The pioneer express. [volume] (Pembina, Dakota [N.D.]) 1883-1928, 1883-04-27
tRifst tublica M phi 50. e 8
.AIortRag le Sale.

available: celery tops par.sy. o. ANAL and tender
lettuce leaves arc preferred. a ig 3 ;i,,s +
Boiled tongue, II Drowned 10 the oven. and served
sage. makes . good foundation for plain dinner.
Saste the tongue while in the oven literally With
butter and water. and lot this help to make brown
ting tie tongue In the oven IT'D appearance may be
improved BY cutting OF the ends 10 that It shall
1e more In shape like roast OF beef or mutton.
10 butter and be sent to the breakfast table With
baked potatoes. corn mufins, and coffee
good nsh sauce ia made Of half q cup Of vine-
est. hsil cup OF water. the yolks Of one or two
spoonful Of ground mustard, and half ateaspoou-
~ OF corn starch, little sugar, pepper, and salt
esr the Jumps from the mustard and corn starch
let It boil for about one minute. This may be used
cold, on canned salmon or lobster; It will nsed a
little more vinegar In that case to thin it It may
also 30 used IN making salad with lettuce II
possible substitute fresh white mustard leaves for
the ground mustard.
sweet potato pudding, made after the follow
Ing rule. Is recommended to the lover Of variety:
must arst be boiled add . cup of sugar, q small
CUP Of butter, three eggs fourth of teaspoonful
o. soda, dissolved In little hot water. teaspoon
grated nutmeg. But the eggs until they are very
light rub the butter and sugar to cream. ard mix
y! WIN the potato; cover deep plate or shallow
pudding dish with rich and thick crust; then put
In the mixture, and bake slowly for three
Of an hour.
It may not be known to all that the boiled FROST
ing WI 60 much further in covering q cake than
tnat which 10 not cooked. and consequently is much
less expensive. little practice In making it will
insure success every time. The only fear Of failure
Comes com from the danger Of cooking the sugar too
me spoon: then take 1t of from the stove and stir
or1skly, In the well-broken whites of eggs The
quantity must be determined by your needs.
delicious cream cake to be eaten while fresh is
a md ~ Aayrpt 80 ,,k-
ter, one teaspoonful Of baking powder, two heapinR
taolespoontuls OF sugar or small teacupful, .
pinch OF salt, teaspoonful of grated lemon peel,
cupful Of cream that is not entirely sweet and
egg Beat the butter to q cream, and mix the -four
with It. then add the other Ingredients: mix thor
ouehiy. and bake in moderate oven. This is es-
pecially nice with fresh fruit
Novel and strikinely elegant piano and table
acarfs are made Of plush. with figures applied In
ODD and out cf-the-way designs. These figures
may pc purchased at art stores, they are cut from
the plush, and then. after being outlined with gilt
thread, arc to be used as sort of center for long
stitches In all colored embroidery silks Much in
genutty and expression of Individual taste may be
exercised in the embroidery.
Here Is pudding recipe especially intended for
Oofcas, and for those who, like her, are trying
to economic in the expenditure for the table:
One quart Of -four. one,ha!f pound Of suet chopped
very fhe;, add good pinch Of salt: wet With
water; roll out and spread layer of any kind of
fruit you please over it: roll it up. and put it in
cloth, leaving room for the pudding to swell. Steam
for an hour and q half.
Here arc directions for making excellent rolls for
tea: One quart of -four, one.half teaspoonful OF
salt, three teaspoonfuls of baking powder. one
tablespoonful OF lard. one pint of milk; mix In as
SOFT dough as you can handle easily, and take
pains not to work in much -four on the kneading-
6oaad; cut out In narrow strips about five inches
long; rub the TOP over with little sweet milk and
bake In hot oven.
Serviceable housekeepers' aprons are made by
taking two breadths of fine white cotton cloth, Cui