Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1890-11-13
HOUSEHOLD sRsvrr,Es.


To keep lemons put in 3 glass can
water every week-
-Scalding water should never be
poured into dishes which have held
milk until it has been removed BY cool
water.
-Scalloped Corn--Alternate layers
of sweet tender corn (which has been
boiled and cut fine from the cob with
cracker crumbs Season we'll with salt
over milk until the dish is nearly full
Bake until nicely browned-Good
Housekeeping
DO not throw away bread because it
is dry, 1t can be utilized in many ways,
keep it in tin box or dry place. it can
be used for puddings, fritters, and for
any mixture where rolled crackers
would be used by many; bread is pre-
ferred to cracker. as it viii 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 q skillet with q
little hot lard They must be covseed
inches, and are not at all greasy
Housekeeper.
Steamboat Pudding-Butter We'll
the mold, sprinkle handful sugar in
the bottom, lightly butter some thin
slices of bread; put first a layer Of
bread, then raisins and sugar until the
mold is filled; over all a custard Of one
quart of -four and three eggs, favor if
you choose; steam one hour and serve
with sauce--Boston Globe
-Roly Poly.-Five ounces suet, one
half pound flour; salt Chop suet fine,
add the -four 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
-Bechame1 Sauce-TaEe a pint of
white stock, a bunch of sweet herbs,
two whole cloves, bay leaf and little
| salt Set all over a slow fire and boil il
down to one-half Mix a tablespoonful
| of arrow-root in a pint of milk and let it
simmer for few moments. then pour
| the favored stock on it aud let it cook
slowly for twenty minutes-Indianapo-
lis Sentinel
An Old-fashioned Nut Cake.-Two
cups Of sugar stirred TO a cream with
three-quarters of cup of butter, a cup
of rich milk. a teaspoon of soda. four
| eggs, four scant cups of flour and a tea
spoon OF cream of tartar 4 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 beer
stirred-Boston Budget
Potato Cake.-Steam Eve or sir
moderabe-sized potatoes pound them in
a mortar with small piece of butter,
add milk until they are moderately
thick; then put in two tablespoonful
of pounded sugar, and the grated rind
Of lemon; cook for a few minutes then
let 1t cool; mix a 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 a buttered
dish and bake in a hot oven--Dem
orest'S
CLANS au Gratin--Chop all the hard
part of uncooked CLAIMS; to a cupful o,
CLANS add a cupful of fine cracke,
, or bread crumbs reserving a little
; for the top of the mixture before
it is placed in the oven; add also &c
the chopped clans a dessertspoonful OF
chopped onion, small teaspoonful OF
marioram and sage, a little chopped
celery, some cayenne and salt; moisteu
all with the broth OF the CLAIMS; fill but
tered shells with the mixture, sprinkle
crumbs over the top with some bits OF
butter and place in a hot oven tol
twenty minutes; garnish with parsley
when seryed.-Boston Herald.