Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1859-01-07
HOUSEHOLD ITEMS.
PIGS HEAD BAKED.


Let it be divided and thoroughly clean
ed take out the brains, trim the snout
and ears, bake il an hour and half, wash |
the brain thoroughly, blanch them, beat
them up with an egg, pepper and salt,
and some finely chopped or pounded sage,
and a small piece of butter; fry them,
or brown them before the fire; serve
with the head.
PIGS HEAD BOILED.
This is a more profitable dish, though
not so pleasant to the palate; it should
first be sailed, which is usually done by
the pork butcher; it should be boiled an
hour and quarter; it must be boiled
gently, or the meat will be hard; serve
with vegetables.
CARPETS.
The oftener carpets are shaken, the
longer they wear; the dirt that collects
under them grinds out the threads.
TO PRESERVE FRUIT JELLlEs FROM
MOULD.
Cover the surface one fourth of an inch
deep with fine pulverised loaf sugar.
When thus protected, the jellies will keep
for years in good condition, and free from
mouldness.
PRESERVES.
To prevent jams, preserves, &c, from
granting, teaSpoonful of cream of tar
tar must be added to every gallon of the
jam or preserves.
OUNCE AND APPLE JELLY.
Cut small and core an equal weight Of
tart apples and ounces. Put the ounces
in a preserving kettle, with water to COW
err them, and boil till soft; add the APP
piles, still keeping water to cover them,
and boil till the whole is nearly pulp.
Put the whole into jelly bag, and strain
without pressing.
! TO CLEAN BRASS KETTLE.
Before using it for cooking, cleanse
with salt and vinegar.
/ TO CLEAN GLASS VESSELS.
Glass vessels, and other utensils, may
be purified and cleaned by rinsing them
out with powdered charcoal.
TURKEY HASHED.
Cut up the remains of roasted turkey
put it into a stewpan with half 4 gill o
Sherry wine, shallots, trufles, mushrooms
chopped parsley, salt, pepper, two spoon
fuls of cullis, and little stock boil hal
an hour, and reduce to thick sauce
when ready, add pound of anchoviei
and a squeeze of lemon skim the sauce
free from fat, and serve altogether.
TO ROAST GOOSE.
Goose in itself is of strong rich fla
vor, and requires both nicely in the cook
t ing as we'll as in the stuffing to obviat
It the strength of flavor. There are man,
modes Of stuffing; for one mode, taxi
two moderate sized onions, and boil then
/ rapidly ten minutes; then chop then
/ finely; m;nce sage to the quantity of ha
= the onions; add to powdered bread twic
II as much as Of onions; pepper and sa1
ID it; introduce a little cayenne, and the
As bind it with the beaten yolk of an egg
ut Potatoes mashed are sometimes Intro
duced, but not frequently, into the bod,
They should be mashed with foury pots
i toes mixed with cream and little fires
er butter rather highly seasoned with cay
IS, enne and salt. Both ends of the COOS
I'd should be secured, when trussed, that ii
d, seasoning may not escape. 1t should /
ar roasted before quick fire, and kept COZ
d, stantly basted. A piece of white papt
ne may be placed over the breast, viii
'e- roasting, until it rises, and then il may |
in removed. 1t will take from an hour al
an a half to an hour and three quarters
re- Serve with a rich brown gravy and a
'r- pie sauce. Previous to sending to tabI
OIL a favoring may be made as follows: ]
ell dessert-spoonful of made mustard, a,
ire a quarter of teaspoonful of cayenl
Ter pepper, about the same quantity of sal
al mix it evenly with a glass of port wi
he and two glasses of rich gravy; make
ut it; cut slit in the apron of the COOS
ey and pour it through just previously
serving.
in SHARP LAD.-Mr. Horace Smith,