The McCook tribune. (McCook, Neb.) 1886-1936, 1886-04-29
HINTS.
Cold Beef Stew-Slice the beef an

NV stilNt
gravy in a pan and add the meat, etc.,
cover close, and simmer fifteen min
utes, then add a large tablespoonful OF
vinegar, and n w~ine-glassfui OF VINE
Minced Beef-Mince cold roast beef.
fat and lean, very fine, and chopped
onion-one small onion to a half pound
of beef-and to that quantity, one table,
spoonful of red pepper, two of salt, and
gravy or stock enough to molSten 1t
we'll; fill scollop shells or a dish two
thirds full, and cover them with pOta.
toes mashed smooth with cream or milk,
and seasoned with pepper and salt.
Put a small piece of butter on top and
brown in the Eel
Ham Toast-Take some thin-cut
slices from a stale loaf. toast them to
a delicate brown and cut them into
squares. Put an ounce of butter into a
| saucepan over the fire, and when it
melts pour in two beaten eggs; stir
them for two minutes and then spread
them over the pieces of toast; now have
ready some cold ham minced very.
finely. Spread this over the egg and
serve at once, while the egg is hot.
To Make o Bedroom Stand Cover
Get a piece of brown linen one yard
square. Turn the edges as if for a hem
four or five inches deep. Herringbone
stitch it around, then cut the edge and
ravel it up to the line of work. At
short intervals fasten a few threads of
red worsted. Fitch a pretty pattern in
the corners with red. This makes a good
serviceable cover that will do up well
and wear a long time. 1t may be used
in the sitting room with good effect.
This is the way to make a fancy foot
stool: Take seven round tin cam that
you buy fruit in, all the same size.
Wrap old cloth around them. Put n
in the center and six around it. Fasten
them all together, put a piece OF Old
quilt OF some cotton on top. lake a
paper and lay over it and cut all around
it. That will make it in six scollops.
Cut out cover for the top by your paper
pattern and cut a piece of c%retonne the
width of the ans and sew it around the
scollops. Turn and put it owe the
cans. then cut out a piece for the bot
tom the same way and hem it on. L
have one made and every II admires
it.
Planned Oysters-Drain the oysters in
a colander, then pour owe them per-
fectly boiling water, three times shak-
ing the colander to make it run through.
Turn them on 4 soft tea towel, and dry
them by pressing gently between two
folds. Season with red pepper and a
little salt. For every hundred oysters,
take a large tablespoonful of sweet
butter; melt the butter in a porcelain
kettle or deep saucepan, and just as it
begins to boil put in the oysters and
turn them gently about with a spoon
until the edges begin to curl. They
should by no means cook more than
five minutes. Serve in a ~well-heated
covered dish.
Veal Olives-Cut from a fillet of veal
some thin slices, making them five
inches long and three inches wide. On
each of these lay a very thin slice of
fat bacon, cut the same length and
width as the veal; spread over the
bacon q layer of veal force-meat, a
little minced shallot, with salt and
cayenne. Now roll them up, fasten
each securely with a small skewer, dip
them into bread crumbs, and fry them
until they become lightly Drowned.
Then pour over them enough gravy to
cover them and let simmer gently until
they are tender. Then dish them up,
strain and skim the gravy, adding to it
the strained juice of half a lemon;
allow it to boil up, then pour it over
the olives and serve at once.
Fried Oysters-Take larger oysters
than you would for stewing, and drain
them from the juice. Dip each one in
beaten egg and then in cracker dust
until it is completely coated, and then
drop it quickly into boiling hot lard,
deep enough to float it. AS soon as it
is light brown, take it up with Il wire
spoon and lay it on a wire basket or
sieve turned upside down, in front of
the fire, where it will keep hot. Serve
on a very hot dish, on which a small
thin napkin is first laid. to absorb any
grease that may be left. Red pepper
and q little salt may be beaten into the
egg. Beat three eggs for One hundred
Oysters-mOre a be beaten if needed,
but if too much is beaten at first, it Will
be wasted.
Succotash-Take corn and beans, in
the proportion of two-thirds corn and
one-third beans; boil the beans from
half to three-quarters of an hour, with
the cobs from which the corn has been
cut, then take out the cobs, and add the
corn, and let the whole boil fifteen or
twenty minutes, if corn and beans are
young; half an hour if they are old. To
two quarts of corn and one quart of
beans take two tablespoonful of -four,
and rub it smooth with the same guam
tity of water, stir it into the succotash,
and let it boil five minutes. Put one
tablespoonful of butter in the dish in
which the succotash is to be served, stir
two ~teaspoonfuls of salt into the latter,
and put the whole on the butter. If
dried beans and corn be used, soak
them the night before, and boil them in
the water in which they were soaked
The Caterer.
Gen. Grant and the Coward.