Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1876-12-29
THE HOUsEKEEPER.

within. and not to be eaten One dsv 8
new dish appeared in place of the usua
PLAIN boiled or mashed potatoes. Every
body pronounced it good by being helped
at least twice. Upon inquiry of the pre-
siding genius of the kitchen, We found that
she learned the way of some Kentucky peo'
pie. and the way is this: The potatoes are
sliced thin, as Tor frying. and allowed to
remain in cold water Tor hslf an hour. The
slices are then put in pudding dish. with
salt, pepper, and some milk-about halt a
pint TO an ordinary pudding dish. They
arc then put into the oven and baked for an
hour. When taken out. lump Of butter
half the size Of hens egg, Is cut into
small bits and scattered over the top.
Those who have never eaten potatoes cook
cd thus, do not know all the capabilities oi
that excellent tuber. The slicing allows the
interior of each potato TO be examined
hence its value where potatoes are doubtful,
though poor ones are not necessarily re-
quired. The soaking in cold water hardens
the slices, so that they will hold their shape.
The milk serves to cook them through, and
to make a nice brown ON the top; the guam
tIty can only be learned by experience il
just little is left as a rich gravy, moisten-
ing all the slices, then it is right. In this
year Of small and poor potatoes this mode
many a housekeeper. The only trouble
about it is, that every one will eat twice as
many as when the potatoes are cooked IN
the ordinary way.-Americdn AgricuitIr-
ist.
RYE BRKAD.-A correspondent of the
Ama ican AgricuAn79a says: For rye
bread | set the sponge with wheat flour,
the same as for wheat bread. After the
| oil l i.fn
loayes and raise again. Bake on an oven
bottom, and when almost done, take the
loaves out of the oven and wash them on
the top with a little brown sugar and wa
ter, and then set them back to finish bak-
ing. Those who like carAway seeds In rye
bread can put them in while mixing the
| dough" Another correspondent says: As
our family are very fond of rye bread, We
have used it almost entirely this winter,
and think our recipe good one. Ii Is :;
| Take two quarts warm water and melt in
this one tablespoonful of lard, then add the
same quantity of sugar and salt, stir in rye
| Hour, make a thin batter then add cup
| OF yeast, and let 1t stand ove- light to rise.
In the morning stir more flour, making a
thick batter, and when it again becomes
light, put into pans and bake, either with
! or within raising third time.
OATMEAL IN THE HousEHoLD-In Great
Britain children OF all ranks are raised on
| an oatmeal diet alone, because /. causes
| them TO grow strong and heathtul, and no
better food can possibly be found for them.
| Ii Is also quite as desirable for the student
as for the lsborer. and Cor the delicate lady
as for the haTd-worklng sister; indeed, all
classes would be greatly benefited by its
use. and dyspepsia. with all Its manifold
annoyances, can be kept at q distance.
| Oatmeal Is more substantial food, 1t Is salG,
than veal. pork. or lamb. and quite equal
to beet or mutton. giving as much or more
mental yigor. while Its great deslderatum
consists in ones not becoming weary OF 1t,
| for 1t is as welcome for breakfast OF tea as
| is wheat or Graham bread. 1t can be eaten
with syrup or butter as hasty pudding. or
with cream and sugar; like rice. 1t Is es-
pecially coed for young mothers. upon
whose nervous forces too great demand
| has been made. and they lose the equilib
| rum of the system and become depressed
and di~pirited. Oatmeal requires TO be
cooked slowly, and the water should be
| boiling hot when 1t Is stirred in.
STEwED PoTAToEs Take steamed or
| boiled potatoes which are thoroughly
cooked, but not hard in the middle cut
! them "a thin as possible without breaking
put them in shallow pan; cover with
milk; when thoroughly hot, through and
through stir them 50 that they will not
stick or burn. ss milk burns very easily
for potatoes enough Tor six persons, have
ready one teaspooufnl Of wheat flour, mixed
smoothly with little cold water, a. II for
starch add this when the milk is het mix
all thoroughly; let it cOJk five or ten min
utes slowly alter the flour is added. At the
last minute before serving, salt properly
and add one tablespoonful of sweet butter.
II kept on the very long after the salt is
added, the milk will curdle. This should be
remembered in making clam ur oyster soup
when milk Is used.
FIRST RATE CoFFEE.-Take a C fee cup Of
The best Java coffee, Drowned 10 the color
of chocolate, (not scorched,) ground not
too fine, and mix with it half an egg. Put
this into coffee pot or boiler. (Which is as
clean as the cup YOU drink from, } and pour
over II one quart Of boiling water. stir
ring as you put the water IN: boil slowly
for fifteen minutes; then stand IN the boiler
on the back OF the range for ten minutes to
settle turn all the coffee off from the
grounds at once into an urn or coffee pot.
that can stand upon the stove or kept hot.
Coffee loses its flavor by standing on the
grounds longer than half an hour, and
should be very hot to be good. Put into
the cup teaspoontul OF American con-
densed milk and some boiled milk. and
turn the coffee into it. No French coffee Is
any better.
VEAL LoAr.-Take piece of butter the
size Of an egg, three pounds OF raw veal,
one heaping teaspOonful OF salt, one OF pep
per, ana two raw eggs. Chop the veal fine
and mix all together, and put IN about TWO
tablespooufuls of water. Mould this into
loaf, then roll 1t into eight tablespoontuls of
rolled crackers. and pour over 1t three table
spooniuls OF melted butter; place IN pan
and bake two hours. To be sliced off when
cold.
SWEET PorAro PIE.-To one pound OF po-
tato. baked and sieved, add one-halt
pound of butter. three-quarters of pound
Of sugar, one pint of mix, and SIX eggs;
flavor with nutmeg and wine glass full OF
brandy: line the dish with crust and bake
carefully.
Picked OYsrERs.-0ne hundred large
oysters. one pint white wine vinegar, one
d zsn blades of mace, two dozen whole
cloves, two dozen whole black peppers. one
large red pepper broken into bits. Put
oysters, liquor. and all into porcelain or
bell-metal kettle. Salt to taste. Heat
slowly until the oysters are very hot, but
not boiling. Take them out with aper-
forated SKINNER. and set aside to cool. 10
the liquor which remains IN the kettle ADD
the vinegar and spices. Boil up LARRY,
and when the oysters are almost cold pour
it over them scalding hot Put in jar.
cover the jar in which they are, and put
away in a cool place. Next day put the
picked oysters into glass cans with tight
tops. Keep in the dark, and where they
are not liable 10 become heated. We have
kept ysters thus prepared Tor three weeks
in winter. If you open can, use the con-
tents up as soon as practicable. The air.
like the light, will turn them dark.
OVER The BoRDsR.-All ehoits for re-
conciiiation between Mr.. William Macken-
zie, of Montreal. and his vile who eloped,
/ -;,k Rid re-