The Highland weekly news. [volume] (Hillsborough [Hillsboro], Highland County, Ohio) 1853-1886, 1867-07-25

a greatmanY notable hOuskeeperS,
who pride themselYes-and with JUS
tice-on their good cooking, are Ia
mentally deficient in the matter Of
side dishes, make-ups, or, as the child
ren call them "hOdge podges," but
which are the spice and variety Of
eating life, besides setting off table
to great advantage, at q trihing cost.
They will have ham and eggs in the
season of them twenty-one times a
week, the ham cooked in inst such
crisp, brown slices, and the eggs the
exact color and consistency they
should be, and the "fOlks" get tired
Of the sight Of them.
Now very nice omelet can DO
made in this way; Six eggs well
beaten, cold ham or raw, chopped
fine, and stirred in, the whole well sea-
soned with salt, peppar, sugar and
mustard, making very savOry dish
Fry brown 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 a bit
VI DALECL OA- 4 AEu ActhB uD u pint "a
rich, sweet cream, with mustard, su-
gar, 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 teRspoonf1 Of
-four paste.
This makes a very nice dish, and 50
on through an endless variety Of
breakfast relishes. A good way to
use up erusts 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 a rich, palatable dish,
if care is taken not to have them too
moist. Another good way is to cut
l them in small, even squares, and crisp
them in the oven to q nice brown.
They make a good substitute 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
beet, but it does not agree with every
4 body's digestion in that form. A
more delicate process is to cut it fine,
not chopping, but shaving it, and put
lit 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 a lump OF
. butter as big as a hens egg for one
cabbage, and stir it through. Then
beat up an egg in q half cup Of vim
egar and add a tablespoonful Of -four
> and a teaspoonful Of salt, and stir well
J through, taking it Immediately from
the fire. 1t can easily be prepared i'll
fifteen minutes, and is excellent.
A cold salad Of cabbage is thus pre-
/ pared: Slice very fine and lay in q
dish, Beat up two. eggs in a cup oi
vinegar add one teaspoOnful Of mus
tard, two teaspoonsful Of sugar, one
of salt, and a large lump Of butter
Boil and turn over the cabbage. For
r a supper dish this is very nice eaten
cold. Another is Of my own inven
r tion, but hundreds have proved the
, recipe: Shave cabbage very fine and
put it in a dish slice onions--the
large silver onion is the best-anC
, place them in layers; boil some egg
from seven to ten minutes, peel them
and slice in with the cabbages and
f onions. Then boil a quart of vinegar
we'll spiced, and turn on boiling ho'
and let it stand till cold, when repeat
This can be made at any time fol
dinner or supper, and is a most deli.
cious piekle.-[Western Rural.