The Warner sun. (Warner, Brown Co., Dakota [S.D.]) 1885-1???, 1886-08-20
DOMESTIC HINTS.


To two pounds of -four n
ounces of lard well rubbed in, one Ia
blespoonful OF salt and one pint Of cold
water. Work the dough until in shape,
lay it on a solid place. like a meat
block, and pound it with the back of an
AK Fifteen minutes pounding makes
them very good, but half an hours
makes them better. Break off pieces
of dough and work into biscuits. Bake
thoroughly about half an hour: They
are very good.
PEARL WHEAT.
Take half a cup of pearl wheat, two
cups of milk and four cups of water,
with a scant t%easpoonful of salt. Let
the milk and water boil up in q sauce
pan on the stove, then stir in the wheat
and salt. Put the wheat in the inside
kettle of a steamer to cook, pouring
boiling water in the outside kettle
around it. Boil two hours. Let the
steamer stand all night on the back of
the range, and in the morning heat it
up gradually just before serving. This
ran also be done with oatmeal.
ALMOND MAcRRooNs.
Half a pound of almonds prepared
as for almond cake.) half a pound of
sugar, the whites of two eggs, rubbed
together with a spoon. Dip your
hands in cold water and roll the
preparation into a ball shape and the
size of a nutmeg; place them on white
paper one inch apart. When all are
done dip your fingers in cold water and
press them a little fat. Put in a cool
oven; in three-quarters of an hour shey
will be done.
ITALIAN CREAM.
Mix a half cup Of water with the
strained Juice of two lemons. and
sweeten the mixture with four ounces
Of pounded loaf sugar. Stir till the
sugar is thoroughly dissolved, and then
add very gradually a pint Of rich
cream, stirring constantly while add
ing, and whisking it well for fifteen
minutes. Have ready q quarter Of an
ounce of isinglass dissolved in a cspful
Of hot milk, and stir this while luke
warm into other ingredients. Then
wisk all together for q quarter Of an
hour more, pour into a mold and set in
a cool place.
CHICKEN CRooUETTs.
Use the boned or canned chicken,
49,
which comes in pint tins or Less. II
you choose to add a pair of sweet
breads it improves the flavor; but this
is the rule for each pint of either the
plain or mixed preparation. Put
q half pint of milk or
cream on to boil in a farina boiler.
Rub one teaspoonful Of butter and two
Of flour to a smooth paste and stir into
the boiling milk until it is very thick.
Take it from the fire, add the meat and
beat until thoroughly mixed, then add
one large tablespoonful Of chopped
p~arsely, one tablespoonful (grated)
onion juice. one teaspoonful of salt and
quarter te~aspoonful of grated nutmeg.
cayenne and black pepper to taste.
Stir in the seasoning well, turn out on
= large dish to cool and stand for sew
eral hours to grow firm Mold in q
regular mold. If they are inclined to
stick strew the mold with bread
crumbs. Dip in egg, coat with crumbs
and fry in blue smoke oil or fat, only to
a very pale brown. To warm over
place between two plates in the oven
SPONGE AXE
Four eggs, their weight in pulverized
sugar, the weight Of two eggs in -four.
Beat the eggs and sugar well together
for a quarter Of an hour. Then lightly
stir in the -four, taking care not to heat
the mixture again, only to stir it to-
gether. Add a few drops of any es-
sence, and bake in a buttered tin for
half or three-quarters of an hour.
COLD DEvILED EGGS.
Boil a number of eggs very hard;
when cold remove the shells and cut
each egg in half. Take OFT the yolks
and pound them in mortar with a few
boned anchoyies, pepper. salt and q
pinch of dry mustard, moistening with
a little butter. Fill the empty whites
cut in halves with this mixture, and ar
$1,000 - a I;eh rorn;ohad with woro1a~