Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1888-05-25
FARn AND HOUSEHOLD.


COOKING H9ClDGos
PoTATO CAKES. Two pounds OF
mashed potatoes, four ounces Of but
ter and little salt, two pounds of
flour. and milk enough to make g. bat
ter; one-half cuplul OF yeast; set TO
rise, and when light bake In cakes the
size OF mullins.
MEAT sALAD.-ChOp dne one OF two
pounds Of cOrned beef, then take two
thirds'Oi cup Of vinegar. one table
spoonful OF sugar and one eeg. Beat
all together and pour INTO the frying
pan ana let boil; then pour into g
cold.
CUP PUDDING FOR INVALms.-Break
an egg IN a coffee cup and beat thor
oughly, then add one tablespoonful
OF -four and a pinch of salt, aud pour
on milk till the cup is nearly full, then
beat again and place in oven and
Dake twenty minutes. Eat while it is
hoC' with sauce made with white of an
stiff.
BREAD CRUAB O0IELEr.-Half a
dozen eggs with the whites and yoIks
beaten separately; add to the yolks
half teaspoon of salt, one cup of
rolled bread crumbs and one cup milk.
Stir and add the whites OF the eggs.
Heat some butter in q frying pan,
pour in half the Omelet, cool and roll,
pour In the other half and roll in the
same way. Serve side by side on a
plates.
EGG5 FOR BREAKFAsT.-A good way
to prepare eggs for breakfast is to
make q baked omelet. Take six eggs,
three even spooonfuls -four, little
salt, and beat them well together
the more it Is beaten the lighter it will
Oe-then add one pint of hot milk and
Keep on beating. Have q hot dish
with some melted butter the size of an
egg, and put into the oven. Bake
twenty minutes, and eat when it
comes from oven, for it will fall soon.
BUCKwHEAT CAKES Without a
doubt buck weat cakes are better when
raised from cupful of the leftover
batter. There Is no comparison what
ever between buckwheat cakes raised
with Yeast and those raised with bak-
ing powder. While the latter are not
unhealthfuI they certainly are not
very palatable.
HAsH.-Two cups cold beef or NUT
ton chopped, three cups chopped pota-
toes ana one cup chopped beets. Sea-
son and serve with pepper-sauce or
vIngaF.,
Pong Ia a Lo to-
above and. in place of the oysters,
STIR IN tea-cup Of salt pork, boiled
and chopped.
PLAIN F'KITTERs.-DrOp spOOnfuIs of
the same batter in hot lard. take out
and serve with maple syrup.
WHEAT BRAN BREAD.-Two-thirds
cup Of wheat bran, two cups Graham
flour, one teaspoonful salt, one table
spoon sugar, one and one-third cups
sour milk, one teaspoon soda. Mix
and bake.
Snow FLAKE CAKE.-Cream two cups
white sugar and half cup Of but
ter, add the beaten whites OF four
eggs, two-thirds cup Of milk, three
cups flour, one spoon cream tarter
and half teaspoon soda. Frost with
chocolate IrOsting. Serve this with a
dark cake covered with white icing.
SOFT GINGER BREAD.-Two. thirds
cup sour milk, one cup moIasses, one
egg, one tablespoon sugar, one tea
spoon soda, two tablespoons melted
lard, one heaping teaspoon ginger, two
and half cups -four.
SPONGE CAKE.-Three eggs with the
whites and ycIks beaten separately,
one cup sugar, half cup milk, one cup
flour, one teaspoon cream tarter, and
a half teaspoon soda. Mix, flavor
with vanilla and add the whites of
the eggs last. Bake quickly.