The Saline County journal. [volume] (Salina, Kan.) 1871-1893, 1879-09-25
DOMESTIC RECIPES.

How TO LINE EGGs.-Eggs are lined
by packing them in . liquid made -
follows: One peck of fresh lime is
Stacked in sufficient water to make o
thin paste; when thoroughly Stacked,
which will require twenty four hours,
water is added to thin il 50 that it can
be strained through sieve into clean
barrel, which is then filed with water;
the eggs, perfectly fresh, are laid care
fully into kegs or barrels, and the stirred
lime liquor is poured over them. q
board being foated on the top to keep
the eggs under the surface. In this
way the eggs may be kept six months.
FRIED SMELrs. FRENCH SrYLH.-Care-
fully wipe two pounds Of cleaned smelts
with dry cloth; dip them In milk. then
| roll them In finely powdered cracker
crumbs. next In an egg beaten with q salt
spoonful OF salt AMI then again In cracker
crumbs; fry them In enough smoking fat
to cover them until they are golden brown:
take them from the fat with q skinner.
lay them on napkin. or . piece Of paper.
TO absorb the fat, and serve them laid In
rows, with few quarters OF lemon on the
side Of the dish.-Mlss Corson's Cooking
Manual.
CUCUMBER CATsUP.-Take green Gu
cumbers, AS you like them for he table,
peel them and let them lie In salt water .
short time. II large. cut In two and scrape
out the seeds, and crate on . COARSE
Crater. For every dozen cucumbers crate
one good size onion. After all Is grated
pour of the water which has collected.
measure IL, and rs much water as you pour
on add the best cider vinegar Season
with pepper and salt 10 your taste.
Should the vinegar be too sharp dilute
with cucumber water; II II is too thin use
less vinegar. Put In Jars Ike fruit-no
heating required.
WHITE PEACHES are best 10 can, and
though they cost more aie really cheaper,
for they are more solid, always keep bet
ter and the flavor Is infinitely finer.
Whether white or yellow fruit Ia used. al
WAYS leave the stone attached. Pare your
peaches and leave them whole, or cut
them as preferred. Pack them In Jars, not
too tight, and cover with cold water.
When all are packed pour Of the water
into preserving kettle. and to every quart
jar allow quarter pound Of sugar. Melt
these together till IA syrup Is formed.
While II Is preparing set your Jars (filled
with peaches In kettle Of cold water and
leave them till the water bolls around
them and they are thoroughly heated
through, then pour the syrup on them and
III the covers on Immediately.
To KEEP EGGS THE YEAR RouND.-
About year ago the Prairie Farmer con-
tanned a recipe for keeping eggs a long
time. IL was simply 10 pack them In n
cool place, small end down. la kegs and
boxes filed with finely powdered d1ed
nF In - fS..<t.
ashes. These settled down between the
eggs, kept them from access % the air,
and preventing corporations OF the whites
or spelling the yolk. The experiment was
tried last June before the intensely hot
weather that succeeded. On tai Ing tho
eggs out OF the packing q few days ago
they were n fresh and clean looking a. N
fresh Laid. On testing them for the table
they could not be told from fresh ones.
When these were put down. eggs sold for
six cents dozen. They are now worth
eighteen cents. or an advanc. OF two hun
dred per cent. This ought to pay.
BAKED LIvER.-Calves or beef liver,
laid Ia cold water tor half an hour, dried on
towel, skinned and the sinews pulled out
as far as possible: then cut In thin slices.
about one-haf inch thick; give them q
slight busting with -four all around, bike
on giiidie Ia Kissing hot Drowned butter,
on both sides. not longer than i've min
uies; then salt and season with spice.
Liver becomes hard and ,ndigestibl. n
sailed before baking. also. II baked over
slow fire. II no butter can De- had, ANAL
cut pieces Of fresh bacon, sprinklssl be-
tween the slices Of liver, Will supply the
necessary fat. and, roasted % q light
brown. be an agreeable addition % tn.
liver. Thos. who like onion can lay some
sliced onion between and roast slightly.
Never put cover over liver. a. Il Will be-
come hard. II ought 10 be dlshed on Q
heated plate. and eaten Immediately after
baking.
SooDLEs.-Wben vermicellI cannot be
had, noodles make an excellent substitute.
!. Take two eggs. separate yolks from
whites. only using yolks. 2. Beat up
yo!ks thoroughly. J. Str eggs isto q
pound Of best siftsd -four, making stin
paste. Z. Floura board. and roll GA; IN.
paste Into thin pieces. not more than one
eighth 81 m incn thick. 8. A each piece
IL made. ~; II aslds 10 dry: this will take
about twenty minutes. .. Poid over the
cakes In one roll. and with Q very sharp
knife cut through the roll sf night ansi~s,
making fine shreds. shake them 30 a. %
divide them. They can - used In any
clear soup. and should b. introduced about
twenty minutes before the sup IL ready
for serving. ADD all cooked shsn the soup
IL on the boil. II they must b Kept, they
should be put away Ia cos! place They
are better when fresh.