The daily Cairo bulletin. (Cairo, Ill.) 1878-1???, 1882-06-07
For the HnllSnnld.


Goldfish Balls. Take equal quantities
of mashed potatoes and boiled Goldfish
minced fine; to each half pound allow
an ounce of butter and Il well-beaten
egg; mix thoroughly. Press into balls
between two spoons; drop into hot lard
and fry till brown.
observation-disclosures. Soak two sweet
breads in cold water for one hour; change
the water twice; put them in boiling
water ten minutes till they are firm, then
take them out and place them in cold
water until wanted. Place them in a
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 tablespoonfuls of cream; put this
over fire till the sauce thickens, but do
not let it boil. Before serving, add tho
juice OF lemon, pour the sauce round
the sweetbreads, and send to the table
with a dish of green peas,
Zephyr Cakes Excellent tea cakes
Wash the salt out of nearly quarter of
a pound of butter; add to it quarter
of pound of powdered sugar, and three
well-beaten eggs, a teaspoonful of rose
water, and sifted flour enough to make
q thin batter; stir till the batter is per-
fcctly smooth and so light that it will
break when it falls against the sides
of the mixing bowl, fill well-bultered
muiiinmolds (SmNlD nearly half full
with the mixture, and bake in a 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, aud let the dish stand
one hour before using; strain and whip
the cream to firm froth A teaspoon
tul of powdered gum arabic dissolved in
a little orange flower water may be add
ed to give the cream more frmness. if
| desired.
Bachelors Pudding Beat up three
eggs, flavor with essence of lemon and
| grated nutmeg, and add them to four
ounces each Of tincly-minced apples,
currants, grated brcad-crumbs, and two
ounces OF sugar; mix thoroughly and
boil in n buttered mold nearly 3 hours.
Serve with wine sauce.
Wine Sauce, Boil the thin rind of
bali lemon in one wincglasSiul of wa.
ter till the flavor is extracted; then take
it out and thickcn the sauce by stirring
into it one saltspooniul Of rice -four OF
arrowroot which has been mixed in wa.
ter or milk, tablespoonful of lbut.
ter boil moment, then add half q
tumblcrful of good wine; let II o sauce
get quite hot without boiling. swecten Ia
taste, and serve with boiled pudding.
Rice Fritters. Boil three Tablespoons
fuls of rice until il has fully swoled,
then drain it quite dry, and mix with it
four wcl.bca,en eggs, quarter of q
pound of currants and little grated
lemon peel; nutmeg and sugar TO taste.
Stir IN AS much flour as will thickcn i,
and fry in hot lard,
Slewcd Tongue. Cut up n slice of ba.
con Ms il for lardng; sprinkle the piece,
with salt, pepper, chopped parsley and
a little allspicc, Lard an OK tongue
with these, and lay it on sauccpad
with two slices OF bacon. four small
bunchcs OF parsley, two sprlgs of thyme
two carrots cut into small pieces tive
small onions, a few cloves. salt and pep.
per Cover with stock to which has been
added II glass OF sherry Simmer five
hours, keeping the saucepan well Gov
cred whlleserving. Strain the sauce over
the tongue.
Peanut Salad, Shell the nuts, which
must be fresh and thoroughly roasted
and remove the brown skins lust befor,
serving arrange them on bed of whit,
and tender eScarole, or small white let
tuce leaves (escarole is avaricty of chic
cory which has large, tender leaf.stalks)
dress the salad with plain French sal
ad dressing made by mixing one par
of vinegar with three of oil and q pala
table seasoning of salt and pepper. Tht
salad must be eaten as soon as IL is
dressed, or it will lose Its crispncss anC
flavor