Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1881-10-27
HOUSEHOLD NOTES

Flour to make them turn easily on the
griddle.
BAKED APPLES OR PEARs.-If large.
cut in half and put in a dish with lit
tie water. Sprinkle them with sugar
and add few cloves, a little ginger or
cinnamon, and cover close and bake till
tender.
To CLEAN GOLD ORNAMENTs.-Dis-
solve little salammoniac in spirits
of wine and wash the gold in it; or,
try the following method: "Mix some
jewellers rouge with little said oil,
and with tooth brush rub the orna-
ment till perfectly clean. Then wash
it in warm soap and water with clean
brush, and dry it with wash leather.
A NICE WAY OF COOKED COLD
MEATs.-Chop the meats fine; season
with salt, pepper, little onion or else
tomato catsup. Fill tin bread pan
two-thirds full; cover it over with
mashed potato which has been sailed
and has milk in it; lay bits of butter
over the top and set it into Dutch or
stove oven for fifteen or twenty min
utes.
ORANGE CREAM.-Take 6 ounces or
ounces of loaf sugar in Jumps, and
with them rub the rinds of several
oranges, wiped quite clean, until each
lump of sugar is well saturated. Put
the sugar so prepared into a pint of
milk, with the thin rind of an orange;
let it boil, and when cold make it into
a custard with the yolks of four eggs,
strain, add gill of whipped cream
and freeze.
EGGPLANT AU GRATIN.-Peel and
cut them in slices lengthwise; arrange
them in layers ON a well buttered tin
previously rubbed with garlic OF
onion) Put between each layer a
sprinkling of fine bread crumbs, chop
ped parsley, sweet herbs, pepper and
salt to taste. Pour over them some
liquefied butter; add sprinkling of
grated Parmesan cheese and a few
baked bread crumbs. Bake in the
oven and brown with a salamander.
ITALIAN CHEEsE.-Boil knuckle OF
veal; when perfectly cooked, strain the
liquor, remove the fat, take out the
bones, chop the meat fine; add one graf,
ed nutmeg, one-half ounce each OF
cloves, allspice and pepper. Put the
entire mixture on the fire to simmer
gently, and, when the liquor becomes
jelly, pour into a mould, and let it re
main until the next day. You may
line the mould with hard-boiled egg
cut in slices. This is very nice fol
tea.
A BATTER.-Take two eggs, yolks
and whites, and beat them up light
stir them into half pint of milk an6
just half Of your pint of -four which
you are going to use; when that i:
smooth add the other half pint of flour
teaspoonful of salt, and last, mind
tablespoonful of sweet oil; it will
come with little working nice anG
smooth. You can eat it alone wher
properly fried, with sugar and lemon
juice, hut on apples or peaches anG
bananas it is excellent.
PICKLED ToNGUE-Pickled tongue
makes a good relish for a picnic din
ner. Let the tongue be in salt and wa
ter for three days, then boil it in cleal
water, which should be changed once
or twice. When cooked so that the
outer covering will slip OF easily, drain
off the water, take off the skin, and
pour cold vinegar over the tongue; add
such spices as suit your taste. II will
be picked sufficiently after it has been
in the vinegar day and night. If you
are in haste you may cut it in thin
slices before picking.
VEGETABLES AND SALADs-Upor
the washing of green vegetables fol
salads much of their excellence de
ponds; they should be shaken about
without breaking. in a large pan OF
cold water well sailed, since the action
of the salt will destroy all the minut-
est inhabitants of the fresh green GOV.
ers, and once dead, from sheer force of
gravity they will fall to the bottom of
the water. When the salad plants are
free from sand and insects they should
be shaken without breaking their
leaves, in colander, a wire basket, or
dry napkin until no moisture adheres
to them; then they may be used at
once or kept until wanted in a very
cool, dark place.
GROUSE SoUP.-Chop up the rem
nants of two roast grouse; pat them
into saucepan with an onion and a
carrot cut in pieces, a bundle of sweet
herbs, bay leaf, and pepper and salt
to taste. Fill up the saucepan with
sufficient common stock to cover the
contents; let the whole boil till the
meat comes off easily from the bones
strain off the liquor; pick all the meat
from the bones; pound it in a mortar,
pass it through wire sieve, and add
the liquor to it. Amalganate in a
saucepan piece of butter with table
spoonful of flour, add the soup to it,
let it come to boiling point then stir
in (off the fire) the yolks of couple of
eggs with or without lemon-juice, &C
cording to taste. Serve on very small
dice of bread fried in butter.