The record-union., 1897-01-24

lunch, which is served either cold or
hot, as the case may be, year in and
year out A prominent merchant who
had had his cold beef put before him for
many years with unfailing regularity,
suddenly, the other day. computed the
number of roasts that he with the as
sistance of his family, had eaten, and
humbly asked for a change.
My dear" he said I'VE have had
1850 joints of cold beef, and 1 would
really like something else?'
Would you like turkey instead" ?"
suggested his better half, and seeing
him still look doubtful, a happy thought
struck her. How would you like a
roast pig?''
Her good mans face frightened per-
ceptbly.
"A sucking pig!' he exclaimed. THAT
will be just the thing for a break"
And the children can read Elias es-
say afterward,' said the mother, in
tent on improvement and pleased with
the idea of an object lesson.
So roast pig it was, and this is the way
it was cooked:
After the pig came home from the
butchers, it was put in a tub of cold
fresh water to soak over night. In the
morning the water was changed and it
was left in until it was time to roast it;
then the outside was wiped dry and the
inside well rubbed with sage, cayenne
pepper and salt, mixed together. Then
it was stuffed with a dressing made of
bread crumbs, salt pork chopped fine,
pepper, salt, sage, sweet marjoram, an
egg and pat of butter. The pig was
then placed on a rack in the dripping
pan-with it's feet turned under-with
some water in which were sprigs of sage
and marjoram tied in a muslin. The
skin was kept we'll Toured until the
roast was half done. Then Mr.. Pig was
taken out, the flour wiped off, then he
was returned to the oven and basted
again until done. A large paint brush
dipped in salad oil was used for the
basting, the oil, it is claimed, giving
more crispness to the skin, as we'll as
better color, than either butter or drip
pings.
After the roasting was over the small
porker was served with an apple in its
mouth and dished up with slices of
fried apple and parsley as garnish.
=
It VI CdSSSIOlc VI BJldtOSS COOh tlS
large potatoes in salted water until
done, drain and mash until fine and
light; add two tablespoonfuls of butter
and one and one-half teaspoonfuls of
salt, with one half-cupful of milk; heat
thoroughly; pack into a buttered mold,
let stand for five minutes: turn out on
a platter, brush with beaten egg and
brown in the oven; serve birds or NUT
ton chops broiled, standing around the
casserole.
To make excellent wafffes dissolve one
tablespoonful of butter in one pint of
warm milk, add to it two beaten eggs
and one-haf of a yeast cake dissolve in
a little warm water Stir in one-half a
teaspoonful of salt and sufficient flour
to make drop batter. Heat the waffle
iron, brush both parts of it with melted
butter or suet, pour in enough batter to
three parts fill it; close and cook until
the under side is brown, then turn and
brown on the other side Send to the
table as fast as baked, and serve with
them syrup. honey or powdered sugar
and cinnamon.
The best carver will let the knife slim
sometimes unless it is kept very sharp.
mustard plaster ought never to
blister the skin. If it burns too much
an extra piece of muslin can be placed
between it and the body, and can be re-
moved when the patient becomes ac-
customed to the heat. Mix the mus
tard with equal quantities Of flour and
ground ginger.
To make a celery salad cut the stalks
into one inch pieces and let them stand
In ice water for two or three hours be-
fore using. Then drain them, dry
thoroughly, and lay on the white leaves
of lettuce. Pour over all a Mayon-
naise dressing, and serve on ice-cold
plates.
Crust cases in which to serve various
minces, creamed macaroni, chicken
flakes, or any of the make-ups of 9
meal are made from thick slices OF
slightly stale bakers bread. Trim of
the crust and with a cutter make
rounds Of the easily shaped heart of the
slices; hollow these out in the middle
leaving a rim. dip in milk and fry In
plenty of fat to a golden brown; dry
on blotting paper few minutes before
filing them with whatever is ar
ranged.
For little dinners, luncheons, etc, the
invitation is regarded as a greater COM
pliment, If written upon a note sheet
bearing family letter or monogram. II
should read after the usual form, with
address underneath, and once more III
the lower left corner appear the sugges-
tive letters, "R. S. V. p" Well-breo
people must accept this unnecessary
hint to good manners from the short
comings of others, who without 1t
would fail in due courtesy to the host
ess. Where many dinners are given in
the same house during the season it is
q convenience to have regularly en-
graved invitations, leaving blank the
spaces for names of guests and dates OF
entertaining to be written to suit occa-
sions. If dinner is given in honor OF
some particular person, ITO meet Mrs
b" should be included in the invita-
tion. or her card inclosed, as. most con-
venient.
The proper seasoning of sausages is
salt. pepper, sage, summer savory, OF
thvme: they should be one-third rat
the remainder lean, finely chopped, ano
The seasonings well mixed and proper
ttonately SO that one herb may not pre-