The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1875-03-18
N0usEnOlD HINTS.

To Um BrTs OF FRIED Oh BOILED HAN.
Chop them fine, both fat and lean
pieces, or al fat may be used If care Is
taken not to use too much. Add several
times as much chopped cold potato as
you have ham; turn into hot spider In
which is little ham gravy and do not
turn the potato until it is done nice
brown, then turn and brown the rest OF
it-nice for breakfast with sharp pickles.
BOILED CoDFIsH-Freshen forty-eight
hours in cold water. changing it often,
pare some potatoes, many more than you
wish for dinner, put them in large ket-
tie and when they commence to boil lay
your fish over them and boil it until
the potatoes are done; make a gravy
as given above for baked salt fish,
or you can use water in place of milk,
adding more butter; in either case do not
salt your gravy if you pour it over the
fish, as the butter is usually salt enough
and the fish too.
NICE WAY TO Cook FIsH.-Pick il up
fine, let it stand awhile in plenty of
warm water; take quite a quantity of
Whitewater is good, but milk is better
and thicken it little with flour Toast
some pieces of dry bread and lay them
upon platter. Boil some eggs, enough
for the family; then put your fish in the
thickened milk and let it just come to a
boil. Pour this over your toasted bread
cut open your eggs and take them out
Of the shells, laying the inside around
in the fish: sprinkle over them pepper,
and put bits of butter upon the eggs
Where eggs are very plenty one is
usually beaten up and put in the milk
with the -four to thicken it. Of course
this dish may be varied by emitting the
boiled eggs, or the bread, or both.
BRIDES CAKE.-1t has a right to the
name, having been used as such -four
times last fall, with perfect success. 1,
has the appearance of snow, its only
fault being that it gets dry soon, as al
cake made with corn-starch will. Two
cups of pulverized sugar and one Of
butter stirred to cream: beat to a stiff
froth the whites of seven fresh eggs
Add eggs to the sugar and butter; dis
solve one teaspoonful of soda in one cur
of milk and add the sugar and butter
and eggs. Lastly, put two teaspoonful:
of cream tartar into one and one-hall
cups of corn-starch and one and one
half cups flour: stir all we'll together
and bake with firm, steady heat. Thi!
makes two loaves. If you wish season
ing use little rose-water-Household
PARsNIP CHowDER.-Put five slices O.
nice fat pork in the bottom of kettle
let them fry until the fat is well fried out
clean seven large parsnips and cut then
up; pare and slice ten large potatoes; la,
the parsnips upon the meat, then adj
some pepper and salt, then the potatoes
| and more pepper and salt, put in waite
enough to just come up even with thu
potatoes or perhaps little more. and lie
this all boil forty minutes Make
crust, roll it out thin and cut in slices
lay this over the top of the potato, cove
the kettle closely and let it boil twenty
five minutes; if there is enough water t,
hit the crust dip out some, as the waite
is apt to make your crust heavy, and i
must only steam over the potato, and no
boil in the water. Save all the juice you
| dip out, and after your crust is done re
turn it to your chowder.