Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1901-10-10
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by Mrs. barbara Sadler.
EVERY DAY HINTS.

Perhaps the most trying thing to the
housewife is the fact that she has to
plan and In many cases prepare din
ncr every day. WHAT can get to
eatgr is problem she has to solve until
ut times 1t seems almost unbearable. 1t
is impossible to meet case like that In
this service, but / can give you n few
hints for every, or better, any day that
may be of service to the weary sister. y =.
First let me give you novelty in the
shape OF a cucumber sauce thar will
keep for weeks and is always a reliable,
emergency relish: Peel, quarter length
wise and scrape out the seeds, then
CRATE OF put through meat-grinder.
and drain; add to one quart of this pulp
two seeded and minced green peppers,
one tablespoonful OF salt, grated
onion, one level tablespoonful of cay
enne and one pint OF strong vinegar.
Heat jars Ito drive out the air) fill with
the sauce and seal.
Another thing that IL is always wise
TO have on hand is cranberry jelly and
this Is an excellent way to prepare it:
To one quart of berries (the Cape Cod
berries are always excellenD add one
naf cupful of water. and cook ten or
fifteen minutes in porcelain lined or
granite vessel; add then one full pint OF
4 light brown sugar and cook another ten
minutes. Pour into tumblers to harden,
strniuing or not AS preferred.
4 Here is n recipe for that good old
y Pennsylvania dish. scrapple: Simmer a
pigs head. putting it ON in cold water.
until tue flesh drops away from the
bones; strain and stand away TO cool
When cold remove the cake OF grease
that has formed on top, and put the
stock oil the stuye, seasoning to taste
with pepper. salt and snge. Now
tllicken with fresh corn meal. as for
musll. and cook slowly for two or three
honIs; pour into pans to harden; slice
aud fry as mush for breakfast or lunch
con. Any meat stock mny be made the
basis for sGrapple. that of beef making
the mush particularly nutritious.
Spanish Fricco is always reliable and
pleasing. Half boil enough potatoes to
make. when sliced one and onc-half
pints. Lime the bottom of mold with
these potatoes, sliced. cover very thiuly
with minced or grated onion. then with
rolled cracker; add small squares of
perfectly lean beef cut from good
4 steak not moro than half an inch thick,
and on each square place lump OF
butter. first seasoning the squares on
both sides with salt and pepper; repeat
these layers In the order given until po-
tatoes and two pounds of steak have
been used, finishing with a potato lnyer,
then add one pint Of sweet cream, which
should come TO the top without covering
tie last layer; put the lid on the mold
stand in steamer and steam two and
one-half hours.
lloulades of beef are always good. II
You try this recipe You will be sure to
preserve il for future reference. Buy q
thin slice from prime round beef and
cut into pieces nbout two by four inches.
Season with pepper and salt, cover with
minced onion and raw bacon, roll, tic
with a string, roll in seasoned -four and
y brown on all sides in butter: add a
I little stock or water to them and
N smother for two or three hours in the
Z oven or on top of the stove; add sweet
or sour cream for gravy at the last. |
mean by smotherng, cooking very
slowly in a vessel tightly covered.
Try cooking stuffed eggs in the follow
ing manner: Boil six eggs twenty min
: sutes. cool, shell, and cut in two length
wise; remove the yolks, mnsh them
fine. add to them one-half their bulk oil
finely minced ham. one level teaspoonfu
of salt. one-half tablespoonful of pepper
a little mace and cayenne, one level salt
spoonful of mustard and one level tea.
spoonful OF chopped parsley. Mix thor.
oughly, moisten with cream. and hegr
into the cooked whites. Brush ovei
with melted butter, arrange in shell
baking dish and bnke until brown. Ii
serving, arrange on n platter and pou
around them either a good meat gray,
or n nice white sauce.