The National tribune. [volume] (Washington, D.C.) 1877-1917, 1893-06-22
LAFAYETTE AND JENNY LIND.
HAPPY HOUSEHOLD.

Something of What Our Busy Ones are
Doing and Saying.
MRS. EwING's GOLDFISH BALLs-sHE TELLS IN
HER MINUTE AND CHEEKY WAY JUST HOW
TO MAKE THEM.
Mrs. Ewing the scientific cook, has a pleasant
way of doing things that is sure impress itself
| upon the memories of her classes. After instruc-
lions in croquets and hashes in recent lesson, she
| touched upon the mystery of Goldfish balls Be sure
and make them just she does il you would meet
with success.
Il take this Goldfish from the cold water" she
said, gently squeezing it. To pass it through the
colander would be better. she thought
Yes. il is the tied up Goldfish that comes in two
pound packages. picked it apart. freed 1t from
any bones and cut IL into pieces then covered it
with cold water for the double purpose of toning
down the flavor and of cleansing. IL has been
standing during the time we have been preparing
the hash. put it into this porcelain pan and
turn in the same proportion of cut-up potato.
But before go any further i want to show you
where got my pieces of potato" and as she spoke
Mrs. Ewing held up a big pared potato. that look
ed if it had been ridded will, four or five bullets
the size of q marble
II took the big old potatoes" continued Mrs
Ewing. and with my little French SCOOP which
looks. you see. something like large-sized mus
lard spoon of substantial make, I scooped out
three or four beautiful little round new potatoes
out of each OF the old fellows. These will be de-
licous served with cream sauce accompani-
ment to the fish balls while the riddled portions of
the big potatoes, chopped up. do nicely TO go into
the saucepan raw with the Goldfish. Nothing like
economy, seel &"
Mrs. Ewing then covered her fish and potato
with hot water and set to cook. until by testing
she found the potato pieces were done. The water
was then drained of, the potatoes and fish mashed
together in the saucepan, half teaspoonful Of
butter was added, and one tablespoonful of milk.
II very dry, Mrs. Ewing explained, two table,
spoonfuls of milk could be used.
Il always break an egg into the MIXTURE" said
Mrs. Ewing, rs she vigorously mashed the con-
tents of the saucepan when the proper time had
arrived The egg helps to hold the ball together
ia the frying. Too much milk or butter in the
mixture will cause 1t to fall to pieces.
g But now the fat is bot in the kettle.
Yes tried it just rs did yesterday with the
slice of raw potato. The slice has Drowned nicely
SO know the fat is hot enough.
Now, do not make balls out of my mixture.
yet not exactly cakes. do not believe in using
the hands in forming the balls. unless 1t cannot be
helped. / take this tablespoon dip IL first into
the hot fat then scoop up a heaping spoonful OF
the goldfish mixture and slide IL into the basket
which is submerged in the fat The mixture slides
easily from the greasy spoon. Instead of ball,
however. we have an el!ipticai cake. / cook
them in the Fat until they thoroughly Drowned.
Now, in serving allow about five Of these little
new potatoes with your ishcak es to each person.
The little potatoes boil in the regulation man
ner, but before serve them viii make delicious
cream sauce as an accompaniment Put the pota-
toes after they are thoroughly drained and per-
fecty dry, into the tureen and turn the same over
them.
For your cream sauce take a tablespoonful of
butter, and when IL Is melted in your pan smooth
mixture is the consistency of thick cream. Season
with bit of minced parsley. When cooked sufi-
GENTLY turn the sauce over your potatoes. Do not
stir the potatoes after the Is in. and be
they perfectly drained and dry before the
goes over them.
Yes, you use the same with sliced potatoes
or with meats. If you use 1t. however, for any
thing that Is TO 90 in patty case, make it little
thicker. For oysters, especially. have il a trife
thicker.
Yes. you may cream instead Of milk. IL
will make the sauce the richer. Or IL you have
some very nice broth, use part broth and part
milk"
TWO REQUESTS FOR RECIPES.
HAPPY HOUSEHOLD: VIII some one please send
a recipe for making the kind Of ice cream
usually made in city CONTEMPORARIES and ice-cream
parlors? Also, a recipe for making sweet cucum
Der pickles? / am old subscriber, having been
taking THE NATIONAL TRIBUNE for 10 or IL years.
and shall be pleased to get answer through its
columns at your earliest convenience,
Mrs. Peter Sells. Stinesville, Ind.
DREAMED STRAWBERRIES.
The Happy Household will find creamed straw
berries pretty and pleasant dish.
Mash one quart OF strawberr with one cup of
powdered sugar and rub the mixture through a
sieve.
Have one and one-half ounces of geIatne dis
solved in a pint of warm milk IL Is better to soak
il a couple OF hours before placing over the stove
Strain this and add one pint OF whipped cream
and the berry juice, pour into mold molds, aud
set the ice 10 chill.