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Stir all in a double boiler till the mixture sticks to the spoon; then remove from the boiling water; stir for a minute to prevent curdling; then it is ready to serve. Chaudeau Sauce. If small streaks appear on the froth the sauce is done. Stir in a tablespoonful of fine rum, and the sauce is ready to serve. Sherry Sauce for Puddings.
This preparation of grated cheese and eggs can be made in a large dish for several people, or in "portions" for one, each in a small earthen dish. For one portion allow two eggs; half a saltspoonful of salt; a heaping tablespoonful of grated cheese; two of milk; and a few grains of cayenne.
One cupful of molasses, one of butter, one of sugar, one of sour cream, one tablespoonful of ginger, three eggs, one dessertspoonful of soda, ground spice according to taste, and one quart of sifted flour. Mix the butter and sugar to a cream, then add the other ingredients. From MRS. A. K. DELANEY, of Alaska, Lady Manager.
Now pour over the liquor in which the chicken was stewed, stir all well together, and stew for five minutes longer, then stir into this a tablespoonful of sifted flour made thin with a little water; lastly, stir in a beaten yolk of egg, and it is done. Serve with hot boiled rice laid around on the edge of a platter, and the chicken curry in the centre.
It is made simply by mixing flour of emery and sweet oil, to the consistence of paste. Dissolve assafoetida in warm water, and put half a tablespoonful in each ear of the sheep. It is a speedy remedy. Take of linseed oil, 1 pint; yellow wax and white turpentine, of each, 2 oz.; burgundy pitch, 1 oz.; melt all together, and colour with lampblack.
One pint of oyster meats, one teacupful of sherry, a tablespoonful of salt, a teaspoonful of cayenne pepper, the same of powdered mace, a gill of cider vinegar.
60. =Boiled Rice.= Wash a quarter of a pound of rice in plenty of cold water, put it into a quart of boiling water with a tablespoonful of salt, and boil it fast for twenty minutes; shake it out into a colander, drain it, and shake it from the colander into the centre of the dish of chops; do not stir it with a spoon.
Take a tablespoonful and roll it in a clean towel, making it oval in shape; dip it in a well-beaten egg, and then in bread crumbs, and drop it in hot drippings or lard. Proceed in this manner till all the potato is used, four potatoes making six croquettes. Fry them a light brown all over, turning them gently as may be necessary.
To make Piquante sauce, chop a shallot fine, put it, with a tablespoonful of vinegar, into a very small saucepan; let them stew together until the vinegar is entirely absorbed, but do not let it burn.
Take cucumbers suitable for the table; peel and grate them, salt a little, and put in a bag to drain over night; in the morning season to taste with salt, pepper and vinegar, put in small jars and seal tight for fall or winter use. Four pounds of currants, two pounds of sugar, one pint of vinegar, one teaspoonful of cloves, a tablespoonful of cinnamon, pepper and allspice.
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