Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1884-01-04
Household Hints and Recipes.

Fish may be scaled much more easilyit
dipped for an instant in boiling water.
Tough meat may be made as tender as
any by the addition of little vinegar tc
the water when it is put on to boil.
For suet pudding take one cup of suet,
two and one-half of flour, one of raisins,
one of currants; small cup of molasses
spice to taste; one dessert spoonful Of
baking powder. Bake three-fdurths Of
an houi,
A slightly damp cloth rubbed over
dusty carpet brightens it wonderfully
and gathers all the dust. This is an eX
cellent way to cleanse the floor Of an in.
valid's room, where noise and dust are
objectionable.
Very cheap and pretty winter curtains
for the dining or bedroom may be made
of heavy, dark-red Canton flannel, with
the nap for the right side. A broad ban6
of old gold Canton flannel is placed ter
inches from the top AMI from the bottom,
and crimson cord and tassels loop then
back.
The flesh of the OK should be fine and
of crimson red color; the fat is a yellow
ish white. Cow meat is lot so red, an6
the fat is white. Ok meat is good all
the year round, but best in winter and
fall Boiled beef should be always cut
crosswise, so that the meat be short; II
will by this means appear more tender.
Slices should be a little thin, and small
piece of fat put on top.
Duchess soup is not a thing to be
served upon the tables of those who have
sensitive nostrils, but it not disagreeablf
to palates accustomed to strong flavors.
To make it, take one quart of milk, two
large onions, three eggs, two tablespoon
fuls of butter, two of -four salt, pepper,
two tablespoonfuls grated cheese. Put
milk on to boil. Fry the butter and
onions together for eight minutes; then
add dry flour and cook for two minutes
longer, being careful not to burn. StiI
into the milk and cook ten minutes. Put
through strainer and return to the fire.
Now add the cheese. Beat the eggs,
with a speck of pepper and half a tea
spoonful of salt. Season the soup with
salt and pepper. Hold the colander over
the soup and pour the eggs through upon
the butter, and set back for three min
utes where it will boil. Then serve.
The cheese may be omitted if it is not
liked.
Here is mince pie recipe: orenough
mince meat to fill a three gallon crock,
take seven pounds of nice beef Ga neck
piece is best, and one pound of suet.
Boil the meat very TENDER salt as you
would for the table; let it boil down I'M
til there is not more than a pint OF
liquor; while warm take out all bone and
save the liquor. Let it stand over night,
next morning chop the meat fine and the
suet, and put them together. Take
twice as much sour apples as you have
meat, and put in the liquor from your
meat If you have vinegar from picked
peaches, OF any sweet pickles, it is better
than the cider. Add to the meat and
apples three cups of moasses and brown
sugar enough to make it sweet to taste;
cinnamon, cloves, allspice, pepper and
grated nutmeg; boil all together until the
apples are nearly soft, then put away for
use. The raisins should be put in when
the pies are made; wash them and boil
in few spoonfuls of water, and drop
them in the pie just before putting on
the upper crust.