Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1907-12-09
HOUSEHOLD.
PRACTICAL RECIPES.


strainer, and with the pulp is mixed
one tablespoonful of oil, half as much
vinegar, and little salt and pepper.
This dressing is poured over the
potato cut in thin slices, and left for
several hours. Then the beet is
chopped fiue and hesped in the
center of the potato, while the egg is
cut into quarters and placed around
the edge. Some water cress or lettuce
will prove to be an Improvement.
CHOCOLATE BREAD PUDDING One
cupful stale bread crumbs are soaked
in pint of milk. To this add one
level tablespoonful cocoa, stirred in
quarter of cupful sugar and one
beaten egg. The mixture is then put
into a shallow pudding dish, and
baked until firm throughout. 1t is
served either hot o. cold with whip
ped cream, sweetened and favored
wit vanilla.
RICE LoAF-Boil the rice, half a
cupful, after washing it, for about
20 minutes, in a quart of water with
half saltspoonful of salt. Pour off
the water and let the rice steam for
20 minutes, or till 1t is faky, each
grain separate from the other. When
your rice is ready turn it into fat
sh and form it into cone-shaped
mound. Cut apples of about the
same size in halves, peel and core
and stew till tender, but do not let
them lose their shape. Drain the
liquid off and set them round the dish,
against the rice. Take the apple
juice they were boiled in, sweeten,
add a few drops of vanilla, or other
flavoring, and boil it till it is quite
thick, then pour over the rice and set
away to cool. A few chopped nuts
add to the taste if sprinkled on the
| top.
HAsHED BROWN POTAToEs-Chop
fine two large boiled potatoes. Melt
two tablespoonfuls butter in an
omelet pan. When not, turn in
potatoes, sprinkle with sa t and
pepper, and with palette knife pat
Cook over moderate fire about 10
minutes. Begin at the handle eide of
the pan, roll them over, and pat each
roll down till you reach the opposite
side of the pan and your potatoes are
in the form of an omelet. Reverse
on u hot plate. Serve at once, gar
nished with parsley.
DELMoNICO POTATOES Cut cold
bsiled potatoes fine, aud to every
two cupfuls allow a cupful of cream,
three level tablespoonfuls of butter, a
teaspoonful of salt and dash Of white
pepper. Put in shallow baking dish.
Add the cream, which should jusr
cover them, and pour the butter.
melted, over the top. Brown in no,
oven. If you like onion rub the dish
we'll with d sliced onion before putting
in the potatoes.
WAFERs-One pint of four ma de
into dough with fresh egg, pinch OF
salt, large spoonful of butter, and
sweet milk sufficient to mix. Kne d
well, and make into small round balls,
the size of a hickory nut, and roll as
thin as Letter paper. Prick all over
and bake pale brown in a qlick
oven.
UTILIZING CoLD FIsH-Usuallv rem
nants OF baked or boiled FISH left ovel
from dinner are thrown away. Here
is good way in which they may be
used: Cut the fish in small bits, mix
with equal amount of celery, and lay
on lettuce leaves Serve as a salad
with mayonnaise dressing.
CREAM DRESSING The fortunat,
country housewives who have thicl
cream can make a delicious dressing
by diluting it with fourth vinegar
seasoning it with salt, pepper an,
mustard, adding teaspoonful 0
sugar.
BACON SANDWICHES-Fr the baco
a goldeo brown, chop up with a littl
made salad dressing and serve be
tween small rounds OF crisp toast.
POTATOES IN PARSLEY SAUCE-Thi
is favorite way of serving Left owe
potatoes, and may De prepared a
supper in the chafing dish Hav
, ready one tablespoonful -four, nike
with one baf teaspoonful salt, and
: few shakes of pepper, also two one
ounce pats Of butter, one tablespoon
ful minced parsley, one cupful {
D. milk, and one pint cold potatoes CT
into one third inch dice. Pat one p7
OF the butter into the blazer, an
, when hot add the -four. Vine
bubbHng stir in milk gradually, an
+: when thick add the potatoes u
tl.rSv,, e&ac- ,,rtil they have ahsOrhc