Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1879-06-21
HINTS FOR THE HOUSEHOLD.
THE TABLE.

Ripe cucumOerS make q DELICIOUS
pickle il pared and sliced in strips, one
cucumber making four strips. These
are strained and put up precisely as
pickled peaches, with spices and vine-
gar. They will turn dark, but all fruit
picked with spices do that.
TO cook caulifiower, choose white
firm ones, pick off the broken or hard
leaves and turn the stalk. Plunge it
into cold water with little salt on head
downward for an hour. Put it into
boiling water and cook until tender;
lift it out carefully, pour over it drawn
butter or white sauce and serve in q
vegetable or covered dish.
"A sick person can be sustained by
this when nothing else can be taken:
Make strong cup OF coffee, adding
boiling milk as usual, only sweetening
rather more; take an egg, best yelk and
white thoroughly together; boil the cof-
fee, milk and sugar together; and pour
it over the beaten egg in the cup you are
going to serve it in. This is often used
ia hospital service.
"A nice bread pudding can be made
them lightly. Put them in baking
dish; put into 2 ounces of sugar l egg
(white and yelk), stir in 2 ounces Of
flour, pint of milk and salt, vanilla or
any flavoring desired to taste; pour the
whole over the bread and bake q nice
brown in brisk oven. If the bread is
very stale, toast q light brown or the
pudding will be spoiled.
An economical receipt for GRO
quotes is as follows: If you have veal
soup for dinner, take tie meat from the
bone and mince it; to ? cups of minced
veal put cups of stale bread soaked in
water; then squeeze very dry, mix thor
ough with the minced veal half a calf's
brain boiled soft and mashed mixed with
the rest; then season with pepper, sum-
mer savory, sweet marjoram, little
butter or cream, yelk of an egg, the
grated rind of l and the juice of 2
lemons; mold in shape and brown in q
skillet with hot lard; chopped parsley
and teaspoonful of finely chopped
onions would be great improvement
II not disliked.
The best kind of apple jelly can be
made by using juicy, brittle apples
pairing and slicing them, and cooking
them in q tin or earthen dish, with wa
ter enough to cover them, until they
begin to soften; then strain through a
thin cloth, but do not squeeze them.
Add teacup of sugar to quarts of
the liquor, and boil until thick enough,
which can be tested by dipping out
little and cooling it. Snow apples make
a beautiful, wine solored jelly Of very
fine flavor. The flavor and appearance
of apple jelly is very much improved
by inserting a slice of unpeeled lemon
vertically in the center of the glass, be-
fore the jelly is quite cool.
"A lady writes to an exchange: Most
housekeepers have had their souls har-
rOwed up by the provoking tendency of
pie-plant juice to wander in little sac
charine rivulets all over the bottom of
the oven, instead of remaining quietly
in the humble sphere to which the eter-
nal fitness of things assigned it. By
experiment have found out a method |
which obviates this difficulty, thus eff
fecting a great saving in sugar and tenn |
per. My invention, for which l exact |
no royalty, is as follows: Put the usual |
quantity of sugar for each pie in bowl,
then add cold water enough to form a
liquid mass, also heaping tablespoon
full of flour, stirring it well in; pour this
over the pie-plant, add the top crust,
and place in a hot oven. The above
answers for other kinds of fruit-pies al
30. l find that rhubarb loses q good
deal of its acrid flavor by placing it
over the fire in q dish of cold water,
adding pinch of soda as soon as it
reaches the boiling point. Let it stand
q few moments, then drain of the wa
ter.
Both masculine and feminine pedes-