Spirit of the age. [volume] (Woodstock, Vt.) 1845-1913, 1898-04-23
The True Story OF IL Soup Bone.

one, and move the rings, sprinkle
lightly with pepper and salt.
The True Story OF u Soup Bone.
1t was just an ordinary soup bone,
rather understood. and costing fifteen
cents The family to be cooked for
consisted of one man and three
women.
1t arrived at the door of the farm
house early one Saturday morning
and was at once washed and put OH to
cook, in two kettles. For dinner the
housewife added noodles to part of
the broth, which she had carefully
seasoned. To make the noodles she
took two we'll beaten eggs, two spoon
fuls sweet milk, pinch of salt and
flour to mix very hard.
The meat was boiled until so tender
that it was readily slipped from the
bone. For breakfast the next morn.
ing part of the cold meat was used for
hash.
The principal dish of the Sundays
dinner was meat pie. Slices of the
meat, carefully freed from all gristle,
were covered with the stock and put
upon the stove. From the stock it
was necessary to remove half cup of
fat. The crust of the pie was made of
one cup sour milk, one-half cup sour
cream, level teaspoon soda, teaspoon
salt and -four to make soft dough.
Before putting on the top crust gener.
ous bits of butter and sprinkling of
pepper were added. The crust was
brushed over with sweet cream before
the pie was placed in the oven. The
remainder of the stock was heated,
thickened little and served with the
dinner.
Now you think T have come to the
end of my soup bone. No, there was
hash again Monday morning for
breakfast. And the best of the story
is, it is true.---Hope Darling, in New
England Homestead.
Recipes.
Clear Candy-Use one pound of
granulated sugar, with half pint of
water; stir it well; when dissolved al
low it to boil until it bubbles, without
further stirring; then drop little in
to cold water; if it spans like glass
when broken. it has reached what is
called the "crack," and is ready for
use in dripping any kind of candy. If
you wish to use the sirup for cara
mels. boil it longer; when it has
reached yellow color, take il at once
from the fire.
Baked Fig Pudding-First stew
some dried figs till tender, with lit
tie lemon peel and sugar. Take two
eggs, their weight in butter, -four and
sugar. Beat butter and sugar to
cream, add the eggs. and lastly the
flour, which has had half teaspoon
of baking powder mixed with it. But
ter pie dish, spread it with double
layer of the stewed figs, pour the bat
ter mixture over, and bake for half an
hour in sharp oven. The pudding
will be equally good hot Or cold.
Fish Rarebit-Mix together table
spoonful of olive oil, teaspoonful of
lemon juice, half that quantity of
onion juice, forth teaspoonful of
salt and quarter saltspoonful of pap
rika and celery salt each, and pour
over cup of cold boiled fish, faxed.
Blend in saucepan over the fire two
tablespoonfuls of butter and the same
of -four, adding saltspoonful of salt.
When hot pour in o cup of thin
cream, add the fish and two-thirds of
a grated cheese. Serve as soon as the
cheese is melted.
Julienne Potatoes-Wash aud peel
some potatoes, cut them into small
shreds, wash we'll and dry ON a cloth.
Throw them few at time into
plenty of clear, boiling fat; shake the
potatoes about in the fat until they
are crisp and of deep yellow color.
Drain on cloth, sprinkle slightly
with salt and serve OH folded nap
kin. In order to remove the potatoes
well in the fat so that they may be
equal in color it is best to use a
frying basket. in which the potatoes
are placed for frying.
Veal Pears-Take sufficient cold
cooked veal to. make a half-pint when
chopped. Add an equal quantity of
bread crumbs, four chopped raw
oysters, half teaspoonful Of salt, one
fourth of a teaspoonful of pepper.
three tablespoonfuls of stock or gravy,
just sufficient to mold nicely. Press
into wineglass (small). When ready
to cook butter shallow dish, on which
lay the pears, first rolling them in
beaten egg and fine cracker crumbs.
Brown in . good oven, and serve with
a sprig Of parsley inserted in the stem
end,
Clam Soup-Chop twenty-five clans
and strain the liquor. Melt one table
spoonful butter in saucepan, adding
two tablesposnfuls fine-chopped white
onion and cook five minutes without
Then add two fine rolled
soda crackers and stir few minutes,
adding one pint of boiling water, one
pint of fine cut potatoes, one even tea
spoonful pepper, and cook fifteen min
utes. Add to it one cup canned to-
matoes and cook ten minutes longer.
Next add the CLANS and liquor and
cook again for ten minutes. Put one
pint Of boiling milk in the tureen,
nonr IN tho oouD ond oorvo with