Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1892-09-01
HOUSEHOLD HREvITuEs


Stale Bread Used as Vegetables
Cut some light stale bread into pieces
half an inch thick, dip them in milk,
and let them drain awhile. Brush over
with the white OF an egg, dredge with
flour, fry in a little hot butter. Ar
range them tastefully ON hot dish.
and serve with meat gravy.
"A Good Breakfast Dish--Cut stale
bread in slices of medium thickness
Dip them into custard made in the
proportion of one egg to a teacupful
milk with q pinch of salt Dip the
slices OF bread into the milk and Try
them quickly in pan in melted butter.
This is good way to use up stale bread
and 1T makes q very appetizing break
fast dish--Orange Judd Farmer.
The prettiest OF tea cloths can be
made from large dinner napkins
Choose the largest size that comes and
outline its design with dark shade OF
wash silk. Old rose, gold, and dark
blue are good working colors for the
white, and If the cloth is needed 70 be
still larger, a lace insertion and edge
over silk OF the color of the embroidery
Is an easy a6dition--N. Y Times
-Biscuits.-A beaten biscuit is
southern dish 1t takes two quarts OF
-four, a teaspoonful of salt and two
heaping tablespoonfuls of lard, and
milk enough to make a stiff dough
Flour it and roll it out, then lay 1T on q
stone slab or firm wooden board and
pound IL with mallet or large rolling
pin The dough must be pounded one
hour, until It rises in blisters and
cleaves from the board Boston BudgeA
-Cecils.-Chop fine one cupful of rare
roast beef, add one-third of a eupful of
bread crumbs, one teaspoonful of
chopped parsley, half a teaspoOnful OF
salt, dust of pepper, one beaten egg,
and little beef gravy to moisten, put
in the spider and heat. Set OFF, and
when cool enough, dip out in large
spoonfuls, and make into cone-shaped
balls; first dip in egg. then in fine rolled
bread crumbs; fry in a kettle of suet-
n. Y. Observer.
-Scalloped Cod-Put a layer OF the
cold flakes OF the fish in pudding dish,
season well with salt and pepper, add q
little chopped parsley; cover with 8
layer Of bread crumbs, and little bits of
butter. Fill up the dish in this man
ner, having the top layer OF bread
crumbs and butter, turn half cupful
of milk in at the side of the dish, and
bake in hot oven until well Drowned
Pin a napkin round the dish Serve
very hot.-Housekeeper
Orange F1oat-Put a quart of
water on to boil; moisten four table
| spoonfuls of corn starch with little
cold water and stir IN the boiling
water, and cook slowly for ten minutes
Take from the fire, add cup of sugar,
| the juice of a lemon, and the grated
rind and pulp. Cut six sweet oranges
into pieces, remove the seeds, pour the
| boiling corn starch over them, and
stand aside to cool. Serve icy cold with
cream and sugar.-Home-
"A dish of anchovy and toast Is very
easily prepared and is very palatable
for supper, providing there is anchovy
! butter in the house, a little dainty
which may be easily prepared and kept
on hand To make the butter mix a
tablespoonful of fresh butter with a
tablespoonful of anchovy essence Cut
six slices of good home-made bread,
toast them delicate brown and 5ay
| two anchovies, cut in half, on each
slice after buttering the toast with
anchovy butter. Place the toast in the
oven Tin order that the butter may
melt) for about two minutes Serve the
toast on the daintiest little porcelain
dish you have, with folded dolly IN
der it. The toast looks very pretty cut
| in triangular pieces, diagonally across
from corner to corner--N- Y Tribune