Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1890-12-04
HOUSEHOLD eREurlE

Sauce Bearnaise.@gt four table
spoonfuls of oil, four OF water and tie
yelks of four eggs into small sauce
pan Beat until thoroughly mixed. then
stir over boiling water until smooth and
thick.-Demorest's Monthly
Dried Apple Cake.-Two teacupfuls
of dried apples, soaked over right,
chopped fine, cooked soft in two teacup-
fuls of molasses; when cold add to
cake. Cake.-One cupful Of sugar, half
a cupful of butter, four cupfuis of: -four.
two eggs, one cupful Of sour Bilaz, one
teaspoonful of soda, cinnamor and
cloves--Good Housekeeping.
Beaten Biscuits-To one quart of
flour add one tablespoonful of lard and
one of butter ismall- Sift with flour
one small teaspoonful 81 baking pow
der. Mix with cold milk and beat with
rolling-pin for one-half hour. Pinch
off small pieces. roll in the hands, prick
with fork and bake. These are called
also Maryland biscuit-Housekeepe
-Banans FritterS-To two table
spoonfuls of butter and ene-half pint OF
-four add half-pint OF water; stir over
the fire until it sticks together and
forms ball, remove it from the fire,
and when it has become cool add three
eggs. one at time, beating thoroughly,
slice some bananas and have hot fat
ready; put in a little batter; put a piece
of banana in the center and thoroughly
cover it with batter; turn carefully and
brown delicately on both sides; dust
we'll with powdered sugar and grated
nutmeg and serve hot-Boston Herald
-Stewed Salsify.-Scrape satisfy
roots. crown and all Cut into inch long
pieces and quarter them. Throw them
into boiling water that is properly salt
ed, and cook until tender. Drain of
the water till only . gill is left in the
saucepan, then add large piece of but
ter, teacupful of sweet cream, salt and
pepper and a little -four creamed smooth
with butter. If there is half q gallon
of the satisfy you will use half o pound
of butter, one large cup of cream and o
heaping teaspoonful Of flour. Stew q
few moments and serve in o hot dish
Ladies' Home Journal.
-Piccahlli.-One peck OF green tos
matoes, one cup salt, fouR green pep
perS six onions, two pounds brown
sugar. two tablespoonful of mustard,
four tablespoonfuls mustard-seed, one
tablespoonful pepper-corns, one tables
spoonful whole cloves. one tablespoons
full ground cinnamon, one tablespoonful
ground mace: chop the tomatoes fna,
mix the salt with them and Bet them
stand over night In che morning pous
OFF the water and chop the onions and
peppers and ahead OF celery, if desired;
mix the sugar and spices, mix all to-
gether and put in \ preserving kettle
with vinegar enough to cover; let 1t sins
mer two, or three hours HOUSEHOLDS
Monthly.
Potato Salad--Take the yelk %
one egg-(or more for large family
one egg is enough Cor a family of fve)
and one teaspoontul Tor more, according
TO taste of ground mustard and with q
fork stir together until smooth Then
add olive oil until the mixture is of the
consistency of thick cream Then add
salt and little pepper and thin with
good vinegar. Have ready in a deep
dish or salad bowl as many cold potatoes
cut up into small chunks as yos think
you will need for the size of your family
also an onion chopped or cut up-a
tablespoonful, or more as your taste
dictates Lettuce added to the salad
improves it. and in its season celery is
! delicious This design can also be used
alone for either lettuce or eelery- After
| the dressing is poured over the potatoes
the dish should be set away on the ice
or in a cool place until needed. Tbs
salad is very nice Eor luncheon and
takes only few moments to srepare.-e
Detroit Free Press