St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1871-12-08
THE HOUSE KEEPER.

OMELET.-Put your Omelet pan on the
stove, with Il spoonful of butter: keep
it so hot that the butter will almost
brown it, hut not quite break six fresh
eggs into a clean bowl: if fresh, the
whites will he clear, and the yolks quite
round add Il teaspoonful OF milk for
every egg, and whip the whole as the
roughly a$ for sponge cake. W hen
light put the whipped eggs and mill,
into the omelet pan, and set it directly
over the fire. ~ it begins 10 cool. take
a thin bladed knife and run il carefully
under the bottom of the EGG 50 as 10 let
/ that which is not cooked ran leucath.
/ If the fire is right the whole hI:tss will
/ instantly puff and swell and coch in i
minute. but great care, is needed thar il
does not bum Oh the huttonI. Is :,corch-
ed egg i, very disagrcrahlc and would
ruin the whole. 1t is not necessary 10
wait till the whole mass i, solid. for its
/ own heat Will cook il after il has hccn
taken up. bur begin at one side 1t once.
and carefully fold over onc-hal!'
= SrIyin BEEF Boil Shin OF tea ct
twelve pounds of beef until the meat
readily fails fInin liz. hone Pick the
meat Ia piece, aud 1nash the "i>tlc
very Ene. rejecting all pa!,s ihut az"
too hard to mash. sci the liquor in
which il was boiled away till cool then
take oil ali thc fat Boil thr Liquor
down to Il pint ana i half: thea return
the meat to the liquor. and while hnt
add amy salt and pepper that may hc
needed. a half teaspoonful of cloves. the
s.tlne Of cinnamon. 4 littl" nutmeg. Il
half tcaspoonful Of parsley. chopped
fine, little sage and summer s.Nury. Ii
agreeahle-m"t q'Iitc Il half of :; alt
spoonful. Let it boil up al once ami
put it into i lnold az deep dish Ia cool.
Cut in tina slices fnl breakfast "r tcn
GEMS. Break into Il quart eli miih
two eggs without heating. stir in flour
till rs thick as waillcs Beat the latter
till smooth. and ill the gem pans
half full. Bake quick in Il hot oven.
No salt. soda, or cream of tartar The
gem" pans should hc well battered.
and set into the oven to get quite hot,
while the batter is being prepared, and
when You are filling them. SET the pan
on the top of the range to keep it hot.
When filled. set immediately in the
oven.
GRAHAM gems. Drop one egg into
Il quart of milk. or water. Stir in Gra-
ham flour until a> stiff as waiiles Pour
into hot luttcrrd gem pans, and bake
quickly "I add to the above one table
spoonful melted butter They will hc
trndcrcr.
PAPER COMFORTABLE. The mode of
making comfnrtahlcS warmer 10y lining
them with newspapers. is good. rs long
as they last. which cannot lac long. cS-
pecially after washing a few times. |
have tried similar way of attaining
the same object on cold nights. when |
have not had sufficient bcddinG over
me. especially at hotels. where we can
not always get Just what we want.
Throw Oft one or two of the top covers
from the bed. then pull from the pocket
or Satchel. two or three large newSpa-
pers-Onc very large one will do
spread them Oh the bed. replace the |
cover, and you will have Il warm and
comfortable night. without any percrpt-
ible increase in the weight of the he'd
ding. Again, when You have hard. |.
cold ride in Il cutter. of ten or twenty
miles, against the wind. place spread
newspaper over your chest before Nou
button up Your OvercOat. and You will
not become chilled through Nothing
can lie cheaper. and as far rs it goes,
nothing more efficient. Cor. TOHni,y
Gentlemen.