River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1893-10-05
DOMESTIC CONCERNS.


Sauce for Fish: Scrape fine the
per. salt, mustard. three tablespoonfuls
each of salad oil and of vinegar and
one of tomato catsup. --lIousekeeper.
Potatoes and Egg: Put alump -
butter into a frying-pan: when il bolts,
brown in it a finely chopped small
onion. Cut some cold boiled potatces
into slices, put them into the pan, pour
over them the well-beaten yolks of two
eggs, add pepper and salt; ~ . golden
brown on both sides.-N Y. Times.
Chopped Tomato Pickle: Add to
eight poundsof chopped green tomatoes,
we'll drained, a scant half teaeupful of
salt and four pounds of brown sugar.
Let this boil two hours, then add
quart of vinegar, half a tablespoonful
OF ground cloves. and one of ground
cinnamon. Boil fifteen minutes, and
can.-Farm, Field and Fireside.
Preserved Greengages: Allow one
pound of sugar and 4 teacup of water
TO each pound of fruit, halved and
stoned. Boil the syrup ten minutes be-
fore putting the plums in, skim, and
then boil all together till tender. Take
from fire, and let stand overnight.
The next dag boil up again, adding a
few of the blanched kernels taken
from the stones. Pack the fruit in
cans, pour over the syrup, and SEAL
Harper's Bazaar.
Fried Cucumbers: Cucumbers are
good in any form. but they are particu-
larly delicious prepared in the follow
ing manner. Pare and cut the cucum-
bers lengthwise in slices about one
quarter of an inch thick. Cut off the
tough white part on the outside pieces.
and soak in cold water, slightly sailed,
for one hour. Wipe dry. sprinkle each
slice with little salt and pepper,
dust with -four and roll in sifted bread
crumbs, or dip in beaten egg and then
in crumbs. Fry in hot butter. boston
Budget.
Household News gives this recipe
for French Crullers: Put half pint
of water and two ounces of -four on TO
boil. When boiling add hastily one
cup, or four ounces, of flour. Beat a
moment until like smooth dough.
Stand aside to cool. When cool add
three eggs. one at time. unbeaten,
beating each time until the egg is thor
onghly blended. Roll out, cut same as
doughnuts, and fry in smolIing-hot fat;
roll thin, using as littld -four as posi-
BILE. As soon as fried, roll each in
powdered sugar. These are delicious
when fresh.
-Allemande: Melt good tablesI DON.
full of butter with one of flour ant add
half pint of white stock, salt, pc per,
and dash of grated lemon peel; sim
mer for ten minutes and stir mean
while; add a half pint of milk or cream
and the yollS of one egg. DO not boil
after the egg has been added. Finish
the seasoning with litt'o 'emon juice
Many cooks use the !, o,l1s Of three eggs
for this quantity, but it is rich enough
with one. The broth can be made
from the merest trife of chicken or
veal bones or rimmings.-Ceuntry
Gentleman.
--Cucumbers Stuffed: The large.
ripe cucumbers need not go to waste
They make most delicious dishes il
rightly cooked. Peel two or more. cut
slit in one side and scoop out the
seeds with small spoon, fill with any
kind of bread or meat stuffing and tie
shut. Line saucepan with slices OF
thin bacon and beef, lay on the cucum
bers, cover with more meat and bacon
and then with stock or water and sim
mer an hour or until all are tender II
water is used add two young carrots,
one turnip, an onion and soup herbs.-
American Agriculturalist.