Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1882-02-19
DOMESTIC ECONOMY.

COOKIES. -Two cups and half OF
sugar, two cups of butter, four eggs. half
teaspoonful Of saleratus, caraway seed
if you please, -four to roll thin. Cut
round
CoLD BUcKwHEAT CAKEs.-H any
cakes are left from breakfast, soak them
in warm water or milk, rub them fine
and put with the fresh batter. 1t is as
much an improvement as it is saving.
BREAD FROM GROWN WHEAT. Add
several potatoes to the bread-three to
each loaf, boiled and mashed fine. 1t
restores the starch and makes excellent
bread.
SODA CRACKERS. Fourteen teacups
Of sifted Hoor, half cup each OF butter
and lard, two cups of milk or water, two
teaspoonfuls of cream of tartar and one
of soda. Mix, do not pound, roll thin,
cut into squares, prick with fork and
bake in moderate oven.
GOOD DoUGHNUTs. -Seven cofee-cup-
fuls Of light bread dough lit should be
sponged with milky. Into it mix one
and one-half cupfuls of melted shorten
ing, one Of sugar and a teaspoonful Of
saleratus. When this has again become
light, roll it out-not too thick-cut into
small squares, or any shape you please,
and cook in boiling fat.
RUsKs.-One quart OF light bread
sponge, two cups Of sugar, one-half cup
Of shortening and beaten egg. Make
nto soft dough. When very light,
roll out an inch thick and cut into
rounds. Let rise again and bake in a
moderate oven-a heat that will not
form hard crust at top OF bottom.
These are very nice with coffee or tea.
When stale, split them, toast them
slightly, butter and eat at once.
POTATO SALAD.-Thin slices of cold
boiled potatoes, thin slices of hard
boiled eggs, minced picked onion. Into
salad dish put layer Of potatoes,
cover with the eggs and strew over few
bits Of the onion. This alternate until
all are in. Make dressing in the pro-
portion of one tablespoonful Of vinegar
to three of salad oil, one teaspoonful
of salt to one-third teaspoonfll Of pep
per and the same quantity of made mus
tard. Mix thoroughly and pour over.
Let stand half an hour before eating.
PoTTED MEATs.-It sometimes hap
pens from unforeseen circumstances that
large quantities of cooked meats remain
on hand. How to preserve them is the
question many ladies are unable to an
swer. Pot them. Cut the meat from
the bones, chop fine, in fact, it should
be rubbed to a paste, season highly
with cayenne, salt, cloves or any spice
you Like, moisten with melted butter,
wine, vinegar, cider, or Worcestershire
sauce, according to the kind of meat, and
pack into small stone jars. Cover the
top with half an inch Of melted butter
and keep in cool place. It will keep
weeks and is very nice for lunch or tea.
AMERICAN COLLEGES.
There are scattered over the United
States about $50 institutions called col
leges or universities, exclusive of insti-
tutions which receive Only women. OF
these colleges or universities about five
ninths or nearly 200, have been organ
lied since 1850; only twenty OF them
were in existence before this century,
and only twenty-eight were in existence
in 1920, of which last number twenty
six were distributed over twelve of the
thirteen original States More than one
third of these $50 institutions charge no
tuition fee or only a nominal one (not
over $50 a year, and IN this large class
are included such institutions as the
State Universities of California, Iowa,
Kansas, Michigan, Minnesota, Missouri,
Nebraska and Wisconsin, the University
and the College Of the City of New York,
Lehigh University and Oberlin College.
There are, moreover, forty-three agri-
cultural and mechanical colleges $50
called, endowed by the Government,
the great majority of which charge no
tuition fee. ALI but five of these last,
named institutions have been organized
since the civil war, and hose five have
been reorganized and anlplifed. While
the population Of the United States has
probably increased about five-fold in the
sixty years, between 1920 and 1880, the
number of colleges and universities has
been multiplied by fourteen. All the
old colleges in the original States charged
and still charge a tuition fee; but the
principal increase in the number of col
leges has been at the West, and it is
there that the practice of charging no
tuition fee most obtains. The difficulty
of Justly estimating the relative stand
ing or merit of these institutions is very
GREAT narticularlv for en elucate1 man