The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1876-11-09
HOUSEHOLD HINTS.

TRIFLE.-Roll out rich puff paste,
quarter of an inch thick, brush over
with icing as made for cake, then cut
in strips four inches long and one wide,
and bake delicately.
LEMON PUDDING. - Two lemons
grated; two cups sugar; one cup OF
cream; two tablespoons butter; live
eggs; three tablespoons arrowroot.
Line deep dish with paste, and bake
half an hour.
PICCoLIMINI CAKE.-Stir to cream
one cup of butter, three cups of sugar,
and the whites of five eggs; then stir
gradually into the mixture the yelks
of five eggs, four cups of flour, one and
a half teaspoonfuls of yeast powder
and one cup of milk. Flavor to the
taste.
CELERY SAUCE.-Take two or three
heads of celery; cut fine; put into a
saucepan with three pints OF water, a
little salt and water; boil two hours.
Beat into a quarter of pound Of but
ter a tablespoon Of flour; stir it III with
half cup of cream; add the liquid and
let it boil once.
LIQUID PUDDING SAUCE.--Beat one
egg and one cup white sugar toa froth ;
make ready very thin batter with one
cup and a half of water, and a piece OF
butter half the size of an egg; pour
this batter, boiling hot, over the egg
and sugar just as it goes to the table
flavor to taste. Beat while mixing the
boiled butter and sugar.
POTATOES ga LA MA1TRE d
HOTEL. Boil ten middle-siZed ones
cut in slices Of quarter of inch
thick; put in the stew pan half pint
of milk or the same of broth, a little
salt, pepper, grated nutmeg, and ta-
blespoonful of fresh chopped parsley
then simmer on the fire; when boiling
add a quarter of a pound of fresh but,
ter and the juice of half lemon; stil
well for few minutes; when each
piece is well covered with the sauce,
dish up high in the center, as they
must appear light.
COFFEE CUsTARDs.-For six cups
measure out four cupsful of boiled
milk, put it in basin with one cllpfu
of very strong coffee, add five yelks O.
eggs and one ounce and half sugar
mix well and strain, fill the cups will
the mixtures, skim off carefully al
froth from the surface, put them in ;
fiat stew-pan with boiling water t.
half the height of the cups, put tn
stew-pan with live Goals on it's cove
over a slow fire for fifteen minutes
The water should only bubble slightly
When set, let the custards cool in tn
water. Wipe the cups off and serve
JULIENNE SOUP.-Take one carrot
if long, cut it lengthways in Thu
strips, and the strips afterward il
small pieces one large onion, a turnil
some cabbage, one leek. If you Gu
your vegetables yourself, add one pc
tato. One vegetable of each kind i
enough. Put your vegetables i'll
saucepan with one quarter pound 0
butter-not on the range where it
hottest, for fear of burning. Cove
them and stew one and half hours
Add little bouillon every little Will
as the vegetables sink to the bottom 0
the pan. When cooked strain you
bouill0n over the Julienne and serv
it hot.
STEWED POTATOEs.-Tak steame
or boiled potatoes which are thorough
ly cooked, but not hard in the mid
die; cut them as thin as possible with
out breaking; put them in a shallOy
pan; cover with milk; when thorough
ly hot, through and through, stir then
50 that they will not stick or burn, a
milk burns very easily; for potatoe
enough for six persons, have ready on
teaspOonful of wheat flour, nike
smoothly with little cold water, as
for starch add this when the milk
hot; mix all thoroughly; let it coo
five or ten minutes slowly after tn
flour is added. At the last minute
before serving, salt properly, and ad
one tablespoonful of sweet butter. |
kept on the fire very long after the sal
is added the milk will curdle. Thi
should be remembered in making clan
or oyster soup when milk is used.
BOILED PoTATOEs.--Bu few cook
put upon table plain boiled potat
that is fit to be taken into the stom
ach. This rule, if followed, makes
potato not only palatable, but digest
bic: Peel and put into cold water sd
one dozen peachblow potatoes, and lie
them stand an hour Qonger will nc
hurt them, wash them out of tn
water and put them into boiling waite
enough to cover them in a saucepa
with close-ftting cover; throw in
tablespoonful of salt, and let them boi
half an hour; turn off the water, an
stand the saucepan on the back of tn
range or stove for five or ten minutes
keeping the cover tightly closed, a
herein lies the secret of having a pota
to look like SNOWFALL. Serve in
covered dish, and keep them covere,
until wanted for the plate. Mos
cooks lift the cover off the saucepan t.
let the steam escape. This makes tn
potato heavy and indigestible.-Ea
change.
An International Potato Exhibi