Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1902-09-22
Hints for the HOuSekeeper.

smoothly with the potatoes. Cut hard
boiled eggs into quarters lengthwise,
dip each piece into thick white sauce
and arrange neatly on top of potatoes,
cover with another layer of potatoes,
rough the surface with fork, brush
over with beaten egg and place in a
hot oven long enough to heat through
and brown nicely. Serve with white
or tomato sauce.
Egg With Shrimp Sauce.
Cut slices of stale bread into rounds
with a large cutter and either roast
or fry them a nice brown, allowing a
round of toast for each egg to be
served. Poach the eggs and trim
them neatly lay one on each piece of
bread and serve with shrimp sauce
made as follows: Pick half a pint of
fresh shrimps over carefully and wash
we'll. Stew the heads and shells in a
little water to make cup of stock.
Melt two tablespoonful of butter in
saucepan, add two tablespoonful of
flour and stir until smooth, then add
the stock, season with salt and pep
per, and stir and cook until it Begins
to thicken, then add few drops of
anchovy sauce and the picked shrimps
and let get very hot, pour around the
eggs and bread slices and serve at
once.
Curried Sardines.
Skin and bone six or eight firm
sardines, season with pepper and
sprinkle a few drops of lemon juice
over them. Heat in the following
curry sauce and serve with a dish of
plain boiled rice. Fry two medium
sized chopped onions and sour apple,
two bay leaves, sprig of thyme, a
little scraped carrot, and celery in two
ounces of butter until soft; then mix
in smoothly one ounce Of -four, add an
ounce of curry paste and a pint of
stock CT milk. Stir and cook until the
sauce is as thick as cream; add the
sardines, heat very hot, arrange the
boiled rice in fiat mound on heated
dish, and place the curried sardines
and sauce on top, serve at once.
Spiceo omaro sauce.
This is a very nice sauce to serve
with cold meat, especially with a
pickup" meal. Take one pint of
ripe tomatoes, fresh or canned, add
half cup of good cider vinegar and
simmer together for an hour if toma
toes are whole; then add an onion
chopped fine, a small red pepper pod,
or quarter of an even teaspoonful Of
cayenne pepper, half a teaspoonful of
salt, one teaspoonful of sugar, and
half teaspoonful of mixed ground
spices, mace, cloves, allspice, and Gin
namon. Cook another hour until the
sauce is as thick as ordinary sauce to
which you have added -four thicken-
ing. If you desire the sauce smooth, |
strain it through a sieve.
Spaghetti With Tomato Sauce.
Into a quart of fast boiling water |
put cup of spaghetti broken into |
small pieces, add half a teaspoonful of |
salt, and boil several minutes, stirring |
to keep the pieces separated then |
cover and stand where it will keep |
just below the boiling point for twenty |
then bring forward and boil |
for about thirty minutes. It |
must cook long enough to mash easily, !
hut not long enough to destroy it's
value. The cover may be |
left off for the last half-hour of the |
cooking, so that the water may evap-
crate and thus avoid the necessity Of |
as the macaroni is sweeter
If not drained Make the sauce as |
follows: Put two tablespoonfuls of |