Democratic Sentinel, Volume 7, Number 8, Rensselaer, Jasper County, 23 March 1883 — DOMESTIC RECIPES. [ARTICLE]

DOMESTIC RECIPES.

Potato Balls.—Potato balls are very nice for breakfast. Boil them,

and while still warm mash them until there are no lumps left; then mix butter, pepper, salt, a little chopped parsley, and one or more raw eggs; beat these together thoroughly, then mo'd in balls, dip in beaten eggs and then in flour, and fry in butter. Boiled Mackerel. —Sometimes the mackerel intended for breakfast is not fresh enough in the morning to be eatable; it is then a good time to serve boiled mackerel. Wrap the fish in a cloth securely so that you can lift it from the kettle when it is tender without breaking it. If you change the water two or three times, it will freshen in a very few minutes; do not change from boiling water to cold, but pour from the teakettle each time. Fob soft custard, boil one pint of milk in a double boiler; beat the yelks of three eggs and add one-half a cup of sugar and a saltspoonful of salt Pour the boiling milk over the eggs and cook in the double boiler until it thickens like cream, stirring all the time. Strain, and when cool add one-half of a teaspoonful of vanilla. Beat stiff the whites of three eggs, scald them over a sieve, drain and pile them lightly on the custard and garnish with jelly. For a white fruit-cake use one cup Of butter and two cups of white sugar and beat them together thoroughly; then add one cup of milk, two and a half cups of flour, the whites of seven eggs and two teaspoonfuls of baking powder; beat all well before adding the fruit. Take one pound each of raisins, figs, dates and blanched almonds, and a quarter of a pound of citron; cut all very fine, sprinkle with flour and mix with the other ingredients. Bake slowly. I

apple omelet. —Tms is a delicate dish and is a nice accompaniment to boiled snare-rib or mast pork. Take eight or ten large tart apples, pare them, and stew them in a preserving kettle until they are very soft. Mash them so that there will be no lumps, add one cup of sugar, one table-spoonful of butter, and cinnamon or other spices to suit the taste; let the apples cool before putting in the beaten yelks of four eggs, stir well together, beat the whites to a stiff froth, add to the apples, then pour into a shallow pudding dish, place in a hot oven and brown. Chestnut sauce, which is very appetizing with roast turkey, is made of one pint of large-shelled chestnuts, one quart of stock, one teaspoonful of lemon juice, one table-spoonful of flour and two of butter. Cook the chestnuts for five minutes in boiling water, then drop them into cold water and remove their skin; put them on to steam with the stock and let them simmer for about an hour until they are ready to mash; then mash as fine as possible. Brown the butter and flour in a saucepan and stir in the stock and chestnuts and cook' about two minutes; season with salt, pepper and the lemon juice.

Chicken Salad.— Good Cheer contributes the following recipe: One large chicken boiled till tender; when cool take all the meat from the bones; use it all except the skin; cut it up into small pieces; to a quart of chicken add one pint of celery cut fine. Dressing: One table-spoonful of mustard, moistened ; piece of butter the size of an egg, one-half teaspoonrul of salt, a little pepper, one-half cup of vinegar. Put all on the stove to scald. Beat three eggs and stir into the vinegar, not too hot, but hot enough to make it thick. Pour this over the prepared chicken. Add salt and pepper to taste.