Lamoille newsdealer. [volume] (Hyde Park, Vt.) 1860-1877, 1868-11-11

made directly. When boiling add half
Of small teaspoon Of soda or saleratus,
when the effcrvescing has ceased sprinkle
in two Boston crackers, finely powdered,
and add one and half pints Of milk salt.
pepper, and tablespoonful Of butter.
Boil all fifteen minutes and you will have
a soup resembling oyster soup This.
with canned tomato, can be prepared in
twenty five minutes. 1t is economical and
nourishirg
White soup can be made with onio, E,
bread and milk Crumbs through col
andcr one quarter Of a conmon sized loaf
Of bread. Boil one quart Of milk with
two good sizel onions chopped very fine |;
boil half an hour. By putting the milk
into = pail, and th pail in a kettle of
water. there is no danger Of burning milk.
Sprinkle in the bread crumbs (cracker
crumbs can BE- used as welD, add one large
tablespoon of eutter. salt and pepper to
the taste, serve, and you will 6od most
relishiug soup Two eggs we'll beaten.
added just before you take it from the
stove. stirring SO they will not curdle.
will make il richer. White soup made
from veal bones is delicious. Boil your
bones three hours with one onisn, one
turuip and two carrots. Strain and boil
again; just before you serve it add one
pint of cream (milk will do il the cream
is net at hand). with three eggs we'll
beaten; remove from the stove and stir
rapidly This recipe is much liked, and
is not expensive where milk and eggs are
abundant. There are many richer soups,
but the above are very economical.
We might initiate our neighbors across
the water in rcchauffcs. We roast six to
ten pounds If beef or mutton, and if our
families are small. live for day or more
on the cold remnants. then give or throw
away the hone Few Of us care for cold
meat for any length Of time. but we can
make a delicious dish on. of those despis
ed slices Of beet or mutton Take deep
yellow napp', cut your slices of meat as
thin as possible. and cnt of the grizzlcd
edges; put layer in the dish dust over
pepper. salt aud sifted sweet majoram or
sage. or il liked a chopped onion. Fill
your dish half full in this manner then
add the cold gravy left from the roast.
taking off every particle Of fat. Turn in
half teacup of ca'sup. or il canned or
ripe tom tocs can be had. quantity Of
thosc. Fill the dish nearly full with
boiling water. aud put a plate over IT,,
righ, side down This keeps all the fav
or in the dish B ke two hours in the
oven; mash y"nr potatoes with iutter. or
cream and salt Il; make high wall aron"d
the edge Of heated platter; If appearan.
ces are 10 be consulted, beat up IN egg.
aud brush, or feather egg oTcr the wall
and brown iu the oven At any rate,
turn your meat and gravy inside the wall,
and you have a dish ct for patriot. il
not king. Indeed. it is of'en preferred
to the freshly roasted meat Of the previous
DIV. Uncooked beef or mutton can be
cooked 10 ,he same manner. but must re.
main in the oven enc hour longer. The
toughest morsels OF beef are tender as tur
key. cooked in this manner. The raw
m ,at must be cut as tbinly as possible
Veal may be cooked in dozens Of ways
II is not as nutritious as beef or mutton,
but in many places is much cheaper -
Cooked with ham or bacon, it has finer
favor, One method of cooking the two
combined, in to line large bowl. which
is well buttered, with slices Of hard boiled
eggs Then alternate thin slices Of veal
and ham, sprinkling pepper, salt and
grated lemon rind on the veal, pepper and
lemon on the ham. Fill the bowl nearly
to the brim. make thick paste Of -four
and water. cover the top and press tight
to the outside edges Of the bowl. Put in
water. not enough to boil over the paste,
and boil three hours. Leave the paste
on till nearly cold; do not turn out Of
the bowl till the next morning, then. If
the bowl was we'll buttered, you 6nd .
very sppetizing looking dish. Gut in
very thin slices, and 1t is excellent as o
supper, breakfast, or side dish AZ dinner.
II 10 STYLED Melton veal, as II was much
used in years past at the Melton races.
1t is a great pity that our daughters
cannot hc educated as houssksepers as
we'll as to play on the piano, aud to read
French and German. The literature af
the last named language might teach thea
q lesson. There youpg girls Of rsSpecta-
bility are taken into the households Of the
more aiflaent. aud regularly trained In
all the dulles Of housewife. What
would eur young girls think Of such .
procedure Yet how invaluable would