Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1885-02-21
FARM AND HOUSEHOLD.
Hints That WIN BE Found Useful BY the
Farmer and His Family.

salt and pepper, fill the inside with a
savOry fOrCemeat of herbs, with plenty
of parsley and no eggs; roll it up and
skewer In into a neat oval form or bind
it with q tape; lay it In a steWpan with
two onions, two carrots, some herbs, a
bay leaf, pepper, salt and a little broth or
water, stew 1t gently over a slow fire or
in the oven, bastiDg it often. When
nearly done take off the cover and let
the meat brown in the oven. Before
serving take up the meat carefully, re-
move the binding and place it on a dish
to keep warm while you strain the gravy;
take all the fat of, and boil it down to a
strong glazing. Pour this over the meat.
Tomato or sarrel sauce may be put
around the dish, or cucumber sauce
served with it.
Salmi of Ducks with Olives.-Roast for
eight minutes two sprigtail ducks; take
ont and cut off the meat. Break up the
bones and CarCasses and put on the fire
with water, dozen cloves, one Onion, and
some celery to make gravy; when done
strain 1t OF. Put in q stewpan the meat,
two ounces Of butter, the gravy, salt,
pepper (cayenne), One-half head Of eel
cry cut in strips, teaspOOnful Currant
jelly and a dozen stoned olives; cook
gently ten minutes; stirring 1t well until
smooth; add piece OF butter rolled in
brown flour, stew five minutes and serve
Verv hot.
Fried Chicken, a Ia Maryland.-Put
butter alone into deep pan, make 1t hot,
then take the separate parts of two
young plump and tender chickens, lay
them in, sprinkle on pepper and salt,
cover the pan. cook slowly, but steadily;
when one side is a delicate brown turn the
chicken, and sprinkle pepper and salt
over this side also; if the fat is absorbed
add enough to keep the chicken from
burning. Half an hour should cook it.
Serve with small French peas or with
mushrooms, cooked separately.
Chicken Fritters.-A good way to use
up bits of cold turkey and chicken is to
cut them in pieces, of uniform size, if
possible, make a batter of milk and flour
and egg, sprinkle pepper and salt over
the cold fowl, and mix with the batter; !
fry as you do any kind of fritters, in hot |
lard; drain well, serve hot. This is a /
good breakfast dish.
Oyster Sauce.-ParboiI the oysters in !
their own liquor, beard them and reserve |
all the liquor. Melt a piece Of butter in /
a saucepan, add a little -four, the oyster /
liquor and enough milk to make as much |
sauce as is wanted. Put in a blade of |
mace and a bay leaf tied together, pepper |
and salt to taste, and the least dust Of |
cayenne. Let the sauce come to a boil, |
add the oysters, and as soon as quite hot /
add the mace and bay leaf. Stir In a
few drops Of lemon juice and serve.
Orange Preserve-Some time, when
oranges are plenty and consequently
cheap, try this old time recipe for max
ing preserves of them: Crate the thin
outer portion Of the rind, then squeeze
out all the juice and pulp; put the orange
into cold water and let them lie there
for one day and night; meanwhile weigh
the juice and pulp and grated peel; allow
twice their weight of sugar; boil them to-
gether until the strip looks clear, taking
care to skim of any scum that rises: put
this in a cool place until the oranges
have been in the water thereQuired time;
then cut the oranges into small pieces,
drain them well, put them into some
fresh water just enough to cover them,
add sugar in the proportion Of half a
pound to one pint Of WateE; when they
have boiled in this until they are tender
add the pulp, etc, let them boil then for
ten minutes, after which they are really
to be put away In cans. Instead Of cut
ting the oranges into small pieces you
may chop them very fine.
Begin with SouD.-No doubt in many
families the prejudice against soup has
arisen from the fact that it is usually
prepared and served in large quantities,
instead of, as at the tables of the rich, in
small portions, though many kinds would
furnish IN themselves a substantial meal
for a growing child. At any rate, the adj
vantages Of commencing dinners with !
soup are manifest in the saving Of the
meat bills, and economy practiced in util-
iZing scraps Of all kinds for the making
of soups and the comfortable sensation
experienced after little has been taken;
for let any person who feels, as the say
ing goes, 80 too hungry to eat, swallow a
few spOOnfuls Of soup, and the feeling of
exhaustion will quickly pass away. In
deed, a Well-knOWn authority has said
that nothing tends more to restore the
tone of the stomach and make easy diges-
ton than a little soup.
Lime Water for Burns.-The readiest
and most useful remedy for scalds and
burns Is an embrocatiOn Of lime water
and lnseed oil. These simple agents
combined form q thick. cTeam-like sub
stance, which effectually excludes the
air from the Injured parts and alIaye the
almost instantly. The mix
-uFe may be procured IN the drug stores,
but if not there accessible, slack a lump
1f qUIckllme IN water, and as soon as the
wafer is clear mix 1t with the oil and
shake we'll If the case is urgent use
boiling water over the lime, and 1t will
become clear IN five minutes. The pre-
0aration may be kept ready bottled in
he house, and It viii be as good six
months old as when first made.
Hard CONGRATULATIONS cup of mo-
asses, one cup of sugar, One-half cup of
milk, one half cup of lard, a little salt,
one egg, a sCant teaspoOnful of ginger
md heaping teaspOOnful of saleTatus.
Nix quite hard. Roll out, cut in cards
% suit your pan, which should be a shall Z
OW one. Have your oven hot when I
You put your bread in, but be careful
!