The Red Cloud chief., 1879-12-25
HINTS FOR THE HOUSEHOLD.
H. Tabls

Clam Fui,ru Take - clans AL
s;ss them IN their cat hYBu-. "a; aud
pepper ihsm slightly. cr-k or = mis,
ate .lo~ly drain The clans. rhnFpias
them A. tn~ ~ pp.slh}r. removing al
the hAri portion. hrs; make a batter
q four c.g.. NTH = hAlf-Ptni e si.i-i
four And 4 pint q miik -; II -
.m0pih A. possible mix the clans With
Il. u~- butter for FIRING \ suaAA AL
dItson Il par-lcy i excellent.
-Buckxh~ai Cake. \ lads .Ays
fin, -; a lii!e batter. 4 las or 49, t-ipg-
| wish - IL. Il, and A. i1s. n. Z ~,
up. SID = little more water and h"ET and
s;.r down. Thea. hen I wI,A g. u- Il,
| turn out enough - u-r for that tame.
having enough IN the batter dl.h "a rasso
for the neHi morning. and never pat
s-ia into that. Avoid putin. IN -,
much ~-la, and va Tie enough 60
,wcc'cn thin with = lizzie >Rcsi mix
(Which make, ;hrm brown n.csisl and
Away. have the guddle hit, and the
cake, arr III for a KING
Potato Salad Cut ten ov twelve
cold boiled potat"e, int" slices from a
quarter Ia half lH inch thick put ihc~-
i'll, TIE ,ilad bDal y nth four tahl->I-s,u-
ful, Of vinegar and III II bet olive "L
al>u a ~irAsI"on!gl If minced parsley,
or, Il that - no, ~~rt~Jnablc, the same
quantity III celery seed. MiNt" a smooth
paste the yclk, II IN hapl-hul.cl ,gE,
with a little water, and add Al~p = mU>-
tablespoonful II mixed mustard ADD
pepper and -alt 1" yoUr taste. -,Ir II
about, and let i, stand An hour or ~
before eating. II i well - add some
bits of cold chicken or turkey, and you
can garui-h either with Tugs Il the
white # c.g or any kiir of pickle You
choose.
Chicken, Southern style The
Southern negro cook has an excellent
and simple way "f preparing Young
chickens. Cut them into piece. >prin-
klc with pepper and salt and ircdgr
with -four. Have ready a saucepan.
with hot ilt extracted from SALT pork. in
which fry. or rather ~auc" the chickens,
covering them. and watching that they
may not burn. Take up. drain, and ~
aside in a hot covered dish. Pour int"
ia" gravy left in the frying-pau a cup If
rich milk, thickcn with 4 tablespoonful
If -four. add "A lump Of butter. uIuc
parsley and young celery plant minced,
boil up, season To- taste and pour over
the hot chicken.
Oyster Omclc,ie One dozen large
fresh oysters chopped into small pieces,
half a traSp"nnful Of sal; sprinklcd ON
them, and then let them stand in their
own liquor half an hour. Beat >iN eggs,
the yclkS and whites apart. the former
Ia a firm, smooth paste, the latter Ia a
solid fro,h. Add To- the yclks "A table
spoonful If rich, sweet cream, pepper
and salt in sufficient quantity, and then
lightly stir the whites in. Put an ouuc,
and a hall of butter into a hot irving
pan. When il i thoroughly melted aud
begins la fry, pour in Your egg mixture,
and add ~ quickly a. possible the oy>-
tiers. Do not stir, but with "A broad
bladed omclctic knife lift, a. the eggs
set, the omclcttc from the bottom Of the
pan. To- prevent il scorching. La five
minutes ii viii be- done. Place a hot
dish bottom upward over the omclcttc,
and dcNtcrou>ly turn the pan over with
the brown side uppcrmoSt upon the dish.
Eat without delay.
Plum Pudding Onc cup of butter,
one cup If sugar, half a cup Of cream,
a cup and a half Of milk, N cup chop
ped ,uct, n cup If c~urrants and rai>in>
chopped fine, half a cup Of candicd
orange cut fine, six eggs well beaten,
two grated nutmc%S. one traSpoonful If
ground cinnamon, half a tcaSponnful IF
ground cloves. hrcad-crumb>. Beat the
butter and sugar together To a cream.
The bread crumbs should Ice dried
thoroughly. and passed through a sieve.
Beat all well together before adding the
brcad-crumbS, then add enough If them
to give proper consistency. Put the
pudding into a tin mold, not quite filling
il, and boil il four hours. Sauce: Use
equal quantities Of butter and sugar.
Cream the butter, then add the sugar,
beating them both until very light. Add
then the beaten yclk of an egg, and a
little grated nutmeg. Into Il pint Of
boiling water stir this mixture.
i.s.ltnpenu.