Los Cerrillos rustler. (Cerrillos, N.M.) 188?-1891, 1890-11-07
soussso % sREv,uEs

-namu-u ,sur a sser slightly before
8ipinr N wusduarG an masa'e -
ar a. n. won =. "a, her dusierM yeu
would ID ihorourh
To 80 del cate euiorsin 'm~"fa.aefea
handxrrchiefs soak them T. : "."1
previous ~ washing IN = pah :" =
water In Wh Cd . dcsserssweA t@4 ~
t-urpentinc has been well stirred
Fried Onions Peel nice on ious e ~
them in slices AID put them in a he.
skillet In a mixture Of lard and batter.
Add a little water and ever immediHte-
~. 20 let the onions steam through
Season with pppor aud salt and stir
often. keeping tuem covered until done
Serve hot-Housekeepcr
A tidy h~ousekscpor and correspond
ont Of the Rural World has the notion
that typhoid fever nav lark in the dish
rag of many q household She makes
an carnest and timely protest against
letting dish rags lie around until they
are black and rotton They should b.
burned long be'oro they reach that
stage.
beef Tea-Cut two pounds Of lean
beef very lne with a sharp knife Pour
a pint Of cold water over 1t and let q
stand for several hours In a double
boiler on the back Of the stove, whore
10 will heat 30 the boiling point but not
boil. When the juice i all extracted
from the meat SO that tho meats white,
drain Oh the liquid and salt TO taste =
boston Budget
DO not place a wator-rolur painting
next 20 an oil picture, because the wa
ter-color takes the light out Of the oil
painting DO not hang fluttering light
drapery. though IL cost its weight in
gold next to an oil painting. Rcmem-
Der that the difference between a decor
alton and a picture Is, the picture Is
supposed to be complete in itself, while
a decoration Is made to nt a certain
space. -Demorest's Monthly.
Dressed Eggs Boil six eggs hard;
remove the shells hut leave the eggs
whole. Cover them with rich iorcemeat
made OF ham, %anchoyy, pounded veal
and bacon fat we'll pounded together
and highly seasoned Brush them with
the yclk OF an egg, and dredge them
with bread crumbs or vermicelli; fry a
pale gold color, or place In the over for
a quarter OF an hour and serve mp with
gravy in the dish. Detroit Free Press.
banana Custard Add ono and one.
half cupfuls OF sugar TO three pluts OF
milk, and the yelks OF three eggs, one
tablespoonful OF cornstarch mixed
smooth in cold milk and . pinch 81 salt.
let the milk and sugar boil; then aid
tho eggs we'll beaten and the corn.
starch; after removing It from the fire
add any navoring TO suit taste; slic,
several bananas into a deep 2 ass dish
crate nutmeg over them, and when the
custard has become cool, not cold, poul
Il over them; make a merinrue Of tn,
whites Of the eggs, and add to the TOT
: OF the dish just before serving. Boston
Herald
B Salmon on Toast-Salmon used a
q dressing for toast makes. it is claimed
both an excellent and appetiziug dish
Cut as many pieces OF bread as may bI
desired, throw them into smoking-bo
fat whore they will soon brown: Whei
well Drowned lift them out and lay OF
paper until wanted. Make n cup o
e. drawn butter sauce by melting a table
spoonful Of butter and stirring into n
4, even tablespoonful OF -four; when thg
. is quite smooth add a cupful Of boilin.
/ milk, season with salt and cayenne TO
according TO tastel and stir into it
. large cupful Of boiled salmon pickle
; into flakes; when this mixture Is quit
a hot add one egg we'll beaten with tire
tablespoonfuls of cold sweet cream
Pour over the fried bread.-N Y. on
server,