Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1883-07-05
Household Hints and Recip $.

1t is not generally known that mint
sauce will keep if bottled, and be as good
or even better than when freshly gathered.
for week or ten days at least.
Excellent pies are made of prunellas.
Stew them slowly until perfectly soft.
They are an imported dried fruit, very
tart and pleasant to use at this season.
A delicious salad is made by boiling
new beets without scraping them. When
they are tender, drop them in cold water,
remove the skin, slice them, and put them
in salad dish in layers, with slices of
hard-bOiled eggs; season with pepper and
salt, little butter, and vinegar.
1t is a good thing to save some of the
fat when cooking lamb. Use what you
require for the gravy, and then save the
rest, so that when you roast your next
saddle of lamb you can lay little Jumps OF
this fat on the top of it when it is put in
the oven. Sprinkle salt and pepper over
it also.
If green peas are shelled and then are
put in dry, open-mouthed bottles, and are
shaken together so as to occupy as little
space as possible, then are corked tightly
and sealed, they will keep three or four
months They must, however, be buried
in dry earth in the cellar. This is GER
tainly worth trying.
The secret of success in making good
pie crust is to mix the lard thoroughly
with the flour before a drop of water is
put with itr take both hands and mix
until you can almost make crust of it
and roll without water A little lard goes
a great way if properly rubbed with the
flour, tablespoonful to cup of flour be-
ing liberal allowance.
A good dish to be eaten cold for supper
is made by taking piece of round steak,
spread some butter on it, and then cover
it with a forcemeat made of bread crumbs,
highly seasoned with pepper, salt and
sage: roll the steak, and fasten it tOgeth-
er; bake it, basting it freely with butter
and water. When it is tender take from
the oven and let it get perfectly cold. Cut
it in slices right down through the force
meat and all.
COrnstarch blanc-mange may be varied
almost indefinitely by adding fruit to it.
Stir the fruit in after the pudding is cook
ed and is just ready to be poured in the
mouldS. 1t is delicious also with chocO-
late in; where you use four table-spOonfuls
of cOrnStarch, use two of chocolate; pour
in teacupS which you have first wet with
cold water a nice sauce for this is made
by beating one egg and adding milk and
sugar to your taste; a very little vanilla
improves it, and still does not disguise the
chocolate flavor.
A delicious tomato soup is made by fry
ing some bits of beef and ham in sauce
pan with a lump of butter and a small
onion sliced. Take quart can of toma-
toes, or a dozen fresh ones medium or
Small-sized), add coffee cup of stock and
then put the meat in with it and boil; sea
son with pepper and salt. This may be
strained or not; of course it is in better
taste to strain it; If the soup seems too
thin after it is strained, putt back on the
stove, add tablespoonful of flour
rubbed smooth in cold water, and let the
soup simmer gently for half an hour. In
making any kind of soup it is much bet
to let it simmer than to boil violently
nothing is gained, not even time by the
latter process, as anything will cook just
as quickly without it. 1t is the degree of
heat to which the soupis subjected which
cooks it, and flavor suffers by rapid eyap-
Grafton.