News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1886-03-18
THE KITCHEN COLUMN.
Plain Dishes for Plain People nnd Timely
SuRg estions.

The remnants of roast of veal or
beef, or of boiled beef or stewed veal,
can be made into q secondary dinner
and enjoyable scallop without the usual
addition of butter, eggs or milk. Cut
the best slices or bits from the remains.
Put the bones, gristle and rejected frag
ments in saucepan and cover with cold
water. Stew gently for perhaps an hour,
adding, if taste admits, a little chopped
onion. Pour off carefully into another
vessel, or, better, still, strain, return to
the fire, thicken with a teaspoonful of
-four, season highly with pepper and
little salt, and boil well for few min
utes. While the gravy is cooking cover
the bottom of creased bakedish with
layer of bread crumbs, then few
slices or bits of picked pork cut as
thin as possible, now layer of beef or
veal, whichever it may be, either sliced
thin or chopped, as for hash, sprinkle
with little minced parsley, pepper and
very little salt the salt on the pork
must be taken into consideration, now
another lawyer of shaved pork, then
veal or beef and seasoning, more
crumbs, etc., until the dish is almost
all the gravy, moistening thoroughly,
and bake in a moderate oven three
quarters of an hour or longer, if the
dish is large.
Tongue is very convenient for lun-
cheon or tea and is generally liked, but
inexperienced housekeepers are apt to
use too little salt when cooking fresh
tongues. Owing to the thick, tough
skin salt does not penetrate readily, 80
large coffee cupful is not too much.
Cover with water, add the salt and boil
until easily punctured with fork, re-
Numbering to keep the meat well COW
cred. Smoked tongue should be soaked
over night and boiled in fresh water,
emitting, OF course, the salt.
Apples are plentiful and cheap this
season, at least in the markets, if you
fail to find them so at the corner gro
Gerry, and, being healthful, should be
used abundantly. For baking, steam
ing and smothering sweet apples are
best. Wash but do not pare them.
Cut out the upper part of the core from
the blossom end and pack in bake
pan, with the scooped side uppermost.
Fill the pan half full of water, put in
moderate oven and stew, closely COW
cred until almost done. Remove the
cover, put bit of butter in the hol-
lowed end of each, sprinkle sugar over
all and brown. Place apples in dish
and, if the juice is not rich enough,
add sugar and cinnamon or any kind of
spices desired, and boil few minutes;
pour hot over the apples and cover
closely until cold. They are nice for
tea, and eaten with cream make deli
cious dessert.
To cream potatoes, chop some cold
boiled potatoes. Put two or more
tablespoonful of butter into frying
pan; when hot, rub into it smoothly
spoonful of -four but do mot brown.
Add a cup of rich milk, and when it
boils tablespoonful of chopped par
sley, pepper and salt, then the pota-
toes Boil up well and serve. l have
used, instead of butter, pork or bacon
grease, and sometimes for variety lit
tie chopped onion.
For corn bread, dissolve teaspoonful
of soda in a pint of sour buttermilk;
add two beaten eggs, one teaspoonful
of salt, one tablespoonful of sugar.
Thiclsen with corn meal, making
dough that will drop easily from the
spoon. Stir vigorously for few min
utes, pour in a creased shallow pan and
bake in quick oven. A cheap and
good corn bread, without eggs, can be
made by rubbing half cup of chopped
beef suet into quart of corn meal; add
a teaspoonful of salt and moisten with
pint of sour milk into which a teaspoon
full of soda has been dissolved. Bake.
To make a delicious oraLge short
cake, slice oranges and sprinkle with
sugar an hour or two before using. To
a quart of flour add two teaspoonfuls of
baking powder and rub into it two
tablespoonfuls of butter or sweet lard;
moisten with cold water to a soft
dough. Reii, bake n PIE -vf1.s,'
open and put oranges between. Eat
with sweetened cream.
Here is recipe for one egg cake:
One cup of sugar, two tablespoonfuls of
butter or sweet lard and butter mixed,
one cup of milk, two cups flour and two
teaspoonfuls of baking powder. This is
a good plain cake for tea and makes
nice dessert served in slices with a:sauce
made of one cup of water, a cup of
sugar, tablespoonful of butter, table
spoonful of vinegar, tablespoonful of
flour moistened in water, and little
lemon-juice or essence. Boil until the
flour is well cooked.
MARGARET T. GORDON.