The Middlebury register and Addison County journal. [volume] (Middlebury, Vt.) 1883-1885, 1885-01-30

Good sauce for poultry is made of the
liver of the fowl; let it boil until tender,
chop it fine, and then add to it table
spoonful of parsley rubbed fine, with
little boiling water poured over it. A
teacupful of melted butter should then
be mixed with it. Let this simmer for
not much more than one minute, then
serve.
A great deal of attention should be
given to the proper airing of the mattress
every morning, and at least once a week
a stiff brush should remove the dust
which will accumulate, even in the best
ordered house, around and under the
tufts or cotton, or the bits of leather or
whatever is used to tack the mattress
with. Attention should also be directed
to the edge of the mattress, where the
braid is scwed, for dust sits under
that.
Small potatoes are very nice cooked in
this way: Peel them and boil in sailed
water; do not let them boil until they
are soft. Beat one egg, and have ready
some fine cracker crumbs; roll the pota-
to in the egg, and then in the cracker,
and FRY in butter until light brown,
turning frequently, that the color may be
uniform; or the potai oeS may be dropped
into hot lard. In this case, a cloth
should be laid over plate and the pota-
toes should be drained for moment in
this before sending them to the table.
A young goose, not more than four
months old, is nice cooked in this way
After dressing and smuggling it carefully
sprinkle pepper and salt and little sage
in the inside; put lump of butter in
also, to moisten it; then put it into a
pan, and then into the oven; haste it
frequently with water in which you have
pat some butter and pepper and salt and
little bacon fat Serve with nice
brown gravy and with gooscberry jam or
apple butter. Cover the platter with
thin slices of buttcred toast moistened
with the drippngs in the pan; then lay
the goose upon it.
An excellent breakfast cake is made by
! taking large cup of bread dough and
adding a small cup of sugar and lump
/ Of butter about the size of half an egg
mix them well, and let this rise all night :
in the morning roll it out into a fiat cake
and put 1t into a tin; cut apples into
slices, not too thin, and cover the top OF
the cake with them, pressing them down
into it just as far as possible so that the
top of the cake will be nearly smooth
then take half a cup Of sugar with water
enough TO dissolve it and with cinnamon
for tlavoring; let this come to a boil, and
then pour over the cake; bake in quick
oven. This is nice, warm or cold.
Ginger waters are made of half q
pound of flour, half a pound of brown
sugar, quarter of pound of butter,
one dessertspoonlui of aIspice, two of
ground ginger, the peel of half lemon
grated, and the juice of the lemon; mix
these all together, then ada enough mo
lasses to make a sort of thick paste beat
it thoroughly and vigorously. Butter
large tins, or the dripping pan, spread
the paste upon them, as it should be as
thin as possible, and yet he perfectly
even and smooth Bake in a moderate
oven. When it is done draw the tins ia
the oven door, and before it cooks at all,
with a sharp pointed knife cut the cake
into pieces about four inches square. -
AetO York. Eteuiag Post.