People's voice. [volume] (Wellington, Sumner County, Kansas) 1890-1917, 1892-06-24
DOM E.STIC CO

-Suet Pudding; OnWip OF cnppped
suet, one cup of slkar, ~. cupof mo-
lasses, one cup of tbopped raisins, two
cups of buttermi9. spices, 81 soda
and -four. Steam three hours. etroit
Free Press.
Pineapple Lemonade: Boil one cup
of sugar and one pint of water ten
minutes; cool slightly and add one can
grated pineapple and Juice Of three
lemons, cool. Just before serving add
one quart of ice water.-Home.
"A delicious "aI@saa sis3aa;e
by mixing half pint 81. cream with a
pint of milk; sweeten. to taste, add five
yollls of eggs and three whites, WITH an
ounce of chopped almonds. Stir over
the fire in a porcelain bowl or pipkin
placed in saucepan Of -boilingswater
until it thickens. Servein custard cups.
N. Y. Times. ? .s,Y ys-q-
Clam Broth: Drain.the. liquor from
a can of clans; to it add an equal guam
tity of stock, or hot water: boil, season
with salt and cayenne, or what is bet
ter, two or three drops Of tobasco sauce.
Add piece of butter; pour into the
tureen. Add slice of toast and.serve.
The clans may be, chopped. fine and
added to the broth. butt is better with
out them. Ladies' Home Journal
Butter Buns Beat together thor
oughly one-quarter of a pound of but
ter, half pound Of -four, one-duarter
of pound of sugar, one egg and the
yolk of another. and one teaspoonful Of
sweet cream. Form the dough into
little cakes; scatter, ,fnely-chopped al
monds over the tops, frstbrushing them
over with the yolk of an egg Bake
slowly on tin sheet.-IIarper's Bazaar.
-Woodcock on nast: After dress.
ing and wiping them clean, tie;the legs
close to the body, skin heads and necks,
wrap thin slice of bacon about each,
and fry few moments in deep boiling
lard-two or three minutes, should suf-
flee. Season, and serve Ion slices Of
buttered toast. Most game improves
by hanging several days, but Woodcock
develops strong gamey favor ii kept
too long.-Good Housekeeping, III
japanese Fritters: A japanese
fritter is made precisely the same as h
cream fritter from a cream-puff paste
fried. Put one-half a pint cflwater
and two ounces of butter on to boil.
then add four ounces of flour; stir until
You have a thick paste; take from.fhe
treand add, one at a time, four eggs.
mixing and beating each before the
other is added; drop this mixture by
teaspoOnfuls into hot fat. serve with
powdered sugar or with a sauce.-Bos-
ton Budget.
Apple Charlotte: Pare and steam
until tender six large sour apples. rub
them through a colander and add half a
cup of sugar while they are still warm.
Soak half box of gelatine in cold
water for half an hour and add TO the
apples, stirring until thoroughly dis
solved. Place the dish containing this
in a pan of cracked ice and beat until
it begins to thicken. Then add a pint
Of whipped cream and pour in a pud-
ding mold. Let it stand in the ice-box
or very cool place until firm and cold.
N. Y. World.
-Ambrosia: Select heavy thin skinned
oranges (russets are juicy and equally
as good and can be bought for less).
peel and slice, taking out the seeds.
eight of them into large dish. When
you have two layers sprinkle sugar
over them and layer Of fresh or des-
sicated cocoanut: FIJI the dish with al
ternate layers of fruit and cocoanut.
Beat the whites of two or three eggs to
a stiff froth and sweeten; then put over
the oranges when the dish is nearly
full and more layers of fruit and cocoa
nut piled UP with the frosting.-House.
keeper.
If soup is desired frequently, stock
for making it quickly can always be on
hand. With your meat cleaver cut I'D
all the bones left from your roasts and
beefsteaks, and keep them in covered
stone jar. When you have sufficient.
put them on and boil for three hours;
strain this into an earthen vessel. and
set aside to cool. A thick top OF grease
will rise to the surface, which can be
taken off and used for frying purposes.
The meat juice beneath. which some
times is a thick jelly, can be diluted. if
not wanted strong. With the addition
of some cooked vegetables, soup can
readily be made from this.