Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1885-09-19
HOUSEHOLD HINTS


serve with sauce.
CHIPOLATA.
Slice an onion and fry il brown in a
tablespoonful of butter; pour in two
cHp9uls Of cod beef soup, add a sprig
of parsley, salt and pepper When il
bOils thicken with a little -four ami
water; when ready to serve ponr over
Outtered toast.
CUSTARD PUDDING.
One and enc half pints milk, four
eggs, one cupful sugar, two teaspoon
fuls vanilla. Beat eggs and sugar to-
gether, dilute with milk and extract,
pour into buttered pudding dash, set
In oven IN dripping pan tWO-thirds full
of water, and bake until firm about
forty minutes in moderate oven.
sTEWED LAMB
Take the neck or brest, cut into
small pieces, and put in a stew pan
with some UhinIv sliced salt pork, and
enough water TO cover 1t; cover close
~ and stew until tender, skim of all
the scum, and add a quart of green
pees. adding more water IL necessary
when the peas are tender, season with
pepper and butter rolled with -four
ROLLS.
Two quarts of -four. one pint Of cold
boiled mills, One-huH cup of.yeast
Oue-haf cup o. sugar, one tablespoon
mi of melted butter Make a well In
the middle of the -four, pour in all
the above. and let rise over night
kneud and let rise uuUil the middle of
the altern Don; roll out, cut them about
the edges, lap over, let rise again and
bake IN hot oven twenty minutes.
GREEN PEA SOUP.
Put two quarts green peas with four
quarts water, boil two hours, keeping
ia L.e.
water; strain them from liquor, return
that to pot, rub the peas through sieve
chop an onion fine, and small pigment.
let boil Ten minutes, stir a tablespoon
full -four into two of butter. add pep
per and salt to taste, str smoothly
into boiling soup. Serve with we'll but
tered sippets of toasted bread.
MEREGUE RICE PUDDING.
Take a teacupful OF rice to one pint
of water; when the rice is boiled dry
add one pint of milk, piece of butter
the size OF an egg and five eggs. Beat
the yOlks and grated rind of lOmOn
and mix with the rice. Butter the
dish, pour in the mixture and bake
lightly. Beat the whites to a stiff froth;
add a cup of sugar and the juice of "a
lemon. W hen The pudding is nearly
done spread on the frOsJing and bake
brown.
MEAL PUI DING.
Take three tabiesp 0onfu!s OF Indian
meal and one tablespoonful Of wheat
-four and mix evenly IN twO-thirds of
q cupful of cold milk, add this with
salt and two we'll beaten eggs TO one
quart of boiling milk, cook twenty
minutes briskly. then pour 1t into
well-buttered baking dish and bake
one hour. InVaria bly, keep a baked
pudding covered, until about fifteen
minutes before it is ready to come out
Of the oven, then remove cover and
brown it slightly.
POOR MANS PUDDING.
One-half cupful Of chopped suet, one
half cupfuI of seeded raisins, One-balE
cupful OF currants washed and picked,
one and a half cupfuls of grated bread.
one cupful Of -FOUR one teaspOOnful of
baking powder, One-haf cupful of
brown sugar and one pint OF milk.
Mix all well together, put into we'll
creased mold, set in q saucepan with
DO linz water to reach half up the sides
OF the mold; steam for two hours; turn
out on the dish carefully; serve with
butter and sugar.
ROAST BEEF.
Put beef ia a dripping pan; pour
cup OF boiling water over il. Rub q
little salt into fat parts; roast ten min
utes tor eyory pound. Bake soon as
Juice begins 10 flow. If meat has
much fat on top cover fatty portion
with paste made of flour and water.
When nearly done remove this, dredg8
beef with flour, haste well with gravy.
Sprinkle salt over top and serve. Pour
fat from gravy, return TO fire, thiCken
with Drowned gravy, season and boil
up once. Roast most all other meats
in same way.
FRIED sCALLOPs.
Drain two dozen seallops carefully.
and after seasoning them with salt
and pepper. roll them lightly II fine
bread crumbs. Beat two eggs in a
soup plate. with a spoon or fork, and
after dipping the scallCps In the egg,
roll them in quantity Of crumbs and
lay them on large platter. Be care
full that they do not touch each other.
When all have been Dreaded, place ia
the frying basket as many as can be-
accommodated on the bottom and
plunge into boiling fat Care should
be taken that the fish are thoroughly
seasoned with salt previous TO the
breading, and that the fat Is so bot
that blue smoke rises from the cen
ter.
BUNS.
One quart Of bread sponge. three
pounds OF -four. three quarters Of
pound Of butter, one pound of sugar
and milk IS require /. Into a piut OF
water stir enough Hour to nake
smooth batter. add nearly 9 Pinl ~
yeast, cover. set IN a warni place and
let rise. Cream the butter nd sugar
together. rslb lha iour ia By handflis.
.fr !. u
nfiik eaoIigh 81 make Il soft doggh,
kneLd well and set 10 rlse over night
IA saa morning kueAa 10 lightly ana
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