Western Kansas world. [volume] (WaKeeney, Kan.) 1885-current, 1888-06-02

BRHAxFAsr PAKcAU. Properly made
they are quite acceptable for change.
Beat two eggs thoroughly, gradually add
four tablespoonfuls Of hour, half tear
spoonful OF salt and half teaspoonful
OF sugar. By degrees add gill Of
cream. This will make q thin batter:
finally add scant teaspoonful of baking
powder, whisk quickly and pour into 8
hot frying pan containing two table,
spoonfuls of olive oil-butter Is ikelv
to burn-when ready to turn the cake
viii be filled with holes, looking some
thing like trumpet. When cooked to
delicate bronze tint place on hot din
ner plate, butter and sugar literally;
squeeze over the sugar the juice of
lemon quarter and serve. It should be
very spongy in texture, if it is not the
batter has not been whisked enough.
TOMATO SALAD.-The delicate toma-
toes always found in markets in early
spring should be quartered instead Of
sliced; In sliced condition their pulpy
centre drops to the bottom of the salad
bowl, leaving q thin wheellike forma-
ton. Neither is it at all times neces
sary to remove their delicate skin. When
fully developed, however, raw tomato
should not be served without first re-
moving its skin, which is decidedly in
digestible. The best way to remove the
skin is to scald the tomato with hot
water, and as peeled place the fruit in
ice water or surround with fine ice.
SPICE CAKEs.-Take one pound of
butter, one pound of sugar, half . pint
molasses, powdered ginger, allspice,
ground cinnamon (of each half an
ounce), half grated nutmeg, and three
teaspoonfuls of Horsford's baking pow
der and sufficient flour to form it into q
dough; melt the butter and stir it into
the molasses and sugar; mix the baking
powder with the -four, and work all to-
gether into rather stiffish dough, which
roll out into thin sheet and cut out
small round cakes. Bake on buttered
tins in moderate oven.
FRUIT PUDDING Six large apples,
pared and chopped, six large spoonfuls
of grated bread crumbs, six tablespoon
fuls of sugar, six of currants, six eggs,
wineglassful of wine or dissolved Jelly,
teaspoonful of extract of nutmeg, CHINA
mon and cloves, quarter of a pound of
butter, and three tablespoonfuls of flour.
Put in pudding mould or small tin
bucket and boil three hours.
OATMEAL GEMs.-Soak one cup of oat-
meal over night with one cup of water.
In the morning sift together dry one cup
of -four and two teaspoonfuls Of baking
powder, add little salt, mix the oat-
meal and -four together, wet with sweet
milk to a stiff batter, drop into gem pans
and bake Immediately.
MINCED BEEF.-Three pounds of raw
beef chopped fine, five soda crackers
rolled fine, two eggs well beaten. one
and one-half teaspoonfuls of pepper,
three slices of pork chopped, one-half
cup of milk and sslt to taste. Mix all
thoroughly, make intoa loaf. Bake two
hours. This should be sliced cold for
tea or luncheon.
To Fry F1sH.-The secret of frying
small fish crisp and brown. without
either egg or bread crumbs, is to dry it
we'll, flour both sides (do not be niggard-
~ with the Indian neal, and plunge it
into plenty of boiling fat. Be sure the
fat is boiling, and plenty of it, as upon
that depends the crispuess and brown
ness of the fish.