Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1883-10-05
A Delicious Sandwich.

seen on tinted cardboard, with engraved vign-
cite in one corner and the date in another.
A Delicious Sandwich.
To make wonderfully appeGzing sandwiches
proceed in this way: Take equal quantities of
the breast Of cold boiled chicken and Of cold
boiled tongue Chop them very fine: SO fine in
fact that you cannot distinguish the separate
particles Add q good large half teaspoonful
of celery salt, pinch of cayenne pepper and
four tablespoonfnls of Mayonnaise dressing
This quantity of condiments will be enough to
season the breast of one large chicken and an
equal quantity of tongue. When this is per-
fectly cold, spread soma thin slices OF bread
with butter and then with this mixture Do
not prepare them TIL you are about ready to
serve them. II You wish to take sandwiches
for lunch when travelling, be careful not to
make the dressing quite so moist as you would
II they are to be eaten at home The better
way, if you do not object to the trouble, is to
put the salad filing in small glass jar, and
spread the sandwiches as you need them.
Kitchen Eer:amlcs.
Directions for making mock-turtIe soup:
Take part OF q Calls head, remove the brains.
rinse the head in several waters, and then let
1t soak IN cold water for an hour. Prepare
four quarts Of beef stock, put this in q large
slowly for an hour and half Then take the
head out, let it get cold, and then cut all tue
meat from it and return bones and meat both
to the soup. Fry in butter, till brown, large
onion which you have sliced very thin; add
turnip, parsley, if you can obtain it,
as sage or summer savory, i you like them in
soup The secret of success in making this is
to cook it long enough, and it shonld be cooked
slowly. The scum should be Skinned off at an
n q IF no lieb md
the soup must be strained before it is served.
One authority on this soup says that lemon
sliced and added to it g. few mintes before re-
moving from the fire is an Improvement, This
soup can be made in large quantity, as it
keeps well. and is thought by some cooks to be
better the second or third day. B.
sense Of responsibility may be cultivated
in children at an early age, and unless carried
to excess, and burdens are laid upon young
shoulders that ought not to be borne by them.
1t is wise and helpful plan for mother TO
pursue. Let the boys learn to take care Of
their own peculiar property-for instance, let
ii be their duty to sea that when they come IN ,
with their skates they are dried and rubbed, if
there is any suspicion Of rust on,
them, with flannel cloth with a. little OF.
on it kerosene is excellent for this purDose.} !.
This is but one Of the many little acts they can !
perform which will be of benefit to them, and,
as general rule, children who have something
to do are happier, and have, as we say, |
UebteT OispOSlUOuS ul3Q tDOSe VINO are lett 10
follow their own behests entirely.
An oyster omelette may be new dish to! J
some cooks, and I can assure them that it will !
be a favorite if the family like oysters. Stew a.
dozen oysters in their own liquor. if possible,
IT not, use very little water; roll two or three!
iumDs of butter the size Of butteruuts in -four,
and put in and lot it come to boil; salt it we'll
and add black or cayenne pepper to suit your
taste. Take out the oysters and chop them,
and, if necessary to make it thick, add little
-four to the sauce, then put the oysters in, and
set the sauce pan in which they are on the
very light. and add 10 them two tablespoonfulsi
OF cream or rich milk; fry in we'll buttercd
frying-pal. When done, remove to a hot
platter or deep, plate, and pour the oyster.
sauce over it. Serve while hot
Here is q novel and pleasing way to prepare,
a dessert Il is especially adapted for the chill
dren's birthday dinners in those happy house.
holds where such days are kept IN joyous fes-,
tivals Make small hole in the end or side of
a number Of egg shells. Through this pour
out the egg: Fill the empty. shells with hot
pudding made OF cornstarch, arrowroot OF,
Irish moss. When cold break off the shels;'
serve on small saucers, and surround the egg
shaped pudding with jelly or jam. II you wish
to take SO much trouble, divide the pudding IN
two parts, and add to one a tablespoonful of
grated chocolate, and in this way color part Of
tho eggs. Sugar and cream, favored with van
lila, il very nice sauce with this kind of pud--
ding.
good breakfast dish can BE- prepared from
the remains of yesterdays dinner, providing
that consisted in part of roast NUT on Chop it
fine, and put 1t III q saucepan with cup Of
gravy or Of soup stock, season with pepper and,
salt, and scatter it, stirring all the tinle q
tablespoonful Of -four; let the meat heat gradu-.
ally, and, when <'boilins hot" set the pan on,
the back part Of the stove, and poach sorneI
eggs to serve with the meat. When the eggs
are done, put the meat on platter, and lay tho
eggs around the edge. With fried potatoes,
mullins and good coffee, a wholesome breakfast
may be provided at small expense.
Everybody who cares for the sick knows how,
difficult it is 20 remove or put on the knit
wrapper; it seems as if the invalid needs to as
sumo attitudes that would be almost impossible.
to onein robust health. half hours work
with needle and thread will suffice to- change g.
pair Of these garments and make tneza mora!
comfortable Cut them open the entire length,
then put On facing on one side and a plat on
the other; at proper intervals put on somei
small porcelain buttons and make the button
holes, and You will be surprised when this is
accomplished that you never thought of doingI
SO before
ssFsvorite" pudding is made by beating three
eggs very light, the whites and yeiks together;i
favor with the juice and grated rind of a lem !
on and half teaspoonful OF grated nutmeg; to-
this add one cup of grated bread crumbs, one
cup Of finely chopped apple, one cap Of English,
currants and one and a half CUPS of sugar; stir
these vigorously until well mixed, then put in al
buttered pIdding dish aud boil for at least twoI
hours and a half Serve with any good sauce,
or with cream and sugar alone, or cream and
sugar with Nineglass Of cherry stirred ins
Good gravy can be made at any time III yon
have soma nice pieces of COLD roast meat Putt
them in q sauce pan, aud pour about pint oil
boiling Waher over them: cover the sanse, pan.f
and let tho meat and water simmer ON the bacfet
of the stove for an honr 0rmore; then strain iti