Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1881-09-01
HOUSEHOLD HELPS.


1850
Tossed POTATOES Boil some potatoes
in their skins peal them and cut into
small pieces. Toss them over the fire
with q mixture of cream, butter rolled
in flour, pepper and salt, till they are
hot and well covered with the sauce.
SpICED CURRANTs.- pounds of
currants, four pounds of sugar, one pint
OF vinegar, four teaspoonfuls of pure
cinnamon, four teaspoonfuls of pure
cloves boil three hours no pepper or
salt. Delightful with venison or NUT
ton.
FRIED EGG PLANT-Pare and slice
them, then sprinkle each slicA with salt
and let them stand for about one hour
with weight on them, then dip into
egg we'll beaten, then flour and fry light
brown in lard and butter.
MUSTARD SAUCE.-One cup Of sugar.
one cup Of vinegar, one tablespoonful Of
Gutter, four eggs, and one tablespoonful
OF mustard beat the eggs well mix
all together turn into new tin pail or
basin and boil in water same as custard,
only to a cream, not thick. Strain
through thin cloth and it Is done.
PEPPER SAUCE. - Take twenty-five
peppers, without the seeds, cut them
pretty fine, then take more than double
the quantity of cabbage, cut like slaw,
one root Of horseradish, grated, hand
full of salt, rather more than a table
spoonful of mustard seed, q tablespoonful
OF cloves, the same of allspice, ground /;
simmer sufficient quantity of vinegar
to cover it, and pour over it, mixing well
through.
CoCoANUT PUDDING sufficient
stale bread to make pudding, the size
lou require; pour boiling water over it.
After it is soaked VEL take O fork and
see that no Jumps or bread remain then
add half a cupful of grated cocoanut,
make custard of one quart Of milk
and four eggs, flavor with nutmeg (of
course you will sweeten it with white
sugar.; pour over and bake immedi-
ately.
Coon LEMoNADE.-Ta two lemons.
divide them, and put each half into a
lemon squeezer. When all the jnice is
extracted, put the remainder Of the
lemons into a pitcher and pour boiling
water on them; after they have stood q
little, squeeze. all the goodness from
| them; add the juice to some loaf
sugar-enough to sweeten pleasantly
then pour enough cold water to make
the strength required-I think about
one quart or q little more Ice must be
added.
A FARMERS DAINTY DIsH. Peel and
slice thin tomatoes and onions Give po-
tatoes to one small onions) take half a
pound Of sweet salt pork Tin thin slices
to pound of beef, mutton or veal cut
the meat III small pieces take some nice
bread dough and shorten little; line
the bottom of the stew-pan with slices
of pork, then layer Of meat, potatoes
| and onions, dust over little pepper and
| cover with layer of crust repeat this
until the stew-pot is full. The size of
| the pot will depend on the number in the
| family. Pour in sufficient water to cover,
and finish with crust. Let it sim
mer until meat, vegetables, etc, are
| done, but do not let it boil hard. Serve
| hot This we are assured by one who
| knows is dish fit to set before a king.
A WHOLESOME SALAD. Gut up a
pound of cold beef into thin slices, and
! half pound of white, fresh lettuce put
in salad bowl, season with teaspoon.
ful of salt, half that quantity of pepper,
two tablespoonfuls Of vinegar, and four
of good salad oil. Stir all together
lightly with a fork and spoon, and when
well mixed it is ready to serve. Chaptol,
French chemist, says The dressing of /.
salad should be saturated with oil, and
seasoned with pepper and salt, be-
fore the vinegar is added it results from
this process that there can never be too
much vinegar, for, from the specific
gravity of the vinegar compared with
the oil, what is more than useful Will
fail to the bottom Of the bowl, the salt
should not be dissolved in the vinegar, hui
in the oil, by which means it is more
EQUALLY distributed throughout the salad.