Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1880-12-25
HOME, FARM AND GARDEN.

quart OF milk, one gill OF yeast; when
well risen, stir in large spoonful of
melted butter; bake in muffin rings.
CROUP.-Take knife or crater, and
shave off in small particles about tea
spoonful of alum. mix it with twice the
quantity of sugar to make it palatable
and administer it as quickly as posi-
bic. Almost instant relief will follow.
A DISH which is sure to find favor
with lovers OF celery is made by taking
the stalks of celery which are not thor
oughly bleached, cutting them in pieces
of about an inch long. and cooking
as you would asparagus. the same
length of time being required to boil it;
season with milk, butter, pepper and
salt.
CRANBERRY SACCE.-Pick over one
quart of cranbcrries, mash and put into
sauce pan with one cupful of water;
stew slowly for about an hour; if thick
by that time strain through a colander,
then sweeten with fine white sugar.
Place in mold that has previously been
wet with ice water; let stand until
ready for use.
POTATO PUFF.-Stir two cupsful Of
mashed potatoes, two tablespoonful Of
melted butter and some salt to a fine,
light and creamy condition. Then add
two eggs well beaten separately and six
tablespoonful of cream. Beat all well
and lightly together; pile in rocky form
on dish; bake it in quick oven until
nicely cOlored. 1t will become quite
light like puff.
AFTER an experience of several sea-
sons. says the Poultry Monthly. we have
adopted the system of warming the food
all through the winter and cold wealth
err, both morning and evening, and we
attribute the excellent laying qualities
of the fowls. in a great measure, to do
ing this. The food. whether whole or
broken, grain or other food, either dry
or moistened, should be warmed well
before feeding.
SALvE FOR FROST BIrEs.-Six ounces
of mutton tallow, six ounces of lard,
one ounce of peroxyde of iron-red iron
rust-one ounce of Venice turpentine,
One-half ounce of oil of bergamot. one
half ounce of bole Armenian rubbed to
paste with good sweet oil. Heat the
mutton tallow and iron rust in an iron
vessel, stirring constantly with an iron
spoon, until the mass becomes perfectly
black, then add the other ingredients,
stirring until well mixed. Apply upon
linen daily.
MINCE MEAT.-Two quart bowls of
meat, (chopped), four quarts of apples,
one quart of molasses, one quart of
sugar, one pound of raisins, one pound
of currants, one pound or less of citron,
three quarts of cider. one tablespoonful
IF nIn fahl nj Of
one tablespoonful of cinnamon, four
nutmegs. two tablespoonfuls of salt,
three lemons, Guice only, one-half
pound of suet chopped fine; scald all
together three hours. Five pounds of
meat makes three bowls.
CHEESE TARTLETs.- a paste
with one ounce of butter, two ounces
of flour, the yelk of an egg, little
water, pinch of salt; roll it out to the
thickness of the eighth of an inch, and
line some patty pans with it. Take two
ounces of finely grated cheese, beat it
upin bowl with the yelks of two eggs,
and pepper, salt, cayenne and nutmeg.
according to taste-very little OF the
two latter, then work in three table,
spoonfuls of cream, fill each patty pan
with the mixture, and bake them in
moderate oven till done.
FRIED CAKES, when properly made,
need not be looked down upon by peO-
pie who disapprOve of lard. Take one
cup of sugar; one cup of sweet milk,
one teaspoonful of soda or saleratus,
two teaspoonfuls of cream of tartar. two
eggs. three teaspoonfuls of lard; flavor
with cinnamon or nutmeg; a half tea
spoonful of ginger may be added. if de-
sired. Beat the sugar and lard togeth-
er till light, then add the well-beaten
eggs, mix the dough as soft as you can,
and then roll it out nicely; put in a lit
tie -four at time till the dough is stiff