Baxter Springs news. [volume] (Baxter Springs, Kan.) 1882-1919, 1891-09-05
HOUSEHOLD aREVlTIEs.

I'm baking cake butter neither tin
nor paper, and do not remove the paper
till the cake Is quite cold.
Layer CalSe.-One-half cup butter.
two cups sugar, three of -four, one
fourth cup milk, five eggs, two tea
spoons of baking powder.
"A slight burn should be tied up inn
mediately In baking powder laid upon
q wet cloth. This win usually prevent
Inflammation. But II the wound does
inflame and become sore, battle II with
equal parts Of raw linseed oil and lime
water. After the inflammation Is out
heal with zinc salve, which can be pro-
cured from the druggist.
Lemon Patties.-To one quart bowl
of bread crumbs add half pint of boil
ing milk; let 1t become cold, and then
add the grated rind Of two lemons, one
quarter Of q pound Of butter beaten to
a cream, three eggs well beaten, and
one cupful of sugar; butter some cups
well and pour in the mixture and bake
about twenty minutes; when done turn
them out and serve with mint sauce
Boston Herald.
"A very pale color in meat is q sign
that the animal was poor in blood, and
that the meat Is wanting in nutritive
qualities; the cause of the bloodlessness
may even have been some serious dis
ease. A deep reddish purple color
shows that the animal has not been
killed, but that it died natural death.
A marble-like appearance, produced by
layers Of fat interposed between the
deshy fibers, is possessed by none but
good meat.
Orange Pie.-Cream, two teaspoon
fuls of butter, with three-fourths of a
cupful Of white sugar; beat in the juice
of an orange and half of the grated
rind, and the juice and grated peel of
half of lemon, stirring till quite light;
stir in the well-beaten yelks of three
eggs and bake with undercrust; whip
the whites stiff with two tablespoon
fuls Of powdered sugar and spread over
the top Of the pies; place them in the
oven to color slightly.-N. Y. World.
Plain Pie Crust-One quart of sift-
ed -four, one even teacupful Of lard, and
one of butter; one teacupful of ice
water and teaspoonful of salt. Rub
the lard and salt into the -four till it is
dry and crumbly; add the ice water and
work till it is a smooth dough; wash
the butter and have 1t as cold and firm
as possible; divide it into three parts;
roll out the paste and dot it all over
with bits cut from one part Of the but
ter; sprinkle with -four, roll up and
then roll out, repeating this till the
butter is gone. If the crust can now be
put on the ice for an hour it will be
much more flaky. This amount will
make three good-sized pies. Enough
for the bottom crusts can be taken off |
before rolling in the butter, thus max
ing the top crust richer. Lard alone
,an not make fiaky paste, though it
viii make perfectly tender one.-Bos-
ton Budget.
Plum Pudding.-One large cup of |
aour and one of bread crumbs; two cups |
Of clean washed currants; one cup of |
-aisins (piclsed); one teaspoonful of
mixed spices; one-fourth pound candied |
peel; one-half pound brown sugar; one |
grated carrot; two eggs, well beaten;
'ne large cup Of finely chopped meat,
md milk enough to make stiff batter.
Nix the bread crumbs first with the
lour; then the suet, the sugar and spice,
hen the fruit and grated carrot; lastly
he eggs. and milk. Either pour into
arge pudding mold, well CREASED, or
INTO a well-Aoured pudding cloth, and
,oil from six to eight hours, and be sure
vour water is boiling when the pudding
s put in. Keep boiling by adding
polling water as it wastes. Pud-
ling Sauce. One large spoonful
lour, one-half pint milk, one large
poonful butter, sugar to taste; rub the
utter and -four together, have the milk
lot and rub into the -four until it is all
quite smooth; let it just boil; serve in
sauce tureen.-Detroit Free Press.