The Warner sun. (Warner, Brown Co., Dakota [S.D.]) 1885-1???, 1886-10-01
HOUSEHOLD HINTS.

ch;rroa Egcs-Heab a little butter in
ninnan: then put in the eggs, taking
aarre that the yolks are not broken, and
bake in the oven.
Kedoeree-Boil two tablespoonful
Of rice. add any fish previously cooked,
UicrIy picked, beat up an egg well, and
stir It in just before serving.
Cheap Tea Cake-0ne cup of sugar.
ono cup of milk, three cups of flour and
one half cup of butter, two teaspoon
fnIs Of baking powder, n teaspoonful
81 coraway seeds and two ~teaspoonfuls
of currants.
Cheese Omelet-Beat up three eggs
au1 add to tPem a tablespoonful of milk
and A tablespoonful of grated cheese;
add a little more cheese before folding;
+nrn it out on a hot dish; CRATE a little
cheese over it before serving.
Ice Cream-In every quart of cream
mix six ounces of crushed white sugar,
and flavor with extract of vanilla,
Strawberry, pineapple, lemon, or other
dayor YOU may like. Add the white of
IN epG, frothed. Mix the whole to-
retber by thoroughly beating it, and
99tir in an ice cream freezer until fully
concealed.
Corn Cakes-Grate raw. green corn
that is Young and tender; to two cup
fuIs Of Grated corn add two tablespoons
fnIs Of milk or cream, and three we'll
bpaten eggs; salt to taste, and add a
tablespoonful of melted butter, and
three heaping tablespoonfuls OF flour.
iron in spoonfuls on a hot, buttered
criddIe: brown one side and turn care
fully with a broad griddle cake shovel
or turner.
Preserving Green Peas-Carefully
shell the peas; then place them in can
listers not too large; put in q piece of
alum about the size of q horse bean to
pint of peas. When the canister is
full of peas fill up the interstices with
water. and solder on the lid perfectly
air tight, then boil the canisters for
about twenty minutes; then remove
them to q cool place, and by the end of
January they will be found but little
inferior to fresh, newly gathered peas
Potted Fish-Cut u fish twelve inches
in length into four equal parts; rub a
little salt on the end of each piece and
place the pieces in an earthen pot; add
whole spices and cider vinegar to cover
the fish when the pot is nearly empty.
Tie on a paper cover, and over this pat
an earthen cover to keep in all the
steam. Bake in a moderate oven for
three hours. Fish cooked in this way
is delicious and will keep two weeks
in cool place and lo9ger in a refrige-
rator.
Water Ice-One cup of loaf sugar,
with the juice of six lemons squeezed
over it, half a pint of water, and a syrup
made by boiling three-quarters of a
pound of sugar in a little less than a
pint of water; let this stand ia a large
earthen jar or dish for an hour and a
half then mix the lemon, etc, with ii,
strain it and freeze. If you wish to
make this a pretty dish as well as
pleasant to the taste, add whites of eggs
beaten to a froth with powdered sugar
mixed with them; put this on top of
each glass.
Chocolate Pudding-Half a cake of
chocolate, broken in n quart of milk,
and put on the range until it reaches
boiling point; remove the mixture from
the fire, strain, and then return to the
range; add four tablespoonfuls of corn
starch, mixed with the yelks of three
eggs and one and a half cups of sugar;
stir constantly until thick; remove from
the lire and flavor with vanilla; pour
the mixture in a baking dish; beat the
whites OF the three eggs to a stiff froth
and add a little sugar, cover the top of
the pudding with the meringue ard set
IN the oven until a light brown. Serve
hot.
Extra Tomato Catsup-To one peck
OF ripe tomatoes allow one quart good
vinegar, n teacup brown sugar, one
cup salt, two tablespoonful each of
ground black pepper, cloves and all
spec, one tablespoon each of cayenne
pepper and celery seed, four large
onions and eight or ten cloves of gar
ne Boil the tomatoes together with
inc onions and garlic choppe2 fine till
'ney come to pieces; strain through a
SIEVE, then add the above ingredients,
except the celery seed; let it boil till
sllcK enough. then add the celery seed;
auo'1le and seal the whole. The garlic
may oe omitted il desired.