The Mineral argus., 1884-07-03
FARM AND HOUSEHOLD.
Choice cooteru.

toes in quarters and drop in boiling
lard and fry same as doughnuts. A nice
breakfast dish.
Cold boiled ham may be served for
tea in this way CRATE it on n coarse
greater, line aplatter with crisp lettuce
leaves, and heap the grated ham in the
center.
P0!TATo SALAD. French style).-Cut a
dozen of cod bold potatoes into slices
from a quarter to half an inch thick.
Put these in a salad bowl with four
tablespoonfuls of good vinegar, six
tablespoonfuls of Lucca cream oil, one
tablespoonful of chopped parsley, with
pepper and salt to taste. Stir well to-
gether till all is thoroughly mixed, and
set aside for three hours.-The Caterer.
Quaker Breakfast Puffs are made
by taking three eggs, one teaspoonful
of sugar, one coffee cup of sweet milk,
one cup of warm water, three table,
~spoonfuls of yeast, a saltspoon of salt,
-four enough to make a stiff batter.
Leave the whites of the eggs until the
batter has risen, then add them. Set
the puffs to rise the night before, and
they will be very light and fine.
Arrow-root Pudding Frozen makes
a tempting dish for desert. To one
quart of milk allow one tablespoonful
of arrowroot, and the well beaten yolks
of six eggs; sweeten to your taste; fla
vor with wine or vanilla. Put it into a
mould and freeze. If you wish to take
the trouble, it is a pretty addition to the
good looks of the pudding to make a
frosting of the whites of the eggs, and
after turning the pudding out of the
mould on a platter, put the frosting all
over it. If of an economical turn of
mind, the yolks of the eggs may be used
for a cake. The milk should be boiled
before putting the arrowroot into it,
and that should be rubbed smooth in a
little cold milk. Fewer eggs may be
used if it is thought desirable, and
more arrowroot will be needed.
How TO Cook Green PEAs.-Take a
quart of fresh-shelled, young peas and
put them in a pan Of cold water. Then
place r q Saucepan the heart q z
head of lettucean onion and a piece OF
butter. Now take your peas from the
water and(without draining them put
them in the saucepan, adding three or
four Jumps of white sugar and a little
pepper and salt. Cover the saucepan
and set it where the contents may
stew briskly until tender, remov-
ing the lettuce and onion before serv-
ing. A sprig of mint may be added in
the cooking if liked.
An excellent meat sauce, for use at
any season of the year, calls for four
quarts of ripe tomatoes, one cupful and
and a half of red peppers cut in bits,
one cupful Of chopped onions, one cup
full and a half Of sugar, halt a cupful Of
salt, one pint and a half of vinegar, one
teaspoonful and a half of cloves; the
same quantity of cinnamon, one tea
spoonful each of sugar and nutmeg.
Let this boil for three hours then bottle
and seal, or put in pint cans. If the to-
mGtoes, onions and peppers are chopped
very fine, it is best not to strain the
sauce.
EGGS ON ToAsT.-Six eggs, ono cup
fui drawn butter drawn in milk, slices
of stale bread (toasted and buttered),
chopped parsley, pepper and salt. Heat
a cupful of milk to scalding; mix in a
large teaspoonful of butter, a teaspoon
full of -four wet with cold water and
rubbed smooth, and stir until it is as
thick as custard. Add chopped pars-
ley, pepper and salt to taste. All this
should be done in a tin vessel set in
boiling water and over the fire. Have
ready the toast (not forgetting to pare
the crust from each slice before it is
toasted, buttered and laid in close
rows upon a hot dish. Pour a table
spoonful of hot water on each piece.
Beat the eggs very light, and stir fast
into the drawn butter until they are
a rich yellow sauce, almost stiff
enough to stand alone. Heap upon the
toast and send hot to table.
To KEEP FRESH FIsH.-Vinegar is
better that ice for keeping fish over
night. Housekeepers who are obliged
to be economical should go to the fish
stalls toward evening, and they can, by
putting a little vinegar on the fish they
buy, keep it perfectly well, even in hot
weather, until the next day, and in
deed, the fish is improved in flavor by
this treatment. Fish which has been
kept on ice during the night, and been
exposed on the shop board during the