut, half thimblc o
equally mixed brandy and madeira wine
one large nutmeg grated, one teaspoonful o
cloves and powdered mace mixed. Tn
sugar and h'i'ier beat TO the consistence O
cream. then sir in a quarter of the flour
after beating the eggs very thick, add then
gradually. then the remainder Of the flour il
two lots. beating well the mixture, add the,
the mixed wine and brandy and spices. Al
ter mixing tile prepared fruit thoroughly to
gether, add TO the batter in three insialment
beatlh- well prepare your pun with whit
paper wcll-butlcred, put in the mixtur
smooth with a knife and bake for three an,
a half or four hours in moderately hcatc
oven. This cake is hard to beat.