The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1880-05-27
USEFUL AND SUGGESTIVE.

Half cranberry bound on a corn
will soon kill it.
-Soft-soap should be kept in a dry
place in the cellar and not used until
three months old.
Silk handkerchiefs should be
washed with borax, in tepid water,
with little or no soap. Iron them before
dry.
Strawberry Ice-Cream-Mash one
quart of berries with one pound of su-
gar. Rub through a colander; add one
quart of sweet cream and freeze rs
usual.
"A lump of bread about the size of
a billiard ball, tied up in linen bag and
placed in the pot in which greens are
boiling will absorb the gases which Of
tentimes send such an unpleasant odor
to the regions above.
Walnut Cake.-One pound of flour,
one pound of sugar, three-quarters of a
pound of butter, one and one-half
pounds of raisins, one nutmeg, six eggs,
two quarts of walnuts (before cracked) |;
bake in quick oven.
Potato Soup. thoroughly a half
dozen potatoes, and mash thoroughly,
mixing with it a quart of stock, season
ing with salt and pepper; boil it for five
minutes, removing scum; add TO this n
tumblerful of milk last, and serve after
the soup has come again to the boil;
must be perfectly smooth.
Preserved Strawberries. Pound for
pound; put them in preserving kettle
over a slow fire until the sugar melts;
boil twenty-five minutes fast; take out
the fruit in perforated skinner and
fill number of small cans three-quar-
tiers full; bell and skim the sirup five
minutes longer; fill up the jars and seal
while hot; keep in cool dry place.
Lemon Tart Pie.-Take two large
lemons, two eggs, one cup of sugar,
butter size of an egg and tablespoonful
of flour, which mix smooth with the
butter, and afterward with half a cup
of water. Crate the peel from the
lemon, and press the juice over the
and let them simmer few moments on
the fire. Have ready puff paste, made
rs tarts, and when the mixture begins
to cool, fill the tarts with it.
-Maccaroni au Tomatoes.-Peela and
cut up some fresh tomatoes and stew
them with plenty of fresh butter, and
season with butter, pepper, salt and a
laurel leaf. If preferred, take less but
ter and add few spoonfuls of strong
gravy or stock. Add a very little flour,
stirred smooth, in a little water--not
enough flour to make the sauce really
thick, but to give it the consistency of
cream. Then pass the whole thing
through hair sieve, and mix with the
boiled macaroni, together with some
frv.afa1 parn,acar IL nh1tUa1
to use canned tomatoes, don't take too
much of the watery juice. Bottled pure
tomato sauce, well seasoned and made
very hot, may be used.
-Caulihower, White Sauce.-Pick
out all the green leaves of two small
cauliflowers, and cut off the stalks
close. Put them head downwards in
saucepan full of boiling salted water;
when done pick them out into sprigs
and arrange them, head downwards,
in pudding basin, which must have
been made quite hot; press them in
gently, then turn them out dexterously
on dish. and pour over them the
following sauce, boiling hot: Melt
one and one half ounces OF
butter in a saucepan, mix it with
a tablespoonful of flour, and then add
half pint of boiling water; stir till it
thickens; add salt and white pepper to
taste; then take the saucepan off the
fire, and stir in the yelks of two eggs
beaten up with the juice of lemon and
strained.
Veal with Spinach.-Neatly trim
a nice piece of fillet or top of loin of
veal, lard it thickly with bacon on one
side. Place in a large stewpan layer
of slices of bacon, then some carrots
and onions cut in slices, with bundle
of sweet herbs, pepper, salt, and spices
to taste; lay the piece of veal in the
middle, and moisten with about a pint
of stock. Let the meat stew gently
for three or four hours, basting the top
occasionally; then strain off the gravy,
put it into a small saucepan, skim off
superfluous fat, add to it little butter
mixed smooth with small quantity of
flour, and let the gravy be reduced nearly
to a glaze; pour it over the meat, the
top of which should be previously
Drowned with sa!amander if necessary,
and serve with n border of spinach,
passed through a sieve, and dressed
with butter, pepper. and salt.