The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1885-01-23
NO. z.
HOUSEHOLD HINTS.


Wash and peel some good potatoes
of penny-piece. The quantity of
potatoes must, of course, be decided
according to the number of persons to
whom they have to be served, but it is
safe plan to allow two, or even
three, potatoes for each person. After
the potatoes are sliced, wash them in.
two or three waters, to thoroughly
cleanse them, then arrange them Gn
layers) in brown stone dish proper
for baking purposes. Sprinkle salt
and'pepper between each layer, and add
a sufficient quantity Of cold water to
prevent their burning. Place the dish
n very hot oven-on the top shelf,
SO as to brown the potatoes in few
minutes. Have ready some nice loin
chops (say one for each person) make
them into neat round shape by put
ting small skewer through each.
When the potatoes are nicely Drowned,
remove the dish from the oven, and
place the chops on top. Add little,
more salt and pepper, and water If re-
quired, and return the dish to cooler
part of the oven, where it may be al
lowed to remain until sufficiently
cooked, which will be in about three
quarters of an hour. When the upper
side of the chops is nice crisp brown
turn them over so as to brown the
other side also. If, in the cooking,
the potatoes appear to be getting too.
dry, little more water may be gently,
poured in at one corner of the dish,
only care must be taken to see that the
water is hot this time-not cold as at
first. The dish in which the chops and
potatoes are baked, must be as neat
looking as possible, as it has to be-
sent to table; turning the potatoes
out would, of course, spoil their ap-
pearance. Those who have never
tasted this dish have no idea how de-
lightful it is. While the chops are
baking pour the gravy drips from them
amongst the potatoes, rendering the
whole most delicious.
CHEESE SANDwICHEs.--Thes are
extremely nice and are very easily
made. Take one hard-boiled egg, ID
common cheese grated, half tea
spoonful of salt, half a teaspoonful of
pepper, half teaspoonful of mustard
half teaspoonful of sugar, one table,
| Spoonful VI ucllcu UutIcl, anu OhO
tablespoonful of vinegar or cold water.
Take the yolk of the egg and put it
into small bowl and crum BILE it down.,
put into it the butter and mix it smooth
with spoon, then add the salt, pep
per, sugar, mustard, and the cheese,
mixing each well. Then put in the
tablespoonful of vinegar, which will
make it the proper thickness. If
vinegar is not relished, then use cold
water instead. Spread this between
two biscuits or pieces of oatcake, and
you could not require better sand
wich. Some people will prefer the
sandwiches less highly seasoned. In
that case season to taste.
BRAIN CUTLETs.-Well wash the
brains and soak them in cold water till
white. Parboil them till tender in a.
small saucepan for about quarter of
an hour; then thoroughly drain them,
and place them on board. Divide
them into small pieces with knife.
Dip each piece into flour, and then roll
them in egg and breadcrumbs, and
fry them in butter or well clarified
dripping. Serve very hot with gravy.
Another way of doing brains is to pre-
pare them as above, and then stew.
them gently in rich stock. like stewed
sweetbreads. They are also nice
plainly boiled and served with parseley
and butter sauce.
POTATO PUDDING Boil and mash
some nice Irish potatoes. season deli
cately with salt and butter, and beat
into thick batter with two eggs and
sufficient milk. Put at the bottom of
a baking dish some slices of cold beef
or lamb with salt, pepper and little
stock jelly; add layer of the potato.
then layer of meat, and put thick
layer of potato on top. Bake to rich
brown.
BEANS BAKED.-Soak pint of white
beans over night; pour off the water in
the morning and boil the beans in
salted water until they are pealy.
Then put them in an earthen pudding
dish; add coffee-cupful of rich cream
and tablespoonful of sugar and bake
in a moderate oven until brown.
These are more delicate than the beans
baked with pork.