Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1891-01-08
HOUSEHOLD eREurlEs.

Queen Esther Toast-One pint of
new milk, two eggs, little salt. Dip
the sliced bread into milk and egg and
brown nicely on buttered griddes
spread with butter for the table
Head Cheese.-After having them
thoroughly cleaned, boil the head and
feet until the meat falls from the bones,
sailing while boiling. remove from the
liquor, chop fine, season 1ith black and
red pepper sage. thyme, etc, dried and
pounded; put in a pan of properss size,
add a few spoonfuls of liquor from the
pot, and place the pan under weights
May be eaten in twenty-four hours
Boston Budget.
Raised Doughnuts--Makea sponge,i
using one quart of water and one-half
cup of yeast: when very light add one
cup of lard, THREE cups of sugar, three
large mashed potatoes, two eggs and
spice to suit; let it rise again, and, when
very light. ro-i and cut for frying; lay
enough to fry at one time on a Toured
plate, and set in the oven to warm: FRY
longer than cakes made of baking pow
der. This makes a large quantity
Household.
A Cough Remedy.-Talze one ounce
each OF thoroughwort, stick hcorice,
slippery elm and haxseed, add three
pints of water, put all into bright tin
pail, place this in kettle of rboilin3
water and let the contents simmer foe
three hours. stirring every few minutes.
Strain the liquid, put back into the pail.
add one pint of molaSSeS, one pound OF
sugar, and, for fiavoring one ounce of
checkerbury- Take one teaspoonfu
three times a day. or oftener if the
cough is hard and troublesome.
Plum Pudding..One and one-half
cupfuls finely chopped suet, two cupfuls
raisins, Que cupful currAnts, washed
and carefully picked over. one cuptul of
brown sugar, one-half cupfM of chopped
citron, two and one-half cupfuls Of
flour. one teaspoonful of baking .poS-
der, one cupful of milk, three eggs; mix
all these into a firm batter, put into
well-huttered snold. place the mold into
a saucepan, with boiling water.fo reach
half up its sides steam eve and one
half hours, turn out carefully and serve
with hard sauce.-Boston Herald
Brown Betty.-Twocupfuls OF bread
crumbs, abous eyvice es much aprlea
peeled, quarSered end cut zine, sWo
sablespoonfuls of outter, one-third of O
cupful % sugar, and a teaspoue1ful Of
| cinnamon ButeeS z pudding -dishs pr-1
layers OF apples ct the bottouA then d
layer of crumbs, little sugar and Gin
aamon, bits OF butter End Q spoonful df
wate< ever each layee of crumbs, 6li
the dishes with alternate layers, having
the bread-crumbso ON top IF the apples
are not very juicy, add snore waters
coves closely te keep the steam in fog
fhreeEIuareers Of an hour, then un~
ceves and brewR- Eat with epsaln and
| sugax--N- Y Observer
| Egg Toass--ssrepare several slices A
nice brown coast but must noe be
burned. Place one-haE pint Of sweet
| milk In q skillet, with cooking spoon of
butter, some pepper and salt t8reals
some eggs for six large slices OF bread
use eight eggs) inte q dish When che
milk is scalding hot peur IA the eggs,
stirring all rapidly and placing skillet
ON cooler part of stove When all as in
corTorated, and before the eggs begin
&c harden. dip toast into The mixture
lifting it out quickly with a skinner
onto hoe meat dish, allow the remain
def Of che eggs 90 harder little more.
then lift in sponfuls and place ON
Soast--DetFois Free Press