The Russellville Democrat., 1880-02-12
TOPICS.
How to Cook a Steak Rolled ouions- .as Househoid Knowiedge, sSa3
sHew TO COOK A STEAK.

sH0ds aJIow TO COOK A STEAK. ii5 Eirst,s never fry it. There is no mystery about broiline beefsteak, and vet .ninety-nine times in a.hundred it is cooked The simple art is to cook a steak without smoking it. and to retain the juices When you restyour cake of Indian-ink on q palette, and happen to put your brush in your mouth and taste it, the peculiar savor is, that of, carbon, Now, carbon is one of the products of the Imperfect combustion, of hydro carbon. and the best lanipblack is. made that way. If there is any taste of In- 'dia-inlS about a steak orachop. it1s at without firing or blazing. No steak can fire must be very hot. The outside must l,e well cooked in order Ito keep the hiice inside; but the outside mus have scarce any thickness. The thing to do Is to turn Il steak from side, to, side, and to keep doing it. Never peper or salt | steak untilft is on the dish. To peper 1t might not doso much harm, but to salt it is almost a crime. Never use gridiren with twe smalt -siats; that scores the .beefsteak through, and fries dverdorie, dry portions. Incline your gridiron. If there is a. blaze fpuiihe melting fat, the flame will burn beyond the steak..l It is difficult to arrive at a proficiency with q steak winch has too much fat on the edges. Trim your steak well, and, if there be fit on it, when your gritlirolsis inclined, let the fat par ton be up toward the handle at first. Good steaks must be served, install- eotisiy on hot plate. iH Butter is iadfnis- sible on 2 steak, but only in & very min ute quality, cut an inch and an eighth thick, and the cooking artistic, the juice of the meatsfollows every eat.-Aaantio atonthly. ..f
 BOILED ONIONS.
 Some years ago I read in an English journal a contribution ofs Mr. i Frank Buckland were. be. stated that after mental fatigue and occasional sleepless ness he was greatly benefited by eating onions at his dinner. 1, Hoy gsoporifie or sleep inducing the onion, the much de- spised vegetable, is, l am not prepared to state, but Il know, that many persons who are tfoubled With sieeplessness use them. If properly boiled so as to get the. twang out of them. the opioa is q most delicate vegetable. To every quart of onions,a quart of cold water, with a half tablespoonful of salt Boil not too fast for two hours. Drain in colander thoroughly and allow to get cold. Make a sauce with a tablespoonful of butter, the same of flour, and one-half pint of milk; rub butter and flour perfectly to- gether, with as pinch of black peper. Boil, milk, which .ponr over flour. and butter, and Stir ali the time to Keep smooth. Put onions in sauce, and let them heat until the same boils. Ought to be served rather dry.
 aDf@i 'nousEHoLo KowLEpGE.
 Grdhon Bread Lone pint of sour milk, one egg, one small tablespoonful of soda, one-half cup molasses, one quart .ot Graham flour: mix well together; bake one hour. uia sFeG s.sW R& sGa blsa}a
 To Briglten e Copper sBoiler.--Use q coarse cloth; have 8. pail of very hot water: soap the cloth | little; sprinkle on plenty of pulyerized borax, and rub the boiler well; rinse off with hot water, and dry with | Soft cloth. The boiler can be frightened in this way as quickly as with acid, yatr4-a ..,e sad aY
 To Soften Ptttiy--Slack three pounds of stone quicklime in water, then add one pound of pearlashraad make the whole about the consis~fy of paint. s4 Apply it to both sides of the glass, and let it remain for twelve hours, when the putty will be so softened that the glass may be easily taken out of the frame.
 Pldding.--An excellent apple pudding can be made from the remains of rice pudding. Arrange well-sWeetened and favored apple sauce in alternate layers with, cold rice pudding; add 9 little but ter and sugar. sift sugar lover sthe top, and put in the oven to heat through and brown on the top. Auy sort of flayoring can be used. gre
 Mader1d Cqkcs,-Beat up with whisk until quite light six eggs, half n pound of sugar, and ag little lemon zest; when well beaten add quarter pound of fresh butter lslightly meltedl and half q pound, of flour. Put this. into round-cakei hoop papcred, place On the to-. Of the cake three slices of citron cut thin, dust q little sugar ever the top, and bake in a
 Egsrtoa 7a6b.-This is favorite Eng fish coniection. To make 1t take three pounds of the best brown sugar and boil with one and one-half pints of water until the candy sllardens in cold water. Then add one-half pound of sweet flavor ed fresh butter, which will soften the candy. Boil few minutes until it again hardens and pour it into trays, Flavor with lemon If desired. hnHe 'Ni Hs5a '''''
 4 Simple Soup,-Tale bones Of any kind of cold meat of fowls, bits of meat, etc, boll until all the meat falls from the bones. Strain and set away to cool. Wher wanted, add one or two grated beats, one large or tpe small chopped carrots, one-half cup of rice, one grated potato, pepper and salt to taste. Boil three hours slowly fThe rice may be omitted and tomato added if~ se'FN9
 Superior Soft Gtagcrbredd.-When I wish to makes something which will surely be, nice in the line of my favorite cake, l use this recipe: v, Take one cup each sugar, butter, sour milk and New Orleans molasses. four cups flour sifted, tablespoonful oi ginger, two tablespoons ful soda, dissolved in little water, and the grated rind of a leunon.a Stir butter and sugar together; add two eggs well beaten, then four and milk, mix; then strain in the Soda water, add the spices, mix, and bake in tins in hot oven. If sour cream can be substituted with half the butter itwiu be yet far more deli cate. ss,-f .f.ee- alvaa3 aka Q. D a@a,e A Plague of Locusts.
 ap 9c Boys Own Paper 's Ns44
 Adetacbment of troops bonnd for