Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1885-09-18
Recipes.

CABBAGE. Select young, fresh
picked cabbage; trim off the outer leaves.
cut the head into quarters and cut oil
the inner core or stalk free from the
leaves. DO not put the quarters in the
pot whole but separate each leaf, wash
it thoroughly and wipe it dry, then re.
place the leaves as they were originally,
force a wooden skewer through the
quarters to keep them in shape and boil
one hour in the pot containing the meat.
LETTUCE SoUP.-The strong leaved
lettuce now in market is excellent in
soups. Break apart the leaves of three
heads of lettuce, wash them well, put
them in sauce pan and add half tea.
spoonful of salt and a quart of boiling
water; after two minutes, draw and add
pint of clear soup; simmer until the
soup is about absorbed, then add two
quarts of clear soup. Put in tureen
three small slices of toast, pour the soup
on them and serve.
TOMATOES AU GRATIN.- Scald, peel
and slice three large, ripe tomatoes; put
into an oval two-quart tin layer of the
slces, strew over these layer of cracked
crumbs, add a pat of butter; salt and
pepper to taste, add another layer Of
sliced tomatoes, and so on until the to-
matoes are used. Cover the top layer
with liberal amount of grated cheese,
pour in a pint of soup stock, or hot
water, and bake fifteen minutes. If too
dry when done add little more liquid.
| MINCED CALF's HEAD. into strips
the feshy part of one cheek together
with the tongue of the calf's head from
the preceding day. Cut the strips into
very small dice. Put into saucepan
half a pint of rich gravy, warm the
minced meat in it, season with a pinch
of cayenne, two saltspoonsful of salt and
a gill of sherry; simmer fifteen minutes,
stirring frequently to prevent burning
break into the dish two raw eggs, stir
until set, put the meat neatly on slices OF
toast, and serve.
CREAM OF CELERY.-Cut up six stalks
of celery into half-inch pieces; put them
into saucepan with one red onion quar-.
tered, one blade of mace, salt, and six
whole pepper corns; add quart of YEA
broth or stock, and boil one hour. Rut
the ingredients through sieve; put the
pulp into q saucepan, and add one quart
more of stock; boil; then draw to one
side of fire to keep warm. Boil three
pints of rich cream, strain it into tn,
soup; whsk the soup at the same time
time Cf not thick enough to suit you
taste add little -four, taste for season
ing; pour it into hot tureen, serve
with small, square pieces of toast.
OMELET WITH JELLY.-Put a small
quantity of lard or oil into the pan, let i
simmer few minutes and remove it
wipe the pan dry with towel, and pu
in little fresh oil in which the omee
may be fried; care should be taken tina
the oil does notsburn, which would spoi
the color of the omelet. Break thre
eggs separately; put them into bow
and whisk them thoroughly with fork
The longer they are beaten the lghte
will the omelct be. Beat up teaspoon
, full of milk with the eggs and continu
to beat until the last moment befor,
pouring into the pan, which should b
over hot fire. AS soon as the omele
| sets, remove the pan from the hotties
part of the fire. Slip knife under it t
prevent sticking to the pan. When tn
centre is almost firm, slant the pan, worl
i the omelet in shape to fold; just befor
folding, add tablespoonful of curran
, jelly; turn it out on hot dish, dust
little powdered sugar over it, and serve
-NeW York Cook.