Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-02-15

water. unite, and when ready TO serve eat with
cream sauce. or butter. sugar and nutmeg
and has been well tested.
A choice pudding is made after this recipe by
substituting whole rasins for the prunes.
BREAD AND BUTTER PUDDING.
Butter the bottom of a pudding dish and
strew with currants.
Put in q layer Of bread. cut in very thin
Continue the layers until the dish is nearly
full.
Make a custard of a quart of milk and three
eggs.
Add a pinch OF salt. and flavor to taste.
bake.
BEET sALAD.
Wash thoroughly some Bermuda beets, and
avoid the use of the knife for the purpose OF
trimming them.
Boil until tender, plunge them into cold
water. rub off the skins and set to cool.
Arrange on a dish, cut in cubes-not 100
large-with some cold boiled potatoes, also cut
In cubes, and a hard-boiled egg cut in small
pieces. Place the egg on the top of the salad,
pour over all French dressing. and garnish with
parsley or celery tops.
NEAPoLITAN MACCARoNL.
Stew a pint OIL tomatoes with a small onion,
sliced. and a tablespoonful each of minced eel
Season with salt and pepper. add a table
spoonful of butter, and pour over a half pound
of cooked maccaroni, hot, strewed with
crumbled cheese.
BEANS PORK.
Soak q pint of common white beans over
night.
PUT to boil in the morning well covered with
cold water. and when quite tender. drain, add
a lump of butter, salt, 4 tablespoonful of
molasses and a cupful of milk.
Bake until brown.
Rural H~ousekeeper says: "Will you please
give y recipe for bouillon? How is it
served-hot or cold, in bowls or plates? Is
know how to use soap bark for renovating
wooden goods. What quantity is used for a
dress? How is it used? Is soap required
with it?"
For bouiIlon the following will be found
satisfactory:
Into a soup kettlc-tinned iron or granite
put six pounds of chopped beef, covered with
four quarts OF cold water.
Simmer slowly on the back part of the range
FOR five or six hours. or until the stock is re-
duced to two quarts.
Strain through a broth napkin, and when
quite cold remove every particle of fat.
Rehear, if it is to be served hot, and season
with salt and pepper.
Pass with IL bread Tor crackersl and celery.
The broth should be covered while cooking
and the scum removed as it gathers.
Bouillon is made more palatable-accord-
ing to some tasIes-by adding a few slices of
onion, carrot and turnip, a blade of celery,
a bunch of sweet herbs, a. Glove or two, and
a few pepper corus. The vegetables should
be left in just long enough to cook them. Il
is often served in the ordinary tea or coffee
cups, without any infringement on good
form, and tastes quite as good as when
served in the bouillou cups, which are dis
tinguished from the others by having two
handles. Place the cup In q saucer and
set on a plate. Remove all three together.
Bouillon is often served cold.
o "A ARK
A small box of ground soap bark may be
bought at the drug store for a trif1e.
Take half the contents of the box, steep in
boiling water and strain.
This will be sufficient for one dress. Add
enough warm water to the strained bark to
cover the goods.
Wash well, rinse in clear warm water. hang
to dry and press on the wrong side while still
damp.
&. Soap bark will remove grease. oil. and some
times stains from clothing. carpets and other
goods.