Pine Bluff daily graphic. (Pine Bluff, Ark.) 1893-1942, 1894-03-23
HOUSEHOLD BREVITIES.


Two cups -four, two tablespoonfuls su.
gar, two teaspoonfuls baking POWDER
one teaspoonful salt one and hall
cups milk, one tablespoonful butte1
melted; mix the dry ingredients, add
the milk gradually and lastly the but.
ter; beat vigorously and bake IN hot
oven in muffin pans twenty to thirty
minutes. Boston Globe
Good Sausages. Chop lean pork
very fine and to every nine pounds add
two tablespoonfuls pepper. three table
speonfuls salt and one of powdered
sage. Mix the seasoning we'll with the
meat and either press into sausage
skins or cloth bags; .or pack into jars
and cover with melted fat. For imme-
diate use it is not necessary to cover
with the fat.-0range Judd Farmer.
Risen Corn Bread The most con-
venient time to bake this IS on the reg.
nlar baking day. Mix two cups of
risen bread sponge, two cupfuls OF
cornmeaI, half cupful of sugar, one
tablespoonful Of melted lard, one tea.
spoonful of soda dissolved in water,
and enough flour to make a rather stiff
batter. Put in we'll creased pan, let
it rise until light then bake one hour.
Ohio Farmer
-Sealloped Turkey. cold tur-
key, butter a dish, put layer OF bread
crumbs in the bottom, then a layer of
oysters; season with bits OF butter,
salt and pepper, then cover with a
layer of turkey. Continue alternating
in this way until the dish IS full, hay
ing the last layer of crumbs. Pour
over the whole cream sauce made of
one tablespoonful OF butter, the same
amount of flour. and a cupful Of cream
or rich milk. Cover closely and bake
in moderate oven twenty minutes. =
n. Y. World
Kisses Beat the whites of six
eggs to a froth, but not stiff; add half
pound of sugar, and stir until the
mixture grows very stiff; drop spoon
full few inches apart on buttered
paper laid upon baking tins: sift fine
sugar lightly over them and slip into
very quick oven to turn pale cream
and grow firm; they must not brown.
Run thin, flexible blade-a palette
knife is just right-uader each little
hemisphere and lift from the paper:
scoop out the soft center, then let the
kisses lie moment in the mouth of
the oven to dry; fill with whipped
cream and put the two dry sides to-
gether- Boston Globe
dreamed Codfsh.-Pick into small
pieces, after soaking till soft enough
TO handle, enough Goldfish to fill pint
bowl Pour cold water over it. and
heat slowly to boiling, then pour off
the water, and replace with enough
fresh, boiling water to cover it; cook
slowly for half an hour or till tender.
then if any water remains pour it off.
Season with a spoonful of tutter, a bit
of pepper and thiekening of one
tablespoon of -four mixed to a paste in
one pint of rich, sweet milk If more
salt than remains in the fish is neces.
sary add it, after tasting Boil till it
slightly. This is nice dipped
over toast or served with potatoes
cooked dry and mealy, and sailed only.
Potatoes may be cooked with the cod
fish, and the whole seasoned as above.
Peel the potatoes and slice into thick
slices and add them to the fish after the
first water IS drained off, and it is nut
to cook in the boiling water.-Farm.
Field and Preside
How to Boil Potatoes. pota-
toes are made watery by being laid in
,old water, but in winter and spring
they should be peeled and laid in cold |
water an honr or two before they are
Put them into boiling water
With salt in it, and allow thirty or
orty minutes for boiling, according to |
ize Have the potatoes of uniform
ize, otherwise the small ones will be
lone before the larger ones are cooked
When they are done through, pour off
very drop OF water and take the ket.
le 70 the door or window and shake I
hem Shaking them in the open air
makes them neatly Set the kettle ON
he back of the stove, cover them M
nth clean towel, and let them stand
fhiie yon are dishing the dinner. Take
hem mp with spoon and serve snolx-
ag hot There is no vegetable that
aims more by being prepared with
ue attention than the tato The
Inference between soggy, water
baked potato and one that IS properly
ookcd is greater than many cooks