Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1886-11-06
HOUSEHOLD HINTS

POP OVERS.
Four eggs, four cups of -four, fom
cups of milk, small piece of bu-ter,
pinch OF salt Bake In gem pans and
serve with sauce.
CHIPOLATA.
Slice an onion and fry 10 hroWa in a
tablespoonful of butter; pour in two
cup1uls of cold beef soup, add a sprig
OF parsley, salt AMI pepper When it
bOils IhIcken with luJle -four and
water; when ready to serve pour over
ButJered lCasU.
CUsTABD PUDDING.
One and OHe-haE pints milk, four
eggs, one CupfUl sugar, two teaspoon
Euls vanilla. Beat eggs and sugar to-
geLLer, dilute with milk aud extract,
pour into buttered pudding q sh. set
In oven in dripping pan two-thirds full
OF wafer, and bake until firm, about
forty minutes in moderate oven.
sTEWED LAMB.
Take .h5 neck or bIest, cut into
small pieces, and put iu a stew pan
with some thiuly sliced SAT- pork, and
enough water 10 cover iti cover close
iy and stew until tender, skim or all
the scum. ana add quart of green
peeS, adding more water If necessary;
when the peas are tender, season win
pepper ana butter rolled with h0ur.
ROLLS.
Two quarts OF Hour, one pint Of cold
boiled milk, Ona-haE cup OF Yeast,
Jue-LaiI cup OF sugar. one Tablespoons
lul of melted butter Make % wen 10
che middle OF tLe Hour, pour in al
che above, aud let rise over night (;
kuead and let rise uuul the middle cE
the li-s -uI9a; rJ-i OIts cul them about
the edges lap over lot rise again and
bake -u q hol oven twenty minutes.
GREEN PA SOUP.
Put two quarts green peas with four
quarts water, boil two hours, keeping
steam waste supplied boy fresh boiling
water; strain LLem from liquor, return
SHAT TO pot, rub lha peas through sieve
ruCp an onion fine, and small pigment,
lal uoI ten minutes, stir "a tablespoon
fUl -four into two OF butter. add pep
per and salt to taste, STIR smoothly
into boiling soup. Serve with We'll but
tered sIypels of toasted bread.
8IaEUsGUE RICE PUDDING.
Take q teacupIul of rice TO one pint
Of water; W hen the rice is boiled dry
add one pat of milk, "a piece of butter
tine SIZE Oh au egg and I'VE eggs. Beat
TIE go-ks and grated riuI OF lOm0n
anu NIX with the rice. Butter the
dIshs F0ar In the mIEtG-e and bake
lightly. Beat the whites l1 a sim frOth;
add cup of sugar and the juice of q
lemon. So hen the padding Is nearly
done spread on the iruslilg and bake
in q slow oven ill tle top is q light
brown.
MEAL PCDDIEG.
Take three ran-esp0oufuLs OF Indian
meal and one tables gOoutul of wheat
lOur and mix evenly iu LWo-thirIs Of
cupful OF cold IN Tx, add this with
salt and two WeLI-beaten eggs to one
quart OF boiling milk, cook twenty
minutes briskly, then POM 1t into q
one hour Invariably keep q baked
pudding covered, until uhout fifteen
minutes before il is ready t., come out
of the oven, then remoVs cover anu
brown it slightly.
POOR NAN s PUDDING.
One-haif cuplulOf chopped suet, one
haf cupIul OF seeded ralsLus, oue-half
cuplul OF currauls washed and picked.
one aud a half cup1uls OF grated bread,
one cupLul OF -four, one teaspOOuful of
Baking powder, One-haf cuDIui of
brown sugar and one pint of milk.
nix ali well together, put into 3 we'll
creased mglds set in a saucepan with
3Oliug water to reach half up the sides
ai the mold; steam for two hours; turn
-gt on the dish carefully; serve with
butter and suLar.
ROAST BEEF.
Put beef in a dripping pan: pour
cup OF boiling water over it. Rub
ttlle salt into tat Fartsi roast ten mia
lt.s tor every pound. Bake soon as
ulCe begins to TOW. III meat has
much fat on top cover fatty portion
.. a
vs. men nearly done remove this, dredge
beef with -four. haste wei with gravy.
sprinkle salt over top and serve. Pour
at from gravy, returu 10 FIRE, thicken
with Drowned gravy, season and boil
up once. GJas. most all other meats
in same way.
FRIED sCALLOPs.
Drain two dozen sealIops carefully,
and after seasoning them with salt
and pepper. roll them lightly IN line
bread crumbs. Beat two eggs ia a
soup plate, with a spoon or fork, and
after dipping the scallJDs in the ego,
roll them ia quantity OF crumbs and
lay them on q large platter. BE care
fUl that they do NOT touch each other.
W hen all have been Dreaded, place in
the frying basket as many as can bs
accommodated on the bottom and
plunge into boiling flt. Care should
be taken that the tish are thoroughly
with salt previous to the
braauiug, and that the faJ is so hot
that blue smoke rises from the cen
ter.
Buns.
One quart of bread sponge, three
pounds OF A1ur, three quarters OF
pound OF butter, one pound Of sugar
and milk as r-rUfre I. Into u BIul OF