Audubon County Republican. [volume] (Audubon, Audubon Co., Iowa) 1885-1894, 1886-05-20
HOUSEHOLD HINTS.

AN EXCELLENT RELISH. DRIED her.
ring makes an excellent relish. Split,
skin and bone, cover with cream, and
heat through in the oven. Place each
one on strip of buttered toast thicken
the cream with flour, season well, pour
it over the fish, and give each dash OF
lemon, and send it to the table hot
MAYoNNAIsE OF CHICKEN. The re-
mains of fowls, fish, or game may be
made very delicious as q mayonnaise.
Take the fowl from the bones, free it
from all skin, cut it into pieces like dice;
mix with it a few spoonfuls OF mayon-
naiso sauce, and leave it for two hours.
When about to serve, pile up in the
centre of dish and cover it with wa
tercresses, and serve with salad
DRESSED EELs.-Cut the skinned GELS
in pieces about three inches long and
cook for seven minutes in boiling water,
to which have been added four or five
tablespoonfuls of vinegar. Melt ia
blespoonful of butter and mix with
tablespoonful of flour, stirring con-
stantly so that it will not become brown.
Then add salt and pepper to taste, a
little thyme and parsley, y bay leaf and
few mushrooms, half q pint of water
| and the same of white wine. Cool the
pieces of eel for half an hour in the
sauce and serve. Those who object to
wine may use gill of good vinegar and
the same quantity of water instead.
EGG SALAD FOR LUNCH.-Boil TWEEN
ty minutes as many eggs as there will
be people for luncheon, early in the
day, that they may have ample time to
become thoroughly cold. When ready
to prepare the salad remove the yolks,
and chop the whites very fine. Arrange
a bed of crosses upon platter, orplace
white lettuce leaves in pairs. one leaf
above the other, and upon them make
little nests of the chopped whites OF the
eggs, and place an unbroken yolk in the
center of each nest. Pour over each a
teaspoonful of French dressing, made
in the proportions of three tablespoon
fuls of oil or melted butter to one OF
vinegar.
MACARoNI.-T Spanish method Of
cooking macaroni, like many other
Spanish dishes, calls for fresh pork.
Two pounds of lean pork are boiled for
three hours in water with Il tablespoon
full of salt; the meat is then taken mp
and pound of macaroni boiled in the
broth until tender, with two large to-
matoes and small red pepper. While
the macaroni is boiling, force-meat
balls are made of n quarter of pound
of lean fresh pork chopped fine, Glove
of garlic, small onion, u tablespoon
full of parsley, all chopped very fine
seasoned with salt and pepper, and
formed into little balls by mixing in 6
raw egg; the force-meat balls are fried
brown, after being rolled in flour
They are added to the macaroni wher
it is tender, together with quarter o
a pound of cheese grated, and it is thel
served either with or without the boilec
pork.
MEAT Neutrality-suspicious.: Ont
pound of minced raw beef, one slice o
bread, one egg, one desertspoonful o
ketchup, a little nutmeg, pepper ant
salt to taste. Put the egg and ketchul
into a small basin, beat both together
then add the pepper and salt and
small quantity of nutmeg grated, bea
all together. Have the beef mince'
fine and the bread crumbed put alto
gether into the basin, and mix the in
gradients thoroughly; then make it int
nice shape of roll Have sauce
pan hot put in a small piece of salt but
ter; when this is melted, put in the roll
turning it over till it is nice and brown
then add little hot water and ste'
slowly for two hours. Note-One tie;
spoonful of flour may be mixed up an
put into the gravy; shake the pot Will
, pouring it in, after which it can b
poured over the roll when dished. Th
roll should be cut in thin slices whe
serving out.