The record-union. [volume] (Sacramento, Calif.) 1891-1903, 1897-03-15

| large dealer's) Before cooking make
sure that the outlets have been dried
| by patting between cheese cloth, then
sprinkle with salt to taste, dip in egg
and rolled bread crumbs, and cook to
a golden brown in plenty of deep boil
| ing fat. Two large Scotch kettles (2J
| cents each) should be kept going in
the winter, if successful deep frying is
desired, and the one for fish balls and
| fish never used for anything else. The
fat should be strained while hot and
| kept in the kettle. Be careful not to
burn, While keeping the fat hot enough
to brown well, and there will be sur
Irisingly little waste.
! Send the outlets to table on a dish
with a tissue paper mat on the bottom,
and serve with smoking hot. plain but
ter melted, and favored with anchovy
sauce.
| For the meat course an easy but
delightful change may be accomplished
| by serving a fowl or pair, boiled whole.
! The water in which they are cooked by
the addition of half pint of cream
and a little thickening makes a deli
cious white soup. Such a change is
worth while even for this reason alone.
| However, if the boiling is properly
done, boiled chicken or leg of mutton
| will speedily become a favorite dish.
For the mutton, choose always a small
leg as cold boiled mutton is fit only
fer croquettes.
The chicken may be beyond its first
youth; indeed, for boiling, is of higher
flavor if not too young. A square of
cheese cloth (boiled and rinsed first. to
| BROTH must be at hand, and the fowl
served sewed therein, or pinned in with
safety pins. Cover amply with water,
! put stand in the bottom of the boiler
and boil very gently for one to two
hours, according to weight. AT the end
of an hour remove from the boiler and
prod the drum sticks. If they are ten
der the chicken or pair may be left IN
the hot liquor while a generous supply
of snowy white sauce, made from half
the chicken broth and half milk or
cream, garnished with chopped parsley,
ana thickened with a tablespoonful OF
flour and one of butter rubbed together
Beware of dishing the chickens too soon,
as they lose the desirable whiteness if
allowed to stand in the oven; also skew
er the fowls before pinning in the cloth,
and they Will be a slightly dish with the
hot sauce thrown over them, the green
of the chopped parsley making an appe-
tiZing contrast in the white sauce. When
mutton is tried the caper sauce is made
by pouring boiling water instead of milk
on the mixed butter and flour. and last
ly a, tablespoonful of vinegar and
handful of capers. This also must be
thrown hot over the joint in the dish to
mingle with the juice of the meat when
cut.
For a pudding try a Prince Albert.
Probably a pudding boiled in a mold has
not been tried for many a day. 1t is
well worth while to buy melon shaped
mold or a tall, slipping one, and to re-
instate the Prince Albert pudding, al
ways particularly liked by the men
folk. To make, rub together a pint of
stale breadcrumbs, large tablespoon of
butter. three parts of cup of sugar
two tablespoons of raspberry jam. If
the jam is properly favored it is better
not to use spices. Bind together with
two well-beaten eggs and put in the
creased mold, keeping boiling and re-
plenished with boiling water for two
hours. Do not omit a stand in the bot
tom of the boiler. Serve hot with sifted
sugar or hard sauce or brandy sauce. as
liked. This pudding should be light and
wholesome. 1t is very nice with cur
rants or raisinS instead of jam.-Cleye-
land Leader.