The Red Cloud chief., 1879-03-20

{ HINTS POI THE uOUSKnOLD.
fFSSsd Czk<s-l tencup Of eue.u. !
sDx. I'll tasa. trs
she Of . hickory-nui. seaspooafnl 81
soit, and dcur enough TO max them roll
cat thin. FTinhoshrd usul of . light
brown. &fS@ 80
R~sEea-i pin; Of svces milk. 4 exxs,
1 large cupful Of cold rice OF hominy. q
late AAjk GoW n nAkaa 80 halsax.
hkhe-poedef In DE proportion of !
tsaspoonfuls 10 . quart Of nour.
Farmers .lsily GzsHA cup pour
cream. ! cup OF sugar, ] egg. I small
~tsaspoonful Of soda; bea; The egg and
sugar together; add The cream. and
6our enough 70 make . thick batter.
Bake in round tins and spread Jelly BE-
tween.
Corn Hatsp.-S eggs beaten light, I
pint Of buitermilk OF YER sour use less),
] ieacup cream or milk. I small tea
spoon sodAeuLAri or hnste the xse a
81 egg. Meal enough 20 make he bat
Ter the consistency of pound cake.
Bake in muffin rings
Nee Br,aifas wk.-Cold mashed
potatoes, made into little balls and
slightly fa;tened dip them into an egg
slightly, 50 IS 20 mix The yelk And white /;
roll them in cracker crumbs. Fry them
in hot lard or bunsr. Send % the Table
hot.
BIRDS Nest PsaditHg.-Pare and core
tan apples ; MI the openings with but
ter and sugar put into O pan 4 hesping
tsaspoonful Of dry tapioca and sugar %
each apple; then put In the apples;
sprinkle over them cinnamon: al the
pan nearly full Of water and bake.
Hot SLSc.-3 spoonfuls Of sugar. I Of
salt, I cup II vinegar, I spoonful Of
mustard; mix well together. Chop the
cabbage very tine: put IL in the pan
with 3 tablespoonful Of water; let il ger
we'd keAted through, and then pour the
above ingredients ' il.
PRIME Pes.-Take q pound Of prunes
and soak teem owe night, so tha; the
stones will slip out easily; stew in some
water with IS many raisins As you
wish, and sweeten; use less water than
for sauce; when both are soff, CRATE II
the rind of 2 lemons and I'll the pie, al
lowing ? trusts.
Chicken SalGd.-l chicken, chopped
fine, 4 eggs, boiled hard and chopped
or mashed fine, 2 tablespoons mixec
mustard, . teaspoon cayenne pepper, !
spoon salt, . teacup melted butter, 1
tumbler Of vinegar, ! teacup cabbage,
and J cup celery, chopped fine; mix
we'll together.
QHict Graham Mash.-li pints sour
milk, ! cup New Orleans mclasses, q
little salt, 2 teaspoonfuls Of soda, dis
solved 10 8 little hot water, and IS much
Graham -four as can be stirred in with 8
spoon; pour in a well creased pan put in
wen as o as mixed, andbake 2 hours.
Kiss Pudding.-Scald 1 quart Of milk
and dissolve 6 tablespooniuls Of corn
starch in cold milk; add the yelks Of 3
eggs. and stir into the scaldiDg milk
put the whole into . dish and let II stand
and cool. Take the whites Of the eggs,
beat with ! cup Of sugar, put on top,
and set in the oven, 10 brown.
How 10 Cook Fish.-Fish should not
be put into fry until the fat is boiling
hot. 1t should be dipped in Indian-meal
before it is put in, the skinny eide up
permost when FIRST put In TO prevent It's
breaking. 1t relishes better TO be fried
after salt pork than in lard alone. Never
put fresh fish 70 soak in wafer. II you
wsnt TO keep il sweet, clear and wash
it; wipe dry with . towel, sprinkle salt
inside and out, put in a covered dish
and keep on the cellar bottom until
you want TO cook it. II you live re-
mote from the seaport, and a not get
fish hard and fresh, wet it with an egg
(beaten) before you meal it, TO prevent
its breaking.
Hints for Cooking Meats.-ln roasting
meat have the pan hot when you put
the meat in. II i. is beef, put il in the
hot pan and lie: it stand a half moment
and then turn it over, thus soaring both
sides and preventing the juices from
running SO quickly. Do not put The salt
and pepper on the meat, but put it in
the pan with the water and then baste
the meat every three or four minutes.
You will find the meat will be thorough
" seasoned and will be much more
juicy and tender, than By the old way
Of rubbing the salt on the meat; put
ing the salt direct on the meat draws
the juice out and toughens it. roast
fowls in the same way also fish; not
putting any butter or grease e s them
until almost done; then I rub q little
butter over them 10 give Them 8 nice
crisp outside. l think those who will
use this way Of roasting meats, fowl
and fish, using no grease or fat, but
skimming it all Of, win like it much
better than the old way Of using so much
grease.