The Globe-republican. [volume] (Dodge City, Kan.) 1889-1910, 1893-09-01
DOMESTIC cONCEANs.

-Gooseberry Pie: Line two-quart
pudding dish with good pie crust rolled
rather thick. Stem three pints OF
gooseberries; wash and put into the
crust: add a good pint of sugar, cover
with a top crust. pinch the edges well
together. bake one hour in a moderate
oven. Serve cold.-Boston Budget.
-Succotash: Cut sweet corn from
the ear until you have one pint of
pulp; cook in as little water as you can
and not burn it. Cook one pint of nice
Shelled beans, drain and mix with the
corn; add three or four spoonfuls of
butter and a cup of cream: season with
salt and serve in individual vegetable
dishes.-People's Home Journal.
Soda Beer: Take two pounds of
white sugar, two ounces of tartaric
acid. two spoonfuls of -four, the whites
OF ten eggs. the juice of one lemon and
two quarts of water: boil three min
utes. and bottle when cold. When
wanted for use. put two spoonfuls in a
glass, with half teaspoonful of soda,
and fill with ice-water-
Bazaar.
Goldfish Balls: One pint of we'll
washed Goldfish, picked up fine. one
quart of raw potatoes, cut in bits.
Boil together till done. Drain. mash.
and add two tablespoonfuls of melted
butter. two well-beaten eggs, and pep
per. Mix thoroughly and drop, like
fritters, into boiling fat. Garnish with
lettuce. parsley. or orther green leaf.
-Hoasekeeper.
Baked Fish: Make dressing of
bread-crumbs, two tablespoons of
minced onions, some chopped parsley.
little butter. one tablespoonful of
chopped suet. pepper. salt and beaten
egg. Stuff the fish and sew or tie Sc
curely. Place it in a pan with some
hot water: lay little pieces of pork on
top. with little pepper and salt. and
bake, basting very often.-Detroit Free
Press.
Fried Egg Plant: Cut the egg
plant in slices one and one-half inches
in thickness; strew a little salt over
the slices and lay them on plates; let
them stand for twenty minutes. and
drain all the water off which has run
out of them: dip each slice in some
well-beaten eggs, and then in finely
rolled crackers or grated bread crumbs,
and fry them in lard or drippings. as
you would oysters.-Ohio Farmer.
Fish Salad: Salmon is, of course.
the favOrite fish for salad. but any good
firm fish, like halibut. cod. pickerel.
bass, etc, may be used. 1t should be
boiled until thoroughly cooked. but not
overdOne. and allowed to get perfectly
cold. The fish should then be cut into
square or Oblong pieces. about two or
three by three or four inches in
size, and each piece should be laid on
be poured over it in the dish, or passed
to each person. "A savory addition is
that of a sardine picked fine and stirred
into the mayonnaise.-Outl
French Dressing for Salads: One
saltspOonful salt: half-saltspoonful
pepper: one tablespoonful vinegar;
three tablespOonfuls oil. Put pepper
and salt together in the salad-spoon
and fill the spoon with oil Stir with
the fork. and, when well mixed. pour
upon the salad Measure out the rest
of the oil demanded and the vinegar,
and after all have been turned upon
the salad, toss this about with the fork
and spoon until every leaf has received
its share of the dressing. This will dress
salad for three or four persons-Out-
look.