The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1882-06-22
For the Houseold,

| Goldfish Balls.-Take equal quantities
of mashed potatoes and boiled Goldfish
| minced fine; to each half pound allow
an ounce of butter and a 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 coldwaterforo ono 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 q
stew-pan, cover them with stock, and
simmer nearly an hour. take them out,
place them on a hct 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 a fire till the sauce thickens, but do
| not let it boil, Before serving,s add the
| juice of a lemon, pour the sauce round
| the sweetbreads, and send, to the table
| with q dish of green peas.
Zephyr Cakes. Excellent tea cakes.
Wash the salt out of nearly a quarter of
pound of butter; ado. to it quarter
of a pound of powdered sugar. andthree
well-beaten eggs, a teaspoonful of rose
water, and sifted flour enough to. make
a thin batter; stir till the batter is per-
feetly smooth and SO light that it viii
break when it falls against the sides
of the mixing bowl; fill well-buttered
mutfin-molds (smal) nearly half full
with the mixture, and bake in q 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 be add
ed to give the cream more firmness, if
desired. 70 > -"t
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 3 hours.
Serve with wine sauce.
Wine 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 sa1tspoonful of rice flour or
arrowroot which has been mixed in wa
ter or milk, tablespoonful of Ebut-
ter; boil q moment, then add half y
tumblerful of good wine; let tie sauce
get quite hot without boiling, sweeten to
taste. and serve with boiled pudding.
Rice Fritters three tablespoon
fuls of rice until it has fully swelled,
then drain it quite dry, and mix with it
four well-beaten eggs, quarter OF 81
pound of currants and a little grated
lemon peel; nutmeg and sugar to taste.
Stir in as much flour as will thicken it
and fry in hot lard.
Stewed Tongue. Gut up slice of ba-
con as if for Harding; sprin kle the pieces
with salt, pepper, chopped parsley and
little allspice. Lard an OK tongue
with these, and lay it on saucepad
with two slices of bacon, flour small
punches 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.-Shel the nuts, which
must be fresh and thoroughly roasted,
and remove the brown skins; just before
serving arrange them on a bed of white
ard tender escarole, or small white let
tuce leaves (escrole is avariety of chic
cory which has large, tender leaf-stalks) !;
dress the salad with plain French sal
ad dressing, made by mixing one part
of vinegar with three of oil and a pala-
table seasoning of salt and pepper. The
salad must be eaten as soon as it is
dressed. or It will lose its crispness and
| flavor,