The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1886-04-09
HOUSEHOLD HINTS.

chicken cut up hnei let 1t stand an
hour, then boil it slowly till it is reduce
ed to half the quantity; season with salt
and pepper, if allowed by the doctor.
Strain it through a colander first, then
through a cloth into a mold.
MINCED MUTTON to do with
the cold roast mutton is. often a query
with the housekeeper. Rere.l Is one way
of preparing it. Brown some flour in
butter, moisten with the gravy, season
with salt and pepper, and let it simmer
about ten minutes; then add more but
ter, and a little %marjoram, and the
minced meat. and let it heat without
boiling. Serve with turnips.
NooDLEs.-Noodles fried instead of
boiled in soup, are very appetizing with
roasted meats. This is the Chinese
mode Of frying them, Take three
eggs, thicken with flour, and roll very
thin, cut in fine strips with a sharp
knife. Drop all the tiny strips in a ket-
tie Of sailed, boiling water. Cook for
few minutes, then take and drain. Put
several large ''spoonfuls," e., a table,
%spoonfuls Of butter in a saucepan and
while heating crumble up dry bread,
then fry the crumbs brown in the heat
ed butter, and stir the crumbs in the
dish of noodles, and serve at once.
BRAIN FRITTERs.-After washing and
Kidding the brains of tibres and skin,
drop them into boiling water and cook
gently for fifteen minutes. then throw
into ice-cold water. When they are
stiff and white, wipe and mash them in
to a batter with a wooden spoon, sea-
soning with salt and pepper. Beat into
this egg half a cup of milk and two OF
three tablespoonfuls of prepared flour.
Frya little in the boiling fat before VEN
turing more, drop in by the tablespoon
full, frying quickly, shake in a heated
colander, to free them of fat, and serve
hot. They are nice.
STEAMED CHICKENS, STUFFED.-Clean
and dress as for roasting. Make a STUFF
fling of crumbs seasoned with pepper,
salt and butter, her mix with a dozen
oysters, each cut into three pieces.
Bind legs and wings to the body with
tape and put into steamer with closely
fitting lid. If you have no steamer
(Which is a PITY, put the fowl into a tin
pail with q good top and set in a pot of
cold water. Heat gradually to a boil
and, if the fowl be full grown, cook
steadily for two hours after the boil be-
gins. Open the steamer at the end of
the second hour for the first time and
try the breast with a fork. If tender,
remove the chicken to a hot water dish
and keep covered while you make the
gravy. Strain the gravy from the
steamer or pail into q saucepan; stir in
two tablespoonful of butter, four Of
oyster liquor (also strained), o table,
spoonful of flour wet up in three table
%spoonfuls of cream and a tablespoonful
of chopped parsley. Bring to a boil,
stir in quickly a beaten egg, season to
taste and pour some of it over the fowl.
the rest into a boat. This is so savory
q dish that it should be better known.
BEcHAMEL SAUCE. This sauce,
which has long been SO popular at the
best restaurants, is so easy to make
that its use may readily be extended to
private families. In making it, if you
have no rich, white stock, cut up some
lean veal, free from fat, into 3-inch
cubes and put them into a stew pan.
; Add one moderate sized onion, q
inches in diameter, one small carrot
cut into pieces, and 6 ounces Of butter.
Fry the vegetables in the butter 10.
: minutes. without coloring, then stir in
3 ounces of flour, and continue stirring
: 5 minutes longer. Add 8 pints of stock,
one pint Of cream, 5 ounces Of sliced
| mushrooms, a small boquet garni,
! which is a preparation Of dried herbs,
half tablespoonful of salt and a pinch
, of white pepper. Stir till it comes to a
! boil, skim occasionally to remove the
7 fat, and simmer for two hours. Strain
. through q cloth or fine sieve into an
: cnamelled or porcelain stew pan with a
gill of cream. Simmer over the fire till
it coats the spoon. strain again through
a cloth or fine sieve into a basin, and
set till the sauce is cold. This sauce
requires the cooks utmost attention.
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