The Saline County journal. [volume] (Salina, Kan.) 1871-1893, 1882-08-17

SAUCE FOR APPLE DUMPLINGs.-
Take one egg, one cup Of sugar, half q
| cup Of flour and one pint of milk
| Boil till it thickens, and flavor to taste
GINGER SNAPs-Seven cups sifte,i
Hour, one cup sugar, one egg, che TIA
b!espOonful Ofvinegar, one tablespoon.
full soda, and one tablespoonful ginger
Plant q patch Of pumpkins for the
cattle, especially the cows. They are
the cheapest feed that can be raised,
and just what cattle need when the
pasture begins to fail in the fall.
LEMON PUFrs.-TO make one dozen
puffs, use the yolks Of four eggs, one
cup Of sugar. half cup Of butter. and
half cup of cream with q spoonful
of -four beaten into 1t. II you use
lemons, one will be enough, but do
not let the seed get in. II you use ex.
tract, take one teaspoonful. Put this
in the pastry and bake nearly done
Have the whites we'll beaten with
teaspOOnful Of sugar. and spread this
on, and return to the stove and brown
slightly.
COCoANUr PCDDING.-Soak three
slices Of stale wheat bread, after re-
moving the crusts, in one pint Of new
milk: beat four eggs separately, and
put the yelks into the bread and milk.
Soften zone heaping teaspoonful Of
butter, Sd that IL will stir TO Q cream
with teAspoOnful Of sugar, aud mix
with the milk. Remove the husk and
skin from Q cOcoanut, and crate the
white part, and add 1t, with the milk,
to the mixture. Beat the whites Of
the eggs 10 q stiff froth, and stir 1t
in just before you put IL In the oven.
Bake three-quarters Of an hour. This
makes very rich pudding.
ORANGE OR LEMON PEEI..-ysve all
the peels :of oranges or lemons, and
cut Off the yellow rinds carefully and
put them In u tightly corked bottle
fiiled with alcohol, and let it stand
until the alcohol IL of q bright yellow
color then pour II of, bottle closely,
and use for navoring custsrds, cream
cakes and blanc mango. The orange
and lemon peels should he put into
separate bottles
POTATOES Drowned WITH MEAT.
Boil the potatoes, merely cutting OF
the skins al top and bottom, for twenty
minutes. putting them 1t first into
boiling sailed water. Then remove
the skins and shake -four over them
from the dredging box, and put them
in the dripping ran With the roasting
meat Turn them when the meat %
tasted, % - to brown them well on
all sides. Serve on the platter with
the meat.
CRACKED VII KAT.-It 10 good and
very nutritious. and I can tell you
how TO get Il cheap. Buy Q bushel Of |
wheat Of the miller that II cleaned to /
make -four. II you do not raise wheat |
kilndry it In the oven take Il TO your /
and get him to crsck it
N his coffee mill. There will be Q
little coffee in the flrst quart. This
.racked wheat will Be just - good -
hough II cost eight cents . pound.
THE BEET MusH CAKH.-Make .
,ot Of mush, and after taking out
THAT IL wanted for supper, STIR In
more meal until Il h very se;n. when
oil add the yeast, and wheat -four
nsugh to knead . little In the morn.
ny rDll out about half IN inch thick
o much - needed for break fast, and
axe ON . gFiddle. In enid weather
bis viii ksep fbe . vesk, and you en-
ave each moenlng while Is lasts the
icest Of bseakfAst eak0. l.
COOKING AaPARA0UB.-Boilt The -
,angW In sn1tod water until tender I;
ave Q thin slles - battessd toast On . J