The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1886-10-27
Tested Recipes.

OMELET.-Beat three eggs separately
until very light, add a small cup of
milk and pour into a hot pan, well but
tered, and cook until firm.
ToMAToEs.-Tcmatoe sliced and
fried in Drowned butter are far SUI
perior in flavor to the stewed. Green
ones, thus served, are said to be nice
also, but we have never tried them.
GRAPE MARMALADE.-Stem ripe and
well-flavored grapes. Cook over a
steady fire half an hour after they have
come to boil. Dip out most of the
juice and rub through colander. Re-
turn to the fire and add pint of sugar
to a pint of juice. Boil for half an
hour and put up in jars or tumblers.
POTATO SLUMP.-Pare and soak, for
ten minutes, four or five potatoes, CRATE
them and add butter the size of large
egg, and small tablespoonful of sugar,
salt and pepper to taste. The butter
should be melted, and the tin or earthen
dish buttered in which they are poured.
Bake in a very brisk oven until nicely
Drowned. A nice breakfast dish.
Ported MEATs.-A good way to
utilize cold meats is to chop them fine,
adding to each cupful teaspoonful of
melted butter, season well with pepper
and salt, and mace if liked; heat hot,
and when nearly cold, pack in little
jars, and when cold pour over the top
clarified butter. Chicken, tongue and
ham, and mutton, are all nice and even
all kinds mixed. No gristle or bone
must be added, and the meat shredded
almost to powder. Very nice for lunch
con, or supper.
CANNED APPLEs.-Take nice, large
fall fruit, of tart variety, pare and
core whole Weigh and allow pound
of sugar to pound of fruit Make a
syrup, and when boiling, add all the APP
plies that will cover the liquid; boil I'M
til tender and nearly fill your jars, with
the whole apples, after all are cooked;
boil the syrup until thick enough to
Jelly, and set aside to cool, then pour
over the fruit and cover. If not enough
to do so, some crab, or other apples,
may be jellied for the purpose. They
are as fine, we think, as peaches.
CARNATIONs make satisfactory plants
for window bloom in winter. But as
they cannot be expected to bloom all
the time, they should have the buds re-
moved during the summer. If this has
not been done, it would be well to
pinch off all that are on it now, and
take them up before cool nights check
their growth Give the plants shade
for several days, and when cool nights
come place them on piazza, where
they will not be chilled.
WE owe great debt of gratitude to
our gardens. Their innocent, absorb
ing interests have soothed perpetual
plaques of cares, have eased breaking
spirits, and kept over-wrought brains
from turning, and sick hearts from
rushing TO the poisonous medicines of
the world for their fever, says Ticks
Monthly, with great truth
MosT plants will do well in west
windows, if the conditions are right
for them, but north windows are not
favorable for the growth of ordin-
airy house plants. Ferns, and many
kinds of plants cultivated for their TO-
liage, will, however, succeed in north
windows.
THE general practice is to repot roses
every year, taking away as much of the
old soil as possible, and replacing it
with good loan, with an admiXture of
rotten dung. The most favorable time
for so doing is in the middle of Novem-
Der, as the operation of reporting and
pruning can then be simultaneously
performed.
Mrs. WAvERLY.