Year: 1867

A lady contributor of the Western
Rural has something to say about


"sIDE DISHES"


"a great many notable housekeepers,
who pride thsmselyes--and with justice
--on their good cooking, are lament.
ably deficient in the matter of side
dishes, make ups, or, as the children
call them, "hodge podgSs," but which
are the spice and variety Of eating life,
besides setting off table to great ad-
vantage, at trifing cost. They will
have ham and eggs in the season ofthem
twenty-one times week, the ham cook
ed in just such crisp, brown slices, and
the eggs the extra color and consistency
they should be, and the "folks" get
tired of the sight of them.


"Nowa very nice omelet can be mads
in this way: Six eggs we'll beaten, cold
ham or raw, chopped fine, and stirred
in, the whole well seasoned with salt,
pepper, sugar and mustard, making .
very sayory dish. Fry down in but
tered pan and turn over in half min
ute. Another way to cook ham, is to
cut the slices very thin, broil nicely,
and put bit of butter on. Then heat
up a pint Of rich, sweet cream, with
mustard, sugar, pepper, and other con:
dlments; butter some slices of toasted
bread and lay around the side of the
dish, and turn the hot cream over, hav.
ing first thickened it with teaspoonffl
of flour paste.


"This makes very nice dish, and
80 on through an endless variety of
breakfast rslishes. A good way to use
up crusts Of dried bread, the ''heels" Of
lOaves and remnants is to steam them
in cream or milk, and turn q cup Of
melted butter over them. 1t makes q
rich, palatable dish, if care is taken not
to have them too moist. AnothergO
way is to cut them in small, even
squares, and crisp them in the oven to
nice brown. They make very good
substitute for crackers in soup or milk


"Cabbages may be cooked in almost
endless variety of ways. Everybody
knows how to boil it with pork and
beef, but it does not agree with every.
body's digestion in that form. A more
delicate process is to cut it fine, not
chopping, but shaving it, and put it in
tin basin, with just enough water to
wet it through and keep it from burn:
ing When it is well heated, and
greened all through, put in lump Of
butter as big as a hens egg for ons
cabbage, and stir it through. Then
beat up an egg in half cup Of vinegar
and add tablespoonful of -four and 8
teaspoonfuI of salt, and stir it well
through, taking it Immediately from
the fire. 1t can easily be prepared In
fifteen minutes, and is excellent.


ga cold salad of cabbage is thus pre-.
pared Slice very fine and lay in dish.
Beat up two eggs in cup Of vinegar;
add one teaspOonful of mustard, two
teaspeOnsful of sugar, one Of salt, and





large lump of butter. Boil and turn
over the cabbage. For a supper dish
this is very nice eaten cold Another
is of my own invention, but hundreds
have proved the recipe: Shave cabbags
very fine and put it in a dish; slice
oniOns-the large silver onion is the
best-and place them in layers boil
some eggs from seven to ten minutes,
peel them and slice in with the cabbages
and onions. Then boil in a quart Of
vinegar, well spiced, and turn on boil
ing hot and let it stand till cold, when
repeat. This can be made at any time
for dinner or supper, and is mo st de-
llcious pickle" 'e .i.a ri