Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1891-11-05
HOUSEHOLD sREvrTlEs

Oatmeal Griddle Calzes--Two cup
fuls Of oatmeal, one cupful Of wheat
-four. teaspoonful OF brown sugar.
two teaspoonfuls of baking powder
sifted into the -four, half teaspoonful
of salt, cold water enough to make .
batter as thick as buckwheat cakes
Housekeeper.
-Jumbles are made with three cup-
fuls of sugar, two cupfuls of butter.
one egg and five cupfuls of flour with
any faroring preferred Roll the paste
thin. sprinkle 1t with sugar, cut i'm
round cakes. and cut a small piece from
the center of each Bake in a quick
oven--N. Y. World.
Toast For Garnishing. - For
poached eggs cut the bread into
rounds with large cake-cutter before
toasting. For small birds or aspara-
gus. remove the crusts and cut into OBJ
long pieces For minces and fricasees.
cut into small squares or diamonds
For border, cut, after toasting, into
one and one-half inch squares, and
then into halves diagonally, making
triaugies or cut into ong-pointed tri
angleS-Boston Budget
To make pie crust fiaEy spread tho
crust when rolled out for the top of the
with -four, and cover the pie with the
crust as usual When ready for the
oven tip the pie slanting, holding it in
the left hand, and pour over the pie q
glass of cold water to rinse of the
-four. Enough of the latter will stick
to the butter to fry into the crust while
baking to make it flal1y. This is well
worth a trial-N. Y. Tribune.
Lemon Meringue Custard (Baked).
One quart milk; five eggs; one table
spoonful butter; one cup sugar; one
teaSpoonful corn-starch; two lemons.
Beat the yolks of the eggs light, and
stir them into the butter creRmed with
sugar. and the juice and grated rind OF
the lemons Dissolve the corn-stsrch
in the milk. and add this to the other
ingredients Bake in a buttered pud-
ding dish until the custard is set then
cover it with . meringue made of tho
whites of the eggs whipped stiff with
a quarter cupful of sugar. and brown
very lightly. Eat cold-Harper's Be-
Ear.
To Fry Trout-Having cleaned the
fish and cut of the fins, dredge them
with -four. Have ready some beaten
yolks of eggs and in a separate dish
some grated bread crumbs Dip each
fish into the eggs and then strew them
with bread crumbs Put some butter
or fresh drippings into q frying-pan and
hold it over the fire till it is boiling hot;
| then. (having SKINNED it) put in the
fish and fry them Prepare some melt
ed butter with a spoonful Of mushroom
catsup stirred into it Send 1t to the
table hot to eat with the fish Floun-
ders may be cooked in the same man
ner-Home.
Potatoes With Parmessan Cheese
Put two small tablespoonfuls of white
| gravy into a stewpan with q quarter of
| a pound of butter, two ounces of Par
messan cheese, the juice of half q
lemon, seasoning of pepper. salt and
nutmeg, and the yolks of four WELL
beaten eggs, and set IL over the fire to
become hot; place a border of croutons
of fried bread round q dish; put row
| of potatoes cut into slices within the
border; pour over it some of the above
| sauce. then arrange some more slices
of potatoes in a smaller circle; then q
| layer of the sauce; and so on, until q
raised center is formed; put little
sauce over the top. and cover it well
over with two ounces more of the
cheese and some bread crumbs; bake it
for about twenty minutes, and serve