The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1881-12-01
HOUSEHOLD HELPS.
From the Detroit Free Press Household" !"

HOUSEHOLD HELPS.
From the Detroit Free Press " Household."l
LIQUID GLUE-Very strong glue may
be made by dissolving four ounces of
glue in sixteen ounces of strong acetic
acid, by the aid Of heat.
To CLEAN SILvER.-Wet a flannel
cloth in kerosene, dip in dry whiting and
rub the silver; let it dry on it, then pol
ish with a chamois skin.
VEAL ScoLLoPs-Cut veal from the
leg or other lean part into pieces the size
of an oyster. Have aseasoning of pep
per, salt and little mace mixed; rub
some over each piece; dip in egg, then
in cracker crumbs, and fry as you do
oysters.
SPICED FIsH.-Any remains of cold
fresh fish may be used in this way: Take
ont all the bones and bits of skin lay in
n d, ep dish and barely cover with hot
vinegar in which few cloves and all
spice have been boiled. 1t is ready for
use as soon as cold.
SCOTCH TOAST (for an entree. )-Take
four slices of bread half an inch thick;
toast and butter we'll take the crust off
and spread over them some anchovy
paste lay them one on the other, pour
over them thick melted butter made with
milk, and send to the table very hot.
PUDDING SAUcE-Take the superfu-
GUS Juice from a can of peaches, and
heat it to boiling. Mix flour. butter and
sugar in about equal quantities, add
little vanilla, and cook the mixture In
the hot peach juice. This is delicious
for almost any kind of steamed or fruit
pudding.
To DRESS CoLD Fow1.-Take the re-
mains of cold fowl, remove the skin,
then the bones, leaving the flesh in as
large pieces as possible dredge with
flour, and fry light brown in butter !;
toss it up in a good gravy we'll seasoned
and thickened with butter rolled in -four !;
serve hot with bits of toasted bread.
BRoILED OYSTERS. you have a wire
gridiron with the wires close enough
together to prevent the oyster from
dropping through, small ones can be
broiled without much trouble. They do
not necd to be turned over. When done
lay them ON slices of buttered toast, pep
per and salt and butter them.
GLAZED HAM.-Soak and boil ham
twenty minutes to the pound, and let it
| get almost cold in the water. Skin it
neatly and coat with q paste made of a
cup of cracker crumbs, one of milk, two
beaten eggs and seasoned with pepper.
Set the ham in the oven until the glazing
is Drowned, moistening now and then
with a few spoonfuls of cream. Wind
frilled paper about the shank and garnish
with parsley.
Mock PATE DE FoIE GRAs.-Boil a
calf's liver in slightly salted water till
tender. boiling the tongue in another
vessel the day before needed. Cut the
liver in small pieces and rub gradually
to a paste, moistening with melted
butter. Work into the soft paste a
quarter of teaspoonful of cayenne pep
per, half grated nutmeg, some ground
cloves and mace, teaspoonful each of
Worcestershire sauce and made French
mustard, salt to taste and tablespoon
ful of boiling water in which large
onion has been stepped. Mix thoroughly
and pack in jelly pots very hard, insert
ing here and there bits of the tongue
cover with melted butter and fasten the
lids.
BREAKFAST DISHES. - A nice cold
breakfast dish is, to take fowl and cut
it up, or take the remnants of fowl
from dinner, put few slips of bacon be-
tween the layers and put the whole in a
baking dish flavor with pepper, salt and
some parsley; then add ielley to the TOP
made from gelatine, which can be done
by dissolving it with boiling water
Leave this covered for half an hour OF
three quarters in the over, and. wher
done, trim with parsley. Cod fr'zzled
that is, cut in slices and wrapped round
with creased paper, then placed in &
covered pan Just creased, and either pri
in the oven or on the top of the stove
and frizzled till done, is q very nice dish
Mackerel, merely steamed, with NJ
sauce, eaten with vinegar, or oil anG
vinegar, is delicious. Eels stewed in
plain sauce are nice, il not too fat
Make sauce with hot butter, flour anG
warm water add little vinegar, some
pepper-corns and Glove, also finel,
chopped onion. Place the eels, cut il
pieces, in, cover and let simmer twent,
minutes or SO. A piece of halibut il
white sauce. Make sauce with no
butter, flour, warm milk; flavor will
pepper, salt, and q little mace, add hal
q handful of chopped parsley, and pu
the piece OF halibut in. Stew for hal
an hour and trim with lemon in serving
Eggs can be made very appetizing.
Have a little boiling water with vine.
gar, peppercorns and salt, ready. Break
the eggs in whole, and when done, serve
on toast. Cold tongue or cold ham, now
30 admirably canned, are always welceme
adjuncts to the breakfast table. Steam
a haddock or other white fish and take
the flesh off the bones. Beat up few
eggs and mix with few bread-crumbs
put butter in frizzling pan, pour in the
eggs, with pepper and salt, add the fist
pieces, then cover with other half O
eggs and frizzle both sides serve on 6
white napkin. Steam some rice whe1
done, beat up few eggs into it and I
piece of butter. just warm up over fir'