The Russellville Democrat., 1880-07-01
HOUSEHOLD RECEIPTS.

BOILED Cop WITH HoLLANDAIsE SAUCE Fish boiled la Hollandaise is, prop erly, cooked in sea-water, but as sea water is not always obtainable, we'll salt water is generally used. (1) After thoroughly washing the fish, putt over the fire in cold water, well salted, and bring it slowly to boil; it will be done when the fins can be easily pulled out. | (2) Set the pot off the fire and let the fish stand in the water in which it was boiled until it is wanted for use. (3) While the fish is boiling make the sauce according to receipt below. (4) After the sauce is made take the fish upon a napkin, garnish it with some sprigs of parsley, and send it to the table with sauce in q sauce-boat. HoHdnddise .sauce.-Put one ounce of butter and one ounce of flour in saucepan over the fire, and stir constantly until it bubbles, then add, gradually, one gill of boiling water, remove the sauce from the fire; stir the yolks of three eggs, one at a time; add one saltspoonful of dry mus tard, one tablespoonful of vinegar and three of oil, gradually, drop by drop, stirring constantly till smooth. Serve it with the fish.-Cooking-school Text book, Juliet Corson.
 STEwED EELs.-An eel for stewing should not weigh less than pound; still smaller size will do. The cells being skinned and cleaned, cut of the heads and tails, and reserve for the gravy. Cut up the rest in pieces about three inches long, roll them in flour, pepper and salt, and fry them in plenty of fat. When brown, set them before the fire, and drain every particle of grease from them. Eels thus cooked are deprived of the oil which makes them so distasteful to some people. When cold, put the fish into a rich, thick gravy, made of beef and the heads and tails of the fish and favored with essence of anehovy, a little mush- room vinegar, and glass of sherry. Let the eels simmer gently for a quarter of an hour, and serve upon hot-water dish. Little Dinners.
 PorAToA FLoUR.--Rasp the potatoes info tub of cold water and change it re- peatedly until the raspings fall to the bottom like paste; then dry it in the air, pound it in a mortar, and pass it through hair sieve. It is nearly as nutritive, and much lighter, than wheaton flour. It is, therefore, preferable for making puddings and pastry for infants and in yalids. A portion of it also improves the appearance of household bread, and dealers constantly pass 1t off as arrow root. If kept dry, it will remain good for years.-Mrs. Hale's Cookbook.
 BRrocHE. is an excellent light cake for breakfast or luncheon, and is much used in France. Beat one-quarter pound butter until it is in a cream; take three eggs and beat until light; mix thoroughly with the butter; add to this one-half pound of sifted flour, and to this mix one small cake compressed yeast; then gill of water; set to rise over night in warm place; put in tur- ban form, and bake in puck oven. -Cressy. , ssfo e.. ..l......r.-.,. g
 CHOCOLATE PuDDING.-Mix the yolks of six eggs with one cupful and half of sugar and fifteen tablespoonfuls of bread crumbs, then quart of boiled milk; take eight tablespoonfuls of grated choco- late, mix with little boiling water, and pour into the mixture; the whites of three eggs are to be well beaten and added last, with very little salt; bake one hour; beat the remaining three whites into stiff froth; add icing sugar sufficient to makea meringue, and dry without browning.--Hints to House. wives, Mrs. Frederick.