Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1882-01-05
THE HOUSEHOLD.

BUCKwHEAT CAKEs.-One quart OF
buck wheat -four, four tablespOOnfuls
yeast, one t6aspoOnful salt, one handful
Indian meal. two taNlespOonsful mo-
lasses-nOt syrup. warm water enough
10 make thin batter; beat very well
and set tO rise In "a warm place; II the
batter IL I'm the least sour in the morn.
ing stir in very little soda dissolved
I'm hot water; mix I'm AN earthen crock,
and leave some In the bottom each
morning. cupful or sO-tO serve as
sponge for the next night, instead OF
fresh yeast. In cold weather this plan
can be- successfully pursued for "a week
or ten days without getting a new sup
ply. OF course you add the usual
quantity Of GDur. etc. every night, ana
beat up we'll DO not make your cakes
too small. Buckwhrats should he Of
generous size. Some put two thirds
buck wheat. one third oatmeal, emitting
the Indian.
sour wIrH BARLEY.-After wash.
ing the soup meat put 20 into the sauce
pan. Just cover with water AMI take I'll
the scum when II rises. Wash and
pick over halt "A pound of pearl barley;
put this with the meat and small
onion peeled and cut In small pieces;
flavor with catsup: aid "a little pepper
and salt, add little more water and
cook until the barley is soft. You may
add any vegetables liked. celery rcot
gives a good flavor b. any soup. Cook
the barley about AN hour and half
BAKED MACARONf--Break into
small pieces as much macaruni rs you
desire for dinner; boil until soft, then
place In baking pan-Of COur,e hav.
ing drained the water of. Place q
layer Of maCarOni. then layer Of
cheese. and another Of macarUni.
sprinkle cheese over the top and small
pieces Of butter. over this pour mix. |
ture Of a half pint of milk and two
well beaten eggs.
HONEY PrpDING.-Ingredients:-
Honey one half pound. butter six |
ounces. bread crumbs one fourth ounce,
eggs eight. Beat the butter and honey !
TO a cream and add the bread crumbs.
beat all together for ten minutes with |
the yolks Oft the eggs. Put into mold |
and boil Cor an hour and half. Serve |
with any nice pudding sauce.
PIGs HEAD CuEEsE-IIave the head |
nicely cleaned until tender. Chop it |
very fine. season with salt, pepper, and /
sage. while hot. Put I'm deep dish /
and cover with u plate smaller than the /
dish. that IL may rest on the meat. |
Place on the plate "a heavy weight, |
and let IL stand twenty.four hours.
OYSTER ingredients Oys. |
tiers one half pint, boiling water one
pint; butter one half cup, flour two /
tablespOOnfuls, salt and pepper. Beat |
the butter To "a cream with the flour. |
adding the seasoning ard stir in the
water while boiling; add the oysters
and boil two minutes and serve.
LEMON DUMrLiNGs. -Ingredients:-
Suet four ounces, moist sugar four
ounces. bread crumbs one.half pound. |
lemon one. Crate the iind of the
lem n. squeeze out the Juice; mix all
the ingredients. Put in buttered tea
cups and boil three quarters of an
hour.
OYSTERS Toast a few slices of
bi cad and butter them. lay them in "A
shallow dish, pour on the liquor Of the
oysters To heat. salt and pepper. and
just before il bolls and the oysters. let
them boil up once, then pour over the
bread.
BEEF TEA-Chop the beef fine and
pour cold water on a.; place ON the
back OF the stove and cover close. Let
II stand until IL hollis then feed direct.
ly to patient. DO not forget 10 season
tea with salt.
BOILED lEG on MUTToN.-Boil well
In clear water until tender. seasoning
with water and salt; serve with egp
sauce and garnish with parsley, slice.
lemons or currant Jelly.