Abilene weekly reflector. [volume] (Abilene, Kan.) 1888-1935, 1890-11-20
HOUSEHOLD 6REvITlES.

TO keep lemons, put in glass can
and cover with cold water, changing the
water every week
-Scalding water should never be
poured into dishes which have held
milk until it has been removed by cool
water.
-Stuffy furniture is made endurable
by means of pretty, clear starched linen
slips, and such pretty linens come now
adays Powered and striped and da-
masked, that the homeliest set of furni-
ture clad therein is transformed into
something pleasing.
-Scalloped Corn.-Alternate layers
of sweet tender corn (which has been
boiled and cut fine from the cob) with
cracker crumbs. Season well with salt
and pepper and plenty of butter. Pour
over milk until the dish is nearly full
Bake until nicely browned--Good
Housekeeping.
DO not throw away bread because 1t
is dry; it can be utilized in many ways;
keep it in a tin box or dry place; it can
be used for buildings, fritters, and for
any mixture where rolled crackers
would be used by many; bread is pre-
ferred to cracker, as it will not absorb
fat when used for dressing.
When bread is scarce and you do
not care to heat the oven, take three
cupfuls sweet milk, spoonful OF salt
and one of baking powder; add flour to
stir very stiff Fry in skillet with a
little hot lard They must be covered
while frying, and they will rise two
inches, and are not at all greasy
Housekeeper.
-Roly Poly.-Five ounces suet; one
half pound flour; salt. Chop suet fine;
add the flour and small pinch salt Mix
thoroughly with cold water, roll out
about one inch think; then spread with
fruit jam and roll up. Tie in Toured
cloth, leaving room to swell, and plunge
into boiling water. Boil at least two
hours Serve with sauce.-Detroit Free
Press.
-Bechamel Sauce.-Take pint of
white stock, bunch of sweet herbs,
two whole cloves, bay leaf and little
salt Set all over slow fire and boil it
down to one-half Mix tablespoonful
of arrow-root in pint of milk and let it
simmer for few moments, then pour
the favored stock on it and let it cook
slowly for twenty minutes. -1ndianapo-
lis Sentinel
AN Old-fashioned Nut Cake.-Two
cups of sugar stirred to cream with
three-quarters of cup of butter, cup
of rich milk, teaspoon of soda, four
eggs, four scant cups of -four and tea
spoon Of cream of tartar. A cup of
hickory nuts, chopped very fine, is
stirred through the cake just before it
is put in the oven. 1t should be
baked in large, brick-shaped loaves,
iced with thick icing, through which
half cup of hickory nuts have been
stirred. Boston Budget
Potato Cake.-Steam five or six
moderate-sized potatoes, pound them in
a mortar with small piece of butter,
add milk until they are moderately
thick; then put in two tablespoonfuls
of pounded sugar, and the grated rind
of lemon; cook for few minutes, then
let it cool; mix little milk with the
yelks of three eggs, add to the potato and
beat together; whip the whites of the
eggs to froth, mix them lightly with
the other ingredients, put in buttered
dish and bake in hot oven.-Dem-
orest's
CLANS au Gratin.-Chop all the hard
part of uncoolzed CLANS; to cupful of
clans add a cupful of fine cracker
or bread crumbs, reserving a little
for the top of the mixture before
it is placed in the oven; add also to
the chopped clans dessertspoonful Of
chopped onion, small teaspoonful of
marjoram and sage, little chopped
celery, some cayenne and salt; moisten
all with the broth of the clans; fill but
tered shells with the mixture, sprinkle
crumbs over the top with some bits of
butter and place in a hot oven for
twenty minutes; garnish with parsley
when seryed.-Boston Herald