Warren sheaf. [volume] (Warren, Marshall County, Minn.) 1880-current, 1882-03-02
HOUSE AND + ARM.
Pertaining to Cookery.

SWH6bj 1llIiR, IGUI CefSSpOONIulS Oh 5IOuEt u
little salt and one egg; beat vigorously,
and drop with a spoon into hot lard Try
until brown. Rice can be used instead
of hoIniny. sis
" BOSTON BROWN BREAD. - Four cups Of
rye meal, three cups Of ! elbow Indian meal,
one cup Of molasses, one teaspoonfnl of
d soft batter. Steam three hours and bake
swo hours. # 81
CRACKER GRIDDlE CAKES. - One pint
with milk, and when it swells add more
milk until of the right consistency; salt
and when ready to bake add the whites of
The eggs beaten stiff. III
IL CRUmpE,rs. Mix 4. quart Of good milk
with watar to make q batter; add d little
Balt an egg, and teaspoonfal Of good
yeast; beat well, cover it up and let it stand
in warm place to rise. Clean the muffin
plate, or, not having this, q frying pan,
while warm, over the fire, and rub it with
g creased cloth or little butter tied up in
8 piece Of muslin; pour a cupful Of the
batter into the pan or on the plate: as il
begins to bake raise the edge all around
with a sharp knife. When one side is
done, turn and baks the other side. Crum-
pets are generally now poured into proper
sized rings Of tin, which makes them all Of
o size and thickness.
MASHED SALT Cor. Take some sailed
sodfish, that has been soaked for at least
5wenty-four hours. Roll it in plain
water, drain it carefully, pick out Gil the
skin and bones and separate the fish into
small flakes. Pu5 the fakes into d basin,
and work them with fork until every fake
is broken into little pieces. Rub a sauce
pan freely with gaelic, put the fish and a
smeN quantity Of hne salad oil into il, stir
we'll With o fork. Place the saucepan on
very slow fire, and never cease stirring the
contents; rour into it salad oil and milk
Alternately. in the smallest possible qnanti-
&ses, but continuously, until the mixture
assumes the appearance of thick, creamy
paste. Season with white pepper, add
some lemon juice, and never leave of STIR
ring; for it is upon the thoroughness Of this
operation that the success of the dish de-
Ponds. Serve piled on dish, with bread
slppets fried in butter. n
To IMPROVE ROAST BEEF. To flavor a
roast Of beef deliciouslY, TO make ittensaer,
and to give variety, which is essential in
that family where beef is the staple meat
to do all this nothing more is required than
alarge lemon; cut it in two pieces, squeeze
all the juice upon the roast, then after
peeling the lemon roll it up in the roast.
When the lemon is ased no water is needed.
The roast should be fat one, 10 insure
good gravy, and the lemon acid will remove
she oily taste sometimes objected to.
TO MAKE A. NICE DISH "A nice dish for
supper is made OF sweet or Irish potatoes,
which have been left from dinner {either
baked CT boiled.) Slice them, but not in
-gery thin slices, lay in q baking Tin orpud-
ling dish. and cover each layer with little
jumps Of butter and with pepper and salt
4 you like the flavor Of pork put two or
Bake tGc half an hour. Raw potatoes NAV
os prepared III the same why, but will re-
laire longer time to baka them. To give
IN excellent favor to warmed-oyer potatoes
AXE some Of the fat that you cut from slices
Of beefsteak, fry in the pan till you have as
much as you need, then take out the scraps
and put in the potatoes. This ID better
than butter.
BrJCKwHEAT CAKES One quart Of
buchwheat meal one pint OF flour, half q
teacupful Of yeast salt to taste, rnix the
Hour, buckwheot ard salt with as much
water, moderately warm, as will make it in
TO 8 thin batter. Beat it we'll, then add the
yeast; when we'll mixed set in a warm place
10 rise. AS soon as they are very light
grease the griddle and bake them delicate
brown, butter them with good butter ind
eat while hot. s& 55
Mothers Dress.
Only youpg and sensitive people them
selves can tell how often they are troubled
N the fact that mother, having passed the
years Of Nanity, and being quite SURE Of
he estimation in which she is held by
father, has become Indifferent to dress.
Not careless, for she is never nntidy.
She brushes her hair smooth and twists it
INTO g little hard knot; she pins into her
unframed dress the oleanest and hardest
Of linen collars, ana her fat souled prunella
Bhoes are always whole and we'll buttoned;
but she does "does not care" and what low
ing daughter is there who does not want
her mother to care very much howshe looks!
%Cf course" sighs poor Ellen. de course,
I do net want my ma to dye her hair or
rouge like old Mrs. Fritz, and shouldn't
ike her to be foolish; but why should've
she dress like other folks2 She is young
yet. She might wear nice bonnets and
gloves that fit her. Why should she make
serself look funny, and dress like an old
woman OF eighty. when she would look so
llice fixed up?" But mother, when Ysnon-
strated WITH shakes her head, quotes some-
hing about purple md fine linen" and
remarks THAT her days for inery have gone
BY. Perhaps they have; but there is no
need for fnery. A matronly elegance lis
POSSIBLE without that and it is almost the
duty Of any woman Of mems to satisfy her
children in this respect. The pangs which
those young people endure because she will
not alook like other people," cannot be ex~
pressed in words. They are something
nat years never win blot out something
taey will remember in their middle Ike
With emotions Of pain. What strangers
think, is SO much to the girl, who sees aasd