The Globe-republican. [volume] (Dodge City, Kan.) 1889-1910, 1890-12-03
USEFUL AND SUGGESTIVE.

Pumpkin Pastry.-Boil q pumpkin
and mash it up. Season with pepper
and salt to taste and add teaspoonful
OF cream Make a pudding paste to put
round it Bake thoroughly.-Boston
Budget.
If you are preserving pears and wish
to enhance their delicate flavor just
boil in the syrup some ginger root. The
ground ginger will do as far as flavor is
concerned. but it shows, and Of course
you want the syrup perfectly clear.
Cranberry Jelly.-To one quart Of
cranberries allow six good-sized sour
apples Put the cranberries into por-
celain-lined kettle. and the apples, after
being peeled. quartered. and cored. with
them. Cover with cold water and stew
till soft Strain through jelly-bag.
and add pound of sugar to one pint OF
juice. Pour into jelly-mold and cool
-Demorest's Monthly.
Dutch Apple Cake-One pint Of
flour. two teaspoonfuls of baking-pow-
der. half a teaspoonful of salt. large Ia
blespoonful of butter rubbed in -four,
one egg. three-fourths cupful Of milk.
Beat well and place in a shallow pam
Pare six apples. cut into eighths, lay in
rows on the cake, points down. Sprin-
kle three tablespoonfuls of sugar over
the cake, and bake.-Good Housekeep-
ing.
To prepare escalloped onions stir to-
gether one tablespoonful of butter and
one tablespoonful of flour. add one cup
full of sweet milk and cook in q sauce
pan, stirring constantly until smooth
Boil the onions till soft adding little
salt to the water. then fill the baking
dish with onions and cracker crumbs,
having layer of the crackers on top.
Season with bits of butter and little
pepper. pour the sauce over all and bake
until nicely browned.-N. y. World.
Scotch Eggs.-With one cupful Of
cooked ham, chopped fine, mix one-half
a cupful bread crumbs made into a paste
with one-half cupful of milk. one-half
teaspoonful of prepared mustard. .
little salt and one egg, we'll beaten; hard
boil six eggs, remove the shells, and
cover them with the prepared mixture.
and fry about two minutes in very hot
fat; serve either hot or cold. Chicken,
veal or salmon may be substituted for
the ham, but lemon juice should be
added to the seasoning if salmon is
used.-Boston Herald.
"A Delicious Pie-Select large ripe
peaches: after pouring boiling water on
them, peel and cut in quarters; if too
large. cut them once in two; crack two
or three of the pits and put the meats in
the pie TO flavor it. Mix a spoonful Of
-four with two-thirds of cupful OF
sugar: lay the peaches in and sprinkle the
sugar over, then put in few small pieces
of butter. BE sure TO wet the edge OF
the lower crust before putting the upper
cruston, SO as to keep the juice from cook
ing out For the crust use Just as much
lard or butter as you do ice-cold water.
Don't forget TO put in pinch of salt and
mix the shortening well through the
flour with knife before adding the
water. -HOusekeeper.
The use of WOODEN underwear and
neglige shirts is so much more common
than formerly that some hints on tho
washing OF them, which we find in an
exchange. may be useful to housekeep-
ers. The water should be of warm tenn
perature without being absolutely hot,
and plenty of ammonia ought to be add
ed to each tub. Very little if any, soap
is ever needful if the woolens are thor
oughly squeezed in water thus prepared;
nor will the WOODEN full, as it does if
soap is rubbed on each article, and then
the piece rubbed on board. If soap is
used at all in cleaning wOolens, it is
best dissolved and put into the water
with the ammonia before the articles
are put in. Woolens should not be
boiled, nor is it essential that they
should be scalded. They are best cleans
ed by putting them through repeated
waters.