St. Paul daily globe., 1896-03-23
THE HOUSEHOLD: |:
VARIETY FOR THE MENUS.
Familiar Dishes i'm New Dress
That VIII Bring Them Hearty


That Will Bring Them Hearty
Greeting.
The average American housewife is
a very busy woman, and when she has
to find time to attend to her shop
ping and social duties her table menus
are apt to drift into a certain weekly
routine. Regular dishes are associated
with certain days. Occasionally she
makes a new departure, but this does
not occur often. Variety is what is
most sought for by ALL and familiar
dishes in new dress and form usually
receive a very hearty greeting.
Try spindled oysters for a change.
Cut thin slices of bacon in half, and
run a skewer through piece OF bacon,
then through the hard part of a large,
fat oyster. Have four oysters and five
pieces OF bacon on each skewer. Rest
the ends of the skewers on the sides
of narrow baking pan, so that the
oysters shall hang down, but not touch
the bottom of the pan, and leave a
space between the Skewers Place the
pan in a hot oven for about eight min
utes. Meantime toast half the number
of slices of bread that you have skew
slices lengthwise. After taking the
oysters from the oven place a skewel
on each strip of toast. Per over them
the juices that have run into the pan.
Season with paprika and serve with
sliced lemon. Or in place of roasting
the oysters, put the skewers on a broil-
er over a clear hot fire and broil five
minutes. Spindled oysters should be
served as soon as taken from the fire.
Little pigs in blankets" make an
exceedingly nice relish. Select oysters
that are fat. but not large. Season
them with salt and PEPPER and roll each
oyster in a very thin slice q; bacon and
fasten it with a small wooden tooth
pick Cook them in an iron spider
which has been made hot before the
pigs" are put in. The melting of the
bacon will give sufficient fat to cook
them nicely. The bacon should be
crisp when cooked. Give to each pig a
bed made of little squares of toast,
and garnish the platter with sliced
lemon and parsley
Braised Calf Liver-Wash and wipe
calf's liver and lard it thickly over
the top. Place in the bottom of a pan
several slices of salt pork Cut into
small pieces an onion, one carrot, a
turnip and two stalks of celery; spread
them over the pork and place the pre-
pared liver on them. Dredge the liver
thickly with -four, salt and pepper
Place in the pan some sprigs of pars-
ley, bay leaf, three cloves and three
cups of stock or hot water Put the
pan in a moderate oven and cook two
hours, keeping the pan covered until
the last twenty minutes. Basic fire.
quently with the gravy in the pan.
Put the cooked liver on q hot platter,
and if the gravy in the pan is not
thick enough, add little Drowned
flour to it, season with one tablespoon
full of lemon juice and one of Wor-
and serve at once
A ham properly baked is delicious
and well worth the time and attention
il requires. Soak large. sweet ham
over night Rinse and scrape it and
put over the fire in cold water. When
the water is boiling draw the kettle
10 one side and let it simmer two hours.
Then remove the ham and take off the
skin. Place the ham in a dripping pan
and bake in moderate oven for two
hours, basting it frequently. Use q cup
1ul Oh cider or sherry to baste it, put
ung on two spoonfuls at a time until
all is used; then baste with the drip
plngs from the pan. When the ham is
baked make paste of rolled bread
crumbs soaked in wine or cider and p
little brown sugar and flour, spread it
tblnly over the ham and return it to
the oven long enough to brown If wine
Is not liked, vinegar with little brown
sugar dissolved in it may be used to
In : "a 10 hDY
TO serve with baked ham is made by
heating one and one-half cupfuls of
brown sauce or soup stock, thickening
with spoonful of Drowned -four To
season, add two bay leaves, a pinch of
cayenne pepper and one teaspoonful Of
white sugar. Let it simmer for ten
minutes. then add half pint Of cham
pagne or wine, and when the sauce be-
comes hot strain and serve
To bake cabbage with cheese: Cut
the cabbage into quarters, remove the
outside leaves and cut out the hard
core. Wash it we'll and drain. Have
plenty of water to which add a table
spoonful of salt and pinch of bak-
ing soda. When the water is boiling
put in the cabbage and let it cook twen-
ty-fiVe minutes, then lay it in a colan-
deH and press out all the water and
cut 1T into small pieces. Make a dres-
fire one tablespoonful of butter and as
1t becomes soft stir into it a table
spoonful Of flour; draw the pan to one
side of the range and keep stirring
while adding one cup of cold milk, turn
ing in a little at time until it is all
used: season with salt and cayenne
pepper Butter a baking dish and
spread layer of cut cabbage over the
bottom. Spread on the cabbage some
dressing and layer of grated cheese:
cover with another layer of cabbage.
dressing and cheese Sprinkle over the
whole layer of bread crumbs and dot
the top with tiny bits of butter. Place
III hot oven to heat through and
brown the crumbs.
To make cauliflower au gratin: Wash
the caulifiower and boil it in salted
water; drain and break into small
howerettes. In buttered baking dish
place layer of cauliflower; cover with
the white dressing as for cabbage and
then with grated cheese; repeat until
the dish is filled. Moisten crumbs with
butter and spread over the top. Bake
i'll a hot oven.
Boiled caulifiower makes a pretty