The pioneer express. [volume] (Pembina, Dakota [N.D.]) 1883-1928, 1886-07-09
DOMESTIC HINTS.
BROWN BETTY.

Cut INTO thin slices several large ap-
pies. have ready butter pudding dish;
put into this layer of grated bread
crumbs. then layer of sliced apples;
over those sprinkle sugar, and so OH
alternately, bread, apples, sugar. until
pudding dish is full. letting the top
layer be of bread crumbs; ON this
place three large Jumps of butter. put
in oven and bake brown; serve hot
with butter and sugar sauce.
CABBAGE SALAD.
Slice small, white cabbage very fine
with sharp knife. Put half cup of
vinegar in one saucepan and half cup
of milk in another When the vinegar
is hot, add ono tablespoonful of granu-
lated sugar. one tablespoonful of butter
and salt and pepper to taste. Let all
come to boiling point and then add the
finely-cut cabbage, set the pan on the
range where it will not boil but be kept
very hot. covering closely. When the
milk is hot, mix with it one we'll beaten
egg and set it OH the fire, stirring until
it thickens. Turn the cabbage into a
salad bowl. pour the hot eggs and milk
over it. mixing thoroughly with silver
fork. Cover the bowl while the cab
bage is still hot and set where it will
cool very rapidly. Serve cold.
scALLoPED EGGS.
Three eggs, half cup minced ham,
little cream, tablespoonful melted
butter, salt, one cup bread crumbs.
Butter the bottom of a small dish; soak
the bread crumbs with a little milk,
melted butter and salt till soft; then line
the bottom and sides of the pan with
bread; then layer OF ham, mixed with
cream. Cover the pan closely with Il
plate or some dish; and set in the oven
till smoking hot. Beat the eggs, whites
and yokes separately. till they are stiff.
Season with pepper and salt; add
melted butter and one tablespoonful of
cream; pour this on the ham; return to
the oven and bake till the eggs are
firm. Serve hot for breakfast.
HOW To CLARITY SOUP.
DUST before the soup boils the scum
that has risen to the top during the
process of heating, should be carefully
removed; little cold water poured in
will assist the particles that compose
the scum to rise. After the SCUM has
boiled it should be strained; this may
be repeated; then, if the soup is not rs
clear as you would like to have it,, mix
one egg and its broken shell with a tea
cupful Of cold water; then to this add a
teacupful of the hot soup; then stir it
all into the boiling soup; let it boil up
well; then set the kettle upon the back
part of the stove, and, when somewhat
cool, strain it.
VEAL OUTLETS.
Dip each outlet in a beaten egg. then
in peppered and saltcd cracker dust,
and fry in hot dripping to rich golden
brown. Lay each as il is done on pa
per TO absorb the grease. Arrange on
a hot dash and put on every outlet a
generous spoonful Of sauce. Make it
by beating two tablespoonfuls of but
ter to cream with a tablespoonful of
lemon juice and tablespoonful of
minced parsley.
MINCED HAM ON TOAST.
Take the remainder of some cooked
ham-the bone with the fragments that
adhere to it. remove all fat and dry in
the oven until it will grate like choose.
Make some buttcred toast and spread
with the grated ham. Make sauce
with the yellow of two eggs, II gill and
Il half of creams or of milk, with Il bit
Of butter added, heat. stir and pour
boiling hot over the toast.
TOAST WITH POACIIED EGGS.
Boil the rice the night before it is
used; put it III a bread loaf pan and
keep on ice; the next morning cut it, i'm
slices, brush little melted butter over
the broilcr and the sliced rice, and
broil, or rather toast. before the fire.
When done butter the slices, place on
each apoached egg, spot the top of the
egg with Il little black pepper and
serve.