Bellows Falls times. [volume] (Bellows Falls, Vt.) 1856-1965, 1867-06-28

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A lady contributor of the Western Ru-
raj has something to say about side dishes.
"A great many notable housekeepers,
who pride themselves-an with justice
-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, atatrifling
cost. They will have ham and eggs in the
season Of them tweniy-one times week,
the ham cooked in just 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 a very nice omelet 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 brown in 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 Of butter on.
Then beat up 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 with a teaspoonful Of flour
paste. ss-s. .,-...
:" This makes very nice dish, and so
on through an endless variety Of breakfast
relishes. A good way 70 use up crusts of
dried bread the heels OF loaves and REM
nants, is to steam them in cream or milk,
and turn cup Of melted butter over them.
1t makes reliable 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 a 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 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 a lin 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 rs hens egg for
one cabbage, and stir it thorough. Then
beat up an eng in half cup OF vinegar
and add tablespoonful of -four and a
feaspoonful of salt, and Stir we'll through,
taking it Immediately from the fire. 1t
can easily be prepared in fifteensminutes
and is excellent.
"A cold salad Of cabbage is thus pre-
pared: Slice very fine and lay in a dish.
Beat up two eggs in a cup Of vinegar !;
add one teaspoenful of mustard, two tea
spoonsful Of sugar, one of salt, and large
lump of butter. 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 bcst-and pluce them in lay
ers boil some eggs from seven to ten
minutes. peel them and slice in with the
cabbages and onions. Then boil a quart
Of vinegar, well spioed, and turn on boil
ing hot and let it stand till cold. when re-
peat. This can be made at any time for
dinner or supper, and is a most delicious
pickle"
.easss saaz .xF