River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1882-04-27
HOUSEHOLD HINTS.

!; the meat as Tor hasn, I'LL q deep DISH
, with boiled macaroni; on the top Of
! that place the hash, cover it with to-
matoes, over which sprinkle bread
crumbs with little butetr; bake until
nicely Drowned.
SAUCE A LA CREME.-Put quarter OF
pound of butter with large table
spoonful of flour rubbed we'll into it in
saucepan, add some chopped parsley,
little onion if you like it, salt, pepper
and nutmeg, and a gill of cream, stir
over the fire until it begins 10 boil.
To Fry SMELLS - Wash, cut off the
fins and dry with cloth, melt spoon
full of butter, and into it stir the beaten
yolks of two eggs, salt and flour the
smelts little, dip into the egg and but.
ter, roll in grated bread crumbs and
plunge into boiling fat, fry until a
bright yellow brown, serve upon q
napkin, garnished with fried parsley.
| SARDINE SALAD.--Bone and skin some
sardines and divide them into fillets,
have ready some lettuce as for an ordl-
nary salad, arrange these in the centre
of the dish, pour over them plain
salad mixture, to which little mus
tard has been added, dispose the fillets
all round alternately with French
olives cleaned and stoned.
BRoILED SwEETBREADs. - Take the
heart sweetbrcad which has the finest
flavor, boil it, then split open, season
with salt and pepper, rub thickly with
butter and sprinkle with flour. Broil
over quick fire, turning it constantly,
cook in this way about ten minutes, if
you are careful to turn it constantly,
and serve with cream sauce.
TUTTI FRUTTI.-One quart of rich
cream, one and half ounces of sweet
almonds chopped fine, one-half pound
of sugar, freeze, and when sufficiently
CONCEALED add one. half pound of pre-
served fruits. with few white raisins
chopped, and finely-sliced citron, cut
the fruit small and mix well with the
cream, freeze like ice cream, keep on
ice until required.
Potato BIscUT.-Boil half dozen
| fine, large potatoes, mash them through
colander, when cool add cup Of
sweet milk, and flour enough to roll
out, with teaspoonful of yeast pow
der sifted with the flour. Do not knead
more than is absolutely necessary.
Cut into small biscuits and bake in q
quick oven, A nice breakfast dish, and
more wholesome than other biscuits.
TUTTI FRUTrI FRosTING. -One-half |
teacupful ofwater, three cups of sugar,
whites of two eggs; boil sugar and water
until very thick and waxy; beat the
whites of eggs to stiff forth and pour
the syrup over them, beating all till
cool; then add one-half pound of al
monds chopped fine, one small half
teacup of large white raisins and little
citron sliced Thin. Very nice for
sponge cake.
LIMA BEANs.-These can be Lad
either canned or dried, the latter be-
ing quite as good and much cheaper.
If dried are used, soak them over night |
in soft water Pour it off and add boil
ing water sailed to the proportion of
one teaspoonfull to the quart. Boil |
slowly until they are soft, perhaps an
hour or more; drain them add cup
of milk, little butter, pepper and salt
according to taste. A pint of dried |
beans will be sufficient for family of
six
OlID Il AS1lON ED AIIi4E LIN
Mix pint of prepared flour with a |
cupful of finely chopped suet, little
salt and cold water roll it out, slice |
the apples in a heap, and draw the |
four corners together as for an old |
fashioned "turn out" make the edges |
stick by wetting them; lay the dump |
ling in a cloth dipped in boiling water |
and then Toured, fold it over, tin and |
tie it firmly, and place it in kettle of
boiling water, with an old kitchen plate |
on the bottom to keep from sticking or
burning; boil an hour and half with |
out stopping. Serve with hot lemon
sauce, or maple sugar, or sugar and
cream.
GERMAN CREAM-Put two ounces of
gelatine into one quart of milk, and let
it stand for one hour; then let it come
very gradually to boil over a slow
fire. Beat the yolks of ten eggs till
very thick, and stir in slowly; add one
half pound Of sugar, a spoonful at a |
time, constantly stirring the mixture
over the fire. Stir, boiling slowly for
ten minutes; then pour into dish wet
with iced water, and set aside to cool. |
Beat the whites of the eggs to stiff |
roth, and pour over the cream when
it is perfectly cold. Set upon ice about
half an hour, and serve very cold. 1t
can be eaten with any preserved fruit. |
DELICIOUS BATTER PUDDING. This is |
the most difficult of all buildings to
make; but its difficulty lies not in its |
combination of many materials, for
those are few and simple. The trouble
is in mixing and bringing it to the table
in the light and feathery condition that
makes Of it food fit for fairies. Beat
up four eggs thoroughly; add to
them pint of milk and a reasonable
pinch of salt. Sift teacupful of
flour and add it gradually to the milk
and eggs, beating lightly the while.
Then pour the whole mixture through |
fine wire strainer into the tin in |
which it is to be boiled. This strain |
| ing is imperative. The tin must be
perfectly plain and must have tight |
| fitting cover; the least bit OF steam
getting at the pudding would spoil 1t.
| Now comes the great secret of boiled |
batter pudding; the potful of boiling
water in which the pudding pan is
placed must not be touched or moved
until the pudding is done. 1t takes
exactly an hour to cook. If moved or
Jared, so that the pudding can oscil-
late against the side of the pot, the
pudding inevitably falls and comes out
as heavy as lead. The pot must be
put ON the spot on the stove or range
on which it can stay until the expira-
ton of the hour; and sufficient water
must be put in at the start so that it
need not be refilled Or added to. These
directions exactly followed, you have a
batter pudding of ali buildings the
most delicate and delicious. Slip it,
out of the can on hot dish, and serve
with wine sauce or brandy sauce.
This used to be holiday dish in South
Carolina, in which the negro cooks
took great pride.
/ The Home Doctor.