The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1881-12-01
HOUSEHOLD L
From the Detroit Free Press "H~Ousehold."l

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 S1LvER.-Wet a flannel
cloth in kerosene, dip in dry whiting and
rub the silver; let 1t dry on it, then pol
ish with a chamois skin.
VEAL SCoInoPs.-Cut veal from the
leg or other lean part into pieces the size
of an oyster. Have q seasoning of pep
per, salt and a little mace mixed; rub
some over each piece ; dip in egg, then
In cracker crumbs, and fry as you do
oysters.
SP1cED FIsH.-Any remains Of cold
fresh fish may be used in this way Take
ont all the bones and bits of skin ; lay in
a deep dish and barely cover with hot
vinegar in which a few cloves and all
spice have been boiled. 1t is ready for
use as soon as cold.
SooroH Toast (for IN entree. )ITake
four slices of bread half an inch thick
toast and butter we'll take the crust off
and spread over them ome 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 superhu-
GUS juice from a can of peaches, and
heat it to boiling. Mix flour. butter and
sugar in about equal quantities, add a
the hot peach juice. This is delicious
g. o1D.o,A a--,l. - o-a - f-..I
pudding.
To DRESS Coin Fow1-Take the re-
mains of a cold fowl, remove the skin,
then the bones, leaving the flesh in as
large pieces as possible /; dredge with
flour, and fry a light brown in butter !;
toss it up in a good gravy we'll seasoned
and thickened with butter rolled in flour;
serve hot with bits of toasted bread.
BRornED OYsTERs.-If you have a wire
gridiron with the wires close enough
together to prevent the oyster from
dropping through, small one can be
broiled without much trouble. They do
not need 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 a ham
twenty minutes to the pound, and let it
get almost cold in the water. Skin it
neatly and coat with a 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 FoE GRAs.-Boil a
Calls liver in slightly sailed 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 a t%easpoonful of cayenne pep
per, half a grated nutmeg, some ground
cloves and mace, a teaspoonful each of
Worcestershire sauce and made French
mustard, salt to taste and o tablespoon
ful of boiling water in which a 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 a fowl and cut
it up, or take the remnants of a fowl
from dinner, put a few slips of bacon be-
tween the layers and put the whole in n
baking dish flavor with pepper, salt and
some parsley then add jelley to the top
made from gelatine, which can be done
hLdissnlping it with boiling water.
Leave this covered for half all hour or
three quarters in the over, and. when
done, trim with parsley. God frizzled,
that is, cut in slices and wrapped round
with creased paper, then placed in a
covered pan just creased, and either put
in the oven or on the top of the stove
and frizzled till done, is a very nice dish.
Mackerel, merely steamed, with no
sauce, eaten with vinegar, or oil and
vinegar, is delicious. Eels stewed in q
plain sauce are nice, if not too fat.
Make a sauce with hot butter, -four and
warm water /; add a little vinegar, some
p~epper-corns and a Glove, also a finely
chopped onion. Place the cells, cut in
pieces, In, cover and let simmer twenty
minutes or SO. A piece of halibut in
white sauce. Make a sauce with hot
butter, flour, warm milk; flavor with
pepper, salt, and a little mace, add hall
a handful of chopped parsley, and put
the piece of halibut in. Stew for hall
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 welcome
adiuncts to the breakfast table. Steam
q paddock or other white fish and take
the flesh off the bones. Beat up a few
eggs and mix with q few bread-crumbs,
put butter in frizzling pan, pour in the
eggs, with pepper and salt, add the fish
pieces, then cover with other half OF
eggs and frizzle both sides serve on a
white napkin. Steam some rice ; when
done, beat up a few eggs into it and a
piece of butter. Just warm up over fire
and serve with frizzled bacon.