Western Kansas world. [volume] (WaKeeney, Kan.) 1885-current, 1888-03-17
THE HousEKEEPER
Uaes Tor NIL R-..a

Anefe are 50 many ways to utilize stale
dread, that 1t seems . wonder 30 much =
wasted In many households. We zee 4
tArewn In garbage pals, or left to mould
BY many an economical servant Who would
be glad to use it If she only sknsv what 8
do with it"
It makes delicious griddle cakes vhsn
soaked soft in cold water. Three small
slices, with water enough to cover them,
should be sufficient, when the milk and
hour are added, to make nearly two quarts
of batter. Some cocks prefer TO put in one
egg, while others like them fully a. well
without When the bread in soaked soft
make it fine with q spoon, add the milk
and sufficient flour to stiffen enough 90 the
cakes can be easily turned. IF sour milk
II used, add to the batter one even tee
Spoonful OF cream tartar, dissolved in 3
little water, and one even teaspoon Of soda.
This 10 q good plan to follow in all uses ct
sour milk, a. il seldom contains enough
acid to entirely counteract the soda. OF
course, when only small quantity Of sour
milk is used, twice a. much cream tartar a.
soda should be taken. for when the milk 4
entirely sweet the proportions are three
even teaspoons Of cream tartar to one Of
soda.
French toast is salways favofite dish
with children and most grown people, and
can be made of thin slices cut from . stale
loaf and moistened in milk and egg; two
eggs to pint of milk, and then fried on .
griddle with mixture of butter and lard,
or butter and beef drippings. 1t is eaten
with sugar or syrup like griddle cakes.
OF course all our readers are familiar with
the ordinary bread buildings, but all may
not know that pieces OF bread which
are not too hard can be made into q resem.
blance to turkey dressing. Cut your bread
into dice, and if you have quantity Of
gravy from which fat can be taken, LETT
butter will do as welD, thoroughly grease
the bottom of the spider; put in the bread.
with some little chunks of butter and
plenty of seasoning, then pour enough
boiling water on it to moisten 1t, cover
tightly, and in a moment it will steam
through and you can stir it. and either
brown little or have it moist like dressing.
1t should be eaten with gravy over it, and
is good substitute for potatoes.
The little dry hard pieces and crusts
which always accumulate can be put on
pie tin in an oven that is just hot enough
to dry and make them light brown. then
roll them fine and put away to use in making
croquettes, frying fish, etc. We have 70.
Gently learned that these slightly Drowned
crumbs make excellent griddle cakes, with
the addition of one egg and handful ct
flour, and milk to make batter; but as We
have never tasted them, We can only rec
ommend it as worthy of trial.-DorcGs.
Hints to Ho.ekeepers.
A PIECE of charcoal laid upon burn
will ease it almost Immediately, and II
kept there about an hour, it is said, the
wound will be entirely healed.
For those suffering from weak lungs or
hacking cough, q few drops of tar taken
on q lump of sugar will give relief; Eve or
six drops should be sufficient for grown
person.
LIME water may be made cheaply by
taking fresh piece of lime as large AZ an
egg, pouring two quarts of soft water on
it and allowing it to stand two or three
hours, shaking it occasionally. Bottle and
keep for use.
To PRESERVE goods from moths, do not
use camphor in any form. Pieces of tar
paper laid in fur boxes and in closets are
better protection. Five cents will buy
enough to equip all the packing boxes and
closets of large house for year.
To CURE fellon saturate piece OF
grated wild turnip the size of bean with
spirits of turpentine and apply to the
affected part. It relieves the pain at once
and in twelve hours or less there will be .
hole to.the bone. Dress with sticking salve
and the finger is well.
NEVER place fresh eggs near lard, fruit
cheese, fish, or other articles from which
any odor arises. The eggs are extremely 40
tive in absorbing power, and in very short
time they are coptszainsted by the particles
Of objects IN their neiehborhood BY which
the peculiar and exquisite taste Of new.
laid egg is destroyed.