Warren sheaf. [volume] (Warren, Marshall County, Minn.) 1880-current, 1882-03-02

sADis. Arter ne i,,.sress N xos s ~ .,ory eyec
girl FROM Fort Collins III Sho u as an orphan.
with pals hair that shs used to work up til tho
hash. She was proud and n smpuIsiys ia
house We used to hear Is her III Tia 4
miadis OF the night foraging around after
cold pie and fragments i of rich and
expensive grub. She had singu lar yearning
Tor jam and an impassipned longing for pre-
serves that We never succeeded ia quenching.
When the jelly and fruit cake gave out, she
would sadly turn her attention to cold ham and
mustard, With the snlOudering ruins OF baked
beans. and cold cabbage and vinegar. We
stood IT till groceries came up 80. and apples
got to be $7 80 : barrel, and then we asked
her to send in her resignation. Shortly after
that rny husband made an assignment What
y would like now is . good girl, not 40 much as
q companion and confidential promo ter OF
financial Tnin. but more to wrestle with manu-
al labor in the kitchen st so much per wrestle
and board I'm not difficult TO please, but
don't want TO pay the Same safary that the
cashier OF bank gets, Just for the sake Of hav-i
ing pampersd nenial in the house who
doesn't do enough work To drive away her en-
nuL" S5.85 8 j n 34s ST II 8.I a xii
IN II Kitches, Keramics. " Il ss8
Msny cooks fancy that it is q great under
taking to make rye bread, and to havo it good. 4
Hero are directions for making ii, and if care
fully followed the bread will be excellent:
Take two cups OF Indian rneal make in a thick
batter with scaldiEg water; when .eool add a
small CLIP OF white bread sponge, = little sugar
aud salt and teaspoonful Of aoda, dissolved.
In thia stir as much rye MS Ia possible with d
spoon; lat it rise until it lis very light, then
work III with your hand as much rye as ron
can, but do not knead 1t, as thatwill m AXE it
hard put it il bustered bread tins, and let il
rise for about fifteen minutes, then bake for
an hour ana . half, cooling tbs oven gradually
for tho last twenty minutes. 8S' ZIG 93 ,s3
. A cake which if properly made is very mics,
and lie also economical enough to be within the
means Of Dorcas and of others who, like
her, are trying to set q good table az small ex-$
pense, is made in this way. Rub one cup Of
sugar and one-half cup Of butter to cream;
add the we'll whites of three eggs, half
q cup OF sweet milk, two cups OF t1our.-nct
heaping cups, but just eYen fnll--ona tea
spoonful OF baking powder, Bake in two lay.
ers in a hot oven for fifteen minutes. For the
frosting use the yolks Of the three eggs, stir in
one cup of pnlverized sugar, ono teaspoonfui
of vanilla; beat for fifteen minutes; then
spread between the layers and on the top and
sides Of tho cake. 3a S@s 8sS
Lovers Of chocolate In any and svery form
can make this addition to q common cyistard
pie: Beat an egg to q stir froth, then add
pulverized sugar and grated chocolate with
half teaspoOnful of vanilla; spread this on the
top of the pie and let it harden for moment
In the oven Or you may prepare it in still
another way: Put the cbocolate in basin on
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only and that not thick. but light and tlaky.
Take one coffee cup of thick, sweet cream, half
Q cup Of pnlYerized sugar, q tablespoonful Of
-four, one egg; flavor with lemon extract; bake
until you are sure the crust is brown and hard,
80 that 1t will not absorb the custard 5$
% zeal efoqnettes FOR breakfast can be pre-
pared the night before, and 80 be ready for the
table ia few minutes, Chop the veal 1ine;
raix half q cup of sweet milk with about a tea
spoonful Of flour. Melta piece of butter the
sizs Of an egg. and stir the -four and milk in it;
then let il come to q boil Mix this thoroughly
with the meat; form it In balls or fiat cakes;
lay on platter; scatter q little pepper and salt
over II, and let It stand till morning. Then heat
one egg very light; add q little milk; dip the
naeat-halls in the egg, and then in cracker
crumbs. Fry till brown ia hot lard
q White Sauce for o Pair OF Fowl One and a
half pints Of milk, one and O. half ounces Of
rice, one strip of lemon peel, one small blade
Y o.. pounded mace, salt and cayenne to taste,
Boil !, the milk with the lemon peel and rice
until the latteri perfectly tender then take out
tho lemon peel and pound tho rice and milk to-
gether; put it back into the etewpan to warm,
add the mace and seasoning, give it one boil
ard serve. This sauce should be Or the con-
sistency OF thick cream a simple and mex
pensive method. 55lE w s RI
Drop cakes for tea call for one cup Of butter.
half q cup Of sour milk, one cup and q half OF
flour, one cup and o half of raisins, stoned and
chopped very fine, one teaspoonful OF soda dis
solved in q little hot water three eggs, a pint
OF salt, grated nutmeg, and other spices or
more to suit your taate. Nix well, roll thin,
or drop IN we'll buttsred tins from large
spoon. Sprinkle graduated sugar over the
top before baking them. 5.8
by following this recent YOU can make
breakfast biscuit which can be BAKED in fifteen
nllnufes, and make a pleasant change from
rolls or griddle cakes: Take ono Quart 81 sweet
milk, half cup OF melted butter, little salt
two teaspoonfuls Of baking powder, -four
enough to make a stiff batter; do not knead ia
dough, but drop in buttered tins from spoon
bake in 81 hot oyen--unless it is hot they will
not be lighE or tender. Z
Ginger Snaps. Melt a quarter OF 8 pound OF
butser and the same quantity OF lard mix them
with quarter Of a ponnd of brown sugar a
pint OF lnolasses, q couple Of teaspoonfuis Of
ginger and quartet -four; dissolve a couple
Of teGspoonfnls of saleratuH ia s wineglass of
milk and atrain it into the cake; add stuff cient
flour to enable you to roll 1t out very thin, out
it into small cakes and bake them in q slow
oven. !g&5is g$t & 55t E 8s8 a8fs.
Nut cakes = to be eaten with coffee, are
made OF one pound OF sngar four eggs. one
teaspoonful zach OF cinnamon, cloves, nutmeg,
and pinch OF black pepper. Use -four enough
to roll thin; when rolled, cut out with q cooky
or bnscnit cutter, put them ia buttered pans,
lot them stand ton or twelve hours, then bake
in q hot even. h: # .5s
Pretty handkerchief bsgs, to be carried or
worn nj the $ O'Clock tea arc made of silk Or
satin, and are cut square or nearly no. They
aredecorated with q bunch OF flowers hand
the bag should mstchor contrast handsomely
with the dress Sew ribbons an inch wide 10
each upper corner, and fasten with bow or