Semi-weekly Windham County reformer. (Brattleboro, Vt.) 1897-1901, 1901-10-01
EVERY DAY HINTS.
BY Mrs. Barbara Sadler.

| Perhaps the most trying thing to the
housewife is the fact that she has to
| plan and in many cases prepare din
her every >dny. What can | get to
eat? ?" is problem she has to solve until
| at times il seems almost unbcarabie. IL
| is impossible to meet a case like that IN
| this service. but | can give you few
| hints for every. or better. any day that
may be of service to the weary sister
First let me give you a novelty in the
shape Of a cucumber sauce that Will
keep for weeks and is always a reliable,
emergency relish: Peel. quarter length
wise and scrape out the seeds, then
CRATE or put through a 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 saltspoonfu 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 it is always wise
to have on hand is cranberry jelly and
this is an excellent way to prepare II:
To one quart of berries (the Cape Cod
berries are always excellenU add one
half cupiui of water, and cook ten or
hftecn minutes in porcelain lined or
granite vessel: add then one full pint of
light brown sugar and cook another ten
minutes Pour into tumblers to harden.
strainine or not as preferred
Here is recipe for that good old
Pennsylvania dish, scrapple Simmer
pigs 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
thicken 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 lunch
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-haIf
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 a good
steak not more 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 myers in the order given until po-
tatoes and two pounds Of steak have |
been used, finishing with potato layer, |
then add one pint of sweet cream which |
should come TO the top without covering f,
the last layer: put the lid on the mold |
stand in steamer and steam two and |
ne-half hours.
Eoulades OF beef are always good. If |
you try this recipe you will be sure to |
preserve il for future reference. Buy a |
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 10 butter; add a
little stock or water TO them and !
smother for two or three hours in the
oven or on top of the stove, add sweet
or sour cream for gravy at the last. l
mean by smothering, cooking very
slowly in n vessel tightly covered.
Try cooking stuffed eggs in the follow
ing manner Boil six eggs twenty min
ltes. cool. she'll. and cut in two length
wise; remove the yolks, mash them
hne, add 10 them one-half their bulk OF
hnely minced ham. one level teaspoonful
Of salt, one-half saltspoonful of pepper,
a little mace and cayenne. one level salt
spoonful Of mustard and one level tea
spoonful of chopped parsley. Mix thor
oughly, moisteH with cream. and heap
nto the cooked whites. Brush over
with melted butter. arrange in a she'll
baking dish and bake until brown. In
serving, arrange on platter and pour
around them either good meat gravy
,r nice white sauce.