Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1877-04-20
Hints for HOusekeepers.

one excellent way OF preparing cold corn
ed beef for the table is to chop several slices
moderated y fine, then peel and since four
OK five onions, boil them until tender-of
course changing the water in the usual way
then put the beef in the skillet with the
onions, and add piece of butter, and lit
tie pepper and salt. Let it boil up and serve.
Another way is to take thin slices Of the
beef, lay them in the spider and pour over
them gravy made OF one-half tea-cup Ct
water, one-fourth teaspoon of mustard, one
tablespoon Of catsup, one teaspoon of vine
gar, and one sprinkle of cayenne pepper.
Let ii come to boil and serve.
Cold roast beef. Take thin slices of the
rare parts, lay them in tin pail, prepare a
sauce Of one teaspoon currant Jelly, one of
vinegar, four Of catsup, one-iourth teaspoon
of pepper sauce, one tablespoon of butter,
two cloyes-not two teaspoons of Glove
one-half cup boiling water. salt to taste
Pour this over the meat, cover tightly, and
set in kettle Of boiling water. Let it boil
fifteen minutes and serve.
About the best way to serve the parts
that are well done is to slice it across the
grain very carefully and very thin, and use
it for tea with bread and butter but you
can make it palata6le bv mincing it. Then
mince an equal quantity of bread crumbs,
put a layer Of the meat in tine bottom of a
pudding dish, add salt. peper and bits of
butter, then cover with layer of the bread
crumbs, having wet them first in saltcd
milk, and so on, filling the dish as full as
you wish, having meat at the top. Prepare
covering for this made of one cup of bread
crumbs, one beaten egg, and little salt
Spread it over the top and put little bits of
butter all over it. Bake half an hour. Cat
sup, or some sour gravy should bo eaten with
this.
Lamb sandwiches prepared in the follow
ing way are very good butter thin slices
of bread, then take hrO very thin slices of
lamb with currant Jelly spread between
them, lay these inside the bread, and don t
eat too many at once
Cut cold mutton in slices. lay each piece
separately on dish, and spead (being care
ful to leave 10 places untouched) with
catsup, sprinkle little salt over it, cover
and let it stand in the oven for fifteen min
utes. or until heated through then serve.
Cold meats are often spelled because they
are not carved well. In the country one
secs cubes oil meat, but very rarely H!R
slices, and more rarely still, meats cut across
the grain. 1t is useless to touch cold meat,
hoping to make it more palatable, unless
you are particular about the thin slices-if
it is sliced-and cutting across the grain.
1t is like expecting to have gored dress
skirt when you have cut full one.
may have said this before, hut think
nOs. At any rate, it will bear repeating
If any kind of pie, like plum pie, takes too
much sugar, put in little pinch of soda to
neutralizc the acid. 1t very much lessons
the quantity Of sugar necessary, and makes
no difference in the taste
Now is the time to look at your dried
fruit, especially that which you wish to keep
over until another year. After looking it
through carefully, put it into the dripping
pan, set it into moderately warm oven,
and let it stand until heated through. If
you have missed any worms. they will soon
show themselves and try to crawl out of the
oven. Tie it up in paper bags and it is safe
not the worms, but the fruit Mrs. T.
b. Bgrrinycr IN lions. Etrald.