Rensselaer Republican, Volume 13, Number 13, Rensselaer, Jasper County, 17 December 1880 — Household Notes. [ARTICLE]

Household Notes.

Fillet of Beef with Mcshboom Sauce.—When your roasted AHet f* done place It upon yoor platter, out it In moderately thick slices, only two o -three of whieh need be detached from the main piece. Then pour round the meat a sauce of mushrooms prepared thus: Cut off the stalks, and eat the mushrooms into halves. Throw them Into a little toiling beef steak, nicely seasoned, boil the mushrooms till done, thicken them with a cooked fnixture of butter and flour, and add a few drops of lemon juice. When the sauce is poured round tlie dish, garnish with parsley and two or three slices of lemon. Apple Blossoms. —Blew a half dozen large apples into a nice, smooth sauce, and add while warm a half teaspoonful of fresh butter and sugar enough to make thoroughly sweet. Heat a little butter in the frying-pan, and then pour in a cup of breadcrumbs, which must be stirred over the fire until they are pale drown. Then sprinkle these on the bottom and sides of a buttered mould; put three well-beaten eggs and half a teaspoon of lemon juice Into the applesauce, then pour it Into a mould, strew some Col the breadcrumb* over the top i and bake fifteen minutes. Turn out on a hot dish, and serve with wine sauce. Apple?Fool.—Peel, core and thinly slice some apples of all kind that will cook to a tort pulp; put them in a stone Jar with sufficient white sugar to sweeten, and 2 tablespoons of water. Place the jar in a saucepan of hot water, and boil until the apples are very soft. Then turn the apples out of the jar into a bowl, and beat them to a smooth pulp. Let it stand to get quite cold£ ana then pri* sufficient cream with it to make the right consistency, or some custard not flavored. Put in custard glasses, or in a glass dish, and grate u little nutmeg over it. The natural flavor of the apples is most delicate in this dish, and, therefore, any flavoring but the smallest soupoon of nutmeg spoils it. Turkish Pilau. —Wash bounces of rice and boil It hi a'pint of water for eight or ten minutes at the most, throw into a colander that it may thoroughly drain. Then place it in a stewpan with an ounce of uutter, salt and pepper to taste, stirring well, and adding by degrees about a pint of good fowl broth. Cook it till properly done, turning out with the grains separate. It is to be served perfectly hot. The foregoing is a true pilau, jiut additions mav be made of portions of the meat of tne fowl, or of any other animal matter, of a little curry powder, of chutnee, fried onions or mushroons. Potatoes a la Francaibe.—Take gome boiled potatoes, peel them, dip them in yolk of egg, roll them in bread eruiiil>s and fry in hot lard. The potatoes thus treated must be small, and must be garnished with ehoppea parsley when served. Nottingham Pudding.—One pint sifted flour, three gills of milk, one gill rich cream, six apples, four eggs, a salt spoon of salt. I'are the apples and hike out the core without cutting them. Mix the batter very smooth and pour over tlie apples. Bake one hour. Serve with wine or cream sauce. Apple Custard.—Pare and core half a dozen very tart apples; cook them In half teacup of water till they liogln to soften. Put them In a pud-ding-dish and sugar them. Beat eight eggs with four spoonfuls of sugar; add three pints of milk, pour over the apples, and bake half an hour.