Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1873-11-27
FIRM AND H0USEH0LD.
A Few Hints Tor the Cool1.7 d


Always keep your cooking utensils
In the incest erder. ~ hsi1f -s.-.Isl
The more soups and broths are skim.
med the better and clearer they viii be
flashes and minces should never
boil; and the gravy should BE- made
before the meat is pat in.4 -"
Meat is improved by hanging u day
before it is salted. a..s.r :, = 49,.
Boiling in a well-floured ciot. will
make meat white. sa sl.-1aaue9 es-rrHs
Let the fat you fry meat in sb., boil
ing hot, when it is put in, and kept so
till finished. .-o5 az 4 .sa.eL - I.
Picked or salt meat requires longer
boiling than that which is fresh.szl -
The more reast meat is basieI the
better.
Meat in order to be tesder should not
boil too rapidly. 1t should he put into
cold water and heated gradua1ls. i.
Goldfish should lie all night in cold
water, into which q wineeIassfuI OF
vinegar has been poured. This will
extract the salt, and cacse il to taste rs
fresh fish. a+l5t fss4 ! .-.e-s5 s..s..l.l
GINGER SNAPs.-One quart uf I.lo-
lasses, one pound of sugar, one of but
ter; four table spoonfuls of ging, r, two
of cloves, and two of cinnamon; roll
out thin. It will make them more
brittle and nice, If the molasses is first
boiled.
COLD EGGs.-Take the yelk of the
eggs, work them to paste with little
butter, chop the W hites as fine as pos
sfble; make them in balls Or small flat
cakes, and brown il,rIn in butter.
Good. - /
Cold FIsH.-Txke any kiod of cold
fish, pick it up finely, mix it with po-
tatoes. make it in small cakes, and Try
brown. errf0E .07r..ee,~T
To BROIL MEAT.-The gridiron
should be kept SO clean as to be nearly
polished, and should be always warm
ed before the meat is put upon it. and
creased to prevent the steak from be-
ing burned. The fire must be clear OF
all appearance of smoke, and should
be partly made of coke and charcoal.
The chops, steaks, or outlets Of ALI
kinds should be dressed after every
other dish is ready, add sent to the ia
bic last, SO as to secure their being hot.
SPARE-RIB-Baste them with very
little butter and a little -four, and then
If liked, sprinkle with sage crumbled. |
r A WORD ABOUT BOILING POTATOES.
I'm Ireland potatoes are boiled to per-
lection. The Irish boil them in their
jackets. They nick piecs fthe skin |
Of before they place them in the pot;
the water is gradually heated, but ney-
er allowed toboil; cold water is added |
as soon as the water commences to
boil; and it h thus checked until the
potatoes are done; the skins will not /
hen be broken or cracked, until thet
potatoes are thoroughly done. Pour
The water OF completely, and let the
lkins be thoroughly dry before peeling,
When the skin ID off or broker, the wa
er makes them waxy. -sa = 7arl-
CREAM CAKE.-One cup Of butter,
me cup OF cream or sour milk, twOl
ups of -four, four eggs, one teaspoon
n OF soda mixed in vinegar, and STIR
ed in at the last. Mix as you would
'ound cake, bake in shallow tins.
HAIR.-n persons whose
air comes out, would use pure castor
IL, scented with bergamot, they would
nd it Of great service, and would new
r again use any of the patent prepa. !
atoms. a lady says, Gould they see
~ hair no one would be afraid to try
JELLY CAKE.-One teacup of butter, o
xo Of sugar, two eggs, half teaspoon ii
fsoda, one of cream of tartar stirred in O
le Hour; flour to the cOnsistence of
stter cakes. Delicious.
A GLOSS FOR SHIRT BosoMs.-Thej
is not new, but if ladies would
se it the appearance of their linen
ould be very much improved. The
ouble and cost is small. It will givel
lawns. either white or printed,
ok OF newnees, when nothing else can
store them. Take two ounces of fine
hite gum arabic powder; put itinto q
tcher, and pour on it Q pint or more
boiling wafer, according to the de-
zee Of strength you desire; and theni
lving covered it, let it stand all night;
the morning pour it carefully ffooil
e dregs into clean bottle; cork it up,
ID keep for use. A tablespoonful :
o9ld be stirred in pint of starch D
ade in the usual manner. IL