Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1886-01-02
$3.50 IN ADVANCE
HOUSEHOLD HINTS

Four eggs, fOurcgps Of flour. four
cups Of milk, small piece of butter,
pinch of salt Bake in gem pans ana
serve with sauce,
CHIPOLATA.
Slice an onion and fry it brown IN 8
tablespoonful of butter; pour ia two
cuPfuls of cold beef soup. add sPrig
of parsley, salt and pepper. When it
bOls thlcken with a little flour and
water; when ready to serve pour over
buttered toast.
CUsrARD PUDDING
One and one-half pints milk, four
eggs, one Cupful sugar, two faaspoOn-'
fuls vanilla. Beat eggs and sugar to-.
gether, dilute with milk and extract
pour into buttered pudding dish. set
in oven in dripping pan twO-thirds fu4
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 thinly sliced salt pork, and
enough water 10 cover 1t; cover close
ly and stew until tender, skim OF all
the scum, and add a quart of green
PEGS, adding more water If necessary5
when the peas are tender. season with
pepper aud butter rolled with flour
ROLLS
Two quarts of Hour, one pint Of colo
boiled milk, One-haG cup of yeast,
Oue-haf cup of sugar, one tablespoon
ful of melted butter. Make a well in
the middle of the flour, pour in all
the above, aud let rise over night
knead and let rise uuul the middle of
the afternoon; 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
steam waste supplied by fresh boiling
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 flour into two Of butter, add pep
per and salt to taste, STIR smoothly
into boiling soup. Serve with well but
tered sippets of toasted bread
MERRGUE RICE PUDDING.
Take a teacup1ul OF rice to one pint
of water; when the rice is boiled dry
add one pint Of milk, a piece of butter
the size of an egg and five eggs. Beat
The yOlks and grated rind Of a 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 aud the juice of a
lemon. When The pudding is nearly
done spread on the frostiug and bake
in a slow oven till the top is a light
brown.
MEAL PUDDING.
Take three tablespOOnfuls OF Indian
meal and one tablespoonful OF wheat
flour and mix evenly ia two thirds of
q cupful Of cold milk. add this with
Golf aud ftrro yryaIT 1la.tfav 1.r1.g To ono
quart Of boiling milk, cook twenty
minutes briskly, then pour 1t into a
Well-buttered baking dish and bake
one hour. Invariably keep q baked
pudding covered, until abOut fifteen
minutes before it is ready TO come out
of tho oven, then remove cover and
brown it slightly.
POOR NAM PUDDING.
One-half cupful OF chopped suet, one
half cupful of seeded raisins, Ono-halE
cupful of currants washed and picked,
one and half cupfuls OF grated bread,
one cupful of flour, one teaspoOnful Of
baking powder, One-half cupful of
brown sugar and oae pint Of milk,
Nix all wen together, put into a WE'LL
CREASED mold, set in a saucepan with
boiling water to reach half up the sides
of the 10 old; steam for two hours; turn
out on the dish carefully; serve with
butter and sugar.
ROAST BEEF.
Put beef in a dripping pans pour
cup of boiling water over It, Rub a
little salt into tat parts; roast ten min
utes tor every pound. Bake soon az
juice begins TO flow. If meat has
much fat on top cover fatty portion
with paste made of flour and water.
When nearly done remove this dredge
beef with flour, haste well with gravy.
Sprinkle salt over top and serve. Pour
fat from gravy, return 10 fire, thicken
with Drowned gravy, season and boil
up once. Roast most all other meats
in same way.
FRIED sCALLOPs-
Drain two dozen scallOps carefully.
and after seasoning them with salt
and pepper. roll them lightly Ia fine
bread crumbs. Beat two eggs ia a
soup plate, with a spoon or fork, and
after dipping the scallOps in the egg,
roll them ia q quantity of crumbs and
lay them GA q large platter. Be care
full that they do not touch each other.
w hen all have been Dreaded, place III
the frying basket as many as can DO
accommodated on tho 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 hot
that blue smoke rises from the 0en-
ter.
BUNS.
One quart of bread sponge, three
pounds of flour, three-q quarters Of q
pound Of butter, one pound Of sugar
and milk as required. Into pint Of
water stir enough hour 20 make
smooth batter, add nearly a pint 81
yeast, cover, set in q Warn2 place and
let rise Cream the better aud sugar
together rub the -four ia oy handftde,
work smooth. add the sponge and
milk enough to make soft dough-
knead well and set TO rise over night,
in the morning knead it lightly sud