Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1879-01-25
HINTS FOR THE HOUSEHOLD.

Omelet.-Take as much sweet milk
Tor little less) as you have of eggs.
Beat the eggs to froth. add the heated
milk, with little butter and salt, and
bake in buttered tin Is minutes.
Johnny Cakes in Cups.-3 cups of In
dian meal, l cup OF wheat Hour,
8 cups of thin sour milk,
2 tablespoonfuls of shortening, tea
spoonful of salt, teaspoonful of soda;
Bake in quick oven 20 minutes.
Boiled Custard.-Take 6 eggs; beat
the whites separately; have quart of
milk boiling; add 4 tablespoonfuls OF
powdered sugar; teaspoonful of va
Mia; put the whites in tablepoonfuls
to boil; let them boil l minute, then
turn them over and boil minute more;
remove them to dish; stir the beaten
yelks in the milk, and boil three min
utes, as more will curdle them; remove
to another dish; when cold place the
whites on the top, and serve with jelly.
Custer Plam.-Put oyster plant to
soak in cold water hour before you
wish to cook; then scrape and cut into
pieces about l inch in size; place in
an earthen saucepan In cold water
enough to cover them; they require
about l hour to cook; when they are
soft, add pint of milk, six butter
crackers, rolled fine, and lump of but
ter as large as an egg; l teaspOonful of
salt; little pepper.
Cream PufS.-1 cup of hot water,
cup of butter; boil the water and butter
together, and stir in cupful of dry
flour while boiling; when cool, add 3
eggs, not beaten; mix well; drop by
the tablespoonful on buttered tins;
bake i'm a quick oven 25 minutes. This
makes Is putfs. To make the cream for
the puffs-1 cup of milk, ! cup of sugar,
1 egg, 3 tablespoonfuls of flour; beat
eggs and sugar together, add the flour
and stir in the milk while boiling;
favor when cool; when the puffs are
cool, open and fill with cream.
Street Potato Pie.-Wash the potatoes
and boil them until they are cooked:
take off the skins and mash them; to l
large teacupful of the potato take l
quart of milk, 3 eggs, sugar to the taste,
pinch of ginger or a little nutmeg. Be-
fore mixing all of the milk with the
potato, pour about a teacupful of the
milk in the potato and rub them together
until they will run through a colander,
to take out the Jumps and woody fibres;
bake with one crust. When done they
should be light and soft like pumpkin
pie; if they are hard and heavy they
have too much potato in them.
Tomato Soup.-Get piece of beef off
the shin, about 2 pounds; put it on the
fire with enough water to cover it well;
let it simmer slowly for about hours;
put on the fire in small saucepan about
a cupful of rice, barley, or sage; fix a
carrot, turnip, leek, and little green
celery-top; reserve little parsley; put
the greens in the soup and let boil quick
ly for about three quarters of an hour;
take of, strain the meat and vegetables
out; put the rice into a can of tomatoes
strained through colander; put back
on the fire and let simmer till needed;
now put the parsley in the tureen and
pour the soup on it. Serve hot.
Mince Pies.-Boil a fresh tongue;
chop it very fine, after removing the skin
and roots; when cold, add pound of
chopped suet, 2pounds stoned raisins,
pounds currants, pounds citron cut in
fine pieces, cloves powdered, tea
spoonfuls cinnamon, teaspOonful
mace, pint brandy, pint wine or CT
der, 2 pounds sugar; put this all in
stone jar and cover well; in making
pies chop some apples very fine, and to
bowl of the prepared meat take 2 of
apples; add more sugar, according to
taste, and sweet cider enough to make
the pies juicy, but not thin; mix, and
warm the ingredients before putting in
to your pie-plates; always bake. with an
upper and under crust, made with cup
Of lard, Of butter, of water, and Of
flour.