Alma record. (Alma, Mich.) 1878-1928, 1886-12-31
HOUSE HOLD HINTS.

Salmi of Chicken-Cut cold chicken
into small pieces and heat in drawn
butter until moist; season with pepper
and salt; when hot take from the fire
and add two beaten eggs. Cover the
bottom of dish with bread crumbs and
pour in the chicken. Cover the top
with crumbs and small pieces of butter.
Bake until brown.
Drowned Potatoes-These are sim
ply mashed potatoes made not too
moist and pressed into well buttered
bowl. Turn them out on creased
pan, brush them over with the yolk of
an egg beaten with u tablespoonful of
water and set them in n hot oven to
brown for ten minutes, keeping them
turned to brown all over alike.
Spring Chickens Baked-Cut them
open at the back. spread them out in
baking pan. sprinkle on plenty of pep
per, salt and II little flour. Basic them
well with hot water, which should be
in the bottom Of the pan; also Mt differ
ent times with little butter When
done rub butter over them, rs You
would beefStake. and set them in the
oven moment before serving.
Chicken Pates-Chop meat of cold
chicken fine and season we'll; make
large cupfu rich drawn butter and
while on tire stir in two eggs. boiled
hard. minced very fine; also u little
chopped parsley. then chicken meat;
Let almost boil; have ready some pate
pan of good paste baked quickly to
ll.tt brown; slip from pans while hot,
fill with mixture and set in oven to
heat.
Toilce-Take two pounds of sugar
(nrchned West Indian is best), mix it
with rs much water rs will thoroughly
soak it. and stir over clear ire till it
boils. Then add three-quartcrS OF =
pound Of butter, and leave it, without
stirring. till it becomes crisp Go Judge
of this drop a little into cold water
from time to time); then. before pour
inc INTO buttercd tin, stir in a little
lemon or vanilla essence.
Cranb Try Jelly-To each quart Of
cranberries put a gill only OF water,
cover close and stew for ten minutes
over the fire. Then add pint Of
sugar. stir well, and stew twelve min
utes more uncovered stirring often.
Rub them through colander. and
pour them into mods. The next day
they VIII turn out rs Jelly. At large
dinner, four small molds are prettier
than one large one. but this is mat
ter of taste.
Bordeaux Saucc-1wo gallons of
cabbage cut coarsely, one gallon of
green tomatoes sliced, one ounce of
turmeric, one ounce of celery seed
one ounce of whole allSpice. one ounce
! of ground ginger. one ounce Of whole
cloves, half pound OF white mustard
seed half pound of white sugar,
one gill of salt, one gallon of vinegar,
one ounce of whole black pepper
Nix all the ingredients well together
and boil twenty minutes.
Worcestershire Sauce - Take one
ounce of ground black pepper, half an
ounce Of powdered mace, half IN ounce
of ground cloves. half an ounce of cay
enne pepper half an ounce of peeled
! garlic eight ounces OF shalOt, and two
| quarts OF vinegar; put all the ingredi-
cnts together in a large brown jar, and
mix well and let il stand closely Gov
cred for two weeks; stir daily, boil for
! twenty minutes, strain through muslin
and bottle.
Calls Brains and Tongue After the
brains have been soaked with the head
in cold water from to eight hours,
remove the thin peilicle covering them,
and let them soak some time longer in
cold water. have ready a saucepan
/ Just large enough to hold the brains
covered with water. Put into it suili
ciency IF bo linz water and the juice of
Il lemon. salt To- TASTE, and bay leaf.
put the brains in this, and let them boil
| gent, about twenty minutes. Place
the brains ON Dish with the tongue
previously boiiel with the calf, head
split in two. ON either side of them.
serve with tarragon. tomato or piquante
sauce.