The pioneer express. [volume] (Pembina, Dakota [N.D.]) 1883-1928, 1883-10-05
A Delicious Sandwich.

| 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 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 some thin slices 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
1 for q lunch when travelling, be careful not to
l make the dressing quite 30 moist Us you would
| If they are to be eaten at home. The better
way, if you do not object to the trouble, is to
put the salad filling in small glass JAR and
spread the sandwiches As you need them
l Kitchen Keramics.
Directions for making mock-turtle soup:
Take part OF . calf's head. remove the brains,
rinse the head in several waters, and then let
it soak in cold water for an hour. Prepare
four quarts Of beef stock, put this in large
soup-kettle, put the head in, and let this cook
! slowly for an hour and half. Then take the
head out, let it get cold, and then cut all the
to the SOUP. Fry in butter, till brown, large
onion which you have sliced very thin; add
this to the soup, with some pieces Of carrot,
turnip, parsley, if you can obtain it,
1 oOuo CcloLy3 Auu my U6rDS, SUCQ
as sage or summer savory, ii you like them in
soup. The secret Of success in making this is
! to cook it long enough, and it should be cooked
slowly. The scum should be Skinned of at an
early stage in the preparation of the dish, aud
the soup must be strained before it is served.
Ono authority on this soup says that lemon
sliced and added to it few mintes before re-
| moving from the fire is an Improvement This
soup can be made in a large quantity, as it
keeps well, and is thought by some cooks to DO
better the second or third day. B.
A 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,
it is wise and helpful plan for mother to
pursue Let the boys learn to take caro- OF
it 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 little oil
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,
better dispositions than those who are left to
follow their own behests entirely.
An oyster omelette may be new dish to
some cooks, and can assure them that it will
be favorite if the family like oysters. Stew q
dozen oysters in their own liquor. if possible,
if not use very little water; roll two or three
and put in and let 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, II Necessary to make it thick, add little
set the sauce pan in which they are on the
back part of the stove. Beat your eggs until
| very light, and add to them two tablespoonfuls
OF cream or rich milk; fry in well-buttered
frying-pan. When done, remove to hot
platter or a deep plate, and pour the oyster
uauce over it Serve while hot.
Here is q novel and pleasing way to prepare
dessert II 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
out the egg Fill the empty shells with hot
pudding made of cornstarch, arrowroot or
Irish moss When cold break of the shells;
serve on small saucers, and surround the egg
shaped pudding with jelly OF jam. If you wish
two parts, and add to one tablespoonful Of
grated chocolate, and in this way color part Of
| the eggs. Sugar and cream, favored with van
lila, is very nice sauce with this kind of pud-
ding.
A good breakfast dish can bn prepared from
the remains of yesterdays dinner, providing
that consisted in part OF roast mutton. Chop it
fine, and put 1t i'll o eaucepan with cup Of
gravy or Of soup stock, season with pepper aud
salt, and scatter over it, stirring all the time. q
tablespoonful of flour; let the meat heat gradu-
ally, and, when sboiling hot.' set the pan on
the back part Of the stove, and poach some
eggs to serve with the meat When the eggs
are done, put the meat on platter, and lay the
eggs around the edge. With fried potatoes,
mullins and good coffee, wholesome breakfast
may be provided at small expense
Everybody who cares for the sick knows how
| difficult 1t is to remove or put on the knit
wrapper; it seems as il the invalid needs to as
sumo attitudes that would be almost impossible
to one III robust health A half hours work
with needle and thread will suffice to change .
pair Of these garments and make them mora
comfortable. Cut them open the entire length,
I then put on facing on one side and plat on
the other; at proper intervals put on some
| small porcelain buttons and make the button
holes, and you will be surprised when this is
accomplished that you never thought of doing
| so before
"Fsvorite" pudding is made by beating three
\ eggs very light, the whites and yolks together;
flavor with the juice and grated rind Of q lem
on and half q tesspoenful Of grated nutmegs to
this add ono cup Of grated bread crumbs, one
| cup Of finely chopped apple, one cup Of English
currsnts and one and half cups Of sugar stir
these vigorously until well mixed, then prk in q
buttered prdding dish and boil for at least two
hours and half Serve With any good sauce,
or with cream and sugar alone, or cream and
sugar with wineglass Of sherry stirred in.
Good gravy can be made 1t any time If You
have some nice pieces Of cold roast meat Put
| fharo in a aanOe nAs, and Donr ahouk mint If