Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1891-10-29
HOUSEHOLD sRevrTiEs.

To make a sound bolster cut circu-
lar pieces of ticking for the ends about
twelve inches in diameter and sew
them in fiat-N Y. World
-Jumbles-One cupful OF butter.
two cupfuls of sugar, two eggs, one
half cupful of milk or cream, one-hah
teaspoonful of soda Mix stiff; roll
ont, sprinkle with sugar. and cut IN
shapes Housekeeping.
Mutton leg of mutton. cover
with cold water. salt pepper. bod two
or three hours uncovered Put IN .
skillet dredge well with -Four. cover
with small pieces of butter. Basic
every few moments Bake half hour.
Detroit Free Press
Fig Cake--One cup sugar. scaut
half cup butter beaten together, half
cup sweet milk, two cups flour and two
teaspoonfuls baking powder. Add
whites of four eggs beaten to q stiff
froth- Put layer of cake in tin, slice
in the figs then another layer of cake,
more figs, finishing with cake, and
bake Frost the top and place the fgs
cut in bits upon the frosting.
Judd Farmer.
Oyster Pie.-One cup -four. heap
ing. one saltspoon salt one teaspoon
baking powder, one tablespoon butter,
melted, one-half cup milk. Mix salt
and baking with the -four. Put
the melted butter with the milk, and
stir them into the -four, mixing as soft
as can be handled Roll out to fit the
top of the dish. Fill deep pudding
dish with oysters. dredge each layer
with -four, salt. pepper and butter.
Cover with the crust, leave an air-hole
ton Budget
Only the best and largest oysters
should be chosen for frying. Dip them.
one by one, in -four, then in beaten egg.
season with salt and the merest dash of
cayenne, dip again in powdered butter
cracker and fry them in boiling hot fat,
deep enough to float doughnut Turn
: ..he.n in frying and cook them In all
for four minutes Drain them thor
oughly, lay them for a moment on
coarse brown paper to absorb any fat
that may cling to them, and serve them
at once in a folded napkin on a hot dish
accompanied by quarters of lemon and
wafer-lilze slices of brown bread, daint-
ily buttered--N. Y. Tribune.
Cheese Fingers-A quarter of q
pound of puff paste, pinch of salt,
Two ounces Oh drlnSSau Cheese, d
spoonful of cayenne; take a quarter of
a pound of puff paste. and roll it out
thin; then take two ounces of grated
Parmesan cheese, half a teaspoonful of
cayenne and pinch of salt; mix these.
and Strew the cheese over half the
paste, turn the other over it and cut
with a sharp knife an inch wide and
any length you like: bake in a quick
oven, and serve them quite hot. shalz-
ing little grated cheese over them: no
cheese Will answer except Parmesan;
the fingers must be piled in a dish,
crossing each other at right angles
Boston Herald.
Baked Bean Soup-ThiS IneNpen-
sive soup is very nice If made right Get
nice white beans and soak one-half pint
in water over night. Drain them in the
morning and add three quarts of boil
ing water; let them simmer in a moder-
ate oven for five hours; when the beans
are soft rub them through a sieve and
add one tablespoonful of tapioca that
you have previously had soaking in
water. If the soup is not of the proper
consistency add boiling water to make
it right Salt and pepper should be
added to suit the taste. Cook half an
hour after adding seasoning and just
before removing from the stove stir In
one cupful of nice sweet cream, then