Evening journal., 1902-01-08
TIMELY RECIPES FOR
The BUSY HOUSEWIFE
SAUCE FOR CRoQUETTEs.

SAUCE FOR CROQUETTES.
For two oupfuls of meat-mixture, al
low a tablespoonful of butter, twol
tablespoonfuls of -four one cupful of
milk or cream. one egg. one teaspoon
ful OF onion juice, one teaspOonful Of
salt, one-fourth ais much pepper and a
dash of both cayenne and nutmeg Put
the cream or milk in a double boiler
and scald il. rub the butter and -four
together and stir It into the scalding
liquid until the sauce becomes thick
and smooth. Add the seasoning, then
remove from the fire and stir in the
egg. Place il over the fire again to
cook the egg for another minute, but
without boiling. and add the meat
mixture. When thoroughly heated
pour on to a fat dish and set away for
two or more hours. when It will be
ready to mould A tablespoonful of
the mixture will make a croquette of
the right size, which should be moist
ened with an egg, beaten with one
tablespoonful of water, and rolled
lightly in crumbs. Every part of the
lcroQuette must be entirely covered or
the grease will become absorbed They
must be left an hour at least before
the frying, which should be done in
smoking hot fat and in a frying basket
which can be drained.
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! ORANGE TRIFLE.
Soak half box of gelatine in half
lcuD of cold water one hour; then pour
over it half cup of boiling water. Stir
over the fire until dissolved add one
lcupful of orange juice. a little grated
rind from one orange and one table
spoonful Of lemon juice. Turn into a
PAM stand the pan in cold water.
Stir until the mixture thickens. and
add carefully two cupfuls of whipped
lcream; mould, chill. Garnish with
whipped cream.
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CARAMEL CREAM.
Boil one cupful of sweet cream and
four cupfuls of confectioners' sugar
until a little dropped in cold water
forms a soft ball. Remove from the
fire. When nearly cold. stir with a
lsDoon until it becomes creamy. Place
the dish containing the mixture over
a saucepan of hot water, and let It
heat until thin enough to pour Then
add a teaspoonful of any lavOring va
lnilla. or little grated chocolate being
particularly nice Pour in shallow tins
labout three-quarters of an inch deep.
When partly cooled. cut in squares. If
the mixture does not cream readily by
boiling. boil it up again OF add q lit
tie pulverized sugar
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CREAM PUDDING.
Take three eggs and whip them
briskly for five minutes: then add
eight tablespOOnfuls of granulated
lsugar and two level tablespoonfuls of
flour and whip another FIVE minutes.
Then add one and one-half cupfuls of
sweet cream. rather thick. and stir un-
I'll well mixed. Add four scant cupfuls
of milk. little salt, a grating Of nut
meg and bake in an under crust until
lcustard is set. This will make two
pies. DO not bake too long or the GUS
ltard will be watery and have the oven
rather moderate for the same reason.
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CHEESE POTATOES.
Take twelve large potatoes. peel and
islice thin: let stand in cold water one
half hour and drain. Butter an
eafthen pudding dish, then put in a
layer Of potatoes. Cut some good rich
cheese over them. then put in another
layer of potatoes. then cheese, and so
on until the dish is filled, putting
cheese on top. Pepper and salt each
layer and sprinkle small pieces of but
ter over the top. using about one large
i tablespoonful. Lastly pour over all
one quart new milk and bake until po-
tatoes are done. usually about two and
a half hours.
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FRIED FISH.
Frying is the simplest method OF
cooking fish. Pork fat lard or drip
pings are all used, and the spider or
kettle is half-hled if lard is used. 1t
is better to sprinkle the fish with salt
after being cleaned and let it stand for
some time. as the flavor is then i'm
proved. It should be rolled in flour or
fine Indian meal and cooked TO a deli
cate brown. There are places where
fine bread OF cracker crumbs are pre-
ferred to -four or meal Fish steaks
are better II dipped in beaten egg. and
rolled in crumbs, and salmon has a
better favor If fried In butter.