The Portland daily press., 1893-01-10
THE HOME.
/, DOMESTIC NOTES.

|
Vinegar is better than ice for keeping
fish. By putting little vinegar on the
fish it will keep perfectly we'll, even in
very hot weather Fish is often improved
| in flavor under this treatment.
AS relish for roast duck or game,
orange salad is good. Slice six oranges
for eight persons. Crate the rind of one
and ad the juice of one lemon, three
| tablespoonfuls of salad oil OF melted but
ter, a pinch of pepper, and pour over the
oranges.
| A delightful variation of apple-pic
baked in crust, has meringue. 1t is
made with apple sauce, favored with the
! mice and rind of a lemon and little nut
meg, and is baked without an upper crust
| for half an hour. The crust must be
very thin and the oven quick at the bot
tom to bake the pie in this time. When
let it get thoroughly cold. Then make a
'meringue of the whites of two eggs,
beaten to stiff froth, three tablespoon
fuls of sugar, and a tablespoonful of
lemon juice which may be reserved
from the juice of the lemon used to flavor
| the pie. Spread this meringue over the
apple pie and bake it for about 10 min
| utes longer in slow oven, when it should
be well risen and delicately Drowned
| Fish croquettes may be very much like
| meat croquette, from almost any cold
fish. Fry half an onion, minced fine, in
tablespoonful of butter until it is a
good brown. Moisten the whole with a
cup of strong white stock, adding a sea-
soning of salt and pepper and if you like
dash of cayenne. Put in pint of cold
fish, minced fine, add two eggs and stir all
| for two minutes over the fire. Let this
mixture become cold; then shape it with
! your hand in the form of cylinders or
pears as you choose. Roll these Gro
quettes in yolk of egg and then in fine
two or three minutes till they are del
| icate brown.
Boston chips are easily made. Pare the
potatoes, throw them into cold water for
an hour, then cut them into thin slices
| the long way of the potato. Do not wet
them after the slicing. Have a kettle OF
fat at moderate temperature. Put the
chips into a basket, dip down into the fat
| let them stav for a moment, lift, put
down again. lift again, and allow them
to fry until golden brown, turn into a col
ander. dust with salt, stand in the oven
| for moment, and they are ready to
serve.
All head vegetables, as caulifiower
| cabbage and lettuce, that are to be
cooked whole, should be immersed head
downward in cold water to free them
from grit and insects.
Broiled rice is an excellent breakfast
dish, and served with a poached egg on
each portion is valuably nutritious and
strengthening. The rice is boiled the
L r,,I q donF c
The next morning it should be cut in
slices, brushed lightly with melted but
ter, and broiled on fine wire broiler
over rather slow fire. The eggs are
poached, and put on each slice of rice.
Cold boiled chicken makes good sup
per dish if prepared as jellied chicken.
Put spoonful of gelatine into a pint OF
warm water and let it dissolve. Add a
pint of chicken broth to it, and season
highly with salt and pepper. then strain
it. While the gelatine is being dissolved
cut all the chicken from the bones;
save the skin. unless it is disliked. Put
the chicken into mould, press it down
and pour the dissolved gelatine over it,
taking care to completely saturate the
chicken. When it is cold take from the
mould and serve in Slices
soUsE AND scRAPPLE.
Have the feet of the hog cut off at the
ankle joint, not leaving too much meat
on the toes. Soak in salt and water, and
change the water until the blood is re-
moved, scrape thoroughly and have the
brine. Boil in clear water until the
ones will fall out. It is well 10 add
four hooks to twelve feet in order to
have enough meat, Remove the bones
while hot; keep the water well over the
meat by replenishing from the tea kettle.
Never add cold water to uoiling meat.
After all the bones are removed and
the meat is perfectly tender, leave in the
kettle and allow the fat to rise over
night. Remove this and return the meat
to the fire, and have ready quart of
good cider vinegar and little black
pepper. Let it heat in porcelain dish,
add the melted meat and gelatine, and al
low it to become thoroughly hot; cut the
hot meat with knife and add more salt
if necessary. Have stone jar re dy and
pour in; enough fat will remain to use
on top. which will keep it if put in a
cold, dry place, but not in cellar. Cut
in slices to serve cold. This makes an
excellent supper dish with few baked
potatoes; but always heat it for them in
a porcelain dish.
To make scrapple prepare the feet as
for souse; add also the ears if perfectly
cleaned, the snout and the upper part of
the head after the eyes have been cut out.
When the bones are all removed-and be
sure not one is left-take off the fat--left
to rise over highland season the meat
with salt and pepper only; have it hot;
then have ready sifted corn meal. Sift the
meal into the kettle and let boil until of
the consistency of corn meal mush; cook
well, stirring all the time, then put into
flat porcelain dishes and let cool. 1t is
served after frying like corn meal mush,
or it can be eaten cold in very thin slices
if preferred.
DYSPEPSIA.
ssIt is all very well to take treatment
for Indigestion and to worry about dys-
pepsia," was the remark of an expert
enced physician, after Diminishing num-
Der patients the other. day; but it
would be a great deal easier for those
people and better for the world if some
little preventive measures were taken, in
stead of letting everything go and patch
ing up when conditions become unbear-