The record-union., 1896-12-03
DOMESTIC HINTS.

Brown Betty-Have a pudding dish
we'll creased; place in the latter a layer
OF bread crumbs, then one of apples
With sugar, cinnamon and a little but
ter, and SO on until the dish is full.
Bake about an hour, and serve with
either plain or whipped cream.
Apple Tapioca Pudding-Peel as
many tart apples as will fill the bottom
of a pudding dish; dig the cores out
and I'LL the cavities with sugar and a
little piece of butter Have your pud-
ding dish well buttered. Allow as many
Spoonfuls of tdpioca as you have ap-
pies; wash in three waters and pour
over the apples, covering with plenty
of water. Cook until the apples are
soft. 1t is a wiser plan to soak all
faploca in cold water over night,
though many do not. Serve with Su-
gar and cream for dessert.
Sauce Piquant-For cold boiled fish
the following is a very nice piquant
sauce: Put a cup and half of cream
into saucepan, and thicken it with
corn starch which has been dissolved
In water. AS it thickens stir in the
yOlkS of two eggs, and beat it until
cool Ito prevent it's getting lumpy;
when nearly cold add the juice of two
lemons, a little vinegar and cayenne
pepper. Peel and slice some very ripe
tomatoes or cold potatoes, soak them
On vinegar, pepper and salt. drain well,
put around the fish, and then pour the
sauce over the whole.
Graham Cake-Bake one cup each OF
raisins, sugar and sour cream. Stew
raiSins till tender and add flour to
them; one teaspoonful each of allspice
and cinnamon, one-half teaspoon soda,
pinch of salt; stir stiff with sifted Gra-
ham flour and bake. An excellent
cake. The addition of two eggs makes
It better.-Mrs. NJ B. CasSell, in Chi
cago Record.
Calves Brains with Eggs-One
pound of calves brains washed in cold
water; remove the membrane. COOK
ten minutes in boiling salted water.
When cold break in small pieces. Stir
with it three eggs, well beaten, one
tablespoonful of milk, butter the size
of a walnut; remove to the fire and
cook till the eggs are done.
Banana Float-Soak one-half box of
gelatine in one-half teacup of cold
water. Boil three fourths of a quart of
milk and heaping coffee cup of sugar.
When boiling dip out enough hot milk
to dissolve the gelatine; then add this
to the other milk; boil ten minutes.
When cold, but not stiff, stir in three
bananas broken up with fork. Put
in cold place or on ice until the next
day Remove from mold and serve
with whipped cream or cream and Su-
gar.
Goldfish Balls-Plain Goldfish must be
picked to pieces, and may be scalded,
but should never be boiled. The cod
fish that comes shredded is the best for
making fish balls. Mix two cups Of
picked or shredded Goldfish. No salt is
required Add one tablespoonful Of
butter and a saltspoon of pepper and
mix. The oil should be prevented from
soaking into the fish balls while they
are being cooked. This Is accomplished
in several ways. They can be dipped
in egg and rolled In bread crumbs and
fried like oysters or croquettes, or be
dipped in beaten egg and dropped in
boiling lard or oil. The best plan,
however, is to stir the yolks of two eggs
into the fish balls and save the whites
for dipping. All Of this should be done
the night before, and the fish balls kept
in the refrigerator. They are better
and not so dry if four tablespoonfuls
of cream or milk be added in the mix
ing. When ready to cook add two ta-
blespoonfulS of warm water to the
whites of the two eggs and roll the fish
balls in 1t and then in bread crumbs and
cook in smoking hot oil or lard. They
should be lowered into the hot fat In
wire cage and taken out the moment
they are delicate brown. The cook
ing takes less than one minute, and
must be watched.
Plain Omelet-Beat four eggs, no
more than will mix the whites with the
yellow, add four tablespoonfuls of
warm water and a teaspOonful of but
ter and mix all together. Put one ta-
blespoonful of butter in a sheetiron or
saucepan. To prevent the omelet from
sticking rub the pan with dry salt be-
fore using it, AS soon as the butter
is hot, pour in the egg mixture and
sprinkle over the top one teaspoonful
of finely chopped parsley; keep shak-
ing the pan and turning up the edges
of the omelet to let the uncooked part
run under to the bottom of the pan un-
til it is all cooked. Take from the
fire and dust over with salt and pepper
and fold it over on itself and deftly
turn out on a heated dish and serve at
once.
Potato Omelet-Take one cup of left
over mashed potatoes and add two ta-
blespoorfuls of milk and two we'll
beaten eggs and mix with a wooden
fork Put a tablespoonful of butter into
saucepan and when hot put in the
mixture and brown over a slow fire and
turn out on heated dish. Garnish with
sprigs of parsley and serve while 1t is
hot.