Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1881-11-17
HOUSEHOLD HELPS.



From the Detroit Free Press household
LIoulD GLUE.-yery strong glue ma,
be made by dissolving four ounces o
glue IN sixteen ounces of strong acetiS
acid, by the aid Of neat.
To CLEAN SILVER. Wet a flame,
cloth IN kerosene, dip in dry whiting and
rub the silver; let it dry on it, then pol
lsh with chamois skin.
VEAL ScoLLoPs. Cut veal from the
leg or other lean part into pieces the size
OF an oyster. Have a seasoning of pep.
per, salt and little mace mixed rub
some over each piece dip in egg, then
IN cracker crumbs, and fry as you dc
oysters
SPIcED FIsH-Any remains of cold
fresh fish may be used in this way: Take
ont all the bones and bits of skin Law in
deep dish and barely cover with hot
Ynegar IN which a few cloves and all
spice have been boiled 1t is ready for
use as soon rs cold.
ScorcH TOAST (for an eniree, Take
four slices of bread half an inch thick
toast and butter well take the crust of
and spread over them some anchovv
paste; lay them one on the other, pour
over them thick melted butter made with
milk, and send to the table very hot.
: PtpDING SAUcE.-Taka the superfiu.
Gus juice from a can of peaches, and
heat it to boiling. Mix flour, butter and
sugar in about equal quantities, add q
little vanilla, and cook the mixture in
the hot peach juice. This is delicious
for almost any kind of steamed or fruit
pud
TO Dress CoLD FowI4-Take the re-
mains Of q cold fowl, remove the skin,
then the bones, leaving the flesh in as
large pieces as possible; dredee with
fl ur, and fry light brown in butter ;
toss it up in a good gravy well seasoned
serve hoj Nth ' Siss 81 f taf relied il Aonr
BRomED OYSTERS. If You have wire
gridiron with the wires close enough
together to prevent the oyster from
broiled without much trouble They dc
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 ham
twenty minutes to the pound, and let it
get almost cold in the water. Skin ii
neatly and coat with n paste made of q
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 FoW GRas.-Boil a
calfs liver in slightly sailed water till
tender. boiling the tongue in another
vessel the day before needed. Cut the
liver III small pieces and rub gradually
to paste, moistenirg with melted
butter. Work into the soft paste a
quarter of a teaspoonttil of cayenne pep
per, half grated nutmeg, some ground
cloves and mace, teaspoonful each OF
Worcestershire sauce and made French
mu.t1r1. salt to taste and tablespoon
fuI Of boiling water in which large
onion has been steepad Mix thoroughly
and pack III Jelly pots very herd, 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 Gu,
it up, or take the remnants of a fowl
from dinner, put few slips Of bacon be.
tween the layers and put the whole in o
baking dish flavor with pepper, salt and
some parsley; then add ielley to the TOP
made from gelatine, which can he done
by dissolying it with boiling water,
Leave this covered for half an hour OF
three quarters in the over, and. when
done, trim with parsley. Cod frizzled
that is, cut in slices aud wrapped round
with creased paper, then placed in 8
covered pan just creased, and either put
in the oven or on the top Of the stove
and frizzled till done, is very nice dish
Mackerel, merely steamed, with nc
sauce, eaten with vinegar, or oil anG
vinegar. is delicious. Eels stewed in 6
plain sauce are nice, if not too fat
Make sauce with hot butter. flour and
warm water add little vinegar some
pepper-corns and a Glove, also finely
chopped onion. Place the cells, cut In
pieces, in, cover and let simmer twenty
minutes or SO. A piece of hahbut il
white sauce Make sauce with hoI
butter, -four, warm milk: favor with
pepper, salt, and little mace, add hall
handful of chopped parsley, and put
the piece OF halibut in Stew for hal
an hour and trim with lemon in serving.
Eggs can be made very appetizing.
Have o little boiling water with vine.
gar. peppercorns and salt, ready. Break
the eggs III whole, and when done, serve
on toast. Cold tongue or cold ham. now
so admirably canned, are always welceme
adjuncts to the breakfast table. Steam
. 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 fish
pieces, then cover with other half o.
eggs and frizzle both sides serve on 9
white napkin. Steam some rice when
done, beat up few eggs into it and q
pi ce Of batter. Just warm up over fire
and serve with frizzled bacon.