The Globe-republican. [volume] (Dodge City, Kan.) 1889-1910, 1891-06-10
USEFUL AND SUGGESTIVE.

"A little sugar added to beets. corn,
squash. peas. etc, during or after cook
ing, viii improve them. particularly If
poor
DO not salt beef before or while
cooking, as it draws out the juices.
which in boiling especially. are there
by lost
Fried CakeS-One cup Of sour milk.
one teaspoon soda. two eggs. one cup
sugar three tablespoons of lard; mix
rather soft-Hone.
Preserved Fresh Figx-Select the
fruit when fully ripe. though not soft.
pick them carefully that they may not
be broken Pour boiling water over
them, and let them simmer for 1--WE min
uteS Preserve them as other fruits
Boston Budget
Beef Cakes.-Rare beef chopped
fine, three slices of bacon. one onion
chopped fine: mix well and form into
cakes: to be fried light brown: serve
with gravy made of another piece of
meat, or soup stock. thickened with
dour-Detroi, Free Press
-Rhubarh Sauce--Clean and stew
one quart Of rhubarb until tender. and
just before taking from the stove stir in
three tablespoonful OF corn-starch dis
solved in water, and one tablespoonful
of lemon juice. When cool. add sugar
10 taste. A nice accompaniment for
meats.-Demorest's Monthly.
Most people in cleaning lamp chin.
neys use . bristle brush with wire ham
die, or \ cloth wrapped over a stick.
both of which are liable TO scratch the
glass making it break more readily
when expanded by the heat A sponge
the size of the lamp chimney tied 20
the end Of a slender pine stick is better
than either for all ordinary uses.-N.
y. World.
Orange Narmalade-Two pounds
Of sugar to one of orange. Boil the or
ange peel in water until soft, scrape all
the white part from the inside with
knife: cover the white refuse from CEN
ter pieces. also the seeds, with water;
strain the water from it into the sugar
and orange pulp Boil until jelly. The
peel should be cut into thin strips and
added To the mixture.
Pressed Chicken Two chickens
Boil and then separate the white meat
from the dark. boil again till ready to
fall off the bones. season with pepper
and salt: take the bones and boil half
an hour. take the liquor and pour over
the chicken. heat through and put in
crooks LAYER of light meat and then
one of dark. Put plate on top and
set a fiat-iron on il 10 press the chicken;
i.I
keeper.
-Broiled Beefstake-A sirloin steak
with flank end left on In 4 large steak
tlis is very juicy. Large beef is much
more nutritious than that from small
beef. II can be broiled either unsea-
soned or can be seasoned first II meat
is sailed before being cooked it must be
Toured TO keep the juices in. as the salt
brings them to the surface. Turn your
steak so that both sides shall quickly
scar over. Allow eight minutes for rare
steak. twelve for well done. Steak
should never be set in the oven for
moment. as it spoils it 1t should be
eaten as soon as cooked.-Boston Bud
get
Egg Sauce--One egg was boiled
for ten minutes. then dropped in cold
water. After five minutes the shell
was removed and the egg chopped on a
plate, with plated knife, and then set
away. Two generous tablespoOnfuls
OF butter were put in small saucepan
and beaten TO 4 cream. Into this were
beaten one tablespoonful of -four and a
teaspoonful of salt. This was put
away. and about FIVE minutes before
dinner time scant cupful of boiling
water was added This was cooked
for two minutes. and when the chopped
egg had been added the sauce was ready
70 serve-GoOd Housekeeping.