Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1884-12-05

meat into n saucepan with sufficient
cream. milk, or boiling water TO mo stem
&c; season well with butter and salt, add
. tiny bit of Cayenne pepper, a little
dry mustard, and drop or two of cell
cry extract. 1t is impossible to give
Inc quantities. as tastes differ, and the
quantity of meat is so small, but 10
should be well seasoned. Let it heat
thoroughly, taking care it does not
seoreh. and remove from the fire. Beat
Two eggs well, and add to them a tea
cupful OF milk and half q teaspoonful
OF salt. Cut the dry crust from the
slices of bread the above quantity of
egg and milk Will be sufficient for ght
slices and if they are thick. split III M
eareinlly with a sharp. thin knife.
spread a slice with thin layer of the
chopped mea', cover with a slice of
bread and press together. Proce d in
this manner till the meat and bread are
used, and cut each sandwi h in halves.
Place them on plate and pour the
milk and egg over them slowly. Dip
ping it with a spoon from the Plate,
and putting it over them until it is all
absorbed.
"Put heaping tpaspoonful of butter
on large griddle or frying-pa and
when it begins to brown place the
sandwiches carefully upon it. When
nicely Drowned add little more butter
and turn them. letting them brown
quickly on the other side. Serve as
soon as possible. This makes a de-
licious breakfast dish, and may be used
to advantage to help out a scanty
dinner
eve often use the stale slices of
bread without the meat, Just s,ak no
them in the egg and milk, and brown.
ing nicely. 1t is one of the favorite
methods OF using stale bread in our
family. From broken slices we often
make pudding, simple, it is true, but
very nice.
"Semove all the crusts and chop the
bread. but not very fine. To a quart
of the crumbs allow fifteen tart, juicy
apples or eighteen peaches, fully ripe.
Feel the fruit, slicing the apples, or
cutting The peaches into eight or ten
pieces, according to 81 e. Putter a
pudiingpan which will hold two
Quarts, or p little more. and cover the
bottom with a layer of bread-crumbs.
'Fill the dish with alternate layers of
fruit and crumbs, ha ing layer of the
latter on the top. Then pour over il
very carefully Gus ard made. as fol-
lows: One pint of milk, two eggs we'll
beaten, and scant teaspoonfuI of salt.
Put bits Of butter over the top-a gen
erous teaspoon ul cut fine will be suffi-
cient-and steam one hour if apples
are used when peaches are used the
pudding should be cooked fifteen or
twenty minutes longer Serve W tn
whipped cream. sweetened and fav-
ored, or with clear or other sauce. A
favorite sauce for this or any fruit pu l.
ding is maze by bcaing a cupful
OF sugar-co ee sugar Is best
and heaping tablespoon
full of butter 10 cream; then add
the white of one egg. beaten to a stitf
frcth, and teat together till very light.
Flavor with vanilla for peach, aud lem
on or grated nutmeg for apple. pud-
ding. his is one of the economy
puddings, hut it is really very nice.
''On the rare occasions when we
make bread-puddings they ara made
very nice, and it is by no means di J.
cult to produce them something moro
thar the usual unpalaiable means for
saving stale b cad But" concluded
Aunt ;uth, as we rose TO get O r hats
for our Gus omary walk to the station
to meet Fred, I'VE never are obi ged TO
confine ourselves to puddinys in our
endeavOrs to be economical. A plate
o. stale bread is a perfect mine of cul-
mary surprises. "-Ha prs Ba ar.