The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1901-10-19

butter and -four. Add cupful Of stock,
and half a cupful of liquor from al
can of mushrooms Cook for five min
utes, stirring all the time. Then add
one can Of drained mushrooms, tea
spoonful of lemon juice, half tea
spoonful of SALT and a quarter tea
spoonful of pepper. Let the mushrooms
become well heated, then remove from
the fire, and stir in the yolk of onel
raw egg, rubbed with a teaspoonful
of butter. Stir the hot sauce until the
egg is set, add teaspoonful of chop
ped parsley and serve.
AAA
Cream Candy.-A pound of granulat-
ed sugar, one tablespoonful of gum
arabic water. half teaspoonful of
cream of tartar and one teaspoonful
of cold water. Let the sugar dissolve
over a slow fire, putting all the in
gradients together, and boil without
stirring until the syrup hardens in cold
water. Pour on buttered pans, first
seasoning with teaspoonful of vanilla.
When it is cool enough pull until white
and draw it into sticks and cut in small
pieces.
Peanut Candy.-FNill a small square
tin not more than half an inch deep
with shelled peanuts, leaving the skins
on. Boil some sugar until done, trying
in glass of cold water until 1t cracks,
and pour it over the nuts, just covering
them. Cut into squares just before it
becomes cold.
Penochi.-Put four cups of brown SUI
gar into deep frying pan with one
cup of milk. Let boil for Is minutes.
Chop two cupfuls Of walnuts into pieces
and add to the sugar and milk. Let
boil for about five mir, ,ss, then add
butter the size of a walnut and tea
spoonful of vanilla. Let boil up, then
pour into buttered pans. When cool
cut in squares.-From the Puritan.
AAA
Hollandaise Sauce-This sauce is
served with boiled fish and frsh as
paragus. Rub to a cream in a bowl
one-half cupful of butter, to which add
the yolks of four eggs and beat well
together, then the juice of half lem
on, one-half teaspoonful of salt and a
dash of cayenne, then add slowly one
cupful Of hot water, mix well and set
the bowl in a saucepan of hot water.
Stir constantly until the sauce becomes
like thick cream. Do not let it boil.
Remove from the fire and continue to
stir for few minutes. 1t should be
creamy and consistent.
AAA
Celery Sauce.-Wash, pare and cut in
thin slices about two inches long, a
head of celery. Boil tender in water or
stock. Season with mace, salt and pep
per and thicken with a tablespoonful
each of flour and butter rubbed to-
gether into a smooth paste. After TAX
ing from the fire add a little lemon
juice. This is served with boiled fowl.
&&A
Broiled Finnan Haddie is growing in
favor with Americans. Buy the i'm
ported haddies if possible, cut them
into squares, parboil and skin them
Wipe them dry and broil over clear
fire until they are lightly Drowned. Lay
on a hot platter and place on each a
bit of butter, into which has been
worked few drops of lemon juice
Serve hot.
| Dixie Cake.-One gill of rice, boil it
and when 1t is cold rub it together with
spoon; moisten with water half cup
full of wheat -four and mix into the
boiled rice. Beat one egg very light
/ and stir it well into the mixture. If
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| shallow pan. Split and butter when
ready to serve.
Tenderloin of Beef, with Mushroom
| Puree.-Cut the tenderloin into slices of
uniform size and thickness. Flatten
them and then after sailing them fry
them in equal quantities of oil and but
ter. Cook over a hot fire. Take out,
drain and set on baking dish, and
glaze in a very hot oven. Around
them pour a mushroom PURGE when
serving.
Eggs with Mushrooms on Toast
Break one cupful of mushrooms into
small pieces, dredge them with flour
and put them into the saucepan with
three tablespoonfuls of butter, few
drops of onion juice salt and paprica.
Cook for 10 minutes. Beat three eggs
slightly, not separating them, and sea-
son them with. salt and pepper Add
them to the mushrooms and scrape
them from the bottom as they cook I'M
til the mixture is thick and creamy.
Serve on hot buttered toast.
Tongue Balls.-Mix one cup Of minced
cooked tongue with half cup of
minced almonds. Rub the yolks of two
hard boiled eggs with a small table
spoonful of soft butter and blend with
the tongue. Add a half-saltspoonful Of
salt and the same Of paprika. Roll the
mixture into small balls. Fry a small
onion in one tablespoonful Of butter
Strain and warm again; stir in one
tablespoonful of flour, blend we'll and
add one and one-half cups of warm
milk. When cooked thick turn the
sauce onto the white of the egg beat
en- stiff. Turn it over the tongue balls
add a tablespoonful of chopped parsley
and heat lightly; shake in one salt
spoonful of salt and a dash of pepper
and serve hot.
Scotch Fluff.-Cover the breast Of
mutton with water, adding a little salt
Set over the fire, and when it comes
to a boil place over a more moderate
heat and simmer for three hours. Then
take it up on a platter, draw out the
bones, make a stuffing of bread crumbs,
parsley, thyme, salt, pepper and lit
tie melted suet or butter; lay this on
the meat, roll it up and fasten with
skewers. Cover thickly with egg and
bread crumbs and bake in a good oven
Is minutes to each pound of meat.
When it begins to brown haste fire.
quently with the pan drippings. Serve
on bed of cress.
STRICKEN WITH PARALYSIS
Henderson Grimett of this place was