Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1871-11-16
9arm aud aoasthoId.


abbage tine; put teaspoonfaI of salt,
he same of sugar, and little pepper
nte a small cup OF vinegar, and pour
over she cabbage.
FIRE Poor STARcH.-To each bowl
1f starch add QUE teaspoonfll of EPSON
;alts, and Dissolve it in the usual way by
boiling. Articles starched with this
will be rendered to Certain extent fire.
proof. ~
. MILDE w.-To remove miIdew from
take a handful of salt, half
cupfui OF solt soap, rub on the cloth and
expuse to the sun. 1t will come out !
with one or two bleachings.
Hor SLAw.-Cut firm white head |
OF cabbage into thin threads; put it into
boiling water; cook till tender; only
just cover with water, so that when
done there may be hardly any remain
ing. Just before dishinS, add to one
good sized head, half teacupfuI of
good cider vinegar, and a piece of but
ter half the size Of an egg, with salt and
pepper to suit your taste.
PorATo PoNE.-This is a favorite
dish in the West India Islands. Wash,
peel and crate two ponnds of potatoes
and four ounces each of sugar and but
ter (or beef drippings) melted, one
teaspOonful each ,f salt and pepper,
mix well together, place in baking
dish, and put it into brisk oveu until
it is done, and becomes nicely brown
ed.
FRosTING FOR CAKE.-Bake your
cake and set it away TO cool. Then ON
one-halfsheet of ooper's isinglas, pour
a small One-half cup of boiling water,
and stir it till dissolved. When it is
almost cold, flavor and ~tir in finely
pulverized sugar till thi..k enough to
spread and not run. By this time your
cake will be thoroughly cold, (as t
must be before frosting,) spread the
frosting on smooth and set IN a cool
place to dry.
RICE.-Pick, and wash in warm
water, a; pound of the best rice; set on
the fire with two quarts of boiling wat,
CT and small teaspOonful OF salt; boil
it fifteen minutes, and drain it in a
sieve Immediately. Butter pan; put
in the rice, place he lid ON tightly; set
it on a trevet in moderate oven, till
the rice is perfectly tender, and serve
il in a vegetable dish. Every grain
will be separat' and quite white.
To Boil Wash very
thoroughly in cold water; look between
the leaves, where insects and worms
are very Often secreted; then put into
boiling water-some say without any
salt--We prefer to add salt, when half
done; boil quickly till tender; then
take it out with skinner, into "a col
ander or sieve, aud drain free from all
water. Season with little butter and
pepper. - 's3s l,ssi,I
CHow-CHow.-Chop fine two quarts
of green tomatoes, two quarts of white
ON ons, one dozen green peppers, one
dozen green cucumbers, one large head
of cabbage. Season with mustard and
celery seed, to suit the taste. Cover
with the best cider vinegar. Boil two
hours slowly, stirring continually. AS
soon as you take it roIn the stove, add
1.-TWO spoonfuls of salad oil. Cover tight
and Keep in "a cool place.
ABOUT COLD MEAr.-By the follow
ling method is cold roast beef or mutton
Us good the second day as the first. 1t
ID W U0 Cut III tiiltl Sllt co, c<tCIf SllC6 vi -
ped in -four and busted with salt, pep
per, and sweet herbs, then placed in
layers in deep dish, and cover with
gravy or wster. Catsup poured over
or canned tomatoes are added, the dish
tiiled with Water, then covered tightly
and bakedtw or three hours This
makes even the poorest and toughest
parts of roast tender and delicious in
flavor. --f
i GRAHAM BREAD.-Stir sponge o
( fine flour at night, using teacupfnl %
! warm water for sponge. In the morn
n ing take pint or m re of wetting par
milk; TO this adj half or tw0-third
of a te tcupful of molasses, into which
, is beaten to foam half teaspo0nfu
of soda. Into this stir the sponge anC
!. graham flour enough to make stiff a
into tins; and set in a warm place t,
rise for the oven. Let it get pretf,
Hight, if it takes two hours, which j
often dues. This makes two Ioaves.-
We like it well baked-an h0uror more
BAKED VEGETABLE MARROW WITl
ONIONS AND-SAGE Pare and cut il
two good sized marrow; scrape ou
the seeds and fbeis; rub the marrU,
well over inside AN out, with q IittI
Isalt; let it drain an hoar, fill up th
halves with onions previously boiled
: little, aud chopped with SO ne, sag
add a little butter and salt; close th,-n
and tie together with little twint
butter dish and bake in Il moderated
, hot oven; if not nicely bro@ned, dredg
it over witiia little flour, brown in
| N ,fni1 A AsF,a <.xYa hnf,,rn !,
fire, and serve with brown sauce.
' - PICKBED EGGS. s.-Pickled eggs ar
very easily prepared, and are mtist ex
L icellent as an accompaniment for col,
meats. Boil for, half all hour thre
J dozen eggs, remove the shells, ant
pick them when entirely cold in
widemouthed jar largo enough to lie
I.them in or out without miishing o
breaking. Take as much vinegar a
: you think will take to cover them en-
tirely, and boil in it white pepper, alspi
t la little root ginger, and if desired,
sIyery small quantity of garlic. Salt t
taste. : A fewftiny white onions put i
2 the jar SO e may think an improve
u ment.-When the. vinegar. has boil
Penough to extractthe spice, take ther
out and pour it over the eggs; cor
J tightly when cod, and in month the
: are ready for use. y x7 ~TgF
APPLE PrpDING.-Pare and cut SON
4 SoUd 'bsIking Us for a, pie. put them int
IA sauce pdnaWith Very little water; coI
,,ierthe pan, and set i on a Ihederat
, fire, turning it occasionally thatthe aI
piles may soften re- ssliariy; when abod
i. half done drain the wa er from them
|, put them In Il basin tocsol, andstirin
little sugar; line a quart basin. wit
paste. putin tse APPLES, cover Wit
paste, tie a cl1ta -cloSsly over and le
l it boil an hour. Any other fruit p1ddin
may, y,bemade in the same way.