The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1883-03-23
DOMESTIC RECIPES.

PorAro BALLs.-Potato balls are
very nice for breakfast. Boil them.
and while still warm mash them until
there are no Jumps left then mix but
ter/pepper, salt, little chopped pars-
lev, and one or more raw eggs; beat.
these together thoroughly, then mod
in balls, dip in beaten eggs and then In
-four, and fry in butter.
BOILED NEUTRALITY-SUSPICIOUS. the,
mackerel intended for breakfast il not
fresh enough in the morning to be eata-
BILE; it is then. a good time to serve
boiled mackerel. Wrap the fish In
cloth securely SO that you can lift 1T
from the kettle when it is tender with
out breaking it. II you. change the
water two or three times, 1t VIII freshen
in very few minutes; do not change
from boiling water to cold, but pour
from the teakettle each time.
For soft custard, boil one pint OF
milk in q double boiler; beat the yelks
of three eggs and add one-half cup OF
sugar and saltspoonful of salt. Pour
the boiling milk over the eggs and cook
in the double boiler until it thickens
like cream, stirring all the time. Strain,
and when cool add one-half OF a tea
spoonful of vanilla. Beat stiff the whites
of three eggs, scald them over sieve,
drain aud pile them lightly on the GUS
tard and garnish with Jelly.
For white fruit-cake use one cup
of butter and two cups of white sugar
and beat them together thoroughly;
then add one cup of milk, two and q
half cups of -four the whites of seven
eggs and two teaspoonfuls of baking
powder; beat all well before adding the
fruit Take one pound each of raisins,
figs, dates and blanched almonds, and
quarter of a pound of citron; cut all
very fine, sprinkle with -four and mix
with the other ingredients. Bake
slowly.
APPLE UMELET.-Tn1s ID delicate
dish and is a nice accompaniment to
boiled spare-rib or roast pork. Take
eight or ten large tart apples, pare
them, and stew them in preserving
kettle until they are very soft. Mash
them so that there will be no Jumps,
add one cup of sugar, one tablespoonful
Of butter, and cinnamon or other spices
to suit the taste; let the apples cool
before putting in the beaten yelks OF
four eggs, stir we'll together, beat the
whites to stiff froth, add to the apples,
then pour into shallow pudding dish,
place in a hot oven and brown.
CHESTNUT sauce, which is very appe-
tizing with roast turkey, is made of one
pint of large-shelled chestnuts, one
quart of stock, one teaspoonful of lemon
juice, one tablespoonful of flour and
two of butter. Cook the chestnuts for
five minutes in boiling water, then drop
them into cold water and remove their
skin; put them on to steam with the
stock and let them simmer for about an
hour until they are ready to mash;
then mash as fine as possible. Brown
the butter and flour in saucepan and
stir in the stock and chestnuts and cook
about two minutes; season with salt,
pepper and the lemon juice.
CHICKEN SALAD.-Good Cheer con-
tributes the following recipe: One
large chicken boiled till tender; when
cool take all the meat from the bones;
use it all except the skin: cut it up into
small pieces; to a quart of chicken add
one pint of celery cut fine. Dressing:
One tablespoonful of mustard, moist
ened; piece of butter the size of an egg,
one-half teaspoonrul of salt, little
pepper, one-half cup of vinegar. Put
all on the stove to scald Beat three
eggs and stir into the vinegar, not too
hot, but hot enough to make it thick.
Pour this over the prepared chicken.
Add salt and pepper to taste.