The Rock Island Argus. (Rock Island, Ill.) 1877-1885, 1882-10-03
THE DAILY ARGUS.
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 well-beaten
egg; mix thoroughly. Press into balls
between two spoons; drop into hot lard
and fry till brown.
StewedSweetbreads.- 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 q
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 a 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 il boil. Before serving, add tho
juice of lemon, pour the sauce round
the sweetbreads, and send to the table
with 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-
tectly smooth and so light that it viii
break when it falls against the sides
of the mixing bowl; fill well-buttered
muffin-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 creamrather 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 a firm froth. A teaspoon
full of powdered gum arabic dissolved in
little orange flower water may be add
ed to give the cream more firmness, if
desired.
Bachelors Pudding. up three
eggs, flavor with essence of lemon and
grated nutmeg. and add them to four
ounces each of fnely-minced apples,
currants, grated bread-crumbs, and two
ounces of sugar; mix thoroughly and
boil in q buttered mold nearly 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 saltspoonful of rice flour or
arrowroot which has been mixed in wa
ter or milk, a tablespoonful of Ebut-
ter; boil a moment, then add half a
tumblerful of good wine; let tire sauce
get quite hot without boiling, sweeten to
taste, and serve with boiled pudding.
Rice Fritters.-Boil three tablespoon
fuls of rice until it has fully swelled,
~ in 70 md
four weH-beaten eggs, a quarter of a
pound of currants and 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. up slice of ba-
con as if for Harding; sprinkle the pieces
with salt, pepper, chopped parsley and
a 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 a 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 bed of white
and tender escarole, or small white let |
,uce leaves (escarole is avariety of chic
cory which has large, tender leaf-stalks);
lress the salad with plain French sal
i'd dressing, made by mixing one part /
Of vinegar with three of oil and pala-
able seasoning of salt and pepper. The
salad must be eaten as soon as it is
or it will lose its crispness and
iavnr