Lyon County times. [volume] (Silver City, Nev.) 1874-1907, 1885-11-28
THE HOUsEKEEPER.


sprinkled on any substance burning on
the stove will stop the smoke and smell.
Salt thrown upon Goals blazing from the
fat Of broiling chops or hsm will cause
the blaze to subside.
APPLE FR1TTERs.-One quart Of milk
three well-beaten eggs, and enough
-four to make batter. Core twelve large
apples, mince finely and mix with the
batter. Have pan Of boiling lard
and drop the batter into the lard with a
tablespoon, frying in the same manner
as doughnuts. Serve hot and eat with
cider or wine, and sugar or any acid
sauce.
SUET pUDDING.-One pound Of suet
chopped fine; one one half pounds Of
-four, and four eggs beaten separately.
Mix together with little milk, adding
little sugar, salt and spice to taste;
boil in buttered mold or pudding.
cloth four hours. The cold pudding is
good next day, cut in slices and broiied.
This pudding may be eaten with any
sauce.
CINNAMON TARTs.-Cinnamon tarts
please the children. To eight ounces
Of butter allow one pound Of -four, one
pound Of brown sugar, three eggs; rub
the butter and sugar to cream, add
the eggs, leaving out the white Of one;
stir in the -four, roll thin and cut in
three inch squares; before putting In
the oven, Tub the top with the white Of
the egg, and sprinkle with cinnamon
and sugar mixed. A blanched almond
or an English walnut may be placed in
the center, or may be broken in bits and
a piece placed at each corner.
BRoILED OYsTERs.-Oysters are bet.
ter broiled than fried. 1t is necessary
to have fine wire gridiron for broiling
them and glowing FIRE. Select large
firm oysters, and dry between two soft
napkins. Put half cup Of sifted
cracker or bread crumbs in one bowl
and half cup Of melted butter in an.
other, adding very little pepper to the
butter Dip each oyster in the butter,
and then rub it we'll in the bread or
cracker crumbs. When enough are
ready, lay them on warm gridiron and
broil delicate brown. Serve immedi.
ately in hot dish lightly buttered, or
on pieces Of bu,tered toast, neatly trim.
med.
CHEESE RAhAKINs.-Grate half a
pound of American cheese and half a
pound of bread crumbs; soak the crumbs
in half pint Of milk; put these in a
pan, add four ounces Of sweet butter,
half saltspoonful Of white pepper,
two saltspoonfuls Of salt and half a
teaspoonful of dry mustard; put the
mixture in a bowl, and add the beaten
yolks Of five eggs. Beat the whites to
stiff froth, and add to the mixture.
Heat and butter the gem pan, put in the
mixture, and bake twenty minutes. The
mixture may be made stiff with flour,
rolled into little cakes and baked on
buttered paper.
A Work. BASKET EASILY MADE
A very convenient and pretty work
basket may be made Of two peach bas.
kets. The baskets are firmly glued to-
gether, bottom to bottom, somewhat in
the shape Of an hour glass. Then the
entire structure is covered with satteen
of any desired color, laid in full plaits
tackled at top and bottom and at the
point Of union OF the two baskets. The
top basket is lined with satteen. A piece
Of heavy pasteboard cut round and
smoothly covered with satteen fits in
snugly, covering the bottom and max
ing neat finish. Full pockets are
sewed in below the top Of the basket.
The outer rim has deep lace founce,
headed by box plated ribbon arranged
to conceal the rim of the basket. A
broad piece Of ribbon tied around where
the bottoms Of the baskets meet is fin.
ished by large bow.
PoTAToE CRoQUETTEs.-Peel, quar-
ter and boil one quart Of potatoes.