The historic times. [volume] (Lawrence, Kansas) 1891-1891, 1891-07-25
HOUSEHOLD BREygr,rs

Potato Yeast Boil sam. -.
mash them, and to SIX potato -
gill of flour. Stir in a mnch I. 80 %
VIII make the whole into th,.s. ?
ter; add some yeast and 4 w;re,,, 49, -
OF salt When it is light but 4 4. ,s.a'a
jar and cover it-Boston Bnde.s = 5ouz
Fried Trout ThorouOhlv 4.
remove the gills. brush them 49, 80 -
the yolk Of an egg, dip them 49, - -
bread crumbs seasoned with go !. =
little white pepper. fry them Il Is. ~. !
until fine brown. serve win -. - 6
sauce and garnish with slicas Z, .I,.''l'asy
Boston Herald 80
-Dandelion Salad. - Salas4
green dandelion greens; wash 80 -
In salad bowl. just at "a - - i'aase
Of serving pour over the green. 49, i. -
blespoonful of salt and hair ! 49, 80 -
full Of pepper Add Ave tahles-ssa.''s.e
OF clear oil; toss and pour oss- 49,. |.
whole one tablespoonful 81 -. s.
toss again and serve imanediatels
Mating, as most housas..
know, should never be soanea Al
taken up. sweep and dust Il 80, -
rub it over with clean cloth -. -
salt and water, then vine Il = 80 i. =
possible, as you proceed, works. Y. =
over a small surface, before -. -
with a fresh cloth. Wicker uorls I. ~ 1,
be cleaned in the same manner 49, :
World =
Graham Batter Cakea-ons =.
quarter cups boiling milk. twa sc.
Graham -four. one and ouarter s -.
cold milk, one teaspoonfnl 60
tartar, one-half teaspoonful $50 y
half teaspoonful salt, one tahles. 80
full sugar, one cup flour. iva 60 -.
pour the boiling milk over the Co. -
Hour. stir 1t, and add cold min. -.
it to cool, add the remaininr 60
ents, and bake as other batter 80 80
Detroit Free Press.
Rich Boiled Custard. --Tah. =.
quart of new milk, one cum n 49,, -
and four eggs; heat the nil]x hcs,ss-
hot beat the eggs and sugar via 80
OF rich cream. pour the hot rnslk a., /.
and return to the FIRE: let bon IA -. !.
utes, then pour in q bowl "a cool. a
custard cups and cover with rasrlns~.
made by whipping the whites II ~.
eggs with two tablespoonful n th,,s
cream and one wineglassful a er--.-s
elly.-Detroit Free Press
strawberry sauce to serve -
bread pudding Is nice. Beat tovass.-
one large tablespoonful 81 buttsr -
three-quarters Of cupful a whlse =.
gar till it creams, then add rraanallv
fresh Strawberries, MASKING them ~
beating all well together till ths -
is well favored and nice pink coIos.
If one has q liking for water n.
straw berry ice Is good made with 80
quarts of berries Extract Ia ,aI.a
and strain, then dissolve IN this 80
quart of sugar, add the Juice ii 90
lemon, one pint Of water, and freesA--
N. Y. World.
Orange Souifie. --Separate The wAlse
and yolk of new laid egR. Win -
yolk beat heaping teaspoonfal II
sifted confectioners' sugar until . cream
is formed; with sharp fruitknlfe -
move the skin and white membrans
from a sweet orange rejecting the
seeds, and leaving tie pnlp Ii ANAL
juicy pieces, letting III the Juice whirA
runs during the cutting fall Into The
yolk and sugar. Beat the whiia 10
stiff froth, and then gently stir with \
a heaping teaspoonful Of sifsed eoniac.
TONERS sugar: finally mix the areaned
yolk, the orange pulp and the beaten
white gently together In foamy nssa
and heap it lightly upon . pretty glaas
or china dish; eat II 1t once. --spving
fiald Mass \ ReDuhlican.