The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1881-10-27
HOUSEHOLD HELPS.
From til. American cul,ivaior.]

Com SAucE.-Beat two ounces of
butter with sufficient sugar to make a
thick cream and pour 1t into two table,
~spoonfuls of boiling water. Flavor with
half q t~easpoonful of vanilla extract OF
q tablespoonful of brandy. Make it
several hours before dinner, and put it
in a cool place to harden. It should be
smooth and firm like Neopolitan cream
and without the g~reasiness Of the ordi-
nary butter and sugar sauce.
ITALIAN CHEEsE.-Line o mould with
hard boiled eggs cut in slices, and into
it pour q mixture composed of one grated
nutmeg. one-half ounce of cloves. all
spice and pepper, and the timely chopped
meat from q knuckle of veal, together
with the liquor in which it was boiled
and In which it has been simrnered until
it has become q jelly. Set the mould
away to harden for twenty-four hours,
and use the cheese as q dish for tea.
This is one of the best ways Of giving q
flavor to that most insipid stuff, cold
veal.
DANISH PUDDNG.-Miss Parloa's Dam
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 q
~teacupful Of sugar, M tumblerful of
any kind of bright jelly wash the tap
ioca and soak in the water every night ;
in the morning put in a double boiler
and cook one hour ; stir frequently, add
the salt, sugar and jelly, and mix thor
oughly turn into a 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 a paste, add one-haf chopped
onion, one tablespoonful of chopped
egg; take the same quantity of stale
breal 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 a little cream o. milk it
whitens the c~roouettes ; roll the cro-
quettes egg-shaped or cone.shaped in an
egg, beaten with a tablespoonful of
milk, then in bread crumbs dried in the
oven /; fry in boiling grease in q deep
pan; when done put on brown paper to
absorb the grease.
CHOCOLATE Pm.-Take four table
spoonfuls of grated chocolate, one pint
OF boiling water, let it simmer for o few
minutes, then take the yolks of two
eggs, two tablespoonfuls Of cornstarch,
and six tablespoonfuls Of sugar. Stir
this mixture together, and boil until
thick, like poiled custard. Make q crust
as for lemon pie, bake it, and hen put
in the cooked chocolate. Beat the whites
of the two eggs to a stiff froth, beating
in a tablespoonful of pulverized sugar
put this on top of the pie and set it in
the oven to brown. Serve cold it is moi
at all difficult t o make and ought to be q
perfect success. It takes longer to pre-.
pare than some other dishes, and it il
wise to make it in the early morning
and not run the risk of spelling it by
being obliged to hurry.
MAYoNNAIsE SAUcE.-The real may
onnaise sauce as used in Provence, X
which it is indigenouse. is never mad,
thicker than fresh cream, and is Ger
tainly best SO. The recipe is as follows
Take the yolks of two or three raw egg
according to the quantity required
very carefully separated from tn
whites ; put the yolks into a mortar, anG
very slowly and gently grind them DUN
the wrist, not from the arm there is
great knack in doing this). Add, drol
by drop, the purest salad oil to tn
amount of two or three tablespoonful
as required, stopping occasionally t
work it in, always turning the pestle tn
same way. Between times drop in win
egar (about two tablespoonfuls), and
| the mayonnaise cracks or ourdles, a fe,
drops of water will restore it to it
: smooth, creamy state. This is the rea
> Provincial wav of mavine q mayonnaise