The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-10-09
EVERY DAY HINTS.


Perhaps the most trying thing to the
housewife is the fact that she has to
plan and in many cases prepare n din
ner every day. "What can | get to
eat?" is problem she has to solve until
at times it seems almost unbcarable 1t
is impossible to meet a case like that in
this service, but | can give you Il few
hints for every or better, any day that
may he of service to the weary sister.
First let me give YOU novelty in the
shape of cucumber sauce that will
keep for weeks and is always reliable,
emergency relish: Peel, quarter length
wise and scrape out the seeds, then
CRATE or put through meat grinder,
and drain; add to one quart Of this pulp
two seeded and minced green peppers,
one tablespoonful of salt, II grated
onion, one level tablespoonful of cay
cnnc and one pint of strong vinegar.
Heat Jars Cto drive out the aiO fill with
the sauce and seal.
Another thing that it is always wise
to have on hand Is cranberry jelly and
this is an excellent way to prepare it:
To one quart of berries Ohc Cape Cod
berries are always eXccllcnD add one
half cuplul Of water, and cook ten OF
fifteen minutes in a porcelain lined OF
granite vessel; add then one full pint of
minutes. PUIr into tumblers to harden,
straining or not as preferred.
Here is recipe for that good old
Pennsylvania dish. scrappe: Simmer a
pig head, putting it on in cold water,
until the 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 on the stove, seasoning to taste
with pepper, salt and sage. Now
thichen with fresh corn meal, as for
mush, and cook slowly for two or three
hours; pour into pans to harden; slice
and fry as mush for breakfast or lulth-
con. Any meat stock may be made the
basis for scrapple. 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 one-halt
pints. Line the bottom of mold with
these potatoes, sliced, cover very thinly
with minced or grated onion, then with
rolled cracker; add small squares of
perfectly lean beef cut from good
steak not more than half an inch thick,
and on each square place a 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 layer,
then add one pint of sweet cream, which
should come to the top without covering
the last layer; put the lid on the mold
stand in Il steamer and steam two and
one-half hours.
Roulades of beef are always good II
you try this recipe you will be sure to
preserve it for future reference. Buy q
thin slice from prime round beef and
cut into pieces about two by four inches.
Season with pepper and salt, cover with
minced onion and raw bacon roll tie
with string, roll in seasoned -four and
brown on all sides in butter add
little stock or water to them and
smother for tws or three hours in the
oven or on top of the stove; add sweet
or sour cream for gravy at the last
mean by smothering, cooking very
slowly in Il vessel tightly covered.
Try cooking stuffed eggs in the follow
ing manner: Boil six eggs twenty min
utes, cool, she'll and cut in two length
wise; remove the yolks, mash them
fine add to them one-half their bulk of
finely minced ham, one level teaspoonful
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 heap
into the cooked whites Brush over
with melted butter, arrange in a shell
baking dish and bake until brown. In
serving, arrange on platter and pour
around them either good meat gravy
or a nice white sauce