Year: 1878

solid head of cabbage with thin,
sharp knife OF a slaw cutter, then placing
the cut cabbage in your dish, pour over
it a dressing made by heating a pint of
vinegar scalding hot, then beating into .
it quickly one beaten egg, with a lump .
of butter as large ass a walnut, and a
tablespoonful of sugar, The cabbage .
should be thinly sprinkled with salt and .
pepper as it is put in the dish.


To fry cabbage, chop or shred quite |
fine, have q spider hot on the stove, in |
which is a small quantity of butter or
meat drippings, season and put in the
cabbage, and cover tight, stirring often
and taking care it does not scorch on the
spider. Cooked in this way it is very
sweet ana nice.


Cabbage makes nice dish also cook
ed, by dropping into salted boiling water,
and when taken ont, minced fine with a
knife, then pouring over it dressing
made by taking piece of butter the size
of an egg, and q coffeecupful of boiling
water; cut up the butter with a half-tea-
cupful of -four, and stir it gradually IN
the hot water When it boils, stir in a
dessertspoonful of vinegar, and a dust
of pepper, with little salt. For the
sauce, thick sweet cream is an excellent
! substitute.


! For hot slaw, prepare the same as for
cold slaw, cook tender. aud pour over
| the dressing, or merely season with
vinegar before dishing up.


1 Somebody has said that corned beef with
/ boiled cabbage makes the best 366 din
ners man can eat in year. To realize
/ the full measure of excellence, the quail
] IS ha
should be considered, but with thisSwe
have nothing to do. AS to the cabbage.
have a solid head stripped of the outside
leaves except one layer, divide it into
quarters by gashing down nearly through
TO the lower end of the core. Skim the
floating grease as nearly as You can from
the top OF the water in your pot of boiling
beef, and about one hour before dinner
drop in your cabbage and keep it boiling
steadily and slowly until you are ready
to dish it. Now carefully lift it out
with skinner and lay on platter,
draining we'll, take off the outside layer,
and your cabbage will come ont clear
from grease or scum.


Recipes.


APPLE CUsTARD. Pare and core six
apples; set them in pan with very
little water, and stew them until tender; :;
then put them in pudding-dish with
out breaking; fill the centres with sugar,
and pour over them custard made of
quart of milk, five eggs, four ounces


of sugar and very little nutmeg; set


the pudding-dish III baking-pan half


full of water, and bake half an hour.
Serve it either hot OF cold at the dinner.


BUCKwHEAT CAKEs.-To a quart of


buckwheat add two level spoonfuls each
of Indian meal and wheat -four; mix


with warm water; add cup of sweet
yeast and teaspoonful of salt. In the
morning, before baking, pour OFF cup
of the batter and set in a cool place for


the next morning, then beat the remain


der briskly for a few minutes, add a


scant teaspoOnful of soda aud bake at


once.


HAsHED FowL.-Take the meat from
cold fowl, and cut it in small pieces.
Put half pint of well favored stock


into stew-pa add little salt, pepper,
and nutmeg, and thicken with some
-four aud butter; let it boil, then put i'll


the pieces of fowl to warm; after stewing


sufficiently, serve with some poached


eggs laid on the hash, with sprig OF


parsley in the center, aud garnish round


the plate with pieces of fried bread.
CORNING BEEF. For 100 pounds OF
beef take seven pounds salt, two pounds


sugar, two ounces saltpetre, two ounces
pepper, two ounces soda; dissolve IL
two and half gallons of water; boil


skim, and let cool; when a scum risef
after few weeks scald the brine over
and by so doing and keeping meat en-
! tirely covered with brine, it will keep @
year and more.


Foul ClsterHs-CHnse aud Cure.
, The principal cause OF the disagreeabl,
, odor OF cistern water is stagnation, o.
the motionless condition it remains il
, for long periods of time. Springs
, streams, clouds and all fresh and sal
bodies of water are in almost-cOntinua
q motion constantly receiving and emit
! ting air, heat cold and mineral sub


stances, and changing position, form o.
: density. Thus the Almighty keeps thi'


fluid pure, healthful ahd invigorated


But in tightly-covered cistelns the re


ver5e of all this is measurably true


Except as the water is moved by every


rain storm pouring in, on every pailfu
{ drawn out, the mass of liquid is silent
a motionless, and soon becomes stagnant
putrid, dead In a short time a coat o
t filthy sediment covers the bottom anC
D sides OF any and every cistern.


2 The cistern cover excludes the rays 0
1 the sun that would hasten decompOsi
q ton. The supporting and surrounding
t earth also keeps the water at a lowe
S temperature, and tends to disinfect an'
4 protect it in a healthy condition. An,
: mechanical contiYance that would pro
, duce motion and aeration-that woulC
!, mingle pure air with the standing waite
, might preserve it in nearly its norma
d condition. But this would be expensiv
q and, generally, impracticable. There
!. fore, have two or more small, cheap
=, oapoant hrick or stone eisterns in Oh