The rustler. (Cerrillos, N.M.) 1891-1???, 1891-10-30
HOUSEHOLD BREvITIEs

flashed Poalty.-cut enc one pint
n any kind Of COOKED poultry. and cook
Il Cor fifteen minutes In . sanse made
the same - for crcamed potatoes bat
plar~ thr dish over boiling water when
the meat = dded-Ladies' Hame Jour
nal
-Swert Potato Pie-Mash smooth
thrce boilcd sweet potatoes and eeat
up light with m whole egg and the
yoik Of another. n seant eupful Of mnk
. little salt and nutmeg Bake I'M one
crust and cover with = msrmgue made
Of the white Of the egg beaten mp with
two spoonsful Of sugar-N. \. World
-Lnnch Lemonade.-with = lemon
squeezer. extract the juice u ~ dozen
lemons. Try 10 select the ihin-skinned
ones as they contain mors juice. Put
over the fre In n new tin o. porcelain
kettle; adj nearly or quite one pound
Of eoifee-sugar; boil fifteen minutes
and bottle while hot; cork ttyht when
ready 10 use. take M or two teaspoon
fuls In a glass Of water -housekeeper.
Probably as good red stain on stone
steps and hearth as you can get may be
produced with plain lump red ochre.
Mix the ochre carefully with n little
cold water tin Il forms = very smooth
paste. then pour II into some thick
boiled starch: stir II well before using
and spread II with a soft rag evenly
and In as straight lines a. possible OF
Il will look strealSy and untidy. This
should stand two ordinary washingS-
n. Y. World
Fora Good Tany-pnl excel
lent taffy may be made by taking one
quart Of molassea and half n pound of
butter, and boiling the two until the
mass thickens. This will take about
half an hour. Then stir with n spoon
until on taking out n little taffy Il be-
comes hard on immersion In cold water.
Take half a teacup of vinegar, pour
into the mass and stir for half a minute.
Then pour the taffy into buttered tins.
or dishes, and set aside TO cool. Ladies'
Home journal.
Scotch harley Broth -Knuckle of
veal, three-quarters Of n pound of
Scotch barley, two turnips and enough
water TO cover the meat; throw the
barley into some clean water; when
thoroughly cleansed place II with n
knuckle Of veal in n stew pan. cover IL
with water; let II boil very slowly;
add the onions, and simmer Il slowly
for two hours, Swimming Il well. and
add the celery and turnipS cut in
slices or any shape you please; add as
much salt as required aud let II simmer
an hour and n half, Swimming It con.
s~thntly; then serve. II Il is intended
to serve the veal with IL take two pints
of broth, put 1t In n saucepan over a
clear fire. aud two teaspoonfuls of
-four, stir well -Boston Herald.
Dat alSes-Three-fourths of a
pound of fine oatmeal, one-half teacup,
full of cold water, one dessertspoonful
Of bacon gravy tfatleft In the pan after
frying baconl, one-half te~aspoonful of
carbonate of soda and "a pinch Of salt.
Mix two handfuls of the meal with the
soda, salt and water, and add the bacon
gravy. Stir all together quickly with
the hand. Turn M on n board on
which you have put n couple of hands
full of meal Knead together, adding
more meal by degrees; don't make II
too stiff. Work it fiat between the
palms Of the hands. Roll out lightly,
cut In four pieces and rub each piece
on both sides with meal. Bake on n
griddle, and when cooked on one side
place on n toastcr before the fire
Good Housekeeping.