Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1879-11-22
HINTS FOR THE HOUSEHOLD.


i
hour, and eat with sauce. a. ~.
Roast Goose: Stuff with dressing
7 of finely mashed potatoes, seasoned with
minced onion, pinch of sage, butter,
pepper and salt. Before making the
gravy skim off good deal of the fat in
the pan.
! Rock Cream: Boil a teacupful of the
/ best rice till quite, soft in new milk
sweetened with powdered loaf sugar, and
pile it upon dish; lay on it, in differ
ent places, square humps of either cur
rant Jelly or preserved fruit of anykind :;
beat up the whites of five eggs to a stiff
froth, with a little powdered sugar, and
flavor with either orange-fower water
or vanilla; add to this, when beaten
very stiff. abouta tablespoonful of rich
cream. and drop it over the rice. giving
it the form Of Il rock of snow. This will
be found to be avery ornamental as well
rs delicious dish for a supper table.
-Fricassee Chicken: Cut up the
chickens and wash well in salt water;
put them in Il pot, with enough cold
water to cover them; add (for two
chickens) half 4 pound of salt pork, cut
up in thin strips; cover, and let heat
very slowly; then stew until the fowls
are tender. Cook slowly; if they cook
fast, they tougher and shrink. When
almost done, add, if desired, a chopped
onion or two, some parsley and pepper;
cover again, and. when it has heated to
boiling, stir in slowly teacupful of
milk, containing two beaten eggs and
two teaspoonfuls of flour; boil up again,
and add one tablespoonful of good but
ter. Arrange the chicken nicely in a
deep dish, pour gravy over and serve hot.
Roast Turkey with Oyster Dressing:
Take a loaf of stale bread, cut off crust.
crumble. fine, and butter, pepper and
salt Strain the liquor from off Il quart
of oysters, bring to a boil and pour over
the crumbs, adding the crusts previous
" soaked. Fill well dressed turkey
first with spoonful of dressing then
three or four oysters and so on until all
are in. Draw together, rub butter,
pepper and salt over the turkey. place
in a dripping-pan, pour i'm half pint Of
hot water, and roast ina well heated
oven from two and half to three hours.
Basic frequently with little water, but
ter, pepper and salt, kept in a cup on
the back of the stove Half an hour be-
fore it is done haste and dredge with
flour When making the grayy,ii there
is much fat in the pan pour off most of
it, add the chopped giblets with the wa
ter in which they were boiled. Thicker
with Observation-Disclosures smooth in
a little cream. Season.
Miscellaneous.
To Clean Black Cashmere: Wash
in hot suds with little boraN in the
water: rinse in bluing water-very blue
and iron while damp. IL will look
equal to new.
"A bit of glue, dissolved in sweet.
skinned milk and water, will restore
old Grape. Use sponge and rhoisten
thoroughly; press, with warm iron, Wet.
cloth and soft brush, same As You do
velvets. af si
Whether to soak the clothes over
night or not is much-disputed ques-
ton with housewives. Where pure els
tern water can be had il is doubtless an
advantage, but to soak clothes in hard
water sets the stains rather than re-
moves them, and river water, unless
filtered when drawn off in quantities, rs
a rule, contains so much mud that it is
apt to streak the clothes soaked in if for
any considerable time. Wringers are a
blessed invention ON the whole, although
hard on buttons. But hannels should
not be passed through them, as they rub
the wool up into little hard maps.
Clothes should, if possible, be dried in
the sun and in the open air, and ''never
vet did housewife notably greet with Il
smile rainy washing day" But when
Monday is rainy, it is not always con-
venient to postpone the weekly wash.
In that case, sheets and any other large
white pieces which are not to be starched
may be hung out in the rain, which will
bleach rather than injure them. Ifpos-