Gallipolis journal. [volume] (Gallipolis, Ohio) 1837-1919, 1867-11-28
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The Kitchen.

A LADY contributor of the western
Rural has something to say about
aSIDE Dishes"
A great many notable housekeep-
ers, who pride themselves-and with
iustice-on their good cooking, are
lamentably deficient in the matter of
side dishes, make ups, or, as the
children call them "hodge podges,"
but which are the spice and variety
of eating life, besides setting off
table to great advantage at trifiing
cost They will have ham and eggs
in the season of them twenty-one
times week; the ham cooked in
just such crisp, brown slices, and the
eggs the extra color and consistency
they should be, and the ''folks" get
tired of the sight of them.
Now very nice omlet can be
made in this way: "Six eggs well
beaten, cold ham or raw, chopped
fine, and stirred in, the whole well
seasoned with salt, pepper, sugar and
mustard, making very savory dish.
Fry down in a buttered pan and turn
over in half minute. Another way
to cook ham is to cut the slices very
thin, broil nicely, and put bit of
butter on. Then heat up a pint of
rich, sweet cream, with mustard.
sugar, pepper, and other condiments;
butter some slices of toasted bread
and lay around the side of the dish.
and turn the hot cream over, having
first thickened it with a teaspoonfnl
of flour paste.
This makes a very nice dish, and
50 on through an endless variety OF
breakfast relishes. A good way to
use up crusts of dried bread, the
"heels"of loaves and remnants, is to
steam them in cream or milk, and
turn cup of melted butter over them.
1t makes rich, palatable dish, if
care is taken not to have them too
moist. Another good way is to cut
them in small, even squares, and
crisp them in the oven to nice
brown. They make 8 good substi-
tute for crackers in soup or milk.
Cabbages may be cooked in almost
endless variety of ways. Everybody
knows how to boil it with pork and
beef, but it does not agree with
everybody's digestion in that FORM
A more delicate process is to cut it
fine, not chopping, but shaving it,
and put it in tin basin, with just
enough water to wet it through and
keep it from burning. When it is
well heated, and greened all through,
put in lump of butter as big as a
hens egg for one cabbage, and stir
it through. Then beat up an egg in
half a cup Of vinegar and add a
tablespoonful offlour and teaspoon
full of salt, and stir well through,
taking it Immediately from the fire.
1t can easily be prepared in fifteen
minutes, and is excellent.
A cold salad of cabbage is thus
prepared: Slice very fine and lay in
dish. Beat up two eggs in cup of
vinegar; add one teaspoonful of
mustard, two teaspoonfuls of sugar,
one of salt, and large lump of but
ter. Boil and turn over the cabbage.
For supper dish this Is very nice
eaten cold. Another is of my own
invention, but hundreds have proved |
the recipe: Shave cabbage very fine
and put it in dish; slice onions
the large silver onion is the best
and place them in lay ers; boil some
eggs from seven to ten minutes, peal
them and slice in with the cabbage |
and onions. Then boil a quart OF
vinegar, well spiced, and turn on
boiling hot and let it stand till cold,
when repeat. This can be made at
any time for dinner or supper, and is |
a most delicious pickle.