Windham County reformer., October 25, 1901, Household Supplement, Page 3, Image 11

About Windham County reformer. (Brattleboro, Vt.) 1901-1906

Image provided by: University of Vermont

                
BHATTLEB0110, VT., FRIDAY, OCTOBER 25, 1001.
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Good Cookery.
('OI'VliKllIT;
1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 ii i it i
: uiiijiiuill''''' 'iuiiiiiiin.il una
r.i'
By Mr'
! r.r 1 1 r.
.i!i:S.
; ,u a Sadler.
., M.y every one but
inn! ilny nftor
.a 1 iilwuy make it
. -Liiny kimls nil os
the following you
arc lu-w mill sure to
' Vnil frionils. A jar
r; , ;ihso you viT.v little
a ilosirnblt' change
"n-iu'U given things are
r.ir tl"
lit t" l'"' ":
' i 1 l!ii"k 1
fuse )'"" '.
iwi'1."
. t if srii.
: ," 1,1...
. Catsup.
;',yts ot lmrberrios,
v,s iu a little water
.nil a culauiler; four
;. s, (iiie-linlf pound of
iniiue and four small
, ..-ether in a quart of
eiiieil. Mix these in-
harberrieg and add
lf 1 . l..,l" ., .. mml
AOIW I10' ' , ,.. ,..i ..llsniee. one
iuki:, salmon.
Clean the rinse it mid wipe It
dry; rub it well uiilside uml m wilh a
mixture of pepper ami unit, and lil! it
With n stutlini; made with slices of bread
buttered freely, 11 ml moistened with hut
milk or water; mid sage or thvine In the
seiisoiiiiiB. if liked. Tie a iln-,.,,,1
around the fish so as to keep the stnlllng
In, but remove it before taking to the
table. Lay miillin rints In a dripping
pan; put biw of butler over the lish,
dredge Hour over anil put it oa the
rings; torn a pint of hot water in the
,,,,,, . ,,.,, ,,; mutt, one pour, it a
large nsn, in n muck oven. When the
Pari if
1 , I... r lellis
13'-", . ..!.,
i. ill i '
Olio l:l'-
j fish is taken up, having cut a lemon in
very thin slices, put them in a pirn aud
let them fry n little, then dredge iu a
tenspooul'iil of Hour; nihl a small bit of
;fCYl'
am! tln,!1 V
"L,t with t
rr.n
.1. kali'
.ct iiie.- ;
If ti)i t'
jtencolJ. I".:
Cat info I"',' ''
Oil'i
ate a i
unto '
-ained ,
iir. '
:);! It tVi.
rt-n hot.
;
Tl tiro
in .1
it few r' '. '
aroi:
At
f0 t.l.'li " '
Kiel; Wf ''
ml the 'fit.!'-
ae until
ilJ pat into
pper. two ounces or
an ounce of ground
.mill each of cayenne,
j.-r and a grated nut
nil together for a inin
, aild more vinegf.
:ind seal.
: Catsup.
. u ie dozen red bell
i' large onions. lut
-. kettle with three
nf good sharp vine
: .; two hours and then
i sieve. lieturn the
!i, kettle, add two ta-.-..!
suar, one ounce
! ginger, mace, aud
; f cinnamon and a
; the mixture slowly
and bottle aud seal
- , . ..w, , K nuiiiii mi ot
butter, stir it about and let it brown
without burning for a little while, then
add half a t nnfnl nf l,;i;,,,,
stir it Hinooth, take the slices of lemou
Into the gravy boat, strain the gravy
over. Serve with boiled potatoes.
HAM HUMS STK.VK WITH TOMATO
; .SAFCK.
! Two pounds of Hamburg steak,
ground tine not chopped; one small
oniou, one-(uarter teaspoouful ot black
pepper, with a dash of red pepper; one
half teaspoouful of salt, oue-iiuarter of
' a teaspoouful of celery seed, one-fifth
tcaspoonl'ul of mace, one sprig of pars-
, ley, chopped line; after the seasoning is
thoroughly mixed with the meat roll
into an oblong shape, place in a pan
with a small quantity of water; when
it is nearly cooked have ready a can of
hot tomatoes, seasuued with butter, suit,
sugar mid pepper; put this around the
roast and finish cooking. He careful
aud do not cook too much. When ready
ior tne tame garmsii witn
This will serve six people.
parsley.
FROM
WITHOUT
TO
'RATION.
1
T T
p .
i! if Sauce.
. ,f sliced green toma
.!, la vers of salt ami
,..-cr ' night. In the
tomatoes and chop
i he . hopped vegetables
!.. it'..- with two quarts
:;,,!! of brown sugar,
'. ea.-h of mustard aud
t::l.eSpOOnful Of ClOVfl
;;. ;:iee. Cook the mix
..atoes aro very soft,
1'.
A pffl'f "
Kits i ai
tea la:'-''
met i tl -t
with liv.
dives of gi
the a:a
,!.! li:i-'
.ll l.il:'
pint of via' --i:
.n :i of :
count of iv
the mixta
in minutes.
v. r Sauce,
that is very nice with
s follows: Take four
poppers and remove
. Put them into a ket
sliced onions, three
i. mo tablespoonful of
a-itity of chopped horse
oac pint of vinegar.
el the vegetables can
:!i a coarse wire sieve.
':' mixture add half a
Season with one table
pepper and the aaiue
and allspice. Again
over the fire and boil
.-tie and seal while hot.
Levy Catsup.
a anchovies, wash them
a into pieces. Tut them
a i epan with six large
e s of tomatoes nnd two
eiinpped line; add two
sharp vinegar and sea
e tal'lcspoonfuls each of
i.-av, and black pepper-
-;m infill of mace, the
,i cloves, and two table
ilverized ginger. Put the
a. !; of the fire nnd cook
ini.xture is a little thick.
a sieve, and when the
untie and seal it.
At:
Ttke one (!
B'i scrape tie
he a large
uioas, t'll ip:
till PITO'I'S.
qarts of pi.,
loi with tin-.
alt, brown s
corns, one v.'.'
same amount
ipounfuls of p
pin over the
slowly until tl.
Strain thru'i-'
catsup is co;. I
Chili Sauce,
simt.lo Chhi sauce is made as fol
lows: l'eel f.vi) ilozen large, ripe tonia-
aai! ehoe them with, four peppers
in.l four (me ns. Put them into a por-
tfhin line ! k.-ttU', add four tablespoon-
tolsof suit, '! same quantity of brown
at. oia; pint nf vinegar, and one ta-si'C-i.nf';
. .n h of cinnamon and all-
lit.;! hnvly from one to two
lours.
APPLE POT FIE.
0ad "..'-:. ,alf cups of sifted flour,
m; t. a tiful of salt, two heap-
!-:;;- of linking powder, and
sir. - nf a eunful of water; stir
111 t'.;' !h, r, i .n ii on to a board, roll
mylk-Miv ee l have quite thick; make
mail lle In the centre for the steam
nne I in- ihix crust over a deep
dish in wl.l h 'aptiles have been sliced,
ihhh h ,s i.,.n added a cupful of
itar, luilf a eai.ful of water anil a tea-
iP'ioaful i f i-limamon. also a pinch of
t; cover ilo-ely and cook, not too
t. mi in!, nf ti. stove for half an
tour. l' ,t a the oven to brown. To
eaten with 'jutter.
ITALIAN STH.V.
Strain a can of tomatoes. Put the
juice on to boil in a porcelain kettle.
Add salt, a sprinkling of pepper, two
tnblespoonfuls of grated Parmesan
cheese, three drops of onion extract,
one-half teuspocmful of celery extract.
Thicken with two-thirds tablespoonful
of corn starch, rubbed up in cold milk.
Cook one-third of a package of maca
roni in equal parts of milk nnd water.
Add one tablespoonful of butter; salt
and pepper. Chop line two eupfuls of
any cold meat. Heat in a pan, with
soup stock to moisten, or some of its
own gravy. Serve by pouring into n
deep dish, first the thickened tomato,
then the macaroni, then the meat last.
PUMPKIN' PKKSKUVE.
Tare off the rind, seed, cut into blocks
one by two inches; put into preserving
kettle with enough water to almost
cover and boil until the blocks can be
easily pierced with n fork. To each
pound of the cooked pumpkin drained
dry through a colander take one-half of
a lemon sliced thin nnd seeded, one
half teacupful of water, nnd one pound
Of granulated sugar, lloil lemon, water
and sugar until the syrup will hair when
dropped from a spoon; then add pump
kin and boil again from tifteen to
twenty minutes. This preserve will
: keep until eaten without canning.
; Squashes may be treated in the same
' manner.
rTrT?vav nnTATf)F9.
1 Take twelve large potatoes, peel and
alice thin, let stand in cold water one
half hour and drain. Butter an earthen
pudding dish, then put In a layer of
potatoes. Cut some good rich cheese
over them, then put in another layer ot
potatoes, then cheese and so on until the
dish is filled, putting cheese on top.
Pepper and salt each layer and sprinkle
amnll pieces of butter over the top, using
about one large tablespoonful. Lastly
i pour over all one quart of new milk and
i bake until the potatoes are done, osn-
ally about two ami uuo-uu.i
APPLE GRIDDLES.
Two eggs, whites and yolks beaten
separately; add to the beaten yolks
?wo-thirds of a pint of sour milk and
one-third of a pint of sweet milk and a
X of salt: stir in flour enough so
that when put on a griddle the batter
wiU spread without the assistance of the
stir in the beaten whites of two eggs,
and lastly, stir in one pint of good cook
fn " apples, chopped line. Cook on a
pTddiS a iittle longer than you would
ordinary griddle cakes.
DUCK A LA MEIJSELET.
dean the bird well. Take the heart
end liver and chop them up with three
ana Yel ".. t hif teaspoonful of
the lnsidi. ot i u. napkin and
fPei Stly P nnge into boiling water
t18 hoi rap " for forty minutes,
lerv. on. hot dish with lemon points.
LIGHT ! LIGHT! LIGHT!
The Coming of Twentieth Century Has
Brought a New Light.
THE KERN
THE KEllX INCANDESCENT GAS LIGHT BURNER
eclipses all yet produced : it gives a very beautiful light, and more
for the same money than any other. It is very simpie, le-num ..u
chimney ; mantles do not blacken, and last a long time.
The ordinary size is 40 candle power, consuming only 1 cubic
loot of gas per hour.
No. i is 80 candle power, consuming 2 cubic feet per hour.
No. 3 is 120 candle power, consuming 3 cubic feet per hour.
Prices no higher than any first-class burner.
We arc the only agents in Biattleboro
We sell also the OLD aud Well-established WELSBACI1,
Mantles, Chimneys, Shades, nnd furnish anything in -the line of Gas
aud Electric Fittings.
GAS STOVES.
We have sold some 200, all on trial none returned yet.
Ladies like them, they are economical, clean, the best cookers,
no ashes, no filth of any kind. It is almost time to think about them.
Special price for Gas for Stoves.
Call and see us at No. 6 CROSBY BLOCK.
BRATTLEBORO GflS LIGHT CO.
Be Guided by Experience
by taking the advice of others who
have profited by dealing with us. If
you are seeking the best place in
Brattleboro to buy the choicest cuts
of beef, mutton, lamb, veal, etc.,
and the finest poultry, come to us.
We satisfy our customers all the
time and will fill your orders accu
rately and promptly.
W. F- RICHARDSON & CO.
Call at the Grange Block for all kinds of
Steam and Plumbing Goods.
Also cam a nrst class line of STOVES and RANGES
at lowest prices.
P. FLEMING'S,
CRANCE BLOCK. - - 6LL.OT .TREET
Kuuu repair. Auijuue VI I .
i r j
vuuiu.uuur ocDloy.
1 1
Ffttftl Hace Vr In L.outlna.
dtbi
on
t of
place was soon doini
tinguisb the rlauiPi.
ing pointed into t