Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1879-09-19
RECIPES.

TOMATO PICKLEs.-One peck Of green to-
matoes sliced, one dozen onions sliced, sprin-
kle with salt let them stand until next day
drain them, then use the following spices
One box of mustard, one and half Oh. Of
black pepper ounce of whole cloves ounce
of yellow mustard seed, ounce of allspice
put in the kettle layer of tomatoes and spice
alternately, cover them with vine gar wet the
mustard before putting il, then let the whole
boil fifteen or twenty minutes.
-1HOthor Wdy.-Take green tomatoes and
slice them put them in basket to drain,
in layers, with salt scattered over them, tea
cupful to each gallon; next day slice one
quarter the quantity of onions and lay the
onions and tomatoes in alternate layers in q
jar, with spices intervening then fill the jar
with cold vinegar.
MAcARoNI AND CHEEsE.-Wash the mRCa-
roni and put into boiling milk and water for
fifteen minutes then drain in colander
cut across with a knife into inch lengths, and
put layer into butterod pudding dish
then layer of grated old cheese then a
sprinking of dry mustard, Il pinch of salt
and few humps of butter then a layer Of
macaroni again, and the other ingredients,
and so on till the dish is full On the top
put a Hick layer of grated cheese. Bake half
hour in a quick oven. 1t should be nicely
Drowned on the top.
JAPANESE METHOD OF COOKING RIcE.-A
letter from Japan says They know how to
cook rice here, Only just enough cold water
is put on 10 prevent the rice from burning to
the bottom of the pot, which has a close-fit-
| ting cover, and is set on a moderate fire. The
rice is steamed rather than boiled, until it is
nearly done then the cover of the pot is
| taken off, and the surplus steam and moist
| ure are allowed to escape, and the rice turns
out a mass of snow-whte kernels. each sep
| arate from the other, and as much superior to
the soggy mass we usually get in the United
States as fine meRly potato is to the water
| soaked article"
An OMELET. "A correspondent says 1t is
an easy thing to do. and not often well done.
| think the trouble lies in the fact that most
cooks over-b beat their eggs. Break all your
eggs into one plate stir rather than beat up
| the whites and yolks to each three eggs you
must put in teaspoonful of cold water l do
not like milk salt and pepper your eggs
| moderately take some parsley and chop it
| fine put two ounces of butter into your pan :;
when your butter is very hot pour in your
| eggs; Just as soon as it is cooked on one side
not crisp, turn and cook on the other side !;
| double it over when you serve it, on hot
| plate the cold water in the eggs makes the
omelet light and moist.
SPIcED MRAT.-Take beef shank weigh
| ing eight or ten pounds, wash carefully, and
| put in a large kettle and cover with cold wa
| ter. Set it where it will come up to boiling
rather slowly. Skim well. Let it boil gently
till the meat is very tender and the gristle
well dissolved, and the broth quite thick.
! Take the meat out and it will readily drop
from the bones if sufficiently cooked. Chop
| it pretty well, as for mnce meat, but not as
fine. Add good tablespoonful of salt, ia
blespoouful of powdered sage, teaspoonful
each oil cinnamon, cloves, allspice, and a half
Boil down the liquor to a pint pour in and
set away in an earthen dish to cool. If well
prepared it will cut into very nice Slices and
keep much longer in warm weather than
when prepared in any other way.