The Red Cloud chief., 1892-08-26
FIRESiDE FRAGMENTS.

-Broilcj ITnm.-placc slices Of ham
IN u hot gridiron and boil until the
neat Is slightly Drowned; then with n
xnifc and fork take from the gridirou
md drop into u pan Of cold water; then
'cturn to the gridiron; repeat several
Zines; then place on n platter with
soinc bits of butter, and serve at once.
-liousckccper.
Veal Soup. Put one onion, half q
,upful of rice. and n knucklc OF veal,
with the bones broken, In two quarts
VI cold water, 20 simmer slowly for two
" three hours. Then boat the yolks of
two eggs in half a pint If sweet cream,
with u t~eaopoonful OF salt and II little
cayenne pepper. Pour this into the
soup: let Il boil up once, then pour
through u colnndcr into u turccn and
serve. -lTousckccpcr.
-Cocoanut Pic.-Gratc n couolnut
after removing the outer shell anil tho
inner skin, and strain the milk " an
taius through u cloth; beat the yolks Of
three eggs, the rind and juice of half u
lemon, and four tablespoons Of granu-
lated sugar until foainy: aid IL spoonful
at u time, the grated coconnut, it's milk,
and lastly the whites of the eggs beaten
stiff; cover with strips Of crust, AMI
bake thrcc-quartcrs of an hour In ar0ol
oven. -liarpcr's Bt2ar.
"A beaten biscuit Is u southern dish.
1t calls for two quarts Of -four, o tea.
spoonful Of salt and two hcaping table
~spoonfuls of lard. and milk enough to
make n stiff dough. Flour II and roll II
out, then lay IL on u stone slab or firm
wooden board and pound IL with u NAL.
let or large rolling.pin. The dough must
be pounded II hour. until y rises In
blistcrs and clcavcs from the board.
There Il a ma 'hinc for pounding this
| dough To be found in baltimore, whorc,
this Is II favorite bread, Wcdo not know
whether IL can b. found elsewhere OF
not.-N. Y. Tribune.
-Stcwcd Squashcs. No onc shoulf
say that she docs not like squash until
she has tried the following; Gather
summer squashcs when they are only
about the size of an egg, wash then
aud boil without pcrling until tender;
then dress them with u cream sa,.r,e
made. They are 80 Ill ffcrcnt from toe
ordinary squash when gathered sc
small that they taste like u different,
vegetable. Tho small squnshes sold nj
the stores are good cooked In this way.
but they are not gathcr red for the mar
kct small enough to be rs dainty IA the
tiny ones. christian Inquirer.
Ono of the things which the coup.
try farm house is not likely To have Is
iced water, or even sufficiently cool
.nt.. f,,1 mountain anrinra rand
rhythmically, but they often taste very
warm. An exchange gives rs rather .
new notion the old n OF keeping
water cool In Hanncl-wrappcd vessels.
II serves, however, ms u good suggcs-
tion Ut this time, when almost every
body has gone or Is going somewhere
for the ummcr. II the ''somewhcre"
is not n hotel with all modern improve.
mcnts, ice water included, get u COM
mon c~arthcnwarc pitcher, the COM
moncr the better, as II will be the more
porous, wrap IL all around, leaving no
inch of IL bare, with wet flannel. Keep
the flannel wet and the water will
shortly be as cold as is good for drink
ing purposes, almost ice cold.-N. Y.
Times.
-SyectbrcadS n knuckle Oh
veal, two onions, a small piece OF bacon,
and three pints of water. Let 1t cook
until IL has boiled to n jelly. then strain
the gravy from tho meat and add TO IL a
spoonful of Drowned flour. Cut the
gristlc from eight sweetbreads, pour
the boiling water over them, then throw
them into cold water, lard on one side,
and salt the gravy to taste. Place the
sweetbreads In n saucepan so as not To
touch each other, tho larded side down.
Let them stew slowly, turning them
when they are done on n side. They
should be turned but nee and should
be cooked slowly for an hour. then
placed in n pan in the oven, the gravy
poured over them, and allowed 10 bake
until they are well-glazed and shiny.
II there is no oven, put them In u par
hafnra tina fro -Ilougekeener