The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1879-04-24
FARM AND HOUSEHOLD.

FARM AND HOUSEHOLD.
-Yelk of eggs is as nourishing as
white, though a little heavier.
In making an Irish stew the suet
should be chopped finely and the dough
kneadcd as lightly as possible. The
less it is kneaded the lighter the crust
will be.
Fish and other dishes often come
upon the table very greasy. The way
to prevent this is to place brown or
white paper over them, letting it touch
the greasy surface. Paper absorbs fat.
In frying anything the fat should
never be allowed to boil. Its proper
heat for frying may be known by OBJ
servation. When it reaches 375 de-
grees of heat a faint blue smoke rises
which tells that it is ready for use. If,
however, it begins to smoke before the
things to be fried are ready to go in it
its tendency to boil may be checked by
throwing in a raw potato or piece of
bread, which gives it something to
work on.
There is very stupid prejudice
about the use of sour-krout by Ameri-
cans. If the records of the French
cuisine be looked at, it will be found
that cartridges cooked with sour. krout
is favorite dish. The introduction
OF German dishes coming into France
from their former possession, Stras-
bourg, is quite common. Ordinary
dumplings, made of flour and suet,
about half the size of an apple-dump-
ling, are excellent when cooked with
sour-krout. AS an anti-scorbutic, as a
vegetable preparation easily digested,
this preparation of cabbage is among
the very best.-N. Y. Times.
Potato Croquet. - One pound
mashed potatoes, one egg, one table
spoonful of milk, a little pepper and
salt, a few spoonfuls of bread crumbs
and cracker dust. Potatoes must be
mashed when thoroughly dry. When
mashed throw in a small quantity of
salt, tablespoonful of milk, a little
pepper and the yelk of an egg. Stir
the yelk with the potatoes over the fire
till thoroughly dry. Flour the board
we'll; take little of the mashed potato
and roll lightly in the flour; make them
into any shape. When the croquet is
we'll formed, beat well up the white of
one egg, roll the croquet in it, throw
over all a little bread-crumb or cracker
dust.
-Fillets of Beef and Dutch Sauce
One and Il quarter pound fillet of beef
sliced about one inch thick, grease
slightly tin broiler, place the beef on
it and place the broiler under the flame,
allowing beef to broil for about seven
minutes, turning it once. For Dutch
sauce take half a tablespoonful of
cream, half q tablespoonful of water,
the yelks of two eggs, a little pepper
and salt, an ounce of butter, and the
juice of half q lemon. Put the water
in q small saucepan, and with it the
yelks of eggs. After mixing add the
lemon juice, cream, butter, pepper and
salt; place it over very hot fire till it
thickens, but don't allow it to boil
Having taken the fillets of beef from
the broiler, after broiling several min
utes, place them in dish and pour the
Dutch sauce around it ready for use.
Amber Pudding.-Two pounds of
raw apples, three ounces of sugar, one
gill of cold water, u teaspoonful of
lemon juice, yelks and whites of four
eggs, six ounces of flour, two ounces of
butter, half teaspoonful of yeast pow
der, a pinch of salt; first put two ounces
of the sugar in small saucepan, with
half a gill of water; place in the apples,
pared and cored; squeeze over them
the lemon juice; put the flour in y basin
with two ounces of butter; rub the but
ter carefully in the flour; then add the
yeast-powder, salt and remaining half
gill of water; place the whole on a
board and knead lightly together; roll
the dough a third of an inch in thick
ness; wet the edges of small pie-dish
with cold water, and line the edges
with some of thesiough; wet the dough
with water or milk; the dough on the
board roll thin, and with small cutter
cut rounds out of the dough and place
them on the edg of the pie-d,sh, upon
the dough already covering the edge.
When the apples, which have been put
in the saucepan with the sugar, water
and lemon juice, have become soft, rub
them through wire sieve; then drop
into the sauce, one at time, the yelks
of four eggs; mix the eggs and the
apples together without beating the
yelks, and pour them into the pie-dish,
in the hollow formed by the dough
cakes; place the dish in the oven for
ten minutes.