Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1879-10-25
HINTS FOR THE HOUSEHOLD.


Apple Marmalade: Equal quantities
of sweet and crab apples are to be boiled
very soft and mashed through a colan-
der; the pulp should be weighed, and
one-half the weight of sugar allowed
Boil until it stands.
Pearl Cake: One cup of butter,
two cups of sugar, one cup of milk, two
cups of flour, one cup of corn starch,
one teaspoonful Of soda, two teaspoon
fuls of cream of tartar, and the whites
of five eggs. Bake in loaf.
For Oyster Sauce: Take one pint
of oysters boiled three or four minutes
in their own liquor. Stir in two table,
spoonfuls of butter rolled in a spoonful
of flour, the juice of half lemon with
pepper and salt to taste Heat tea
cupful of milk, pour into the oysters and
turn at once into the sauce-boat.
Sponge Cake: Ten eggs, one pound
Of pulverized sugar, one-half pound of
flour, two lemons. Beat the eggs sep
arately long time; add the sugar to
the yelks, then the whites and then the
flour Do not stir the flour in but dip
it in. Lastly add grated rind and juice
of lemons. Break the cake instead of
cutting it.
Gold Cake: One-half cup of butter
and two of sugar stirred to a cream; the
yelks of six eggs well beaten, half cup
of milk with half a teaspoonful of soda
dissolved in it. With the flour put in u
teaspoOnful of cream-of-tartar. 1t should
be as stiff as cupscake. Add half a nut
meg, one cup of raisins and half cup
of currants.
Ounce Souflle: Take ripe fruit,
cut up and stew until tender. Put
through a colander, sweeten and turn
into deep glass dish. Make boiled
custard of the yelks of three eggs, and
pour over. Whip the whites to n stiff
froth, add two spoonfuls of powdered
sugar, flavor to taste and heap'upon the
custard.
Baked Macaroni: Take one-half
pound of macaroni, break into inch
lengths, and boil twenty minutes in salt
ed water. Drain, put into a pudding
dish, first layer of macaroni, then
strew with grated cheese, bits of butter,
pepper and salt. Fill the dish in this
way, pour in n cup of milk and bake COW
cred, half an hour, then brown.
Green Tomato Pickles: Scald the
fruit in salt water until easily pierced
with a fork; cut in slices half an inch
thick, and place in a jar in lay
ers one and one-half or two
inches deep; sprinkle on this brown
sugar to the depth of half an inch, and
ground spices to suit the taste. Fill the
jar with alternate layers and cover with
vinegar.
To make potato starch: Crate six
medium-sized potatoes and mix thor
oughly with one gallon of water; strain
through a coarse towel, let settle. drain
off the water and turn on another gal
lon of clear water and let settle again;
drain again, put in an earthen dish and
set in a warm place mot too warm) to
dry. Use same as cornstarch for starch
ing clothes.
Tomato Preserves (either ripe or
green): Take fourteen pounds Of to-
matoes and cut into halves; make a
strip of seven pounds of sugar; put the
tomatoes into the sirup and add six
lemons, sliced (et the rind remain on
them). half pound of green ginger cut
fine; let it boil slowly until the fruit is
well cooked, skim ont the fruit, and let
the sirup boil thick, and then pour it
over the fruit.
Ounce Jelly: Quarter and core,