Democratic messenger. [volume] (Snow Hill, Md.) 1869-1973, 1882-01-14
Household Hints.

A small piece of pork boiled with fric-
asseed chicken will give richness to the
gravy, and the flavor will be better than
if nothing but butter is used
Hash made of two parts potato, one
part corn beef, and one part beets, is an
appetizing dish for breakfast. The po-
tatoes and beets should be boiled the
day before; chop them and the beef
fine, season with butter, pepper and
salt, and some hot vinegar and mustard
may be added if you choose.
One is sometimes troubled when fry
ing cakes by sediment forming in the
lard, which darkens it, and sticks to the
outside of the cakes. To remedy this,
peel and wash raw potatoes, cut them in
slices an inch thick, and drop them into
the hot lard. They will rapidly absorb
the black particles, and you can easily
take them out with skinner and not
waste the lard.
Salt salmon should be soaked in cold
water at least twenty-tour hours before
it is cooked, and the water should be
changed several times. Boil it in plenty
of water. with some black pepper ker-
nels. When done put it in a jar, and
cover it with vinegar diluted with some
of the liquor in which the salmon was
boiled. 1t should be kept closely COW
cred and will be ready for use in few
days.
Buckwheat cakes are improved for
some people by mixing the buckwheat
with Graham -four. Put about one
third of Graham with it. Start the
cakes at night with yeast-a small tea
cup of yeast to one quart of flour; mix
with cool, not cold water, and set in a
warm corner. Griddle cakes can he
made of oatmeal by putting one third
of wheat -four with it. They require
more time for cooking than buckwheat
cakes do, and should be Drowned thor
oughly.
To successfully bake ham it ought
first to be boiled until almost tender
take it from the kettle, remove the skin
and put the ham in dripping pan in
the oven for half an hour; then drain
off all the lard that has collected, and
powder the ham with fine white sugar,
and wet the sugar slightly with Madeira
wine Pat it i'll the oven again, and let
it bake an hour or more according to
size. Less than pint of wine is sufli-
cient to impart flavor and to moisten it.
Not every cook knows how to boil
quail as it should be. There is as much
difference in broiling as in any other
way of cooking, and it requires a good
deal of character to do il to perfection.
In the first place pick the quail with
care, not leaving the suspicion of a
feather or bit Of down on it; then cut
it open down the back. pound it just
enough to make it lie fiat on the grid
iron; sprinkle salt and pepper on and
cook until you know it is done and until
the outside is delicate brown dip in
melted butter and serve on thin slices
of hot toast.
1t often happens that one has left
slices of cold boiled ham, which are nice
in every way, but still are not present
able on the platter. There are two ways
in which they may be used TO advan-
tage. The first is to chop the ham fine,
and mix it with bread crumbs which
have been moistened with well-beaten
eggs. Make in the shape of balls, and
fry in little hot lard The other way
is, after chopping the ham, to mix egg
with it, heat it in a saucepan in which
you have first put lump of butter.
When the eggs are cooked, serve with
dry toast. This may be served on the
toast if you choose.