Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1879-02-01
HINTS FOR THE HOUSEHOLD.

Jelly Cake-3 eggs, cup of sugar,
butter the size of an egg, cup -four, l
teaspoon of cream. tartar sifted in the
Hour, teaspOonful of soda dissolved in
tablespoon of milk.
Sausage.-12 pounds meat, "a table
spoonfuls salt, u tablespoonfuls black
pepper, tablespoonfuls sage, l table,
spoonful white sugar, t teaspoonful cay
enne pepper.
Tart Paste.-1 pound each of loaf
sugar, flour and butter; mix thoroughly,
then beat well with the rolling-pin
(without rolling) for ! hour, folding it
up and beating it out again; then roll
out the pieces in any shape you wish for
the tarts.
apple Tdrts.-Stew and strain tart
apples; add cinnamon, rose-water, boil
ed cider and sugar to taste; lay this in
the above paste; squeeze thereon orange
juice. Raspberry, currant and plum
tarts may be made of preserves. Lay
bars of paste across the top of the dish.
Corn Cate.-1 cup sugar, 2 eggs,
tablespoonful of sweet cream, 2 cups
sweet milk, 2 tablespoonful saleratus,
4 teaspoonfuls cream-tartar, cups corn
meal and l of -four. Let it set in the
warming closet of your stove 5 minutes,
then bake 10 minutes in hot oven
Almond Weigh eggs in their
shells; take the same weight OF -four,
butter, and fine sugar; take the skins
from ounces of almonds, pound them
in mortar with teaspoonful of es-
sence of lemon until they are smooth
paste; add to them the eggs and gradr-
ally the other ingredients; beat il well,
and bake in buttered pan il a quick
oven. The cake should be about an
inch and half in thickness.
To Stuff a Ham.-Select a nice ham
and boil it; when done, let it get cold
before you skin and trim it. Prepare
a stufling OF bread crumbs, butter, pep
per, parsley, thyme and celery. Begin
at the hook and make missions with a
sharp knife, about an inch apart; put
in the stuffing as you draw out the
knife. Rub in bowl the yelk5 of two
hard-boiled eggs, and brandy sufficient
to make a paste; spread it on the ham
smoothly and CRATE over it bread
crumbs; stick in cloves as ornamental.
Put it in the stove and let brown gently.
Eaten cold.
French Beef Kidney.-Slice the kidney
rather thin, after having stripped off the
skin and removed the fat; season it with
pepper, salt and grated nutmeg, and
sprinkle over it plenty of minced parsley
and eschallots chopped very small. Fry
The slices over brisk fire and when
nicely Drowned on both sides stir among
Them teaspoonful of flour and pour in
by degrees a cup of gravy and glass
Of white wine; bring the sauce to the
point of boiling, add morsel of fresh
butter and a tablespoonful of lemon
Juice, and pour the whole into a hot dish
with fried bread.
Broecn Soup.-Take cold roast beef
Dr. fowl, cover it with cold water, let this
simmer for hours, then take out the
meat and strain the liquid. Have chop
ped fine equal parts Of celery-root and
cabbage. Add to each quart of liquid /
,upful, 2 tablespoonful Of pearl barley,
tablespoonful of chopped parsley,
| small carrot cut fine, small potatoes
sliced fine. Let this boil hour. Then
add well beaten egg and 2 tablespoon
Iuls of sweet milk thickened with
Drowned flour. Make this in small
and drop in. This should
boil 5 minutes more. When ready to
serve add onion fried brown in butter
and tablespoonful of tomato catsup.