Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1909-10-15
FOR THE HOUSEWIFE

Chicken Fritters-Mince the meat ,f
a cold chicken quite fine. Beat tbr4e
eggs into a pint of milk and cream ami
stir in sufficient boiled rice to make y
batter; put the chicken into the batter
add salt and pepper and a dash of nui
meg, turn into a saucepan aud stir over
the fire until heated through. When per
fectly cool, roll out, cut into small
rounds and fry in hot butter until brown
Veal Forcemeat Cutlets-Chop fine on.
run through the meat cutter two pounds
of lean veal. Put in bowl with about
two ounces of raw veal suet. season
with pinch of salt, a dash of cayenne
and little nutmeg. Add half a cupful
of cream, half a chopped onion and two
raw eggs beaten together. Roll the mass
out into a half-inch thickness, cut into
outlets, dust them over with bread
crumbs and fry in hot butter, turning
them over when brown on one side
Serve with a butter or cream sauce.
One-egg Cake-One-half cup of butter
creamed; one cup of sugar, one egg
beaten well; one cup of milk, two cups
of sifted flour, one-half teaspoonful Of
soda, one teaspoonful of cream of tar
tar, one teaspeonful of vanilla Cream
| the butter with the sugar, stir in th,,
egg and milk. Mix the soda and the
cream of tartar with the flour and mix
all together, adding the vanilla Bake
| in a shallow cake pan for about half
an hour.
| Rice Souffie-Stir a cup of boiled rice
| into double boiler with q pint of milk
Cook ten minutes. Beat the yolks Of
three eggs with FIVE tablespoonful of
powdered sugar and stir into the rice
with one tablespoonful of butter Cool,
| for FIVE minutes and set aside To cool
seasoning with half teaspoonful of va
nilla. When the rice is cool stir III the
whites of the eggs, beaten well. and
bake in a buttered pudding dish for half
| an hour. Serve hot with a sauce.
Wafles-One pint of flour, one tea
| spoonful of baking powder, one-half tea
| spoonful of salt, three eggs. one and
one-quarter cups of milk. one tablespoon
| full of melted butter. Mix the baking
powder and salt with the flour; add the
beaten yolks of the eggs with the milk
| then the melted butter and lastly the
! whites. Any kind of griddle cake mix
| ture with the addition of melted butter
TO make it crisp may be cooked as waf
| fes.
| Scotch Eggs-Hard boil six eggs. re
move the shells and cut in half, length
wise. Cook half a cupful of stale bread
| crumbs in half a cupful of milk to
smooth paste; add cupful of finely
| chopped ham, a teaspoOnful of mustard
| mixed in a little water, a dash of cay
enne pepper and q raw egg. Roll the eggs
| in the mixture and fry in hot fat for
three minutes. Serve either hot or cold
Stuffed Spanish Onions - Peel and
| scoop out the insides of several large
| Spanish onions. Stuff with any conye-
nient forcemeat or sausage highly sea
soned. Put them in baking pan with
two eupfuls of stock, haste frequently
and bake for forty minutes. Serve on "a
hot dish. with the strained gravy poured
| over them.
| Curried Eggs-Boil half dozen eggs
| twenty minutes. Remove the shells and
cut into quarters. Place in hot, COW
cred dish and pour over them the follow
ing sauce: Fry chopped onion in ia
blespoonful of butter. Add two table
spoonfuls of -four mixed with half ia
| blespoonful of curry powder. Pour Ola
season with salt and pepper and simmer
/ till the onions are soft.