Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1879-12-27
HINTS FOR THE HOUSEHOLD,
Nice Things for Christmas.

gether, and bake with two crusts. Cur
rants Idried) instead of raisins are very
nice.
Foam Sauce: One teacup white
sugar. three-fourths of a cup butter,
one tablespoon flour, one egg-beaten
together; then place over the fire, and
stir in rapidly three gills of sweet milk,
and season with nutmeg.
Chocolate Cake: One cup butter.
two cups sugar, two cups flour, and four
eggs; one cup milk, two teaspoons bak-
ing-powder; bake in jelly tins; for the
chocolate CRATE fine and mix with weak
coffee, the right consistency to spread.
Stuffed Oysters: Chop fine dozen
oysters; mix with them the beaten yelk
Of one egg, and thicken with bread
crumbs, tablespoonful of thick cream,
salt and pepper to taste. Fill the shells,
rounding them nicely on the top. Brown
in a quick oven.
Fruit Cake: One pound butter, one
pound sugar, one pound flour, eight
eggs, three pounds raisins. two pounds
currants, one pound citron, one-half
ounce nutmegs, one-half ounce CHINA
mon, one teaspoonful of maee,a sprinkle
of ground cloves, large wine-glass of
brandy and the same quantity of wine.
-Hickory-nut Macaroons: Make
frosting as for cake; stir in enough
pounded hickory-nut meats, with mixed
ground spice to taste, to make convent
ent to handle. Flour the hands and
form the mixture into little balls.
Place on buttered tins, allowing room to
spread, and bake in a quick oven.
-Ice-Cream Candy: One and one
half pound of "a" sugar; two table
spoonfuls of butter; one and half tea
cupfuls of water; the rind of half a LEM
on. Boil until it will crisp when drop
ped into cold water, set aside, and when
it has ceased bubbling, stir in the juice
of lemon. When cool, take out the
peel and pull until white. Draw into
thin sticks and check into three or four
inch lengths. The strip should be
stirred all the time it is boiling.
Christmas Pudding: One pound
raisins stoned, one pound currants
cleaned and dried, one pound of beef
suet chopped fine, one pound of bread
crumbs (stale are the bes), one pound
of brown sugar: then cut in small pieces
two ounces of lemon, orange and citron,
candied peel, half a nutmeg grated, half
a teaspoOnful of ground ginger, one tea
spoonful of mixed spice, half salt
spoonful of salt, eight eggs. Mix allwell
together with your hands except the
eggs, which must be beaten yelks and
whites separately, whites to a froth with
the back of knife if you have no egg
beaten. Now mix your eggs with the
other ingredients, it must be quite thick
or it will fall apart; if not moist enough
add one or two eggs. Half this quantity
is enough for a small family. Grease
your mold or bowl, fill with the mixture,
grease a plate and put over the top
wrong side up; dip your pudding-cloth
into boiling water, dredge it with flour
and tie securely. Have large pot of
boiling water ready; plunge your pud-
ding in, moving it about for a minute;
always keep your pudding covered with
water; keep kettle boiling near by to
replenish with; never let the pot go off
the boil, or it will spoil your pudding.
Boil six hours the first day, and when
YOU are ready to eat it boil two hours
more; before untying the cloth, plunge
the pudding into cold water. then your
pudding will not stick. Cover it with
finely powdered sugar before sending it
to table.
To Bake Turkey: After it is
dressed, salt and pepper it inside; make
a force meat of bread or cracker
crumbs, season with summer savory or
sweet marjoram. To this forcement
chestnuts may be added. They are put
over the fire in saucepan to burst the
skins, then boiled in salt water. Or,
whole oysters well seasoned may be
added to the stuf1ing. Truffies are also
used. A couple of eggs added to any
stuffing improves it. Boiled, mashed,
and seasoned Irish or sweet potatoes are
also used for turkey stuffing. When
stuffed, tie it in shape, lard the top or