The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1881-09-16
HOUSEHOLD HELPS.


thf0r the Detroit Free Press H0usekCldsl
TOSSED PoTAroEs. - Boil some potatoes
in their skins peal them and cut into
small pieces. Toss them over the fire
with a mixture of cream, butter rolled
IN flour. pepper and salt, till they are
holland well covered with the sauce.
SLICED CURRANTs. Five 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 Fec PLASr Pare and slice
them, then sprinkle each slice with salt
and lei them stand for about one hour
with a weight on them, then dip into
egg well beaten, then flour and fry light
brown in lard and butter.
MUSTARD SAucE-one cup of sugar,
one cup of vinegar. one tablespoonful Of
| uutter, four eggs, and one tablespoonful
of mustard beat the eggs well mix
ali together turn into a new tin pail or
basin and boil in water same as custard.
only to q 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, a hand
ful of salt, rather more than a table
spoonful Of mustard seed. a tablespoonful
of cloves, the same of allspice. ground ::
simmer a sufficient quantity of vinegar
to cover 1t, and pour over it, mixing well
through.
CcCOANr-T PUDDtNG. Take sufficient
stale bread TO make pudding, the sizs
You require; pour boiling water over 1t.
After 1t is soaked wei, take a fork and
see that no Jumps or bread remain then
add half cupful of grated coeoanut,
make custard of one quart of milk
and four eggs, flavor with nutmeg Cof
course YOU will sveeten ii with white
sugar. pour over and bake immedi-
ately.
Coon LEMONADE Take two lemons.
divide them, aud put each half into a
lemon squeezer. When AL the Juice is
extracted. put the remainder of the
lemons into a pitcher and pour boiling
water on them; after they have stood n
little, squeeze all the goodness from
them; add the Juice to some loaf
sugar enough to sweet pleasantly
then pour enough cold water to Nuke
one quart or a little more. Ice must be
added
A farmers DAINTY DISH Peel and
slice thin tomatoes and onions Give 20
tatoes to one small onions) take half
pound of sweet salt pork Gin thin slicesl
TO a pound Of beef, mutton or veal cot
the meat in small pieces take some nice
bread dough aud shorten a little, line
ffna hot far4 nf fita -. slfa,c-
Of pork then layer Of meat. potatoes
and onions, dust over little pepper AMI
cover with layer Of crust repeat this
until the stew pot is full. The size of
the pot viii depend on the number in the
family. Pour IN sufficient water to cover,
and finish with crust Let u sim
meT until meat. vegetables. etc. are
done, but DO not let 1t boil hard. Serve
hot. THIS we are assured by one who
knows Is a dish fit to set before king.
a WHOLESOME SALAD. up o
pound of cold beef into thin slices, and
half pound of white, fresh lettuce put
IN a salad bowl. season with q teaspoon
full of salt, half that quantity of pepper.
two tablespoonfuls of vinegar, and four
of good salad oil. Stir ali together
lightly with a fork and spoon, and when
well mixed it Is ready TO serve. Chaptol.
a French chemist, SAYS the Dir, ssinQ 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
fall to the bottom Of the bowl, tine salt
should not be dissolved III the vinegar. but
in the oil, by which means 1T Is more
equally distributed throughout the salad