The Superior times. [volume] (Superior, Wis.) 1870-1912, 1878-08-24
Domastic Hints.

BEEF OMELET.-Three pounds OF beef
chopped fine; three eggs beaten together
six crackers rolled fine; one tablespoon
full of salt, one teaspoonful of pepper,
one teaspoonful of melted butter sage
to the taste; mix well and make like a
loaf of bread; put a little water and bits
of butter into the pan; invert another
pan over it; haste the omelet occasion
ally; bake an hour and q quarter, and
when cold slice very thin.
IRISH STEW.-Cut two pounds of the
flank of beef (cOst 10 cents or less) in
pieces about two inches square, rub them
well with pepper and salt; peel and slice
one quart of onions, (cost cents;) place
beef and onions in a saucepan, with Just
enough cold water to cover them, and
stew them gently for one and a half
hours; then add one quart of peeled
potatoes, (cost 3 cents and boil the
stew until the potatoes are soft, which
will be in about 20 minutes. Serve at
once, hot. The dish will cost % cents.
HOMEMADE VINEGAR.-Steep pint
of good, firm corn in two and half gal
Ions of cold water for TWO or three hours,
and then put it on the fire and boil it
until the corn shows signs of bursting
Take it off before the grains do burst
and strain off the liquor, adding half a
pound of sugar to each gallon. Place
the jug containing it in the sun, and in
three weeks or a month the liquor will
be converted into good vinegar. The
writer tried this receipt using molasses
| instead of sugar in one case, but the
sugar makes far the best vinegar. 1t is
both good and cheap. Large quantities
can be made by using prOportionate
/ quantities OF corn, water, and sugar.
COOKING CALF OR PICS LIvER-Put
little lard into a saucepan, and when
hot throw in an onion chopped fine, and
/ the slices of calls liver Toured. Turn
/ the liver several times allowing it to
cook well and imbibe the taste of the
onion. When done draw out the liver
and put in your pan piece of butter
the size of large hickory nut and a
heaping teaspoonful of flour; stir it
until it assumes fine brown color, then
pour Ill cupful of boiling water, stir
ring it we'll with the egg whisk; add
pepper, salt and tablespoonful of vine
gar; put the liver slices into the sauce,
and let them remain at the side of the
fire until ready to serve.
PICKLING.-Rules for picking are
very simple and easily followed, and if
proper care be taken after the washing
is over, even the novice may always have
on hand very toothsome pickles Do not
use metal in any shape when picking
| if you wish to boil vinegar, put in a
stone jar on the stove, and use wooden
spoons and forks, orsilver The vinegar
is often the all-essential feature and un-
less it be good your work is vain. Cider
vinegar is superior to other kinds, but be
sure it is cider vinegar-not a trashy
compound of vitriol and acid sold as
cider or wine vinegar. Keep your pick
pies in stone jars, never handle them with
your fingers, but use a wooden spoon,
and keep them well covered with vinegar
and bladder, or close cover of some
kind. 1t is not necessary to use a brass
kettle to make pickles green-indeed it
should be considered criminal to boil
them in one, and all who care for health
and life will never associate brass with
| ,,ioEiac