Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1893-04-13
HOUSEHOLD sREvITlEs.

Ginger Cakes-Two cups molasses;
two eggs; one cup lard; one teaspoon
ginger; one tablespoon soda, leveled
off; a pinch of salt and -four enough to
roll well Free Press
Gluten Crackers are tempt
ing, served with bowl of broth, on the
waiter of an invalid To one-half cup
of cream add a Tablespoonful of salt
and enough gluten flour to make stiff
dough; mix with knife, roll out as thin
as possible, cut in biscuit shape, prick
with fork and bake in moderate oven
II. Y. Observer.
Egg Soup.-To one quart of boiling
water, add a lump of butter the size of
an egg rolled in -four. one cup of sweet
cream. salt and pepper to taste Beat
three eggs until yolks and whites are
slightly broken, stir into boiling mix
ture, let stand a moment and serve
To be eaten with bits of bread fried
brown in butter.-Home.
Good Plain Cake.-Cream together
half a cupful of butter and two of
sugar; add the beaten yolks of three
eggs, half cupful of milk and three of
cupsfuls of flour, into which has been
sifted three teaspoonfuls of baking
powder, and, lastly, the whites of the
eggs, beaten until light and frothy; stir
briskly, pour into buttered pan and
bake in moderate oven.-Boston Her
aid
I'm the dress hodge-podge which Is
the fashion of the moment all styles
being the styles, it is painful to notice
symptoms of a return to the earring.
A pretty ear is a thousand times pref
tier unmarried by the cruel puncture
and unburdened with the dishguring
pendant. while homely, iIl-shaped ear
is only accentuated and brought to no
tice by CLINT of gold and flash of
jewel Pass the earring by, along with
other relics of barbarism, mesdames,
| and display your gems in other ways
n. Y. Times.
Lady Cake - Beat one-quarter
pound of butter to a cream and add
gradually one and one-half cups of gran
ulated sugar. Mix and add slowly,
beating all the while, one cup of luke
| warm water, then measure two and one
half cups of sifted -four. Add one-half
of this to the butter, beat vigorously.
Beat the whites of four eggs to stiff
froth, add half of this to batter. Mix,
stir in the remaining half of the -four,
beat again Add the juice and the
grated yellow rind of one lemon, two
teaspoonfuls of baking powder and the
remaining half of the whites of. the
eggs; bake in moderately quick oven
for three-quarters of an hour.-Boston
Budget
! Chicken Jelly.-One old fowl, two
quarts of cold water, celery, salt Cut
the chicken in pieces and put in water
| with the salt; simmer till the scum
rises; skim. add the celery, and boil
slowly but steadily till tender, when
the liquid should be reduced one-half
Strain, set away over night and in the
| morning remove the fat Heat the con-
somme. season and pour into molds; or
the juice and and pared rind of one
lemon, with the partially beaten whites
and broken shells of two eggs, may be
added and mixed thoroughly with the
warm consomme and cooked ten
minutes. Let it stand five more and
strain through a jelly bag. Should the
liquid not jell during the night, add
one-third of box of gelatine, dissolved
in cold consomme, with the eggs and
lemon, and finish as directed-House-
keeper.