The Bad Lands cow boy. [volume] (Little Missouri, Dakota [i.e. N.D.]) 1884-1886, 1885-09-17
HOUSEHOLD s HINTS MIS- Z

HOUSEHOLD HINTS N. i u $ \ Si''' 4
FRUIT. PUDDING 4; hi, Il ].
IS. Chop 8 pineapple lutte fine; take
some e cake q whieh q little drys rub it
tlne In your hands Or crush ut on a
kneadingr board put # into pudding
dlsh5in alternate. lay with the pine:
apple, sweeten abun dainty, moisten
with cold water, and bake in mod.
crate 1 oven for an hour and three.
quarters. E.5;: 5sssss4 5,
BAKED GOLDFISH. Sa4 3S
Pick up the fish and freshen little.
as for cooking; then into a. dish put d
layer of cracker. crumbs, then one of
hsh; over each layer sprinkle pepper
lend butter; continue until you have
two layers Of fish and three Of crack,
1sers; lastly, beat two eggs with milk
enough to cover the whole. Bake
|: about three-quarters of an hour. 4
TOMATO OMELET. IA q 81
Puta pint of canned or stewed to-
matoes into mn open stew pan and lot
It simmer for half an hour. Season
with 1 salt and pepper and "a tables
spoonful Of butter. Beat six eggs
well and add to thema level table
spoonful of.salt and three tablespoon
fuls Of water. Putfa generous, table.
spoonful Of butter into large, omelet
pan or frying pan and when it becomes
white and frothy pour the eggs into it.
Shake over a very hot fire until the
eggs begin to thicken and look creamy;
then pour in the hot tomatoes, spread
ing them over the middle of the omelet.
Roll up quickly, and after browning
for an instant turn out on q
warm adish5t and serve immediately
Care should be taken to have a hot
fire, for without great heat an omelet
will he hard and & heavy. Oysters,
cheese, chic ken, ham and, andeed,
nearly all kinds Of meat and, fish may
be used an the same way as tomatoes.
When mear or fish is used it should
first be heated in; little sauce.
Cheese lis u simply H grated and
;sprinkled over the 'omelet just before
the rolling. -, $50;
s. BRoMED HAM ~ Nj.
| Slice thin; trim of nearly all the fat
a. ouuN tno jIsouE0tE Pug ~ " y uLOilei
over brisk coal fire and cook quickly;
watch closely and turn! the gridiron
whenever it, lis likely to burn. When
all are done arrange heTslices upon q
hot platter and serve at once :
BOILED CHICKEN.
Dress and truss with wooden skew.
ers; stuff with "a dressing made Of
bread and butter !moist ned8With milk
and favored with parsley orr summer
savory salt and pepp per, add:an onion
il desired boil until tcnder Make an
egg sauce, pour over the chicken and
serve. In. II, II.
CHIOKEN CRoQU ETIEs.
Take tive cups 81 cold chicken,
chopped 1ingi Que cup OF grated bread
crumbs, pepper, salt one egg, beaten,
and one cup OF soup sstock Mix. all
well together, form Into small cakes.
and Try. s!s :.f s W. Y y. So
CRuMBED aHApDo oK. "a
Remove the skin and bones from.
cold boiled haddock and boil with a
small onion; pick the fish into flakes
and mix with each pint OF 5tishsO tea
spoonful Of ssait, o halt- teaspoonfu Of
pepper and g teacnpful OF bread
crumbs; I'LL q buttered dish with the
mixture; nloisten with g little water in
which the fish was boiled and bake
twenty minutes sss h y: =:
Slice potatoes very thins fet stand IN
cold water One-half hour, p1t them in
q baking dish with enough milk to
lnoisten, q little pepper. and salt and a
half eupful, of butter, Shake one hour.