Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1877-04-21
FARM, GARDEN AND HOUSEHOLD.
Dainty Dishes From Cold Scraps.

why the causes of their Importance
should be enumerated. Equally promi-
nent are the reasons of their disrepute,
for this the more shame, for everybody
likes hash and Irish stetys 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 q
book in England, brought to notice by
Truth, the new English periodical, called
Gold Scraps Made Into Dainty Dishes" )"
from which that journal extracts the fol-
lowing, called:
A HERRING's GRAvE.-Pick all 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 a dish and smooth
round.
Cold fish of any kind may be always
transformed into salad with maynnnaise
dressing.
MEAT RIsso1Es.- fine the cold
meat, carefully excluding every particle
of fat, skin and outside; pound in a 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 an
egg beaten up with O little lemon juice
and put the mixture by to cool; make a
paste of six ounces of flour, two ounces
of butter, pinch of salt, the yolks of
two eggs and 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. Stake half q
medium-sized onion, chop it up and fry
with an ounce of butter until it begins to
turn, with tablespoon of -four; add ii
to the meat which has been minced, hav-
ing removed the skin and gristle; pour
in teacup 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, stil
in half cup of broth and put into the
baking pan; the cold mashed potatoes
moisten with a tablespoon of cream, anC
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 BITs.-Cut cold veal inte square
pieces; beat two eggs with salt, pepper
and chopped parsley; dip each piece int,
this and then into bread crumbs; buttel
baking pan and arrange the pieces O
meat within, scattering through small
pieces of butter; bake and serve with
tomato sauce.
The Snowflake Potato.
Since the introduction of the Earl,
Rose there have been host of new
seeding potatoes brought out, all highl,
lauded as something better than wha
we already possessed, which in a few
years would almost entirely disappear
in consequence OF not possessing th,
requisite qualities to meet the presen
views of cultivators. The Snowflake
however, is an exception it has so man,
good qualities and traits that it is uni
versally liked wherever known. I be
heve it to be the coming potato, and vii
prove as great boon to the potat,
growing and eating public as the Earl,
Rose has been.
/ have long cOntended that, in thi
latitude, we could not grow late potatoe
protitably, and we needed an earl,
potato that was Of good quality, produc
tive, and would keep late into the follow
ing season. These conditions the Snow
flakes meets perfectly. 1t ripens abou
two weeks later than the Early Rose, i
even more productive of beautiful, oval
fattened white tubers; eyes even wit
the surface boils and bakes dry an,
mealy, and will keep in tip-top condi
ton until late the following season. TIL
tubers are medium sized, and grow clos
together at the foot of the plants, whic
makes easy digging. The plants az
vigorous growers of light green color
which when they get nearly grown, ia,
over, thus covering the whole ground
and effectually preventing the growt
of weeds after the crop is made. hav
grown it three years, and [ have neve
seen a hollow potato, nor has it eve
madea second growth and becom
prongy, and has always proved uniform
ly productive. 1t possesses more goo
qualities than any other potato that
know Of, and is bound to become e.
ceedingly popular.-E. A. Riehl i
Rural World.
A House for Drying Fruit.
M, Columbus, Penn, asks how t
build a dry-house for drying fruitfo fan
lily use.
Reply. There is nothing better for tn
purpose than to use the common brio
oven when the heat has been reduce
after baking bread, if one is at hand.
very good method is to make a fran
similar to that used for hot-bed, an
cover it with sash, beneath which I'll
fruit is dried by the suns heat or
J sheet iron box, about three feet squal
and five feet high, may be made with
fiue in the bottom, in which sma
charcoal or wood fire may be KEEP
Shelves of wire gauze are arranged in I'll
, box, upon which the fruit is placed to |
dried. Some holes are made in I'll
bottom for the admission of fresh al
} which is made to pass between two shee
, of iron placed near the 6ue, so as to b,
/ come heated; and after passing throuQ
, the fruit on the shelves, the hot nj
loaded with moisture, escapes through
, ventilator at the top. Such dry-ovC
as this would dry two or three bushels
+ apples, or other fruit, in day, an
> would consume half a bushel of charco
daily.