The Middlebury register and Addison County journal. [volume] (Middlebury, Vt.) 1883-1885, 1884-05-23
Household Recipes and Hints.

An excellent corn soup is made by
adding can of corn to u quart of beef
stock. Season with butter, pepper and
salt.--NeO York. Post.
Excellent dressing for chopped cab.
bage is made by heating small cup of
vinegar with lump of butter or well.
beaten egg; salt and pepper to suit youi
taste. Pour while hot over the cabbage.
A very little cream of tartar in the
frosting for cake will hasten the har-
dening process. If the knife is often
dipped into water while spreading the
frosting, it will give gloss or polish
greatly to be desired.
If you have a cold roast of beef and no
gravy left, cut pieces of the fat Off, with
some little, Drowned, outside pieces; put
them in a saucepan over a hot fire, and
you will soon have foundation for very
good gravy, considering that it is not
from the fresh roast.
A delicious side dish is made of apples
and is called apple omelet. Peel and
stew, stir in large lump of butter, lit.
tie sugar, and four we'll beaten eggs; add
fine bread crumbs and fry in hot lard, on
griddle, dropping from a spoon. If
you have no stale bread use flour OF
cracker crumbs.
If your old stand or small table needs
upholstering to make it look respectable,
try this way of doing it. Cover the top
with dark, double faced Canton flannel,
then sew or tack deep fringe around
the edge. This can be bought in all
colors and widths, and the wider or
deeper it is the prettier.
Homemade sausages to be boiled and
cut in thin slices for tea or for breakfast,
are made of two parts of beef and one
part of pork. Chop them very fine, and
season with black and red pepper, salt, a
little sage, and summer savory, if you
please. Put this into small bags made
of stout cotton cloth, boil, and then
hang in dry, cool closet until you wish
to use.
Lemon butter to fill tarts with is made
of one cup of white sugar, three eggs,
butter the size Of half an egg, the juice
and rind of one large lemon. Put this,
after beating it well, into bright basin
and set into II pan of boiling water. Stir
it constantly until it is thick. Small
cakes are nice if split and put together
with this jelly. 1t is also very nice as a
filling for layer cake.
An excellent entree is made of cabbage
which has been boiled until it is tender.
Drain it. Let it become perfectly cold,
then drain second time; then chop it,
and mix it with one tablespoonful of
butter, two wcll-beaten eggs, pepper and
salt to your taste, and half teacupful
of cream or milk. Use cream if possible.
stir all well. Then bake brown in 4
pudding dish. Serve hot in the dish in
which it is baked The dish should be
buttered, so that the cabbage will not
stick to it.
Very good soup can be made of dried
peas. Put them in cold water in the
proportion of one pint of peas to two
quarts of water. In the morning put
them in the soup kettle with quarter of
a pound of salt pork or bacon, or better
still, put a few slices of each in. The
soup should simmer gently from 7
o'clock in the morning until dinner time,
providing l o'clock is the hour. Season
the soup with pepper and salt, lump of
butter. 1t may be thickened slightly
with flour; stir the flour smooth in
little cold milk.