The Warner sun. (Warner, Brown Co., Dakota [S.D.]) 1885-1???, 1886-11-12
HOUSEHOLD HINTS.

Plain Pudding-Two eggs, one cup
of sweet milk, one pint of flour, two
tablespoonfuls each of melted butter
and sugar, two tablespoonfuls Of bak-
ing powder. Steam from twenty to.
twenty-five minutes, and serve with
sauce.
Sweet Potato Pies-When the POI
tatoes are dry and mealy, take a quart
after they have been pared, boiled and
mashed; a quart of milk, four eggs,
salt, nutmeg, cinnamon and sugar to
taste. Bake the same as squash pies.
If the potatoes are very moist use less
milk.
Excellent soft gingerbread is made OF
| cup of sugar, l cup of butter, / cup
of sou cream, l cup of New Orleans
molasses, 4 cups of sifted flour, l table,
spoonful of soda dissolved in a little
hot water, / tablespoonful of ginger, s.
well beaten eggs, the rind grated Of 1
lemon. Raisins If wanted.
Molasses Fruit Cake-Two cups OF
molasses, / each of butter, sugar and
sour cream, a teaspoonful of powdered
cloves, two nutmegs, two ~teaspoonfuls
of soda, raisins and c~urrants. Make
about as thick as cup cake. This will
make two cakes, the fruit can be omit
ted as it is good without it.
To Use Canned Salmon-One can OF
fish rubbed into four tablespoonfuls OF
melted butter, add four well beaten
eggs, one-half cupful of fine bread or
cracker crumbs, pepper, salt and
minced parseley. Put into a pudding
mold (after thoroughly beating to-
gether), boil or steam an hour.
Cabbage Salad-Two cabbages chop
ped fine; sprinkle with salt; let stand
I'VE night. One pint vinegar, half cup
of ground mustard, three eggs. Beat
eggs thoroughly and add to boiling
vinegar; pepper and salt to taste; lets
all come to a boil. Pour over cabbage
and stir thoroughly together.
Egg drinks are popularity advertised
in many tempting mixtures and de-
coctions at the confectioners', the res
taurants and the soda water shops, but
it is not generally known that the we'll
beat up white of an egg, added to any
of the cooling fruit drinks (not to teal
makes them more readily absorbed into.
the-system, doing their refreshing work
more quickly,
Drowned Butter-Put one-quarter of
a pound of butter into a fryingpan over
a clear fire; when the butter smokes.
have ready and throw into it, one table,
spoonful of minced parsley, three
tablespoonful of vinegar, salt and pep
per and simmer .one minute longer.
Most excellent upon fish either salt or
fresh, or as a sauce for CLAIMS, qua
haugs, lc5ster, scallops or oysters.
To Pickle Pears and Peaches-Select
medium-sized pears and smooth free
stone peaches; stick them full of cloves.
Boil pounds of sugar with one
gallon Of vinegaE, an ounce of mace
and an ounce of allspice. When it
bolls put in the fruit and lot il cook
till a straw will pierce it. Remove the
fruit with a SKINNER and boil the syrup
down for a few minutes; then pour IL
over the fruit Cover close.
To Boil Fish-Cut an onion In
tiers. stick a cloye in each, put a bit Of
parsley or thyme with it and lay inside
Of the fish, salt and pepper, pin tho
whole up in a clean white cloth or
mosquito netting and put into water
that has had two gills of vinegar added
and that is boiling. Do not lay the fish
into cold or even warm water. Never
put meat or fish into other than: boiling
hot water to boil, except for such as
are intended for soups or chowderss
A very simple way to fill in the
yawning space of an open fireplace is
to tear four yards Of very coarse un-
bleached muslin into half yard lengths,
and ravel it. When all done, fill your
CRATE with paper and put the Rawlings
all 9 and mp to the fender. Get
three moderate sized white fans. Tie
those together in center, letting each
Of the three be seen. Fasten a variety
of the little Japanese insects-toads,
beetles, &c.-all oyer the fans, then
put these in the center of the fender on
before the CRATE.