The Middlebury register and Addison County journal. [volume] (Middlebury, Vt.) 1883-1885, 1884-05-30

To ornament tidy made of any ma
tcrial and edged with antique lace, cover
the round dots in the lace with bright
colored embroidery silk.
An appetizing way to cook satisfy is
to parboil it in ii little salted water, then
cut it, if the roots are large, in slices,
and if small in two parts, dip in beaten
egg and very fine bread crumbs, and fry
ill boiling lard.
The large lace tides with deep seal
Topped edges are made very ornamental
if they are tied tightly in the centre,
then spread out the ends after tho style
of butterfiy's wings; and after pinning
them in place place large bow OF broad
bright-hued ribbons just above the place
where the tidy is tied.
A high authority in cooking recon-
mends that, when baking a custard, you
should set the basin or pudding dish CON
tanning it into another dish filled with
hot water; this keeps the temperature
more even, and the danger of scorching
is entirely done away with. A more del
icate flavor is insured also.
An appetizing way to warm over po-
tatoes is to heat them in a saucepan con-
tanning a coffee cupful of beef stock,
well seasoned with salt, pepper, and a
little parsley which has first been Drowned
in butter; cut the potatoes in thin slices
and let them cook slowly until they are
saturated with the gravy or liqnor.
A good Monday pudding is made by
taking bowl full of cold boiled rice 4;
put a layer in the pudding dish, then a
layer of canned fruit and so on; sweaten
to taste; pour milk over all and set it in
the oven to heat Servo it with sugar
and cream. If not, make a regular
boiled custard quite thin, and serve for
sauce.
For breakfast salt mackerel is good if
nicely cooked After freshening it wrap
it in Il cloth and let it cook slowly for TWEEN
ty-tive minutes. Steaming is preferable to
boiling. At the end of this time remove
it to Il hot platter garnish it with hard
boiled eggs, cut in four pieces; cut them
lengthwlse first. Pour little cream,
with pepper in it, over the mackerel.
A delicious pudding is made of one
egg, one cup of sweet milk, one large
tablespoonful of butter, one cup of
sugar, teaspoonful of lemon extract, 3
heaping teaspoonful of baking powder,
and flour enough to make light dough
as if for a common layer cake; bake
this; when done spread over the top
pieces of orange and powdered sugar,
then pour sauce like boiled custard
over it.
A breakfast dish that is especially ap-
petizing is made by boiling some very
/ thin slices of ham. Butter some thin
slices of toast and lay the ham on them
! then pour over it a sort of omelet made by
beating eight eggs with about one cup OF
sweet milk; add pepper and salt, and fry
this in a saucepan in which you have put
a lump of butter and allowed it to melt.
Serve at once and while very hot.
A particularly nice Indian pudding is
quickly and easily made. Heat one quart
of sweet milk, and in this stir three
tablespOonfuls of Indian meal which you
have put through your hour-sifter your.
self. Stir constantly. Let this cook
slowly for about fifteen minutes. Mean,
while, when you dare take moment
from the stirring, beat three eggs lightly,
add teaspoonful of salt, half cup o!
sugar, a tablespoonful of butter, and hall
a teaspoonful of ginger; stir these all
gradually in with the milk and meal.
Put all, while hot, into an earthern pud.
ding dish, and bake in moderate oven
for an hour. Serve with any sauce that
you prefer.-Nep York Ecening Post.