Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1902-09-25
Hints for the Housekeeper.

Housekeepers do rot realize no"
many delightful vfnegars can De easily
made of simple materials reaolly on
tanned. Many of them are 1ouno III
frst-class groceries; but the price oe-
tors MANY from purchasing a variety.
The cost is very little when they are
made at home and when once you
have become accustomed to their use
Won will deem them indispensable and
wonder how you managed without
them. Their flavor gives delightful
variation to many dishes, especially
the salad dressing.
Chill vinegar-Take fifty small RED
chilli peppers, bruise them slightly or
cut them into small pieces and Gov
ering with good, strong vinegar.
Parsley vinegar-Gather fresh pars-
ley, pick off the leaves, and fill bot
tie loosely: cover with vinegar; cork
tightly and let stand three weeks:
then pour off the vinegar into clean
bottles, season to taste with salt, cay
enne, and white pepper.
Corn vinegar-This is vinegar
many prefer to cider vinegar; use the
following proportions: To each gallon
of soft water. rain water is best. add
a pint of light brown sugar or molas-
ses, if you are not particular to have
a white vinegar; one pint of corn
scraped from the cob. Put all into a
stone Jar Cover with a cloth and set
in the sun for three weeks; by this
time YOU will have a good vinegar.
Mint vinegar-This, if acceptable, is
nice to use as a condiment to serve
with roast mutton when fresh mint is
out of season. 1t may also be added
to a drawn butter sauce served with
mutton. and a small quantity improves
canned peas or string beans. Loosely
fill bottle with fresh, tender leaves of
mint, cover with good vinegar, cork
tightly and let stand for three weeks.
Then pour off into clean bottles, keep
tightly corked.
Onion vinegar-Skin and chop
rather fine three large white onions
mix with them two level tablespoon
fuls granulated sugar and one of salt
Put them in china dish and stand
in a slow oven for three hours, then
turn into glass jar or wide-mouthed
bottle, fill with strong vinegar; cover
Or cork tightly and let stand two OF
three weeks; shaking several times
each day. Strain, bottle and cork
tightly
Lemon viaegar-This is a substitute
i1ri1n. no rim Il
from five lemons. being careful not tC
get any of the pith. Squeeze the juice
of three lemons over the grated rind
scrape out the pulp, but discard seeds
and white, bitter skin. Cover the rind
juice, and pulp with a Quart of good
cider vinegar; cork tightly and lei
stand two weeks; then strain and
bottle
Spiced vinegar-One ounce each OF
ground mustard, ginger, white pepper
mace, and dried lemon peel, quarter Of
an Ounce eacn Vi Cloves, allspice, ant
cinnamon. and an ounce If celery
salt. and a quarter of a teaspoonrll u
cayenne or a few chopped chill pep
pers. Put all into a glass jar; poul
over them a quart of scalding vinegar
Cover tightly While hot; let stanC
three days, shaking three times each
day. Strain and bottle.
Escafioped Eggs.
This is a nice dish which is quickly
made if you have cold mashed pota
toes on hand from the day before
Reheat the potatoes over hot water
so they will spread easily, then butter
some scallop shells and line them
smoothly with the potatoes. Cut hare
boiled eggs into quarters lengthwise
dip each piece into thick white sauc
and arrange neatly on top of potatoes
cover with another layer Of potatoes
rough the surface with a forl.. brus'
over with beaten egg and place in
hot oven long enough to heat throue
and brown nicely. Se"ve with whit
or tomato sauce.
Egg Vita Shrimp Sauce.
Cut slices Of stale bread into round
with a large cutter and either roas
or Try them a. nice brown. allowing
round Of toast for each egg to b
served. Pcach the eggs and triI
them neatly lay one on each piece {