Dodge City times., 1879-03-15
HINTS FOR THE HOUSEHOLD.

Rice Cream-2 heaping tablespoon
of raw rice, quart milk, 2 tablespoon
sugar, q little salt; bake 1 hour, or l
hours, stirring frequently while baking
The oven should be quick one.
Oyster Soup.-Take one dozen Q
large oysters and put them in one quar-
of cold water; as soon as they boil skin
off the froth; let them simmer 10 min
utes, then add pound of butter-crack
ers, rolled fine, two ounces Of butter,
teaspoonful OF salt, ! teaspoonful o
white pepper; let this cook 5 minute
more.
Queen Of Puddings.-1t cups of whit
sugar. 2 cups fine dry bread-crumbs,
eggs. Tablespoon butter, vanilla, rose
water or lemon for favoring, l quar-
fresh, rich milk, and ! cup jelly or jam
Rub the butter into cup of the sugar
beat the yelks light, and stir these to
gether to q cream. The bread-crumb
soaked in milk come next, then tn,
seasoning. Bake in pudding-dish un
til the custard is set. Draw from tn
oven. spread over with jam, then cove
with meringue made of the whites
whipped, sweetened and favored t.
taste.
,HoU to Keep Moths Acay.-Fold ~
your things, sprinkling a little dry cam
phor in between Then sew them up il
bags, made OF some strong material
containing no wool whatever; linen. o
course, is excellent, but common bed
ticking answers very well. The bag
should be stitched very closely, best b,
machine, and leaving not the smalles
opening anywhere. This keeps the good
perfectly safe. You need never use an,
other precaution, even for furs, but yo'
must, of course, make sure that tn,
moths have had no chance to lay thei
eggs in the things before they ar,
packed.
Gold Cake.-Line the cake-pans witt
buttered paper. Sift 1 teaspOOnful o
baking-powder, and l saltspoon of salt
with 1 cup of flour. Beat ounces o
butter, pound of granulated sugar II
cream. Add to them by degrees ] o
a cup of milk, and 1 cup of flour, ant
beat the mixture smooth with an egg
whip. Beat the yelks of 6 eggs to !,
cream, and stir them into the above in
gradients. Stir in the cup of flour which
has been sifted with the salt and baking
powder, flavor the batter with vanill.
extract, put it quickly into the baking
pan, and bake the cake in rather a mod
crate oven. To test the cake, run 8
clean broom-splint into its center; if il
is done, the splint will come out clean
When it is done, turn it quickly out ol
the pan and let it cool.
S,1iss Pudding With Cream Sauce
Sift together pound of flour, 1 heap.
ing teaspoonful of baking powder, and
l of salt; rub together ounces OF
granulated sugar and ounces of butter,
and when they are well mixed so as to
be granular, bul not creamy, add the
flour gradually, until it is all used.
Make a hollow in the middle of the
flour, put into it l egg, I a teaspOonful
of lemon favoring, and pint Of milk.
Mix to smooth paste, put into a well
buttered and Toured mold, and set this
into a large pot of boiling water, enough
to cover two-thirds up the side of the
mold; steam the pudding I of an hour,
or until broom splint can be run into
it without finding the pudding sticking
to the splint. Turn the pudding out Of
the mold and send to the table with the
following sauce: Stir together over the
fire ounce each of flour and butter.
As soon as they are smooth, pour into
hem 1 a pint of boiling milk, add 2
ounces of sugar and a teaspoonful Of
lemon favorilg, and use with the pud-
ding as soon as it bOils up. This
makes a very nice pudding for Sunday
iinner.