Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1884-09-26
Household Receipts and Hints.

The gravy made from roast lamb 10
much improved in flavor if few thin
slices of bacon are laid over and under
the roast.
When one has had a fever and the
hair is falling off, take teacup of sage
steep in quart of soft water, strain it off
into tight bottle. Sponge the head
with the tea frequently, wetting the
roots of the hair
Beeswax and salt will make your rusty
flatirons as clean and smooth as glass.
Tie lump Of wax in rag and keep it
for that purpose. When the irons are
hot rub them first with the wax rag,
then scour with paper or cloth sprink-
led with salt.
To test the quality of -four If good
it will take between three and four
quarts OF water to mix it properly, and
little put on the tongue will also de-
eide. If it has very heavy and sweetish
taste there is mixture of maize in it /;
but if soft, fresh taste it is pure.
Mating is not put on floors now in
straight breadth. plaid, or bright-col-
ored piece being tackled all around the
floor and a square of the same in the
middle, the rest being filled with plain
or white, or any individual taste is car
ried out to lay it in rug-li manner.
Cucumber soup is very easily made.
All the ingredients required are one
quart of stock, the yolk of two eggs, a
teacupful of cream, and small lump of
butter. Put the butter into saucepan,
and after slicing large cucumber very
thin and scattering salt over it, put the
slices into the saucepan and brown them
slightly. Then pour the stock over
them. Mix the eggs with the cream just
before serving.
To make German dumplings, mix q
quarter of pint of lukewarm milk or
cream with a small cup of fresh yeast
add an ounce Of sugar, two well-beaten
eggs, three ounces OF partly melted but
ter and pound of sifted -four Beat
the whole thoroughly until light and
spongy; cover with cloth and let it
raise by gentle warmth. Turn out the
dough on well-foured board; cut off
egg-sized pieces and lightly roll them
into round balls or ovals, Leave these
on the board to rise again. Put two
ounces of butter in broad, fiat stewpan,
with q dessert-spoonful of sugar, and
milk half an inch deep. Let this boil ;
take up the cakes gently with slice,
and lay them close together in the boiling
milk. Cover with a lid and put them in
the oven till the milk is nearly dried
away and the dumplings have yellow
crust Take them carefully apart, sift
sugar over and serve with any sweet
sauce, fruit, or syrup.
How to use the pieces that are left
from dinner is question of interest to
most cooks, and the way in which many
of them settle the matter is not always
very satisfactory. A little cold meat
chopped and warmed over in fat is not
always an appetizing dish. But before
deciding upon throwing away your cold
bits try this way of warming them: Put
into saucepan any gravy you may have
left, one tablespoonful of tomato catsup,
one teaspoonful of Worcestershire sauce,
one onion chopped very fine, and pepper
and salt to taste. Let them all simmer
gently. Then remove the saucepan from
the fire and let the gravy cool. Skim off
the fat. Then cut your cold bits of meat
into very thin slices, dip them into flour
and lay them in the gravy. Let them
simmer gently for five minutes, but do
not let it boil, for the boiling of cold,
we'll cooked meats make it tough
thicken with little flour, and serve with
baked or mashed potatoes. --NcO YorR