- Take two or three large onions, slice-them very thin, and fry till a nice brown. Have ready three or four hard-boiled eggs cut in slices, and a cupful of nice gravy, with a little flour of arrowroot mixed with it; add the eggs to the onions, then pour in the gravy, and stir in all till the gravy has thickened, Serve very hot. If a white instead of a brown dish is wished for, the onions must be stewed in butter, and the sauce made of veal broth mixed with a little milk and flour. Pepper and salt to taste.
When peas, beans, etc., do not boil easily, it has usually been imputed to the coldness of the season, or the rains. This peculiar notion is erroneous. The difficulty of boiling them soft arises from an excess of gypsum imbibed during their growth. To correct this, throw a small quantity of carbonate of soda (common baking soda) into the pot along with the vegetables.
Many housekeepers complain that their cheese becomes dry, and some use a kind of bell-glass to put their cheese in. A very simple expedient will keep cheese in the best condition. Take a linen cloth, or cheese cloth, dip it in white wine, squeeze out excess of wine, and wrap up the cheese in it. By doing this the cheese is not only kept moist, but its flavor is improved.
Make a strong brine of one pound and a half of salt to one gallon of water, into this place the vegetables with the stalk ends uppermost, for two or three hours; this will destroy all the insects which cluster in the leaves, and they will fall out and sink to the bottom of the water.
Take mackerel from the salt, and lay them inside downward in a pan of cold water for two or three days; change the water once or twice, and scrape the fish clean without breaking it. When fresh enough, wipe one dry and hang it in a cool place; then fry or broil; or lay one in a shallow pan, the inside of the fish down; cover it with hot water, and set it over a gentle fire or in an oven for twelve or fifteen minutes; then pour off the water, turn the fish, put bits of butter in the pan, and over the fish sprinkle pepper, then let it fry for five minutes, then dish it.
- Take ripe pumpkins, cut into small pieces, stew soft, mash and strain through a colander, as if for making pies. Spread this pulp on plates, in layers some half an inch thick; dry it in a stove oven, which should be kept at so low a temperature as not to scorch it. In about a day it will become dry and crisp. The sheets thus made can be stowed away in a dry place, and are always ready for use, cither for pies or stewing. On going to use, soak portions of the article in a little milk over night, when it will return to as delicious a pulp as if made of a pumpkin when fresh.
- Scald one and a half pints Indian meal with half pint boiling water; add four tablespoons Graham flour, one pint .milk (either sweet or sour), two tablespoons molasses, half a teaspoon ginger, a little salt and one level teaspoon soda (or a little more if sour milk is used); two tablespoons chopped suet will make it more light and tender, but may be omitted. Put- into it a well-greased pudding-boiler (two-quart), leaving room to swell, and boil three or four hours in a kettle of water. Or it may be tied in a pudding-cloth, leaving room to swell; or steamed in a small tin pail for same length of time.