The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1883-10-12
Delicious Sandwich.

proceed in this way: Take equal Quantities Of
the breast of cold boiled chicken and OF cold
boiled tongue. Chop them very fne: so fine in
fact that you cannot distinguish the separate
particles. Add o good large half teaspoonful
Of celery salt, q pinch Of cayenne pepper and
four tsblespoonfnls Of Msyonnaise dressing.
This quantity of condiments will be enough 70
season the breast Of one large chicken aud m
equal quantity of tongue. When this is per-
fectly cold. spread some thin siices Of bread
with butter and then with this mixture. Do
not prepare them till you are about ready TO
serve them. II you wish TO take sandwiches
for a lunch when travelling, be careful not to
make the dressing quite 30 moist ~ you would
If they are to be eaten at home The better
| way, if you do not object to the trouble. lie to
/ put the salad filing 10 : small glass lar, and
! spread the sandwiches A. you need them
Kitchen Keramics.
Directions, for making mock-turtle SOUP:
l Take part of Q Calls head, remove the brains.
rinse the head in several waters, and then lot
it soak in cold water for an hour. Prepare
soup ketle. put the head 10, and lot this cook
l slowly for an hour and a hslf. Then take tho
head out, let it get cold, and then c1tzli tho
meat from # and return bones and meat both
to the soup. Fry in butter. till brown, ! largs
this to the soup, with some pices Of cArrot,
turnip,t parsley, II you can ohtath Il.
as sage o. summer savory, Il yon ike them ID
to cook it long enough, and it should be cooked
slowly. The SCUM should be skimmed IN 81 IN
early stage in the preparation of the dish, and
the soup must shs STRAINED bsfore tits served.
1 One authority on this soup ssys that . lemon
I sliced and sdasdto it'll few mintes before re-
moving from the fire IL an Improvement This
I soup can be made in q large quantity. % il
| keeps well. and 10 thonghtb some cooks to be
better the second or third day. b.
4 sense Of responsibility may ba cultivated
to excess, and burdens are laid upon young
shoulders ~thatought not to be borne BY them.
It is 9 wise and helpful plan for /. mother TO
pursue. Lei, the boys learn 10 take care of
il be their duty TO soc that when they come in
| with their skates they are dried and rubbed. II
there iyis any suspicion OF rust on
thems with ? flannel cloth: with . little oil
This IL But one OF Tie many little acts they csn
perfcrmywhich viii be of benefit to them, and,
as a general rule, children who have something
TODD, are happier, and have, as we ssy,
better dispositions than those who are left %.
follow their own behests entirely. l.s
An oyster omelette may be . new dish to
some cooks, and 1 can assure them that IL viii
be q fayorite il the family like oysters. Stew
dozen oysters in their own liquor: il possible,
lumps Of butter the size of pntteruuts In four.
and put in and let it come to q boil; salt il we'll
and add black or cayenne pepper To- suit your
taste. TRko ont the oysters and chop them,
and, Il necessary TO mske 1t thick. add A,littls
-four to the sauce, then put the oysters In, and
set the sauce pan In which they are on the
back part of the stove Beat yonr eggy until
very light. and add 70 them two t~ablespnonfuls
ct cream or rish,milk; Try IN q w~ell7buttered
platter or 2 deep. plate, and pour the oyster
sauce over It Serve while hot.
Here is a novel and pleasing way 10 prepare
a dessert II is especially adapted for the chill
dren's birthday dinners in those hsppy house
tivals. Make a snaiie hole in the end Or side q,
out ap Tie ss :. III Hi s1 tie empty ps'G sSells 's aisf P hot
pudding made OF cornstarch, " or
Irish moss, Whom cold break on tho shells
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 add5to one . tablespoonful of
grated chocolate, and In this way color pact Of
the eggs Sugar aud crean1, favored with yag-
lila, il . very nice sauce with this kind OF pud-'
ding! ri S8 Vi
"A good breakfast dish can, b prepared from
the remains Of yesterdays dinner, providing
that consisted in part OF roast mutton Chop 4
fine. snd pnts it Q saucepan With ascnp DC
gravy or OF sonp stock, season with pepper aud
salt, and scatter over ii, stirring all the time, Is
tablespoonful Of flour; let the meat heat gradnr
ally, aud. when Boiling hot. z set the pan on
e .ss 6 e asrT part r,t e ,s sss m stoye' M sRd pos ssl so@s
are done, pnt the meat on g platter. andslay The
.f1tlfins and good coHee, q. wholesone breakfast
may be provided stisnhu expense
Everybody who cares for tbs sick knows how,
difficult II Is to remoy OF put on the knit
wrapper; it seenns a. it the invalid needs 70 go
sumo attitudes that would be tinSpce6ihle
to one in robust health. A half hours work
with needle and thread will sutfc % 70, change .
pair of these.garments and makeJthen mora|
comfortable. Cut them open the entire length,
then put on Q facing on one side and 1 plat On!
the other; at proper intervals put. On sOraol
small porcelain buttonsY and make the button,
holes, and You will be surprised whom this Il
accomplished that you nsver thought9of doing
SO before. aaf sN - @gsas3 III
t.eFsvorite,' puddingi is made by beatipg thrAel
eggs very light, the whites and yolks together \
favor with the juice and grated rtn1 { 8 lem
this add one cup Of grated bread csanbs. ono
cup OF finely chopped spple. one cup Of knglish
| currants and one and . half M Of sugar sstae
these vigorously until well mixed, thAn put In :
buttered prdding dish and boil for 81 least two
hours and . half. Serve With my good sauce,
or with cream and sugar ALONE, or cream and
sugar witi1sA wirfglass OF sherry stirred IL
Good gravy caans be mkde g any tirts IL yUn
have some MICS pieces Of cold rsass msAkfS4 u1
f sss% y x : ssps ss. Pen 's. sna eess i sSe s. sg.2. g
and let the meat and water simmer On NJ 6SSE
of the stove for an honr Of nnte; then axainsil
through : fns sieve add bntter, perpegsAnd
salt; thicker with. fo,ar: 4 lamb 81 smaSaEe,
with . teaspoonful OF Worcester sAucas sCr. nith
the same quantity Of parsley, Uhopp4A asSsA -
Gold hsled parsnipRs eut HI slicss 80 ~
in bultsr, make . good side dish. IL Ma f1nS1I
y iarse. and it Is. q innertsnoe t-YsecononaiIs
: FRY them.S When Aheyg nra a1nnuak ESrrr S@sE1T1