National opinion. [volume] (Bradford, Vt.) 1865-1874, 1866-11-16
THE mOuIsEKEEPER.

water should be hot: the same care p
Is necessary in skimming it as for j.
fresh meat. 1t is not too much to a
allow half an hour for every pound p
Of meat after it has begun to boil. v
The goodness of corned beefdepends e
much ON its being boiled gently and L
long. IF it is to be eaten cold, lay &
il. when boiled. into a coarse earth {
en- dish or pan, and. over it a piece !
of board the size Ofthe meat. Upon I
this put a clean stone, or a couple
of flat-irons, or some other heavy {
weight. Salt meat is very much
improved by being pressed.
To BAKE A STUFFED COP OR
BLACK FIsH.-Chop fine han a
teacupful of fat ham add d large
spoonful of butter, some parsley,
THYME. majoram, a little salt, nut
meg and pepper. If you have oys-
ters, add few. Beat two eggs.
and put all together with fine bread
crumbs enough to compound them. |
With this, stuff the fish. which
should be Toured thick, and wlnd
string around it to keep it together.
or else sew it up. Fasten the head
and tail together with skeWer.
Bake it in stove an hour and
quarter. Basic it with butter.
To Fry FIsH.-After it has been
clcansed, cut it into pieces OF the
proper size. and lay them in a cloth
in order to dry them. For four OF
five slices of salt pork, or If You
have not this lard or nice beef drip
pings will do; but pork is prelera-
BILE. When the slices are fried broWh'
take them out dip the pieces OF hSh
in q plate of fine Indian meal, ana
Law them into a spider. Fry them
brown. When the fish is done, lay
it with the pork into a hot dlSh.
Pour a little water into the spider
boil it up, dredge in Drowned hour
and pour the whole over the fish.
Hot PUDDING SAUCE.-To foul
large spoOntuls of rolled, clean BROW
sugar, put two Of butter, and str
together in an earthen dish untl
white then put it into saucepan
with teacup of hot water, and Sc
it upon the Goals. Stir it steadll,
till it boils, and then add a spoonful
Or two of wine, lemon juice, or rose
water, and let it boil up again. Pou
it into a sauce turcen. and CRATE nut
meg over the top. The advantag
of stirring the butter and sugar Il
pether before melting it, is. that
produces thick white foam upo
the top. The reason for stirring
steadily while on the Goals, is, tn;
it would otherwise become oily.
TApIoCA pUDDING.--A small tc
CLIP of tapioca. one quart OF mil
six eggs, a piece of butter OF Il
size of a chestnut, teacup OF S
gar, a tcaspoonful of salt rose W
ter, essence of lemon, or nutmeg,
you prefer. The lump tapioca IS t
best. and if it is white should n
be washed, as the powder, which
the best part, will be washed ava
Pick it over very carefully, soak
over night in part of the milk.
YOU have omitted to do this, al
need the pudding for dinner, 1t W
soak in water in two or three holll
put barely enough to swell 1t thu
.oughly, boil it in the milk, stlrrl
it often beat the eggs some II
with the sugar in them stir tn
and all the other ingredients il
the milk while it is yet hot. If
pudding is put Immediately III
oven, it will bake in three quart
Of an hour, or little less. TIL
eggs to a quart of milk will max
very good tapioca or sage puddl
Tapioca is very nice soaked i'll wal
and boiled in milk. (about n pint
,acOfice cup of tapioca,) with era
lemon peel, or a little essence OF
mon. and eaten with cream and
gar.
BEETs.--When they are wasl
the little fibre and ragged eNcl
cences should not he broken off
the juices of the root will thus
lost. Young bects boil in an ho
but in the winter they require f
two to three hours. " hen ten
nut them for a minute or two in
basin of cold water, fake thel
your hands and slip the skins
This il IL much easier and he
way than to remove the skin WI
knife. Lay them into a dish,
them several times through, sprll
them with salt and pepper, az
little butter and, if YOU choose,
egar also. 1t is II very good
to cut mp all that remain after
ncr. put on salt and vinegar,
set them aside to be used cold
other day.
OUNCE MARMALADE.-Takc
poorest of your ounces, pare,
boil them in as little water as
cover them. When very soft,
them out upon a sieve. When
weigh them and break them up
spoon or ladle put n pouh
brown sugar to Il pound OF q'
md boil ii slowly an hour, stu
ii constantly. Put if into monI'
Jars. This is very nice TO eat
bread and butter at tea.
As much rich sweet apple ms
added as one third the weight o
ounce. Ii should he boiled sc
the same water from which