Ceredo advance. [volume] (Ceredo, W. Va.) 1885-1939, 1893-08-02
ussFuL ANp SUGGESTIVE.

Dried Flo1r.--'fe cupful of -four
10 a bag and boil for tcu hours. adding
more water when necessary. Take out,
dry in the sun or oven and use IL 20
thiclSen milk. This is especially good
for children--Housekeep
Mutton Tea.-Slice one pound of
mutton, remove all the fat and add one
quart OF cold water. Cover IL. place Il
near the fire for an hour, then simmer
it for two hours. strain Il and serve IL
warm. Add salt 10 the taste Boston
Budget
drilled Pigs Feet-Singe four we'll
cleaned pigs feet and prepare for boil
ing and put in a pot with onions. car
rots, salt and whole pepper Glove Of
garlic, bouquet of herbs and cook five
hours over slow fire. Drain the feet
and let them get quite cold. Then grin
them over hot fire, turning constantly
Tor ten minutes Serve with cut lemons
and sharp apple sauce.-Boston Globe.
Boned Chicken Pie.-one good fat
hen boiled until tender enough TO pick
from bones, boil stock down to about
one pint, season the chicken with salt
and pepper while boiling. Have one
can of mushrooms cooked till tender,
chop, add to chicken. add one quart
milk TO stock and thiclSen with -four
and butter Line dish with good rich
biscuit dough, pour in chicken, mush-
room and gravy, of which there must
be plenty, put on upper crust and bake
about three-quarters Of an hour.-Wom-
ans Journal.
Plain Omelette. -Break six eggs
into bowl beat them very light and
add six tablespoonfuls of hot water.
Have an iron saucepan, about eight
inches in diameter, hot, and melt in IL
one tablespoonful OF butter. Pour in
the eggs and shake the saucepan vigor-
ously until the mixture thiclSens Let
IL stand n minute or two to brown, run
a knife around the sides OF the sauce
pan and double IL over. Slip IL into a
/ hot dish and serve Immediately. Just
before folding IL, sprinkle half tea
! spoonful of salt over the top of the
omelette. Prairie Farmer.
Steamed Plum Pudding. One cup
flour; two cups bread-crumbs, fine and
/ dryi one cup sugar; one cup milk; one
cup raisins. seeded; one cup currants.
washed and dried; half-cup molasses;
half-cup suet; quarter pound citron.
sliced; one ounce candied orange peel,
minced; Tablespoonful each OF mace
and cinnamon; one scant teaspoonful
soda dissolved in little hot water and
mixed with the milk; three eggs beaten
light. Mix the ingredients together
! putting In the fruit, very well dredged
with -four. last of all. Beat hard and
steam in thoroughly buttered mold
for FIVE or six hours. Turn IL out, pour
n little brandy over II and light thin
| just before IL il put on the table Serve
with either hard or liquid sauce.-out
look
-Jellied Veal-Take a knuclxle oil
veal, wipe, put in a kettle. cover with
I cold water, and bring slowly 10 boil
skim, and let simmer for two hours
add n slice of onion, n blade of mace, q
( dozen whole cloves, half n dozen pep
I per-corns, half IA teaspoonful OF ground
allspicc, and one grated nutmeg. Let
simmer gently for one hour longer
Take the joint of veal up, remove the
bones and Pristle. put the meat in q
square mould, strain the liquor, and
boil until reduced TO one quart: add
half teacup OF vinegar, the Juice of q
small lemon. with pepper and salt
pour il over the meat, and stand aside
over night 20 cool When ready e
serve. turn carefully out OF the mould
+. garnish with parsley and thin slices oil
lemon. Slice very thin. -Harpers Ia.