The Red Cloud chief., 1884-10-10

opinaoh makes a. excellent dish Il
cooked IN this way: Wash in several
watcrs. boil TIL tender. then rub II
through . colander. Pat . lump OF
butter In the frying pan. and then put
the spinach In; SAT- Il well. When II
Is very hot add two or three table.
spoonfuls Of cream. Spread on butter
ed toast. cat ia thin slices. or serve -
rarnish with fowls or with spring
lamb.
Ross cakes or cookies arc made Of
the whites Of two eggs large cup
Of milk, ono cup q sugar. one-hsti cup
Of butter. two scsot teasPoonfu!s OF
baking powder; flavor with rose. use
lour enough 70 make . thick batter;
Lutter small tins. and put the batter
into them until they = half full.
Bake n 8 quick oven; wbilo they arc
hot. and before you take them out OF
. the tins, dust powdered sugar over
them.
An orange short-cake helps TO give
variety now, when apples are becoming
t~asiolcss, and the housekeeper's stores
of canned fruit are rapidly diminishing.
To one quart Of -four allow w table,
spooufuls of butter. two small tea-
spoonfuls Of baking powder; mix with
cold water and do not make . sti6
dosgh Bake in one cake, split r-~-
and spread slices Of orange over -,
scatter powdered sugar over and cSe
IA squares, and serve with puddin6
sauce.
Veal requires more cooking than any
meat except pork. 1t 10 too dry TO
brodk. and is best fried and served with
gravy. 1t should be fried slowly, and
X there Is not enough OF its own fat to
fry IL, . little fresh suet will answer.
When II Is done, remove the meat to .
platter and pour some milk into the
pan, adding o small piece Of buttef II
you think 1t will not be rich enough.
Moistep some flour with . little milk,
and stir it into the milk in the pan.
The gravy will be colored . beautiful
brown from the juices Of the meat that
have dried on tho pan, il 1t is we'll STIR
red. Beat up an egg and stir It into
the gravy just before taking 1t up. and
then pour It around the meat.
1t is o good plan to vary the manner
in which you flavor tho roast Of beef;
this can be done by squeezing the
Juice of half a lemon over it and put
ting tho other half inside the roast
Another way is 10 put half . carrot,
one small onion and q little parsley in
the dripping pan, and the roast over it.
Do not be led by any bad adviser to
put drop of water into your drip
ping pan until you have tried tho ex-
pertinent Of roasting beef in this way.
1t makes q striking difference in tho
favor of the meat. The outside browns
over quickly. the Juice Is all kept with
in, and the meat Is tender In sonse-
Quence of this.
Strawberry short-cake made out Of
layers Of short-cake, should be in the
usual manner, and sweetened straw
berries. The short-cakes are baked in
pie plates, and should be about half an
Inch thick when done. As soon a.
they are taken from the oven they
should be split and buttered generously
while hot. The straw berries should
have been previously hulled, mashed
with o silver fork and made very sweet.
q little cream mixed with them being q
great improvement. For seven or
eight persons the following proportions
would answer: Short-Cake-One quart
Of sifted -four. one teaspo0nful Of salt,
one sven teaspOonful of soda, or two
teaspoonfuls of baking powder. o quar-
ter Of . pound Of butter and lard. and
half . pint of milk. Layers of Straw
berries-One quart of fresh, nice straw
berries. one teacupful of white sugar.
and one gill Of cream. Arrange the
layers thus: First. on . large dish or
plate put the split half of q shor.-cake.
the buttered side up. then cover it COM
pletely with . layer OF tho prepared
straw berries. then another cake. but
tered side up. until the pile Is complete
when the crust side should be On top,
dotted over with fresh. whole berries.
and sprinkled thickly with fine granu-
lated sugar. A small glass Of rich
milk completes the feast.