The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1897-09-01
THE HOUSEHOLD.
Household Affairs.

In the Ladies' Home Journal Mrs. s,
I. Rorer writes on Canning and Pre-
serving" AT the outset of her lesson
she emphasizes the value of security
perfectly sound and fresh fruit, and the
necessity OF getting the cans and can
ming appurtenances in advance. ITO
prevent breaking when filing the jars"
Mrs. Rorer advises that they be slipped
"sidewise into kettle of hot water.
rolling them so that every part may be
quickly and uniformly heated. Fold
damp towel, place it in the bottom of a
pudding pan, then near the preserving
kettle; stand jar on the towel, and il
the fruit is small adjust the funnel; fill
quickly to OVERLOOKING Run heated
silver knife around the inside of the
jar, to break any bubbles that may have
been caught with the fruit, and adjust
the rubber, then lift the lid from the
hot water and place it at once. If
large fruit 6ll.wth a wooden spoon, ar
ranging the fruit so that the weight of
one piece will not destroy the shape of
another. Fill to overlooking with the
liquid, water or syrup and fasten
tightly. After SELLING stand the jars
out of draught over night. The glass
will by that time have contracted, and
the lids will, in consequence, be loose.
Wipe each jar carefully and give the
top an extra turn. Put away in cool,
not cold, dark closet. At the end of
week examine each jar carefully, with
out Ishaking or disturbing more than
necessary. If you find the lids slightly
indented, the contents free from air
bubbles or froth, and the liquid settled,
you may rest assured they will keep
If you do not find it so, open the jars to
prevent bursting. Reheat the fruit,
being careful to bring it to boiling
point, and recan."
RECEIPTS.
Geld Sauce--Suedoice Two table,
spoonfuls each of grated horse rsdish
and thick cream stirred into half pint
of rich mayonnaise.
spoonful of mustard, two of vinegar,
three of cream, as much horse radish
scraped fine as will make it as thick as
onion sauce.
Sauces for Salmon.-Sauce pAurore
consists of creamy bechamel, colored
with lobster, butter, and seasoned
rather highly with salt, white pepper,
dash of cayenne, and the strained
juice of lemon.
Gooseberry Sauce for Baked Mack
erel-Stew the gooseberries with
very little water until perfectly soft,
rub them through strainer, and add
sufficient sugar to the pulp to take off
the acidity, but not to make it sweet.
Mushroom Sauce for Boiled Fowls
Use butter on white mushrooms-Scald
them, then mince small, and cook in a
little butter until tender, but do not let
them color. Turn into a half a pint
good white sauce, add lemon juice and
serve hot.
Cream Sauce.-Cream, the yolks of
eggs, a little butter, salt and white pep
per. For broiled salmon or fillets, try
"clear butter" The butter is boiled
very gently at the side of the stove un-
til it becomes like oil, but not in the
least colored, then poured very gently
into The hot sauce boat, 80 as to leave
the sediment behind, and delicately
seasoned with salt and white pepper.
Sauce for Cutlets-Boil together for
about fifteen minutes half a pint of
rich brown sauce with the strained
juice of one lemon, good spoonful of
currant jelley, pinch of cayenne,
little glaze, an ounce of good curry
powder, small teaspoonful of chut-
ney and two potatoes. Skim this care
fully while cooking, strain before serv-
ing.-Blanche L. mcdonnell, in New
York Observer
White Chestnut Sauce for Turkey
Half pound of large chestnuts,
blanched by being thrown into boiling
water for five minutes. Stew them I'M
til very tender in sauce veloute, then
rub through sieve, straining the sauce
at the same time. Return the chestnut
sauce to the saucepan, season to taste
with pepper, stirring in beforehand
large cupful of cream. Stir steadily,
boil up once and serve hot.
Black butter-Butter allowed to melt
and color TO a rich golden brown shade
to which you add spoonful OF well
washed and dried parsley, shaking it
over the fire until it is crisped, when
you pour it with the butter into the
sauce boat, place a full tablespoonful
of lemon juice into the saucepan, let it
just boil up, add it to the butter and
serve hI once, IHls is u nOIe ue4lSdtc
form of the ordinary black butter which
is made with vinegar.
Beyrout Sauce One tablespoonful
each of chopped onions, Chile vinegar,
and common vinegar, one pint of
melted butter, four tablespoonfuls of
brown gravy, two tabespoonfuls each
of mushroom catsup, good sauce, es-
sence of anchovies, and half table
spoonful of sugar. Put into the sauce
pan the unions, vinegar and butter,
catsup and sauce, stir over the fire until
the mixture boils, then let it simmer
for few minutes skim well, place it
over the fire, stirring until it is thick
enough to adhere TO spoon; then stir
in the anchovies and sugar. Serve
hot.
Exec llent Sauce for Plum Pudding
Rlapnh nm Ounpa Of awppt almonds and