The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1881-07-21
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BRoInED STEAK.-Never put salt on a
steak until after tits cooked. After trim
ming on each side equally, dress to taste
with sweet fresh butter, pepper and salt,
and add, if preferred, a teaspoonful Of
lemon juice.
SHREDDED GOLDFISH. Mix it for fish
balls or cakes and it is excellent; use it
with egg sauce and milk and it will make
a dainty dish, or combine it with beaten
egg, adding a. spoonful of flour and friz-
zle In a little butter and it will make a
savory and nourishing kind of omelette.
SLICED SMOKED BEEF.-Mince it fine
and sprinkle it into a salad, or mix it also
with potatoes and egg for a cake, or use
it with a spoonful of flour and eggs for
an omelette, or heat it by steam through
and eat it with a can of warmed up peas
or a dish of stewed onions and potatoes.
LEMON PUDDING.-One lemon grated,
rind and pulp, one cup of sugar, one cup
of water or sweet milk, four eggs, three
tablespoonfuls of melted butter, two
tablespoonfuls of -four. Line a deep
dish with pastry crusts, pour the custard
in, bake thirty minutes. Beat the whites
of three or four eggs to a stiff froth,
sweeten, spread over the top of the
pudding, and let it brown slightly.
To Cook RIcE.-To cook rice so that
the grains will be whole and tender,
wash it in cold water until the water.
looks clear, then cook it rapidly in boil
ing water for fifteen minutes, after which
drain and place the covered saucepan on
the back of the stove to steam until the
grains crack open and are tender, which
ru,11 Ha ok4,k Gfk1o, ,4o N
BREAKFAST HERRINa.-Place the her.
ring over a steamer and heat them we'll
through, touch them up with a little
butter and have q dish of well steamed
potatoes ready, and it will make a meal.
Chop the herring very fine, mix with
mashed potatoes and q beaten up egg.
and fry in a little butter, and it will
make a nice potato cake.
PoTATo CRooUErTEs.-Take six boiled
potatoes, pass them through a sieve; add
to them three tablespoonfuls of ham
grated Oh minced finely, a little grated
nutmeg, pepper and salt to taste, and
some chopped parsley; work into this
mixture the yolks of three or four eggs,
then fashion it into the shape of balls,
roll them in bread-crumbs, and fry in
hot lard, and serve with fried parsley.
LYoNNAIsE PoTAToEs.-Boil the pota-
toes with their jackets on and allow them
to cool in order to have them solid. Peel
and cut into slices about a quarter of an
inch thick, slice an ordinary sized onion
for half-a dozen potatoes. As soon as a
tablespoonful of butter has melted in
the pan, and the onion begun to color,
put in the slices of potatoes. Stir them
a little. Season with salt and pepper.
Fry the potatoes until they are a golden
brown, and then chop up a tablespoonful
of parsley and sprinkle it over them just
before taking them out.
PoTATo SA1AD.-Takesome cold boiled
potatoes and slice very thin; add to
them three a rd-boiled eggs, also sliced
thin; chop one small, fresh onion. In a
glass bowl or salad-dish put a layer of
potatoes, then a layer Of eggs, and
sprinkle over them a little chopped
onion, salt and pepper. For dressing,
take the yolk of a raw egg and stir into
it half a teaspoonful of made mustard.
Beat into it, drop by drop, three table,
spoonfuls of sweet cream; add one table
spoonfuls of strong vinegar and the white
OF the egg beaten to a stiff froth. If
needed for supper make at noontime.
Flakes of cold boiled salmon, cod or
halibut, substituted for the eggs, or
added with them will improve the salad.