The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-05-15
DOMESTIC.


flour, whloh resembles vermicelli, is
called by the descendants Of the old
Dutch Settlers Mread.nudeis, probably
very fine or thread-like pieces. Mix
together two raw eggs and sufficient
flour to make q paste stiff enough to
knead; put the paste on a floured board.
and knead it steadily until it is full of
air; this condition may be ascertained
by cutting off bit of tho paste with q
sharp knife; if the crust sides seem full
of little holes the paste is ready to roll
out; during the kneadlng sufficient flour
must be used to prevent the paste stick
ing to the hands. When the paste is
sufficiently kneaded, divide it in four
parts, and roll each part 80 tim that
large printed letters can be seen through
it: as the paste is being rolled very
little flour must be used to keep it from
sticking to the board; in order to avoid
using too much flour turn the paste fro
quently while it is being rolled. When
the paste is thin enough rub q little
flour on both sides Of it with the hand,
and let it stand for about an hour to
partly dry; when the paste is partly
dry rub it again with flour, roll it MS
zig mt as possible, and, holding tho roll
firmly with the left hand, out the thin
nest possible slices from tho end; spread
the threads thus made little apart up
on foured board and let them dry for
Oh other hour. Then boil them in the
soup only until tender, and serve them
in it. Nudels are best when freshly
made, but they oan be kept in dry
place for several weeks.
VEAL SoUP.-Bone shoulder of veal,
cutting from the inside of the Joints,
and leaving the meat and skin aS whole
rs possible for stuffing and baking. For
making the soup, put the bones in
large saucepan with five quarts OF cold
water, and boil them slowly for four
hours. Then add to the soup half q
cupful of onion peeled and sliced, the
same quantity Of rice picked over and
washed In cold water, q medium sized
carrot scraped and out in half-inch dice,
pint of peeled and chopped potatoes,
half cuptul of finely chopped parsley
or celery, four teaspoonfuls of salt, q
level teaspoonful OF any powdered sweet
herb except sage, and saItspoonful of
pepper, After adding these ingredients
to the soup, let it boil slowly for two
hours; ut the end of that time rub four
tablespoonfuls each of butter and -four
to n smooth paste; stir this into the
soup until it Is entirely dissolved; then
take out the bones, see that the soup is
palatably seasoned, and serve it.
VEAL Soup WITH NUDELs. For four
quarts OF soup use Il knuckle OF veal up-
on which about half pound of meat
has been left; put it over the fire in five
quarts OF cold water, and boil it slowly
Tor five hours; then take up the knuckle,
reject the bones, but cut all the the |
meat and gristle Ill small pieces and put
them again into the soup; season 1T
with four t.aspoonfuls of salt and half !
saltspooniul of pepper, put iuto IT
some nudes, prepared us directed below,
and boil it again from five minutes to |
half III hour, according to the size OF |
the nudels; then ascertain it it be pala-
tnbly seasoned. and serve it,
PoMpoNs AND BALLs.-The mode of |
making these very popular ornaments
is to cut two circles OF cardboard the |
size OF the pompons, with Il hole III the |
centre and to wind the silk evenly round !
the two together from the outside to
tho inside, until the hole is filled I'D. |
thon cut the silk at the outer edge, pass
seme coarse silk or twine between the
cardboards, tying it tightly and so keep
ing the silk together, then having
secured this tear OF the oartbourd. a
smooth bull, which little clipping
with sharp SCISSORS ought to improve,
will be the result.
How many little things one might do
ii they were only suggested to one ut
the proper time Here il one of the
many: The high chair for the baby 1s
always too large at first, this is wise
provision for growth, but not always
comfortable one, but 1t may bo made so
by making padded covering for the
seat and hack OF the chair. The smaller
the child the thicker the cushions should
be; thus chair that is largo enough
for child Of five may hold MI infant OF
Il few months.
FRIED Trout, MOUNTAIN Style
Cloan the trout, wash them in cold wa
ter and roll them III Indian meal. Gut
IN thin slices, quarter us mnch salt pork
as there is trout, and put it oyer the fro
III frying-pan to cook slowly; as soon
as the pork is light brown take it ND
and keep it hot while the trout arc fried
i'll the drippmgs 1t has yielded; serve
tho pork with tho trout as soon us they
are brown.
BRolhED TROUT. Wash tho trout in
cold water alter they have been cleaned
and dry them on n clean towel; split the
large ones down the back and mako two
cuts across tho sides of the small ono:
season them with pepper and snIt, put
them between the bars of buttered
wire gridiron, and broil them quickly
until brown over II very hot fire; put
them Oh hot platter, put small piece
OF butter on each one, and serve them
hot at once,
FRIED TRoUT.-Cloan, wash and dry
small trout; season them with pepper
and salt, roll thom in dry flour, and
then plunge them into enough smoking
hot fat to entirely cover them; rs soon
~ they rise to tho surface OF tho fat and
are light brown take them up with a
SKINNER, lay them for moment Oh
brown paper to free them from fat, and
then serve them at once.
Trout BAKED IN CREAM.-C!ean and
wash the trout, lay them in an oarthen
dish just largo enough to hold them;
season them lightly with pepper and
salt and DOur over than, oroom opo,,,,I