Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1892-10-05
VOL. XIII. MEDICINE LODGE, KANSAS WEDNESDA
FIRESIDE FRAGMENTS.

Minced Beef with Poached Eggs
Mince very fine. season to taste, and
add enough water or gravy to slightly
moisten. Serve on a hot platter with
poached eggs laid over the top.-Good
Housekeeping.
Salmon on Toast.-Flake the fish,
season with pepper and salt, and heat
it with little milk or cream. Have
some hot milk in fat pan. Toast
several slices of bread, which dip quickly
into the hot milk, place on hot dish,
spread with butter and pour over it the
heated fish.-Ladies' Home Journal
Corn Starch Cake.-Four eggs, the
whites, two cups sugar, two-thirds cup
of butter, one cup of sweet milk, one
cup of cornstarch, two cups of flour,
two teaspoonfuls of cream of tartar, one
teaspoonful of soda, one teaspoonful Of
lemon extract. Bake three-quarters OF
an hour with steady fre.-Boston
Budget
Lettuce fritters are a delicate
breakfast or luncheon dish. Select
crisp rather small leaves of young let
tuce ard tear apart in pieces about the
size of quarter of dollar, stir thicll-
ly into batter of one egg, one table
spoonful sweet cream, salt and enough
flour to make moderately stiff batter.
Drop by the spoonful in hot lard, or fry
in olive oil, just enough to keep the
skillet from burning.-N. Y. Times.
-Saute Potatoes.-Scrape new pota-
toes, put them in stewpan with suf-
fcient water to cover them, add little
salt, let them boil until cooked, strain
Al = I. IL how
in a frying pan with a small lump OF
butter, fry light brown, occasionally
turning them. When cooked sprinkle
some seasoning and a little finely
chopped parsley over them; put them
in hot dish, squeeze the juice of a
lemon over them, and serve Immediate
! ly.-Housekeeper.
Caramel Custard. one cupful
of sugar in saucepan over the fire,
stirring all the time until it is melted
and brown, set 1t back on the stove and
pour over it half a coffeecupful of boil
ing water; this will make the sugar
crisp, but let it simmer, and it will soon
melt; beat four eggs, add pinch OF
salt, pour over them a quart OF new
milk; when the caramel Is melted, add
it to the milk and stir well; pour into
custard cups, fill a dripping pan half
full of hot water, set the cups in the
pan and bake half an hour or until
done Serve cold-N Y Observer.
Fig Cal1e.-Make batter of one cur
of sugar, one-half cup of butter, one
and a half cups of flour, two eggs, one
teaspoonful baking powder, little
salt, and vanilla or lemon fiavoring
Bake in three LAYERS and put between
them the following mixture: One cuI
of sugar, one-quarter cup Of water, boi
to a syrup, or until it will thread;
chop eight figs very fine, take suga
from stove, COOL five minutes, add beateI
white of one egg, beat hve minutes
then add figs-Hou sehold Monthly.
Green Pea Soup-Put a fat, full
grown chicken to boi in five quarts o
water. When it has boiled for tw
hours, put into the pot two quarts O
green peas. Let these boil until soft
then remove and ma sh them thoroughly
Put them in colander and pour tn
soup through it, rubbing the pea
about, so as to let all the pulp mix wit
the soup, while the hulls remain in tn
colander. Return the soup to the POI
adding quarter of aipound of butter
8 salt and pepper to taste and table
n spoonful of chopped parsley. Ru
smooth tablespoonful of flour int
some of the bu tier; add that, and let
boil up briskly for minute or two. r.
move the chicken and serve hot. Tf
chicken is nice, removed before addin
the peas to the soup and served at dil
ner with egg sauce.-Boston Herald.