Year: 1878

DOMEOIAO uhOEEOs

 4 Splendid Way to Cook Cabbage To two quarts of fnely-chopped cab bage take one-haf pint of water. one do of sharp vinegar, piece of butter, lard or pork gravy the size of hens egg, one teaspoonful of black pepper, and two tablespoonfuls of salt; put the whole into an iron kettle, covered close ly, and set over fire; boil slowly, and stir occasionally till the cabbage is ten der; then dish up for the table. It is relish to meats of any kind.

 Baked Apple Dunpling. These we think very nice and superior to those boiled or steamed. Roll thin any nice puff paste and cut into square pieces. Pare and remove the cores from nice stewing apples and roll an apple in each piece of paste; put them into baking dish, brush them with the white of an egg beaten stiff and sift sugar over them. Bake about three-quarters of an hour and serve with milk and sugar, favored with vanilla.

 Breoktast Mu.6ans. eggs, well beaten with cupful of sugar and lump of butter the size of an egg to this add one pint of milk, with tea spoonful of soda one quart of four and two tablespoonfuls of cream tartar. Bake in muffin rings or in gem pans in a quick oven. This is dainty substitute for bread at breakfast or tea.

 Codfsh and Eggs.-Shred fine and properly soak some codfsh. Press it dry as possible. To one cup of fieh add one cup of eggs removed from the she'll; beat the two well together and drop in spoonfuls into hot pan and fry light brown on both sides. I use half lard and half butter to fry them in. Very nice.

 Chicken Pie.-Cut up large chicken, and if it is tough parboil it. Place your crust in 8 deep, welI-buttered pudding dish, then a layer of thin salt pork, and on that layer of chicken, then more pork, chicken and egg, until the chick en and half pound of pork are used up

 pour in enough of the water in which ii

 was parboiled to make gravy cover it with crust; ornament it little bake an hour or longer if the pie is very

 large.

 HoaO to Use Eggs.-Eggs that are tc be used in cake should be put into colo water in summer while you are making , your preparations until ready to ust them. Then break each one separately into cup, to see if it is good; but by breaking all into the fish you beat then in, you risk the whole by one egg. I good, turn it into the dish and proceed the same way with the others.

 Keeping Hams a'sd Bacon.-A goot

 way to keep bacon clean and good afte

 it is smoked, and before the flies anc ) other insects appear in the spring, is t. l dip it in boiling molasses; let it drip f and dust it well with black pepper, thel r hang 1t in dry, cool place.

 Orange IS,eow Bolls.--Boil rice fo !, ten minutes, drain and let it cool. Par T some oranges, taking off the thick whit U skin; spread the rice in as many portion as there are oranges, on some pudding o s dumpling cloths. Tie the fruit SUI ,. rounded by the rice separately in thes > and boil the balls for an hour. Fur " them carefully on 8 dish and sprinkl e with lots of sifted sugar. Eat with sauc = or sweetened cream.

 Orange Custard.-The juice of si

 oranges, strained and sweetened wit ', loaf sugar; stir over slow fire till tn o sugar is dissolved, taking off the scum 70 70 when nearly cold add the yolks of sl ~, eggs weH beaten and pint of cream (o = milk. Stir over the fire till it thickenl 2 and servein glasses. Double the quantit if required.

 To Clear Cofee.-A small bit of trou

 sound, dried, scarce as large as a graf

 of corn, dropped in the coffee, renders

 clear and fine. A few dried and p1 i- away carefully, cut up before they becon ID too hard, will keep long time. This ,l a great economy when eggs are dear.