The Sunday morning news. [volume] (Jersey City [N.J.]) 1886-1891, 1890-11-23
COOKING HINTS.
Rules for Salads Delicious Gram
berry sauceSweetbread
Croquettes.

One rule, often disregarded by second
rate saladmakers, is that plain French
salad should consist of one kind Of vege-
table only, lettuce, endiye or Batavian.
as you will, but never two of these mixed
together, else their delicate and subtle
fiavors are impaired, il not destroyed.
The English OLA podrida of lettuce,
'wateTcress, mustard and cress, beet root
and radishes is q different thing alto
gether, although when craftily COM
pounded. very apperizlng.
Delicious Cranberry Sauce.
The festive turkey of Thanksgiving
would be incomplete without its cram
berry accompaniment. Some cooks serve
this as sparkling Jelly, but many Others
consider plain sauce the most delightful
way of preparing these delicious berries.
For this latter take four cupfuls of fruit.
two cupfuis of sugar, and two cupfuls of
boiling water; put over a hot ire and boil
just few minutes. If 1t is desired to mold
them use these proportions, but sub
stitne cold water for hot, and let cook ten
minutes after the boiling begins.
Mixed Eats for Frying.
Good housekeeping tells of an amateur
cook who, when about to fry oysters. dis
covered dearth of lard and concluded.
rather than lose the feast. to try some
mixed fat she had on hand, which con-
sisted of odd quantities OF beef, mutton,
ham fat and lard. 10 the surprise of the
partakers the oysters proved to be I'M
usually good On the second occasion
pure lard was used, as heretofore. with
the expectation of an improvement in
flavor; out, much to the surprise of the
cook, the oysters seemed TO lack d certain
richness they had before and peculiar,
attractive flavor Ii was also found thar
the mixed fats were best when some time
had elapsed before using them Mutton
fat. not generally used for frying, cannot
be detected. except By experts. il half
lard or other fat is mixed with 1t.
Sweetbread Croquettes.
Pour boiling water on two pairs of
sweetbreads and cook gently fifteen min
utes, adding salt, pepper and little mace
to the water. When done, drain from
the water, cut them in small pieces. chop
half dozen mushrooms and a table
spoonful OF capers and one very small
onion, put two tablespoonfuls Of butter
into a saucepan. add one cupfuI of milk
with tablespoonful of flour mixed in it,
stir in the mushrooms, onion and capers,
and allow to simmer slowly about i've
minutes, then add the sweetbreads, mix
them in thoroughly, using care not to
Jam tntlis IcIloft 2 Liz cdQCcpttlt HUN tnc
heat and stir in the beaten yeiks Of two
eggs. allow them to become firm over the
fire, but the mixture must not boil after
the eggs are added, turn into dish and
set aside TO cool, then form into GRO
quettes, roll in cracker crumbs and
beaten egg, salred ana peppered, fry in
boiling lard, serve garnished with parsley
and lemon sliced.
Lemon Jumb1es.
Use one egg, one teacupful of sugar,
one-half of teacupful of butter, three
tablespoonfuls of milk one-half of tea
spoonful OF soda, one teaspoonful of cream
of tartar. two small lemons. grated rind
of one and juice of both. Flour enough
for rather stiff dough.
Bread KnodeIn.
Crumble three insides of rolls; lay three
other rolls in as much milk as they will
absorb; beat four eggs and add them to
the soaked bread with two ounces of
warmed. butter, two ounces of currants
and two ounces of raisins. each well
washed and plunged in scalding water;
add the dry crumbs. q little salt and
teaspoonful of flour; mix all well. lay the
knodeln in boiling water 10 cook halt an
hour. Serve them with any sweet soup
or sauce, or pour over them some melted
butter, and stew them with plenty of
sugar and powdered cinnamon, or crisp
some crumbs in butter and pour over the
knodeln.