Public school household science

106.— VANILLA SAUCE. 1 cup milk. 2 tbsps. sugar. 2 egg yolks. I tsp. salt. ^ tsp. vanilla. Scald the milk, beat the yolks and sugar until very light, and stir into the scalding milk. Stir over the fire until slightly thickened ; pour at once into the serving dish, and serve either hot or cold. 107.— FOAMY SAUCE. Beat the above sauce, while hot, into the stiffly-beaten whites of two eggs and serve at once. CHAPTER XII. Miscellaneous. 108.— HASH CAKES. 2 cups cold mashed potatoes. 1 cup cold meat minced. I tsp. salt. A little pepper. 1 egg. 1 tbsp. fat Beat the egg until well mixed. Add the potatoes, salt and pepper, and mix thoroughly. Mix in the meat. Wash the hands and form the mixture into flat, round cakes three-quarters of an inch thick. Put two-thirds of the fat in the frying-pan, and put over the fire. When hot, put in the cakes and brown one side ; add the remaining fat, turn the cakes and brown the other side. Serve on a hot dish. 1 tsp. good dripping. I tsp. pepper. 109.— CODFISH BALLS. 1 cup salt codfish. 3 cups potatoes. 1 egg- Wash the codfish well in cold water and cover it with warm water. Then pick it apart, removing all bones, and put it into a saucepan. Pare the potatoes, cut them in quarters, add them to the codfish and cover the whole with boiling water. Boil until the potatoes are tender, then drain off the water, add the dripping and pepper, and mash and beat them in the pot until very light. When slightly cooled mix in the well-beaten egg. Drop by spoonfuls on a greased pan and brown in a very hot oven, or sautor with a little good bacon dripping. NOTE. — These are delicious fried in deep fat; the mixture is gently dropped in by spoonfuls. 110.— CREAMED CODFISH. I cup codfish. I 2 tbsps. flour. 1 cup milk. 2 tbsps. dripping. Put the fish into a stewpan, cover with cold water and bring to boiling point. Drain, cover again with water and bring to boil. Melt the dripping in a saucepan, add the flour and stir over fire until smooth and frothy. Add the milk, and cook until it thickens. Drain water off fish, re-heat in saucepan, and place on toast. Serve on hot plates. 111.— FRIED POTATOES. 1 tsp. fat. 1 cup cold boiled potatoes (sliced). i tsp. salt. A little pepper. Put the fat in the frying pan. When hot, turn in the potatoes, and sprinkle over them the salt and pepper. Turn the potatoes often enough to prevent them burning, and cook until nicely browned. Serve at once in a hot dish. The potatoes may be chopped with the knife while cooking. 112.— PORK AND BEANS. Soak the beans over night in cold water. In the morning wash them well in a colander, put them on to boil in cold water, at the first boil drain this water oflT and cover with fresh boiling water. Score the rind off the pork and put it in Math the beans. Simmer gently until you can blow off the skin of the beans. To do this, take three or four beans in your hand, blow hard on them, and if the skin cracks they are done. Take out