Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1882-04-13
] HOUSEHOLD NOTES.

IRANsPARENT PUDDING. eggs
naif a pound of sugar. half 4 nonnd
or butter; melt the butter and s,,ca-
eogetner; beat the eggs well, and Stir
... A ~ WINE warm; CRATE in some
POTATO OMELETTE.-May be mas.
with mashed potato, or two Ounce.
of potato-four and four eggs. and saa'
soned with pepper, salt, and = littIa
nutmeg. 1t should be made thick. and
being rather substantial, a squeeze Of
lemon will improve it. Fry lirht
brown.
WHITE SAUCE FOR FIsH.-Boil some
cream. thicken it with -four and butter.
then let it simmer till smooth: add 4
teaspo0nful of essence of anchovy To a
tureenful, and. if it is liked. little
walnut or mushroom ketchup. and add
little ginger. If cream is scarce use
milk and the yolk of an egg.
To MAKE WAFER PANCAKES Beat
up wen four eggs; add two spoonfuls
OF fine flour, and two of cream. one
ounce of finely-sifted sugar. and. if
approved of, part OF grated nutmeg
Rub the frying pan well with a little
cold butter. Pour the batter in as
thin as wafer; fry it only ON one
side. Put them on dish, and throw
slfted sugar over each pancake. and
serve hot to table.
CREAM CAKEs.-Half pound butter
three-quarters of pound of flour. one
pint water; boil your butter and water
together, and while boiling stir in the
flour; then let cool, and add ten eggs
the whites beaten separately; half
teaspoOnful of soda; grease your pans
well. drop large spoonful, leaving
space enough for them to rise. Bake
about forty-fve minutes in moderate
oven.
RICE MERINGUE.-Swell gently four
ounces Of rice in q pint of milk, let it
cool little, and stir an ounce and a,
half of fresh butter, three ounces of
pounded white sugar, the rind of a
lemon, and the yelks of five eggs.
Pour the mixture into well-buttered
dish, and lay lightly and evenly over
the top the whites of four eggs beaten
to snow. Bake the pudding for ten
minutes in gentle oven.
CORN CAKE FOR BREAKFAsr.-Mix
at night one quart of corn meal with
hot water enough to make a thin bat
ter, adding tablespoonful of yeast.
and salt to suit the taste. In the morn
ing stir in two eggs and small tea
spoonful Of soda, and with a spoon
beat it long and hard. Butter a tin
pan, pour mixture into it, and bake
Immediately about half an hour in a.
moderately heated oven.
To MAKE BATTER PANCAKEs.-Beat
up three eggs with four large table
spOOnfuls OF flour; add to these half
a pint of milk, or as much as will
make the batter the consistency of
cream, and little salt. Fry them in
lard or butter. Crate sugar over the
top of each of them, and serve directly
they are cooked. The juice of lemon
is generally added when eaten. A
small frying-pan is the best for the
purpose.
HARRISON CAKE.-Two cups of mo-
lasses, one cup of butter, one cup SUI,
gar, one cup sour cream, one teaspoon
full cloves, one of saleratus, two tea
cups currants. Butter melted with
molasses and poured into three or four
cups of -four; then add sugar and half
the cream; put in the rest of the cream
when you have dissolved the saleratus
in it. Then take enough more -four to
make it about as thick as cup cakes:
stir it ten or fifteen minutes, add the
currantc, and bake it in pans like cup
cake.
LECHE CREAM.-Beat up the yelks
OF three eggs, and the white of one !;
add to them a quarter OF pound of
powdered sugar; mix gradually three
ounces of arrow-root and two ounces
of -four, and then pint and a half of
milk; boil it up gently, stirring con-
tinually until thick; take it off the Ere
and continue to stir until it is little
cooled. Place sponge-cake at the bot
tom Of buttered dish, and pour the
leche cream over them. A fiavoring Of
either lemon-peel, vanilla, or cinnamon
is an improvement.
EOh a
HAM-After having soaked, thorough
ly cleaned, and trimmed the ham, put
over it little very sweet clean hay,
and tie it up in thin cloth; place it.
in ham kettle, braising pan, or any
other vessel as nearly of its size as can
be, and cover it with two parts of cold
water, and one of light white wine
1--WE think the reader will perhaps find
cider a good substitute for this); add,
when it boils and has been skinned,
four or FIVE carrots, two or three onions,
large bunch Of savory herbs. and the
smallest bit Of garlic, Let the whole
simmer gently from four to five hours,
or longer should the ham be very large.
When perfectly tender, lift it out, take
of the rind, and sprinkle over it some
fine crums, or some raspings of bread
mixed with a little finely minced
parsley.
FISH SAUCE WITHOUT BUTTER