The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1875-08-21

We submit this week the remarks of AUNT
PRUDENCE, in the american Grocer, ON get
ting up "Tea Dishes:'
Cream salad dressing may be made with
or without yolks of eggs, as one prefers, and
may be either sweet or favored like a May
onaise, with mustard. We believe we have
quite fully given the recipe for a sweet dress
ing for salads IN former number, but as all
of our readers may not have followed our ad
vice in the creation of reliable receipt book
and as we have many new subscribers who
may find it useful, We give it again.
To tea.cup of sweet cream add two tea
spoonsful of powdered sugar, beating the two
well together, then add vinegar by the tea
spoonful, stirring all of the time until it thick
ems. The quantity Of vinegar must be regu
lated by the thickness and taste, as some pre-.
fer more acid than others; but if too much is
added the cream will break and the dressing
DC spoiled.
Mustard dressing with cream is made by
making paste Of Il teaspOonfQl of mustard
one of vinegar and salt spoon of salt. Stir
in cream until you have the desired quantity,
and add vinegar as for sweet dressing.
Cold, hard-boiled eggs, split in halves ana
covered with a MayOnaise dressing, made ac-
curuing to last weeks recipe, are an admlra.
bic dish for tea or heated in a smooth sauce
OF drawn butter, made with milk, instead OF
water, they commend themselves as a break
fast dish as well.
Sriced fish are also an excellent tea relish,
and are prepared by being first boiled in salt
ed water, and covered with vinegar immedi.
ately after they are taken from the pot. y few
stalks OF mint or some whole allspiCe and
pepper should be dropped in the vinegar.
The spiced vinegar can be strained, heated
and thrown over CoOper's gelatiHc, in proper
tons OF pint to half ounce, and when the
gelatine is dissolved, used second time to
make forms of fish salad. For the latter
dish, cut boiled fish or cells into inch blocks,
and fill mould sprinkllng chopped parsley
and celery salt between; fill the mould with
the spced vinegar and gelatine and set in
the cellar until cold.
An excellent veal loaf is made by boiling a
calfs liver, ana knuCkle of veal, two pounds
OF salt pork, two onions and some parsley to-
gether. The knuckle and the pork should
be put over first, and the others added after
two hours boiling of the former; chop all
finely, rub through n colander, season well
with pepper and salt, and put in bowls TO
form. If lard is poured over the top they
will keep several weeks, and are always
welcome dish at the tea table.
The dishes which have been described
thus tar as suitable for the tea table have been
cold ones, and these seem more appropriate,
because in many country houses where wood
is used for fuel 1t is customary to let the fire
out after the midday dinner and only build
enough to boil the kettle at night
We have lately seen a small kerosene oil
furnace which answered admirably for that
purpose, and indeed would give sufficient
neat to cook breakfast if one desired.
Inc day will come, without doubt, when
we can put our stoves on our kitchen tables,
and roast and bake there to our hearts con
tent, but at present the kitchen stove IS rather
bar TO amateur cooking, as neither the moth.
er OF the house, or the daughters, care to 20
in the kitchen after the afternoon muslins
and ribbons are donned, to execute any of
the finenesses of baking or cooking. which
the masculine appetite would no doubt find
grateful. Therefore, if for no other reason,
cold dishes for tea are considerea more
available.