The Sunday morning news. [volume] (Jersey City [N.J.]) 1886-1891, 1891-04-12
HOUSEHOLD HINTS.
Dainty Sweetbreads and Dressed
Calls Head-HoW TO Brown
Potatoes.
stewed sweetbreads.

SteWeQ SWeotDEeauss
Take two plump sweetbreads and SOAK
in salt and water for one hour, then par
boil in fresh water, take up and press be-
tween two plates until cold. Remove
the skin and grIstle, put them in sauce
pan, cover with half pint of soup stock
and stew until done; take up, drain and
pour over mushroom sauce
Turkey with Oysters.
Mince very fine cold roast or boiled tur-
key. Put layer of the turkey and one
of oysters alternately. Season with
cream, butter, salt and pepper. Stew
with bread crumbs and and small crumbs
of butter. Bake until the oysters are
cooked.
Potted Ham.
Cut in small pieces the remains of
boiled ham, pound well, and add gradu-
ally little melted butter Season to
taste. pack firmly in glasses, add little
melted butter, cover securely and stow
away for future use. This will be ready
for sandwiches, or it may be spread on
toasted bread and heated in the oven.
How to Fry Potatoes a Delicate Brown.
One reason why potatoes are not a sue
cess is because they are not properly dried
before putting them into the fat. They
should always be dried in clean cloth
after they are sliced. A cook says it IS
better TO fry them twice in this way; get
the fat properly hot, then put in the pota-
toes (either In slices, chips or ribbons), a
few at time, and let them cook till ten
der. but not colored, and then set them on
a sheet of kitchen paper in a warm cor
ner to drain. When required for use, re-
boil the fat until hot enough to color them
at once, plunge them in again, q few at
a time, and fry for minute or two until
crisp and a nice golden brown; drain,
sprinkle with little fine salt and serve.
Fat boils at higher temperature than
water. so IL is best to test it before put
ting anything into it. The fat for frying
the potatoes the first time does not require
to be so hot as the second, when they
should be colored almost at once.
Boiled Cod.
Boiled cod can be served with either
PLAIN melted butter, anchovy or oyster
sauce, Hollandaise. egg or tomato sauces,
as you please. Cod is also excellent
stewed, fried, baked, scalloped, as pie,
au grain, or in croquettes. Here is
very nice way of cooking any boiled cod
left over:-Remoye all skin and bone
from pound OF fish, and flake it; boil
the bones and trimmings of the fish in a
little milk, then strain it; mix the milk
with dessert spoonful of corn -four, pep
per, salt and anchOvy essence to taste.
Take q piedish. put in it a layer of the
faxed fish, then a layer of cold cooke d
lACcs ehCn q Lay rI VI but 6duCts anu iaSbly
layer of sliced hard boiled egg. Repeat
these layers till the dish is full, Railways
having the egg on top, sprinkle it with
bread crumbs and bits Of butter, and
brown in the oven, but do not let it get
dry. II preferred, use mashed potatoes
instead of the rice.
Dressed Calls Head.
Saw the calf's head into halves length
wise. Take out the brains and put in cold
wat Wash and plaan tho hooH xzuo11
put in kettle. cover with boiling water,
set over a moderate fire; add one onion,
one stalk of celery, three or four cloves
and a teaspoonfnb of salt; lebAboil slowly
till tender. Skin the brains, put in a
small saucepan, cover with boiling water,
add a teaspoonffil of salt and let simmer
fifteen minutes; take out. chop and set
aside. When the head is done, take from
the water, remove the tongue, skin and
slice thin, Trim all the meat from the
bones, lay it with the tongue and brains
in the centre of a heated DISH Prepare
sauce with one tablespoonful of butter
and two of -four mixed together and put
in q frying-pan with one pint of SOUP
stock; let boil, season with a teaspOonful
of mushroom catsup, a tablespoonful of
Worcestershire sauce, q little salt and
pepper. Let simmer five minutes and
pour over the head. This is delicious
dish.
Mayonnaise of Chicken.
Take the remains OF fowl, fish or game.
Free from skin ana bone, mix with a
spoonful or two lof mayonnaise sauce, and
set aside for tvd hours. At serving time
cover with mRyspnaise and gRrnish with
water grass.
BucEisnk Arnioa saive.
THE BEST SALvE IA the world for Cats. Bruises,
Sores, Ulcers. Salt fRheum, Fever Sores. Tetteg,
Chapped Hands, dRiblains, corns and all Skin
Eruptions. aud positively cures Piles or no pay