The Middlebury register and Addison County journal. [volume] (Middlebury, Vt.) 1883-1885, 1885-01-09

be all the better Tor liberal feeding
through the winter.
Household Recipes and Hints.
An appetizing sauce to serve with
roast beef is made of one tablespoonful
of grated horseradish, one t%easpoonful
of powdered sugar, four tablespoonful
of vinegar. Mix them thoroughly to-
gether.
Delicious filling for a pie is made by
stewing some prunes until they are very
soft, and remove the stones, sweeten to
your taste, and add, for one pic, the well
beaten whites of two eggs beat with
the prunes until thoroughly mixed. Bake
with two %crusts, or, if you can get it,
use whipped cream in place Of the upper
crust.
When roasting lamb or fowls, if you
do not like the flavor given by thin slices
of salt pork or of bacon, which arc
usually put over them, take some hard
butter, roll it in flour, and separate it
into small Jumps and lay here and there
on the meat. This will give richness and
flavor to the liquid with which you basic
them.
Here is a new way to make a rice pud-
ding: Wash a small teacupful of rice in
cold water; then put it into a quart of
cold milk; add salt and sugar and va
nilla to your taste, and a small lump of
butter. Put this into the oven two hours
before it is to be eaten; stir it occasional
ly. Follow these directions carefully,
however skcptical you may be, and you
will be pleased with the result.
One of the most appetizing ways to
warm over cold fowls, particularly ducks
or fowls with brownish meat, is to cut
them into pieces, and let them simmer in
gravy. Take a part of a head of red
cabbage, cut it in the thinnest and
smallest pieces You can without chop
ping it, wash it and drain it and fry it
in fat; this may be part butter and part
dripping or even lard season with salt
and pepper. When it is done, spread it
out on a platter, moisten with vinegar
and lay the pieces of fowl upon it.
A pretty ornament for the wall is made
by cutting a fan out of very stiff paste
board, cover half of it with plush or
velvct-put this on plain-on the other
half put folds of satin, lengthwise, to
initiate the folds of "A half-opcn fan.
Around the edge put Il narrow band of
swans down. at the top or handle put a
bow, and a cord and %tassels. In the
center of the fan put an oval or round
Christmas card it should be unfringed.
One made of pink plush or satin was
handsome one less delicate and likely
to become easily soiled was of wine
colored plush and satin.
Potato omelet for tea is an agreeable
dish, and the flavor may be varied so
that it will seem like a new dish even if
it appears on the table frequently. To
a large cupful of mashed potatoes allow
three eggs, YOU may add four or five,
but three will do nicely; the yolks and
whites should be beaten separately as
they will be so much lighter in that case;
"A teaspoon ever full OF salt, half a tea
cupful of milk, and a very little sifted
flour, not more than a heaping teaspoon
full, complete the ingredients, with the
exception of the tlavoring. Parsley
chopped very fine may be used, or lemon
juice, with a little black pepper, and an
audacious cook may add a trace" as
the chemists say, Of nutmeg. Heat and
grease a large saucepan and pour the
mixture into it. Brown it lightly and
serve hot.
The glass stopper to a bottle often be-
comes SO firmly fixed that it resists all
ordinary efforts to remove it. Apotheca-
rlcs, who handle such bottles daily, often
acquire skill in starting the fixed corks.
A sudden tap with a bard stick or knife
handle will often allow the stopper to be
readily taken out. If this has been put
in place while the bottle is somewhat
warm, the neck of the bottle will con-
tract and hold it very fast. If the neck
of the bottle be surrounded by cloth wet
with hot water, the glass will usually
expand and allow the stopper to be taken
out with ease. The most difficult cases
are where the liquid in the bottle is of
such a kind that it may form a sort of
cement between the cork and the socket.
Place such a bottle stopper downward in
a saucepan containing water. Let the
whole soak for some hours; then place
the saucepan on the stove and heat the
water gradually. Try the stopper from
time to time; usually it may be removed
long before the water is hot enough to
boil. BY this method we have rarely
failed to remove glass corks that re-
sisted TIL other means.