The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1877-05-09
FARM, GARDEN AND HOUSEHOLD.
Dainty Dishes From Cold Scraps.

CannOG De e&penQeu. Iuere 10 uo Ieaeon
why the causes of their Importance
should be enumerated. Equally promi-
nent are the reasons of their disreputc,
for this the more shame, for everybody
likes hash and Irish stews secretly if not
openly, though the one is held up to
scorn by the mistrel and the other is re-
viled by the seminary girl as "muss. ="
There are, however, many other ways Of
disposing of yesterdays feast, and with
out opening further the subject, which
yawns too widely for the space here, few
new recipes will be sufficient. There is a
book in England, brought to notice by
Truth, the new English periodical, called
"Cold Scraps Made Into Dainty Dishes, :"
from which that journal extracts the fol-
lowing, called:
A HERR1Na's GRAvE.-Pick aQ the
bones out of salt herring, divide the
flesh, and mix it with mashed potatoes,
pepper and salt, anda good lump of but
ter. Take boiled onion, finely chop it
and mix with the herring; put it in a
saucepan over the fire, stir it till it warns
through, turn on to dish and smooth
round.
Gold fish of any kind may be always
transformed into salad with mayonnaise
dressing.
MEAT R1sso1Es. fine the cold
meat, carefully excluding every particle
of fat, skin and outside; pound in NOR
tar with small piece of butter, adding
pepper, salt, and powdered fine herbs;
put this into pan on the fire and take
off as soon as hot; stir in the yolk of IN
egg beaten up with little lemon juice
md put the mixture by to cool; make q
paste of six ounces of -four, two ounces
of butter, pinch of salt, the yolks OF
two eggs and q little water; roll it out
and cut into small squares; put the meat
in the center and paste the corners over,
pressing them well down; fry in hot lard
and serve with parsley.
CHICKEN CRooUETTEs.-Take half a
medium-sized onion, chop it up and fry
with an ounce of butter until it begins to
turn, with tablespoon of flour; add it
to the meat which has been minced, hay
ing removed the skin and gristle; pour
in teacllp of broth, and season with salt,
pepper, and some chopped sweet herbs;
having nodded the croquettes in proper
shape dip them in the beaten yolk OF an
egg and roll in bread crumbs; fry in hot
lard; mushrooms may be added to the
meat with advantage.
THE NEXT DAY.-Take beef or mutton
left over, mince it fine with an onion, stir
in half cup of broth and put into the
baking pan; the cold mashed potatoes
moisten with tablespoon of cream, and
add beaten egg to every cup of potato;
put this above the meat in the baking
pan, and glaze with butter before putting
in the oven.
VEAL B1Ts.-Cut cold veal inte square
pieces; beat two eggs with salt, pepper
and chopped parsley; dip each piece into
this and then into bread crumbs; butter
a baking pan and arrange the pieces of
meat within, scattering through small
pieces of butter; bake and serve with
tomato sauce.
The Snowflake Potato.
Since the introduction of the Early
Rose there have been a host of new
seeding potatoes brought out, all highly
lauded as something better than what
we already possessed, which in a few
years would almost entirely disappear,
in consequence of not possessing the
requisite qualities to meet the present
views of cultivators. The Snowflake,
however, is All exception ; it has so many
good qualities and traits that it is uni
versally liked wherever known. l be.
lieve it to be the coming potato, and will
prove rs great O boon to the potato
growing and eating public as the Early
Rose has been.
I have long contended that, in this
latitude, we could not grow late potatoes
proftably, and we needed an early
potato that was of good quality, produc-
tive, and would keep late into the follow
ing season. These conditions the Snow
flakes meets perfectly. It ripens about
two weeks later than the Early Rose, is
even more productive Of beautiful, "val,
flattened white tubers; eyes even with
the surface boils and bakes dry and
mealy, and will keep in tip-top condi-
ton until late the following season. The
tubers are medium sized, and grow close
together at the foot of the plants, which
makes easy digging. The plants are
vigorous growers of light green color,
which when they get nearly grown, fall
over, thus covering the whole ground,
and efectually preventing the growth
of weeds after the crop is made. Ihave
grown it three years, and I have never
seen hollow potato, nor has it ever
madea second growth and become
prongy, and has always proved uniform.
" productive. It possesses more good
qualities than any other potato that ]
know of, and is bound to become ex'
ceedingly popular.-E. 4. RieM IN
Rural World.
A House for Drying Fruit.
EN-, Columbus, Penn, asks how tc
build dry-house for drying fruitfor fam
lily use.
Reply.--There is nothing better for thi!
purpose than to use the common brick
oven when the heat has been reduced
after baking bread, if one is Mt hand. A
very good method is to make a frame
similar to that used for a hot-bed, and
cover it with sash, beneath which the
fruit is dried by the suns heat; or
sheet iron box, about three feet square
and five feet high, may be made with
fiue in the bottom, in which a smal
charcoal or wood fire may be kept
Shelves of wire ga,lze are arranged in the
box, upon which the fruit is placed to bt
dried Some holes are made in the
bottom for the admission of fresh air,
which is made to pass between two sheets
of iron placed near the fue, so as to be-
come heated; and after passing through
the fruit on the shelves, the hot air;
loaded with moisture, escapes through
ventilator at the top. Such dry-over
us this would dry two or three bushels O.
apples, or other fruit, in a day, anc
would consume half a bushel of charcoal
daily.
What H. JVoo&nd