Huntsville gazette., 1894-01-20
HOUSEHOLD BREviTIES.

Mock Cream Sauce.-One quart OF
milk (boiled), one cup of sugar. two
eggs. one teaspoonful of vanilla, same
of corn starch; stir together and put in
the milk when it boils.-Farm, Field
and Fireside.
Cure for Cough.-Slice three or
four onions on a shallow plate, pour
over them half cupful of sugar, cover
with another plate, place on the back
of the stove and let them simmer until
cooked. Eat the preserved onions in
stead Of supper, and repeat next day If
the cough is not cured.-Rural New
Yorker.
Good Fruit Cake One cup
molasses. one cup sugar, one cup strong
coffee, one-half cup butter, one cup
seeded raisins one cup English cur
rants, one-half pound Of candied
orange peel or citron. All kinds of
spices, a spoon of soda and flour to stir
quite thick 1t is best to bake small
cake as trial, before adding too much
-four.
-Escalloped Tomatoes. Put in a
buttered baking dish a layer of bread
or cracker crumbs seasoned with bits
of butter, then a layer of tomatoes
Canned ones just as good as freshl,
seasoned with pepper, salt, and sugar if
desired, then another layer of crumbs,
and so on, finishing with crumbs. Bake
one hour. This dish may be prepared
early in the day, thus making it easier
for the busy housewife. Y. Observer.
Seasoned Pudding. One pound of
stale bread without crust, soaked till
soft, in enough cold milk to cover it,
Squeeze all the milk out. Add SIX
ounces of finely chopped beef suet,
three onions boiled and chopped; sea-
son with salt, sage, marjoram, thyme
and little grated lemon peel. Add
three well beaten eggs. Bake in
well CREASED fat pudding tin. 1t will
take almost an hour to bake and should
be nicely Drowned on top 1t is served
with the goose and eaten with gravy
poured over it.-Good Housekeeping.
Potato Salad.-Cut ten medium
sized potatoes into thin slices or dice,
according to taste. Put them into
salad bowl with one teaspoonful of
chopped parsley and some slices Of
picked cucumbers or capers. Put a
heaping saltspoon of salt and an even
saltspoon of pepper into cup and add
one tablespoonful of oil. Mix thor
oughly, and add two tablespoonfuls of
OIL one of vinegar and four or five
drops of onion juice. Pour this dress
ing over the potatoes, toss them over
carefully and serve. The onion juice
is obtained by peeling the onion, cut
ting it in half and squeezing it in
lemon squeezer exactly as you would
squeeze a lemon. A good-sized onion
viii give about a tablespoonful of juice.
This is a much quicker and easier
method than grating. ng.-Boston Budget
Pork Cheese. Take the heads,
tongues and feet of Young fresh pork,
or any other pieces that are convenient
Having removed the skin. boil them till
all the meat is quite tender and can
easily be stripped from the bones.
Then chop it fine and season it with
salt and pepper to your taste. Add
few sage leaves rubbed to powder.
Mix the whole we'll together with your
ndnuS- fuC III lnIO ueep pans WITH
straight sides (the shape of a cheese),
press it down hard and closely with a
plate that will fit the pan, putting the
underside of the plate next to the meat,
and placing heavy weight on it. In
two or three days it will be fit for use
and you may turn it out of the pan.
Send it to the table cut in slices, and
eat mustard and vinegar with it. 1t is
gene ally eaten at supper or breakfast.
Ohio Farmer