Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1894-05-31
rousEHoLo eREvlTIEs.

"A pail of cold water willie purify
the air of the room e-S
Gingerbread.-Tvo pounds -four. one
half pound of butter, one pint mo}asses,
one-fourth pound sugar, one ounce
ginger, one-half teaspooaful of cream
OF tartar--Farn, Field and Preside
-Sardine Sandwiches.-Bone and
skin some sardines, pick them fine and
mix with some anchovies, also boned
and chopped, or If more convenient use
a little anchovy essence. Season with
lemon juice, pepper and sa1t.-Country
Gentleman
Lovely Rice Pudding.-Two cupfuls
of raw rice, one quart of milk, one cup
full each of sugar, raisins and currantS.
one-halt cupful of citron cut fine, one
half cupful of stoned dates. one tea
spoonful of vanilla, and a tablespoon
full of butter. Mix and bake in a slow
oven four hours. Eat with sweebened
cream--Good Housekeeping
-P1usa Pudding.-Stew a pound Of
prunes until they are soft, take out the
stones, sweeten to taste and add the
whites of three eggs beaten stiff. Make
puff paste and cover the bottom Ga
the pudding dish When the eggs are
well mixed with the prunes. spread
them over the crust and bake until the
crust is done. This is delicious eaten
with whipped cream.SOrange Judd
Farmer.
@Cocoanut Cal1e.-One pound OF
sugar, half a pound of buster, one
cocoanut grated, one-half pound OF
flour, six eggs, pinch of e.ehalf a
teaspoonful of baking powder. Beat
the butter and sugar to cream, add
the mace, the beaten yolks and the
whites of the eggs dDeaten to a stiff
froth, then the -four Unto which the
baking powder has been stirred) and
lastly stir in the eoeoanut. Bake in
loaves. This receipt makes the most
delicious cake, and If only once tried
successfully feel sure it viii be given
a place of honor in the family receipt
book--Boston Budget.
Saratoga Chips.-Pee1 large Irish
potatoes very carefully, cut them into
slices as thin as possible, and soak
them over night in plenty of cold
water. When you are ready to cook
them for breakfast, drain off tie water
and rub them between the folds of a
towel until they are perfectly dry
Throw a handful at a time into a
spider of boiling hot lard, stirring
] OAASAi al SAtC VIII SSACh
to each other or the spider. AS soon as
they become light brown and crisp,
take them up quickly with a skinner
to drain off the lard, sprinkle them
with salt, and lay them on the dish
that is to go to the table.-Home.
Small Swiss Puddings.-Beat up
/ the yolks of four fresh eggs With four
tahespoonfuls of fine white sugar,
four tablespoonfuls of fine dry flower,
/ two ounces of butter, Q pinch of salt, q
J teaspoonful of homemade baking
powder snd four teaspoonfuls OF cream;
| then add, last of all. and very lightly,
the whites of two eggs beaten to stiff
froth- Have ready the requisite num-
Der of small, well-buttered molds, and
three parts fill them with the dainty
preparation, then steam the buildings
very gently until nicely set. About
4 half an hour generally suffices to
cook them properly, but of course the
exact time required will depend upon
4 the size of the molds used. Serve
turned out carefully on a hot dish,
with a rich-colored fruit sauce or sirup
! poured round about; or, if preferred.
serve the pudding cold, when of course
the strip would be preferable to the
sauce as an accompaniment.-CO
Gentleman