Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1870-05-04

PLAIN REcIPEs.-[From d" Daisy Eye
bright's Journal, in the Country Gentle
man. II have been very busy this past week
learning to cook new dishes. One tires so of
roast pork, beef, and beef steak, etc. and
as the wintry days lengthen and spring APP
proaches, we desire little change in our
diet. | have learned to make boiled salad
dressing for chopped cabbage which is very
appetizing and healthful. | made large
bottle full, and kept it for some weeks. Six
eggs well beaten six tablespoonfuls of melted
butter six tablespoonfuls of sour or sweet
cream; two teaspoOnfuls Of mustard one of
pepper, one of salt, and two cofeecups of
vinegar. Boil ell but the eggs when thor
oughly mixee, stir them in quickly, until it
thickens, then take from The FIRE, and set the
dish in cold water. Be sure that the eggs do
not curdle. This makes an excellent dressing
for celery, lettuce, chicken and lobster salad.
Olive oil can be substituted for the cream or
butter. 1t is nice turned over cold chopped
potatoes, mixed up with a raw onion. We
all crave an additional vegetable diet at this
season. Parsnips parboiled grated, made
into little cakes, and fried in pork fat, are
delicious they can be fried in slices without
grating them. Turnips boiled soft and
mashed with a pestle, then warmed over with
cream or milk and butter, are very nice a
dash of vinegar makes them taste like cauli-
flower. Horseradish is much relished now
Miss MarstOn gave me a new recipe the other
day for it. Half pint of grated horserad-
ish, two tablespoonful of vinegar, one table
spoonful of ground mustard, two of cream
or one of melted butter, and one teaspoonful
of white sugar. Stir it all together, and it
is the incest relish | ever tasted. She is a
walking recipe book-carries the whole stock
in her brain-and is ever ready to impart her
knowledge. | felt soreness in my finger
the other day; Fred feared it might be a
feIon. l showed it to her. "Sakes alive
child III tell you how to kill that critter !;
take some ashes about the fireplace, pour on
billing water, let it cool jist enuf to put the
finger in-must be kinder scaldin'-but you
bear it. In half an hour try it again, and
my word fort it's gone You see it's the
potash does it, and a Liece dissolved in water
will work well ashes. "-'' Ham toast -
is a nice relish for breakfast, especially as it
can be made of beef, mutton or veal, and
only small quantity of either is needed
Melt in the "spider piece of butter half
as large as an egg, brown it a little, turn in
the chopped meat, and if there is any gravy
left, add little, if not, two tablespoonful
of milk or water will meisten it. While
this is heating, toast thin slices of bread, cut
them in diamonds or squares, Q like things
to look pretty,) butter and place in the oven.
Stir one or two eggs, well beaten, into the
meat for three minutes, then spread it over
the toast you won't care to eat cold meat
after you taste this dish.-Fricandelles make
4 delicious relish, and can be nearly prepared
the night before. Chop a teacupful of cold
veal, beef, lamb, or mutton; season with
butter and salt, and one beaten egg. Soak =
large slice of bread waste pieces will dol in
and Rsix witiiE-;ae meat and egg.
4 5kated lemon peel improves veal.) Make
q into round cakes like sausages fry them
a1Ntp brown in butter or pork drippings.
Make a gravy of butter snd milk, colored
with Drowned flower they are good enough
without the gravy; but that is an addition
for " company F" \