Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1886-06-25
THE HOT SEHOLD.

Scotch Eggs-Boil some eggs hard
enough to set the whites, 50 that you can
remove the shells without breaking the
white. After peeling the shell quite off,
cover them completely with Il savory
f0rcement, made of ham or bacon. bread
crumbs, herbs herbs and yolk of egg.
Fry to gold color and serve with good
gravy in the dish.
Strawberry plates come in pretty china.
with three compartments. The smallest
holds spoonful of sugar. the second is
for cream. and the largest holds the
berries, with their caps on. Each berry
is eaten from the stem, being first dipped
Ill the cream and then in the sugar. 1t
saves the fruit from so much handling in
stemming, and is considered the most
elegant way. When using the pretty
square glass berry plates, corner is kept
for the sugar.
Asparagus, boiled as usual and allowed
to get ice-cold. makes good salad.
served with mayonaise over it. instead of
the usual drawn butter.
A Good Irish Stew Take a half-dozcn
lean chops from the neck. flour them and
put them IN dripping pan with two
onions and Il teaspOonfuI of butter.
Brown quickly. shaking the pan to keep
from burning. Then put a pint of cold
water in it and skim off the fat which
this brings to the surface. Add teas
poonful of salt and one-third ditto of
pepper. Set it where it will simmer very
gently for an hour and half. Skim
again. Add a teaspoonful of Worcester
shire sauce and half-a-dozen large pota-
toes cut lengthwiSe in half. Cover closely
and simmer for another hour. Add no
more water, as you wish to have gravy
with this dish, not broth; and it will com
plete the stew with the steam.
Omelette Soutfie for Three Persons
Beat the whites of four eggs until ghey
are so stiff that you can turn the dish up
side down without having them slip from
It. Beat the yolks of two separately, with
three tablespOOnfuls of sifted sugar and
one teaspOonful of vanilla extract. After
the dinner is sent to the table allow your
self fifteen minutes for this desert. Turn
the whites of eggs ON the yOlks, lifting
the yOlkS over them with a spoon-not
beating them or stirring them. as YOU wish
to keep the whites firm and elastic. and
simply to cover them over and beneath
with yolks Have a buttered pan ready
and lift up the mixture lightly into it.,
with an egg sliCer, making the Omelette
highest towards the midle of the pan.
Then scatter pulverized sugar over it. and
put III a moderate oven. L should cook
i'll ten minutes to the color of oiled pine
wood. If you look at it at all. do so only
by opening Il mere crack in the oven door.
shutting it softly us either a bang or a
draught of air will cause this souflle to
fall. Serve with strawberry sauce. For
this sauce mash a half pint of berries with
two ounces of butter, cream the butter in
bowl over the tea-kettle and add to it
the finely mashed berries. which must be
PUPPY enough to have gone through a
coarse sieve. Keep stirring for a few
minutes until it is a smooth pink sauce.
To eat with an unsweetened pudding of
batter or rice. add sufficient sugar TO taste
Serve very hot. The souffie. being sweet.
will require only the fruit sauce or may
be eaten alone. 1t is best to begin with a
small dish given for omelette soufflle in
learning to make this pretty dessert.
| Double the quantity of eggs can after
ward be easily managed.
Catherine Owens Jumbles. Take the
yolks of two eggs left from your Omelette
soutllee. beat them with a tcaspOonfnl of
cold water to prevent hardening and add
| the yOlk of one more egg. Measure six
! ounces of butter six of sugar and half
pound Of flour. Beat the butter to a cream
add the sugar and then the eggs. Sift the
flour in with a few drops of favoring or a
tablespoon of orange or raisin wine. Roll
into balls with the hands; instead of cut
ting out of thin sheet of the paste. They
will take the ring shape i'll baking.