The home journal. (Winchester, Tenn.) 1858-188?, 1881-04-20
HOUSEHOLD HELPS.


PROM the Household
Pos FooT CHEESE. Boil the hooks
and feet Of equal quantity loose in a pot
I'LL tho meat will fall freely from the
| bones; season well with pepper and salt;
! put into a pan while hot and press It,
Cnt IN slices and serve with vinegar OF
worcester Sauce'
Mock DUUK.-Take q round Of beef
steak; salt and pepper; prepare a dress
ing as for turkey; lay in the steak sew
up; lay two or three slices Of fat pork
upon it and roast; basic often and you
cannot tell it from duck
SLICED BEEF. 49, For ten or twelve
pouuds of beef take one tablesuoOuGul Of
aaIlgpica six cloves n piece Of mace,
pound in mortar; add n large spoonful
iroUu sugor. rlb well into fine beef.
ihcn with soIturfre and salt. turn and
1uh doily for fen days. tbcn boil sir
hoprs
VEyrsoy HAM-Trim the ham nicely
and lard with thin slices Of bacon. then
soak five or six hours in the following
pickle; Ouc-half cup Of olive OIL salt,
Spices thyme, one onion cut in slices
and one or two glasses OF wine (rod),
turning it occasionally, then take ont
and loast before a bright fire, basting ii
with its pickle. 1t will take from one TO
two hours to cook.
ROAST Goose. Make n stuning Of
bread crumbs, onions and potatoes cut
fine season with pepper and salt, sage,
and butter the size Of an egg; fill the
goose and tie down the wings; roast two
hours and a half. Boil the liver and
heart and add to the gravy which must
be tmckened with flour. Send to tablo
with apple sauce and mashed potatoes,
MCrroH KEgBoBED. Take a loin Of
mutton; Joint well; take the following
| dressing ana put between each Jomt:
l%o tahIespoonfuls chopped parsley, a
niue thyme, nutmeg grated, u tcacup-
iul Oh bread crumbs; mix well with two
eggs; roast one hour. If there is large
flap to the loin, some OF the dressing
may be put in and then skewercd SO,
carcly.
ROAST Turkey. dry and stuff
with II dressing Of dry bread soaked in
water, pressed out and mixed with salt
pepper. thyme, butter and an egg: sew
up tine turkey snucly and put in The pan
with little water: roast SLOWLY. allow
inc three hours for tcu.poupd turkey.
when commencing to brown, rub over
with little butter to keep the skin from
bistcring; boil gblct in water, chop fine
and put in gravy.
Hnurn Pas Frvr Toko uo roro
feet. cut of fine hook clean and scrono
them well; place two feet together and
roll them mn TIGHTLY in common musliu,
tic or sew them 80 thew will keen in pcr.
feet shape, and boil them seven hours ON
II moderate frc-tbcy will then be yory
soft lift them ont coreGully md lot Them
cool off: then remove the muslin and Won
will find Them like ielIy Serve with
VINEGAR or split them md roll in breaI
rrnrnhs mr. cracker dnst md frv or hrnil
thnrn Serve wifi a Ittle tart sonco
OT,u.-pick md Glenn cnt in tbo
middle Of back. fry in butter TO n nice
brown salt and pGppcr. now mt in nm
carlton or porcelain lined dish. one
lobIcspooorni Of nice butter and tbo
same Of nour. stir on n GLOW Are until
Iuttrr il dissolved tIcn nour in slowly
i,vn thirla ol,ss ri wafer md tho so,na
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