The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1881-09-22
HOUSEHOLD HELPS.
boston Cultivator.l

IBoston Cultivator.l
FAXED FIsH.-Make a sauce by
dredging some -four into two ounces
of hot butter in q stewpan; add half a
pound of cold fish, nicely faxed, one
ounce of cold butter, a dessert spoonful
each of anchovy sauce and mixed mus
tard, one ~teacupful of cream, some pep
per, salt, and a few bread crumbs. Make
hot and serve as it is, or you may pour
it into a butter dish, with the addition
of a few bread crumbs, and brown the
top In the oven.
BUNs.-Two cups of scalded milk,
cooled to blood heat; one cup of yeast
or equivalent of compressedSyeast mix
with -four rather stifer than fritters, let
it rise, then add two cups of sugar aud
n cup of butter beaten to a cream
one ~teaspoonful of soda; mix with -four
full as stiff as bread; mold it well; let
it rise, then cut out and lay in pans, and
after it has stood for rising bake it.
These taste better when eaten warm. If
liked, stir in before molding a cupful of
hucklsberries or the same, quantity of
dried currants.- AUNT Mdry's Cook
Book.
ONION SoUP-A soup made from
onions is regarded by the French as an
excellent restorative in debility of the
digestive organs, says Miss Corson.
It is made by frying golden brown half
a dozen sliced onions in sufficient but
ter to to prevent burning, with a tea
spoonful of sugar; two quarts of clear
soup are next added to the onions, to-
gether with a bouquet of sweet herbs
and a palatable seasoning of salt and
pepper ; these Ingredients are allowed
to simmer gently together for about a
quarter of an hour while some slices of
bread ire being toasted and placed in
the soup tureen /; the. bouquet Of herbs
is then removed, and the broth and
onions poured upon the bread, when the
soup is served hot.
CUsTARD SoUFFLE.-Two scant table,
~spoonfuls of butter, two of -four, two of
sugar, n cupful of milk and four eggs,
are the Ingredients which Miss Parloa
prescribes for custard soufie; let the
milk come to a boil; beat the -four and
butter together, and add to them gradu-
ally the boiling milk, and cook eight
minutes, stirring often !; beat the sugar
and yolks of eggs together ; add to the
cooked mixture, and set away to cool;
when cool, beat the whites of the eggs
to a stiff froth !; add to the mixture ;
bake In a buttered pudding dish twenty
minutes, and serve Immediately with
creamy sauce. The materials can be
prepared in advance, but should not be
cooked until just before it is wanted for
the table.
Observation-Disclosures Is a dish that
yactshmen may sometimes find valuable,
as it is warranted to sure a man of sea-
sickness. Certainly a person who could
| eat it at all could not be suffering very
seriously from that malady or any other.
Take four slices of pork or the same of
bacon, and about as much Of salt beef,
and soak the beef for q couple of hours
in fresh water ; fry the bacon and slice
up four onions and brown them In the
pork or bacon fat then peel and slice a
dozen potatoes /; put In the beef, the
pork, onions and potatoes in a stey-pan,
and only cover with water; salt is not
wanted If the beef-is we'll corned the
more pepper the better. When the DO
tatoes are tender, break up four pilot
biscuits, not in too smell pieces, and
drop them in. Cover it, if you have a
cover, and let it go slow, and eat it pip.
ing hot
OAuttFnowER. = If not carefully
cooked, %caulihower is o tasteless vege-
table, but with a properly prepared
sauce it can be made q delicious addition
to every dinner table. Wash the flower
well in strong salt and water. Then tie
in a Toured cloth and boil for forty min.
utes, putting it into sailed boiling water
and keep it m the boil all the time,
Dish into a deep Vegetable dish and poul
over it a sauce made with one-half pint
OF sweet milk, boiled with half a small
teacupful OF water the caulihower was
boiled In. Stir to a thin paste with cold
water'a small teaspoonful of corn starch
add to the boiling milk and water. Put
In a piece OF butter as large as an egg,
and one t~easpoonful of sharp cider vine.
gar; stir till the butter melts. Pour
over the caulilower and serve it at once.
There are very few palates that will not
be pleased with such a ~succulent dish
if there be any left chop it up with as
much cold boiled potato and serve very
hot with the sauce mixed in with it fol
breakfast. s
DoLMAs.-The Turkish way of pre-
pairing cabbage is rather elaborate, but
seems better than the crude dish thai
appears on many tables, and spoils the
dinner OF everybody who does not like
it. The Moslem cook makes a force.
meat of a pound of lean, raw mutton.
chopped; a cup of rice, cooked five min
utes in boiling water; a teaspoonful o
onion and a tablespoonful of parsley
chopped and highly seasoned with pep
per and salt the leaves of a cabbage
are carefully washed in cold water
put over the fire in sailed boiling water
boiled for five minutes, then washed il
cold wster and freed from stalks /; tn
leaves ars next cut in pieces about three
inches squSre, and in each piece
wrapped a teaspoonful of the force-meat
These little rolls of cabbage and force
meat are the iolmas, and they are al
ranged in layers in a saucepan, covere
with broth and held in place by laying
heavy plate upon them; the saucepan
containing them is placed over a mod
crate fire, and its contents simmered 70
half an hour the dolmas are heaped O.
a hot dish, five raw yolks of eggs ar
mixed with the hot broth in which the
were cooked, the juice of q lemon is ad
ded to it, and then it is strained owe
the dolmas. which are served at once