The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1881-09-15
HOUSEHOLD HELPS.
prom the Detroit Free Pres. Hou.sh.ld.I

IFrom the Detroit Free Press Househsld.1
TOSSED POTATOES 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 -four, pepper and salt, till they are
hot and well covered with the sauce.
SPICED CURRANTs.-Five pounds Of
currants, four pounds of sugar, one pint
of vinegar, four teaspoonfuls of pure
cinnamon, four t~easpoonfuls of pure
cloves boil three hours no pepper or
salt. Delightful with v~enison or NUT
ton.
FRIED Eco PLANT.-Pare and slice
them, then sprinkle each slice with salt
AMI let them stand for about one hour
with O weight on them, then dip into
| egg well beaten, then -four and fry light
brown in lard and butter.
MUSTARD SAUoE.-One cup of sugar,
one cup of vinegar, one tablespoonful of
butter, four g g and one tablespoonful
of mustard beat the eggs well mix
all together !; turn into a new tin pail or
basin and boil in water same as custard,
only to a cream, not thick. Strain
through a 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,
n root of horseradish, grated, a hand
full of salt, rather more than a table,
spoonfulof mustard seed, a tablespoonful
of cloves, the same of allspice, ground;
simmer a sufficient quantity of vinegar
to cover it, and pour over it, mixing well
through.
CoooANUT PUDDNe.-Take sufficient
stale bread to make a pudding, the size
you require; pour boiling water over it.
After it is soaked well, take a fork and
see that no Jumps or bread remain ; then
add half a cupful of grated cocoanut,
make q 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. @
Coop LEMONADE, Take two lemons,
divide them, and put each half into a
lemon squeezer. When all the juice 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[ think about
n quart or a little more. Ice must be
added. .8r
A FARMER's DAINTY D1sH.-Peel and
slice thin tomatoes and onions Give po-
tatoes to one small ~onions) /: take half a
pound of sweet salt pork Gin thin slices)
to a pound of beef, mutton or veal /; cut
the meat in small pieces ; take some nice
bread dough and shorten a little; line
the bottom of the stew-pan with slices
of pork, then a layer of meat, potatoes
and onions, dust over a little pepper and
cover with a 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 q dish fit to set before a king
A WHOLESOME SAhAD.-Cut up
pound of cold beef into thin slices, and
half a pound of white, fresh lettuce /; pu
in q salad bowl, season with a teaspoon
full of salt, half that quantity of pepper
two tablespoonfuls of vinegar, and fouI
of good salad oil. Stir all togethe
lightly with a fork and spoon, and whel
well mixed it is ready to serve. Chaptol
aFrench chemist, says the dressing of
salad should be saturated with oil, ant
seasoned with pepper and salt, be
fore the vinegar is added it results from
this process that there can never be to-
much vinegar, for, from the specifi
gravity of the vinegar compared witt
the oil, what is more than useful vii
fall to the bottom of the bowl, the sal
should not be dissolved in the vinegar, bu
in the oil, by which means it is NOR
equally distributed throughout the salad