Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1891-01-23
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-1o beat The whites Of segs sti1 with
eass they should b cola
TO fasssn steel blade which has
come out Of the handle, MI the cavity
With rosin. then warm the part to b I'd.
justsd. and insert slowly, pressing it in
firmly. Hold till IL gets cold.
-Russian Cream: 0ns-hslS package
gelatins dissolved in one cup cold va
ter. Boil ono pint milk. add one-half
tsa-cup sugar. four eggA . grated COCOA
nut the gslstine and one pint cream.
Put in molds and serve with whipped
cream - keep on ice.-Dotroit FREQ
Press.
Baked oysters are prepared by plac-
ing them in . pan and cooking in . hot
oven. with seasoning Of salt pepper,
butter and sprinkle Of lemon juics
just - you tako them out Servo them
with small slices Of dry toast garnished
with olives and chopped celery.
-Aspie Jelly: Mix together one quart
,of hot water. two and one-half ounces
best geiatine, . dessert spoonful Of salt
the juice Of one lemon. one OF two bay
leaves. the whites and shells Of two
eRga . small tescupful Of vinegar. an
onion sliced and about twenty pepper
icorns and allspice mixed. Bring it all
to the boil and pass it through . warm
iielly-bag.-N. Y. World
Boiled Chicken . Ia Providence:
SINCE. draw. wipe and truss . four.
pound chicken. Boil gently one hour.
Sauce: Melt two tablespoonfuls butter,
add two tablespoonfuls -four and pour
on slowly one pint chicken stock and
simmer ten minutes. add one tablespoon
full butter. one-half cup each Of cooked
carrot and hageolets; one-half lemon
and yelks Of two raw eggA Sprinkle
the chicken and sauce with chopped
!parsley.-Boston Globe.
-Potted Fish: Cut your fish into
small pieces. Or use small fresh fish;
place them in stone jar, sprinkle we'll
with salt whole pepper. allspice and
few cloves FIJI up the jar and cover
the whole With good cider vinegar;
bake in slow oven four or i've hourA
Strong vinegar will dissolve all the
small bonea The largo ones should be
removed before putting into the pot to
bake.
Cheese Sandwiches; One fourth
pound Of crumbled cheese, the yelk of
lhard-boiled egg. tablespoonful Of
melted butter, one-half teaspoonful Of
salt . dash Of pepper. one-half tea
spoonful Of made mustard, tablespoon
full of milk, and thin slices Of bread or
biscuits. lightly but evenly buttered.
Put tho hard yelk in small bowl, make
smooth with q spoon. add the butter,
cheese and seasoning. mixing we'll. and
lastly the milk.-Boston Budget
Roast Turkey: SINCE q turkey and
remove pin feathers, wash and wipe dry,
inside and out joint to the first joint in
the legs and cut of the neck whore the
blood may have settled. then cut about
one dozen small gashes in the fleshy
parts of the turkey and press raw oys-
ter into each, and press the flesh and
skin over each part as closely as possi-
BILE; stuff the turkey. leaving a little
room for the stufiing to swell, sew it up
with q stout cord, rub it all over lightly
with salt and flour, place it in the drip
ping pan; place bits of butter on the
breast Of the turkey, and cover the bot
tom of the pan with lot water; haste it
often with its own drippings and butter;
cook until q good brown; thicken the
gravy with a little -four. add tho giblets,
boiled and chopped fine. Be
sure to keep the bottom OF tho baking
pan covered with water.--Boston Her