Evening Republican, Volume 17, Number 71, Rensselaer, Jasper County, 24 March 1913 — FINE FOR SUNDAY BREAKEAST [ARTICLE]

FINE FOR SUNDAY BREAKEAST

Pushballs, to Be Served With Mustard Sauce, May Well Be Prepared the Night Before. y Two-thirds of one pint of salt fish after it is picked fine but not soaked. Fill up the quart with thin sliced potatoes. Put in a kettle' with three pints of cold water and boil till potatoes are - done. Put in a colander and shake. Put back in the kettle and mash with a wooden potato masher. Add two yolks of egg.» without beating them, one tablespoon (scant)’.very thick cream. Beat hard, Shape like an egg and fry in deep very hot lard. Do not make them smooth. They should be lightly shaped. Serve at once with the following sauce, which should be cold: Mustard Sauce —Two teaspoons dry mustard, one saltspoon salt, one teaspoon sugar, one teaspoon flour, one teaspoon soft butter, two tablespoons vinegar. Mix ip the order given in a granite saucepan, add half a cup of boiling water and stir over the fire till it thickens and is smooth. Makes a delicious Sunday breakfast dish. The potatoes may be peeled and put in cold Saturday night and the fish shredded but not soaked, as boiling it with the potatoes takes all the Balt out.