Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1881-10-13
HOUSEHOLD NoTR

APPLE PUDDNG.-Pare and c
good eating apples, cut them in halves
or quarters, and Lay them in the bottom
Of pudding dish; make a batter of
six eggs, six tablespoonfuls of flour.
one cup Of milk; bake until it is brown:
eat with sweetened cream or sauce.
AUNT AIMS WINE SAUCE.-Take
the yo!ks of three eggs, quarter of a
pound of butter, a cup of sugar, a cum
of wine, half cup Of boiling water.
and nutmeg to taste. Mix the butter
and sugar together, add the boiling
water then the eggs and other ingredi.
ents. Let it boil FIVE minutes in a
small saucepan placed in pan of boil
ing water, stirring it all the time.
RICE CRooUETTs-One-half pound
of rice, one quart of milk, one tea-cup-
full of sugar and a very little butter.
the yolks of two eggs beaten light and
a pinch of salt Soak the rice for four
hours in water, drain it and put it in a
basin with the milk aud salt. Set the ba-
sin in steamer and cook until thor
oughly done. Then stir in carefully
the sugar. the yolks of the eggs and
butter. Flavor with the Juice of a
fresh lemon. A very little of the
grated rind may be added, if desired.
but too much will give a bitter taste
TO the rice, When cold enough to
handle form into croquetts. Roll them
in beaten eggs and bread crumbs and
fry in boiling lard. When brown take
them out, put them into a strainer to
dry off the lard and sprinkle with fine
sugar.
HUCKLEBERRY PUDDING.-Take a
five-cent stale loaf of bread, cut in thin
slices and butter, and put a layer in
the bottom of china baking dish
strew in the huckleberries and table.
spoonful of sugar; go on this way un-
till you come to the top; then pour in a
cup OF water and cover with bread on
top. Eat with milk. 1t ought to
be sweet enough; if not, add sugar.
Must be eaten cold. This is a
good though very plain pud-
ding, not in the least resembling
that too delicious compound which ouI
grandfathers used to boast that they
received once a year "from home" and
that, too, in the days before the steam.
ships crossed the Atlantic, and when
the plum pudding, in sealed tin box
took three months to reach this country
1t should be eaten with cold sauce. an
article so often unpalatable and unsat
isfactory that long-tried receipt of il
may be of value.
CRAB SOUP.-This soup requires 3
good deal of judgment as some crabs
are so much fuller than others. Tt
five quarts of water take one-uuartel
OF peck of Okra cut into small pieces
and the same quantity of tomatoe:
without their skins. Put them on t.
boil six or seven hours before dinner
keeping them boiling all the time
Carefully pick one dozen crabs, watch
ing closely all the time for the small
pieces of crab shell that are alway.
dangerous. Two hours before dinner
add the crab meat to the okra and to
mato. Cut up an onion that has beer
fried brown in butter and put into thu
soup. Let it boil slowly, stirring it of
ten, as the crab will easily burn. One
hour before serving mix a quarter OF
a pound of butter with as much floul
as will make it the consistency of cuI
cake and stir into it a cup
full of boiling water, so as t
prevent any Jumps. Put the flour anC
butter, with salt and pepper to taste
into the soup and let it simmer unit
dinner time. Most people prefer thi.
soup very thick, but a little boiling
water can be added to thin tiff neces
sary.