Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1881-10-13
HOUSEHOLD HELPS.
From Tie American cnl,ira,or

Cold SAUCE. Beat two ounces Of
butter with sufficient sugar to make !
thick cream and pour it into two table.
spooGfuls of boiling water. Flavor with
half a teaspoonful of vanilla extract or
tablespoonful of brandy. Make il
several hours before dinner. and put II
in a cool place to harden. 1t should be
smooth and firm like Neopolitan cream
and without the greasiness of the ordi-
nary butter and sugar sauce.
ITALIAN CHEEsE.--Line mould with
hard boiled eggs cut in slices, and into
1t pour mixture composed of one grated
nutmeg, one-half ounce Of cloves. all
spice and pepper, and the finely chopped
meat from q knuckle of veal. together
with the liquor in which it was boilet;
and in which it has been simmered until
it has become q Jelly. Set the mould
away to harden for twenty-four hours.
and use the cheese as O dish for tea.
This is one of the best ways Of giving q
flavor to that most insipid stuff. cold
veal.
DANISH PUDDING. miss Parloa's Dan
ish pudding is a pleasant variation on
the ordinary tapioca. To make it, take
one cupful OF tapioca, three pints of
water, half a teaspoonful of salt, half a
teacupful of sugar, one tumblerful of
any kind of bright jelly wash the tap
ioca and soak In the water every night :
in the morning put in double boiler
and cook one hour stir frequently, add
the salt, sugar and jelly, and mix thor
oughly; turn into mould that has been
dipped In cold water and set away to
harden; serve with cream and sugar
CHICKEN CRooUETTEs. TO one chicken
and one pound of cold veal chopped fine,
almost to paste, add one-half a chopped
onion, one tablespoonful of chopped
parsley, one saltspoonful mace, and one
egg; take the same quantity of stale
bread crumbs as there is Of chopped
meat; if you have any gravy or stsck,
heat and gradually stir in bread crumbs
until the bread absorbs all the gravy ;
add that to the meat. The mixture must
be quite smooth and thin; if not thin
enough add q little cream or milk it
whitens the croquettes roll the GRO
quotes egg-shaped or cone.shaped in an
egg, beaten with q tablespoonful of
milk, then in bread crumbs dried in the
oven; fry in boiling grease in deep
pan when done put on brown paper to
absorb the grease.
CHOCOLATE PIE.-Take four table
spoonfuls of grated chocolate, one pint
OF boiling water, let it simmer for few
minutes, then take the yolks of two
eggs, two tablespoonfuls of cornstarch,
aud six tablespoonfuls of sugar. Stir
this mixture together, and boil until
as for 1enioRo PEE, bake it, and then put
in the cooked chocolate Beat the whites
of tine two eggs to stiff froth, beating
in tablespoonful of pulverized sugar ;
put this on top of the pie aud set 1t in
the oven to brown. Serve cold ; it is not
at all difficult to make and ought to be a
perfect success. 1t takes longer to pre-
pare than some other dishes, and it is
wise to make it in the early morning,
and not run the risk of spelling it by
being obliged to hurry.
MAYONNAIsE SAUCE. real may
onnaise sauce as used in Provence, to
which it is indigenouse, is nese r made
thicker than fresh cream, and is GER
tainly best So The recipe is as follows
Take the yolks of two or three raw eggs
(accorulnS 10 Tue quautIty requireu)
very carefully separated ffom the
whites put the yolks into q mortar, and
very slowly and gently grind them round
and round with the pestle, working from
the wrist, not from the arm there is a
great knack in doing this) Add, drop
by drop, the purest salad oil to the
amount OF two or three tablespoonfuls,
as required, stopping occasionally to
work it in, always turning the pastle the
same way Between times drop in vim
egar (about two tablespoonfuls), and if
the mayonnaise cracks or curdles, few
drops of water will restore it to its
smooth, creamy state. This is the rial
Provincial way Of maying mayonnaise.