The Hickman courier., 1881-09-23
HOUSEHOLD HELPS.

lRosion cuItiva,or.l
FLAKrp FIsH.-Make sauce by
dredgiE some flour into two ounces
of hot butter in a stewpan; add half
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, aud few bread crumbs. Make
hot and serve rs it is, or you NAV pour
IL into a butter dish, with the addition
of 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 compressed yeast; mix
with -four rather stiffer than frltterS, let
il Use, then add two cups OF sugar and
one cup of butter beaten to cream /;
one teaspoonful of soda mix with flour
full as stiff as bread mold 1t well; let
it rise, then cut ont and lay in panS, and
after il has stood for rising bake It.
These taste better when eaten warm. If
liked, stir in before molding a cupfui of
huckleberries or the same quantity OF
dried currants. - Aunt MGy's Cook
Book.
ONIox SoUP.-A soup made from
onions is regarded by the French as an
excellent restorative in debility Of the
digestive organs, says Miss COrson.
Ii 5 made by frying golden brown half
dozen sliced onions In sufficient but
ter to 70 prevent burning, with q tea
spoonful of sugar: two quarts of clear
/ soup are next added to the onions, to-
gethcr with bouquet of sweet herbs
and a palatable seasoning Of salt and
pepper; these ingredients are allowed
/ to simmer gently together for about
| quarter of an hour while some slices OF
| bread are being toasted and placed IN
| the soup tureen the bouquet of herbs
| is then removed, aud the broth and
| onions poured upon the bread, when the
soup is served hot.
CUsrARp SOUFFLE.-Two scant table
| spoonfuls Of butter, two of flour, two of
| sugar, one cupful Of milk and four eggs,
1 are the ingredients which Miss Parloa
/ prescrihes for custard souflie; let the
milk come to a boil; beat the -four and
| butter together, an1 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 n 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.
| LoBscousE.- Lobscouse IS a dish that
/ vactshmen may sometimes find valuable,
| as it is warranted TO cure 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 ol
bacon, and about as much of salt beef
aud soak the beef for 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 g
dozen potatoes (; put In the beef, the
! pork, onions and potatoes IN a steT-pan
| and only cover with water; salt IS no
wanted if the beef is well corned tn,
more pepper the better. When the po
tatoes are tender, break mp four pilo
biscuits, not in too smell pieces, anC
drop them In. Cover it, if you have c
cover, and let it go slow, and eat 1t pip
ing hot.
CAULIFl4owER. = If not carefully
cooked, caulifiower is tasteless vege
table, but with a properly prepared
sauce it can be made n delicious addition
TO every dinner table. Wash the fiowe
well in strong salt and water. Then ii,
in a Toured cloth and boil for forty min
utes, putting it into salted boiling wate
and keep it in the boil all the time
Dish into deep Vegetable dish and pou
over 1t sauce made with one-hah pin
of sweet milk, boiled with half "a small
teacupful of water the caulflower wa
boiled III. Stir To thin paste with colo
water small teaspoonful of corn starch
add to the boiling milk and water. Pu
IN piece of butter as large as an egg
and one teaspoonful Of sharp cider vne
gar; stir till the butter meltS. Pou
over the caulihower and serve 1t at once
There are very few palates that VIII no
be pleased with such a succulent dish
If there be any left chop it up with a.
much cold boiled potato and serve very
hot with the sauce mixed in with it fo
breakfast
DoLMAs.-The Turkish way Of pre-
pailng cabbage is rather elaborate, bu
seems better than the crude dish tina
appears on many tables, and spoils th
dinner OF everybody who does not lik
1t. The Moslem cook makes q force
meat of n pound of lean, raw mutton
chopped; cup of rice, cooked five min
utes in boiling water; teaspoonful O
onion and tablespoonful of parsley
chopped and highly seasoned with pep
per and salt the leaves of cabbag
are carefully washed in cold water
, put over the fire in salted boiling water
boiied for five minutes, then washed il
cold wSter and freed from stalks th
leaves are next cut in pieces about thre
inches squ&re, and in each piece
wrapped teaspoonful of the force-meat
These little rolls of cabbage and force
meat are the doimAs, and thew are al
ranged in layers IN a saucepan, covere
with broth and held in place by LAYING
heavy plate upon them; the saucepai
containing them is placed over mod
crate fire, and its contents simmered fo
half an hour the dolmas are heaped o.
a hot dish, five raw yoiks of eggs ar
mixed with the hot broth in which the
were cooked, the juice of lemon is ad
ded to it, and then it is strained owe
the dolmas. which are served at once
IHE mower OF Jne aIr Ia n pIau
| fOund in Chill and also IN Ioru~ UlI,;