New Ulm weekly review., 1882-06-07
For the Houseold.

VOUuSQ 0alD.-xek0 equal Q0400C1e0
Of mashed potatoes and boiled Goldfish
minced fine; to- each half pound allow
an ounce Of butter and well -beaten
egg; mix thoroughly. Press into balls
between two spoons; drop into hot lard
and fry till brown.
StewedSweetbreads.- Soak two sweet
breads in cold waterfor ons hour; change
the water twice; put them in boiling
water ton minutes till they are firm, then
take them out and place them in cold
water until wanted. Place them In Z:
stew-pan, cover them with stock, and
simmer nearly an hour; take them out,
place them on hot dish, remove the
gravy from the FIRE minute, and add
TO it gradually the yolk Of an egg and
four tablespoonful Of cream; put this
over fire till tho sauce thickens, but do
not let it boil. Before serving, add tho
juice Of lemon, pour tho sauce round
the sweetbreads, and send to tho table
with . dish Of green peas. Z.
Zephyr Cakes.-Excellent tea cakes.
Wash the salt out Of nearly quarter of
= pound Of butter; add to it . quarter
OF pound Of powdered sugar, and three
well-beaten eggs, teaspoontul Of rose
water, and sifted -four enough to make
. thin batter; stir till the batter is per-
fectly smooth and 50 light that it will.
break when it falls against the. sides
OF the mixing bowl; fill we'll -buttered'
mufHn-molds (smalD nearly half full
with the mixture, and bake in . quick
oven; serve hot with newly-made but
ter.
Whipped Coffee Cream. -Sweeten one
pint Of rich cream rather literally; roast
two ounces of coffee beans; when they
are lightly Drowned throw them into the
cream at once, and let the dish stand
one hour before using; strain and whip
the cream to firm froth. A teaspoon
ful of powdered gum arabic dissolved in
little orange flower water may bo add
ed to give the cream more firmness, il
desired. e
Bachelors Pudding.-Beat up three
eggs, flavor with essence Of lemon and
grated nutmeg, and add them to four
ounces each Of finely-minced apples,
currants, grated bread-crumbs, and two
ounces of sugar; mix thoroughly and
boil in buttered mold nearly hours.
Serve with wine sauce. f
Vino Sauce. Boil the thin -rind Of
half lemon in one wineglassful of wa
ter till the flavor is extracted; then take
it out and thicken the sauce by stirring
into it one saltspoonful of rice -four or
arrOwroot which has been mixed in wa
ter or milk, q tablespoonful of but
ter; boil moment, then add half
tumblerful of good wine; let tte sauce
get quite hot without boiling, sweeten to
taste, and serve with boiled pudding.
Rice Fritters. Boil three Tablespoons
fuls Of rice until it has fully swelled,
then drain it quite dry, and mix with it
four well-beaten eggs, . quarter of .
pound Of currants and q little grated
lemon peel; nutmeg and sugar to taste.
Stir in as much -four as will thicken it
and fry in hot lard.
Stewed Tongue.-Cut up slice of ba-
con, rs if for larding; sprinkle the pieces
with salt, pepper, chopped parsley and
q little allspice. Lard an OF tongue
with these, and lay it on saucepad
with two slices of bacon, flour small
bunches Of parsley, two sprigs of thyme,
two carrots cut into small pieces, two
small onions, . few cloves, salt and pep
per. Cover with stock to which has been
added , glass Of sherry. Simmer five
hours, keeping the saucepan well COW
cred while serving. Strain the sauce over
the tongue.
Peanut Salad. Shell the nuts, which
must be fresh and thoroughly roasted,
and remove the brown skins; Just before
serving arrange them on : bed Of white
and tender escarole, or small white let