Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1891-10-22
HOUSEHOLD seEvlTlEs.


-Horseradish for Beef-To two
tablespoons prepared horseradish add
one dessertspoonful Of olive oil or
melted butter and one Of prepared mus
tard-Detroit Free Press
flashed Poultry.-Cut hne one pint
Of any kind Of cooked poultry. and cook
II for fifteen minutes in . sauce made
the same Is for creamed potatoes; Rct
place the dish over boiling water wtlen
the meat is added-Ladies' Home Jour
nal
Sweet Potato Pie.-Mash smooth
three boiled sweet potatoes and beat
up light with one whole egg and the
yolk of another. scant cupful Of milk
q little salt and nutmeg. Bake in one
crust and cover with q meringue made
of the white of the egg beaten up with
two spoonsful Of sugar.-N. Y. World
Lunch Lemonade.-With q lemon
squeezer, extract the juice Of one dozen
lemons. Try to select the thin-skinned
ones, as they contain more juice. Put
over the fire in a new tin or porcelain
kettle; add nearly or quite one pound
OF coffee-sugar; boil fifteen minutes
and bottle while hot; cork tight When
ready TO use, take one or two teaspoon.
fuls in glass of water.-Housekeepe
Probably as good red stain on stone
steps and hearth as you can get may Be
produced with plain lump red ochre-
Mix the ochre carefully with little
cold water till it forms a very suooth
paste, then pour it into some thick
boiled starch; stir it wei before using
and spread it with soft rag evenly
and in as straight lines as possible. OK
it will look strealzy and untidy. This
should stand two ordinary washingS-
n. Y. World
For a Good Taffy-pull-Some excel
lent taffy may be made by taking one
quart of molasses, and half pound OF
butter, and boiling the two until the
mass thickens- This will take about
half an hour. Then stir with a spoon
until on taking out little taft it be-
comes hard on immersion in cold water.
Take half teacup of vinegar, pour
into the mass and stir for half q minute.
Then pour the taffy into buttered tins.
or dishes, and set aside to cool-Ladiess
Home Journal
Scotch Barley Broth--Knuckle OK
veal, three-quarters of q pound OF
Scotch barley, two turnips and enough
water to cover the meat; throw tha
barley into some clean water; when
thoroughly cleansed place it with .
knuckle of veal in a stew pan. cover IL
with water; let it boil very slowly,
add the onions, and simmer it slowly
for two hours, sl1imming it well, and
! add the celery and turnips. cut in
slices or any shape you please; add ss
much salt as required and let il simmer
an hour and a half, skimming it con-
stantly; then serve. II it is intended
| to serve the veal with il take two pints
| of broth, put it in a saucepan over
clear fire, and two teaspoonfuls OF
| flour, stir well-Boston Herald
Dat Cakes-Three-fourth of q
pound OF fine oatmeal, one-half teacup-
| full of cold water, one dessertspoonfu1
of bacon gravy fiat left in the pan after
frying bacon), one-half teaspoonful Of
carbonate of soda and q pinch of salt
Mix two handfuls of the meal with the
soda, salt and water, and add the bacon
1 gravy. Stir all together quickly with
the hand Turn out on q board ON
| which you have put a couple of hands
full of meal Knead together, adding
more meal by degrees; don't make it
too stiff. Work it fat between the
| palms Of the hands Roll ont lightly,
cut in four pieces and rub each piece
on both sides with meal Bake on q
griddle, aud when cooked on one side
place on a toaster before the fire
Good Housekeeping.