Rensselaer Republican, Volume 13, Number 6, Rensselaer, Jasper County, 29 October 1880 — HOUSE AND HOME. [ARTICLE]

HOUSE AND HOME.

Pixann son Garnish.—With a vegetable cutter cut them out raw to any shape preferred. Drop them In fast boiling water, add salt end e small quantity of whole pepper; when done drain thoroughly, toss them in a saucepan with a little batter and some parsley finely chopped. Potatoes a la Sacck Blanche.— Slice some cold boiled potatoes, put them in a saucepan with a piece of butter, add a little hot water, pepper a id salt, aud minced parsley. As soon as they are quite hot stir in, off the fire, the yolk oi an egg. beaten up with the juice of a lemon, and Strained. Solus a la Matter d’ Hotel—Put into a sauce-pan l ull oi water a hunch of parsley, an onion, a blade of mace, some whole pepper, and salt to taste. When the water boils throw in eight flllita of soles or other flab, each tied up in a knot, and let them bui! till done. Serve with maitre d’ hotel snuce. Broiled Mcsbrooxs. —Choose fine sound large ones, pick and remove the stock, peel them, dip them in liquified butter or olive oil, and then broil over a clear fire; put them on a dish, with the Hollowed side uppermost Beat np a piece of butter with some finely chopped parsley, som< pepper, salt and a JUtlo lernoa juice, put a small piece in the hollow of each in Uila room, and serve. Frtirg Batter —Beat up together two tablespoontuie cl Brandy, the yolks-ot two eggs, one t&blet-poonful of olive oil, and four p? five spoonfuls of cold water. Amalgamate with this three tablespoonluls of fine flour, and a good pinch of salt Beat the mixture five or ten minutes, adding a little more water if too thick. When ready to use it, stir into it lightly and quickly the whites of two eggs whisked to a froth.

PfTAToRS A LA MAITRR D’Hofel.—Ott* some boiled potatoes iu slices threeeights of an inch thick, put them in a sauce pan with a piece of butter and topic?,minced parsley, and pepper and salt to taste, and a sqneese of lemon; give the whoie a loss on the fire and serve. If coid potatoes are thus being dressed, add a little of either white stock, milk, or water, aud leave them in the saucepan long enough to get hot. j» ■ Flemish Sod* <miiqre).— Boil equal parts of potaiots ami turnips in water, with some onion a id a bead of celery, adding jiepper and salt to taste. When the vegetables are quite done, pass die whole through a hair sieve. Put the soup in e saucepan on the fire, and as soon as it boils add a pat of fresh butter, plenty of shervil, a pinch n( parsley, and a few tarragon If-avce, all finely minced; then pour it over Slices of toast and serve Ortons eok Garnish.— Take some middling mzeu onions, cut them crosswise in slices, reject the small pieces in the center. Put the larger ones on a cloth with somCfluur; shake tlcm about on this so as to get them well fl-.ured all over; put them in the frying basket, shake off the superfluous flour, and pluuge the basket into very hot tat. As soon as they begin to color Bit them off, spiinkle fine salt over them, and they are ready for use. Caultflowrb and Cheese.— Boll the cauliflower. When done, put on the top a tablespoonful of grated cheese and % ounce of butter in small pieces. Melt it well into the cauliflower before the Are or in the oven, slightly browning it As a sance for it mix a teaspoonful of flour, 2 ounces grated cheese, 2 ounces melted batter, two tablespoonfuls of cream or milk, two wellbeatan eggs„ Btir all well together in a saucepan over the fire, and strain through a colander if Bot perfectly smoqth, Champignons a la Pottlett*. —Pick and thoroughly clean some button mushrooms,cutting them in four peices if large, throw them into cold water’ with a juice of a lemon or a little vinegar, as they are being done; then take them out and dry them in a cloth. Meit a piece of butter iu a saucepan, moisten with a little white stock or water, add grated nutmeg and finely powdered sweet herbs; put in the the mushrooms,stew from eight to ten minutes, then stir in off the fire the yolks of one or two eggs beat. :i up with the juice o ¥ a lemon and strained.

Oyster Kroxkskys —Parboil s dozen oysters in their own liquor, remove their beards, strain the liquor, and cut up tbe oysters into small dice: melt a piece of butter in a saucepan, stir in a pinch of flour, add the oyster liquor and the minced oysters, salt and pf pper to taste, a little gr-ated nutmeg, ind a pinch ot two of chopped parsley; take the saucepan off the fire, and stir in the yolk of o:*e egg with the jnice of half a lemon. When the mixture it quite cold, divide it into twelve portions, cut some slices of par boiled,fat bacan as thin as possible to the Bias of I* by 2% inches; wrap each portion tightly in a piece of bacon. When thqy are all done, dim*them in bat.er and dry them m plenty ofhot lard to a light brown color. Drain well from fist in front of the Are, and save with fried parsley.