Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1892-07-14
HOUSEHOLD BREvTIES.

-Cocoanut Puddiog.-One pint and 3
half of milk. one-half cupfuI of milk"
cracker crumbs, one-half cupful of
sugar, butter size of walnut, two eggs
one-half cupful of cOcoanut- Bake
about one hour.-Good Housekeeping.
Cream PuffS-Into one-haf pint of
cold water stir until smooth one and
one-half cupfuls of -four. turn this into
q skillet with a small cup OF butter.
cook and stir all the time until well
done When cooled, add four beaten
eggs; heat well-Detroit Free Press.
Sailed Almonds-The sheIled al
monds are preferred for this purpose.
Blanch pound OF them and let them
soak for fifteen or twenty minutes in
sweet cream. then pour on baking tins
and place in the oven until a golden
brown, sift salt over them and they are
ready to serve.-N. Y. Observer.
Ginger Snaps-One large cup of
butter and lard mixed, one coffee-cup
OF sugar, one teacup of molasses. one
half teacup of water, one tablespoonful
OF ginger, one tablespoonful OF CHINA
mon, one teaspoonful of cloves, one tea
spoonful Of soda dissolved in hot water
and -four enough for pretty stiff
dough Roll out thin and, bake quickly.
m. Y. World
Scrambled Eggs-Put q piece of
butter in frying-pan, and when ii is
hot drop in the eggs. which shopld be
broken whole into bowl Stir in with
them little chopped parsley, some
pepper and salt, and keep stirring to
and fro. up and down, without cessa-
ton for three minutes Turn out at
l.
stely.-Old Homestead
Young housekeepers are recon-
mended by an old cook that in buying
their jars, etc, for canning fruits, to
get nothing but glass or stoneware.
Everything is better put up in these,
as the acids in so many fruits acting
upon tin are apt to make them very un-
wholesome if not positively injurious
| Tomatoes, peaches and other Canned
fruits may then be wrapped with pa
per to keep the light from them
Baked Heart--Tho-ouCh wash
the heart, and with sharp knife cut
out the large veins, and stuff with
moistened bread crumbs. seasoned with
salt pepper, little finely chopped
onion and sweet herbs, and a table
spoonful butter. Lay inca baking pan
with some peeled potatoes pour over n
little water, and bake irf a good oven
one and a half to two hours, according
TO size OF heart This may also be
| baked in a jar.-Orange Judd Farmer.
Almost every one likes a lettuce
salad. and more would If it were always
properly dressed A lettuce salad made
as follows is almost sure to tempt the
most fastidious palate: Select a good,
solid head let 1t be ice-cold, pick Of
and throw away the coarse outside
| leaves, break off the other leaves from
| the stalk, wash them thoroughly and
| drain them for five minutes in a wire
basket IA croquette basket will DOB
When drained tear the leaves one by
one into small pieces This is rather a
tedious operation, but you are amply
repaid as the lettuce is much nicer this
way than when cut up The dressing
is the most important part OF a salad
| and should be attended to with care, a
too much or too little of any of the in
gradients will spoil it The rule giver
is tried one Three tablespoonfuls OF
oil. one saltspoonfl of salt and one-hal
saltspoonful of pepper should be mixeC
thoroughly in a saucer and tablespoon
full OF wine vinegar added Pour thu
! mixture over the lettuce and toss i
thoroughly with the hands Serve a
| ouce-N Y. Tribune.