Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1894-09-06
HOUSEHOLD hREvlrlEs

Cheese Cakes. Two eggs, beaten
light; bowlfull of well-aalted cottage
cheese; sugar, vanilla and nutmeg to
taste, and milk or cream TO make u
stiff paste. Bake in cups and eat cold.
Home.
"A small lump of sugar added TO
turnips when cooking will correct the
bitterness. which sometimes spoils this
vegetable If TO be served mashed. Il
will greatly improve them TO put them
through colander.
-Green Gooseberry Tart. quart
green gooseberries; sugar to taste.
Top and stem the gooseberries and
cook i'm a double boiler until tender
Sweeten abundantly after taking them
from the fire. Line u pie plate with
pastry, fill it with the stewed fruit,
and lay strips of pastry across the top
Bake to a delicate brown, and eat cold.
-IIarper's Bazar
"A delicious way of serving turnips
Is to escallop them. To do this, pare,
slice and boil them in salted water un-
til they are tender. Then drain them
out and put them into an earthen balS-
ing dish, cover with cream sauce, very
slightly. favored with wine, cover with
buttered orumos and brown in a quick
oven. Onions and cabbage are also very
nice done in this way. y.-Agriculturist.
lobster Outlets. -NIince a pound OF
lobster small (the canned may be used),
season with salt, white pepper, two
ounces of melted butter, two beaten
eggs and enough fine. sifted bread
crumbs to make Il cling together.
Shape in the form OF outlets; dip in
crumbs, then in egg and again in
crumbs, and fry in hot drippings. These
are very palatable with green peas or
tomato sauce.-American.
To Prepare IIorseradish for Winter.
I'm the fall mix the quantity wanted
in the following proportions: A coffee
cup of grated hOrseradish, two table
spoons white sugar, half teaspoon
ful Of salt and one and one-half pints
cold vinegar; bottle and seal. To
make horseradish sauce. take two
tablespoons of the above, add one des-
sert spoon of melted butter or sweet.
cream and one of prepared mustard. -
Farm, Field and Fireside
Imperial Cake. - Cream a scant
three-quarters cupful OF butter, add
gradually two cupfuls of -four in which
one-fourth teaspoonful of soda was
sifted, and one tablespoonful of lemon
juice. Beat the whites of six eggs to
stiff froth. Add one and one-fourth
cupfuls OF powdered sugar to the beaten
egg, then combine the two mixtures.
Beat well and then pour into q long,
narrow and deep old fashioned sponge
cake pan. Bake from fifty to fifty-fye
minutes.-N. Y. Independent
Spanish Ragout.- Fry In butter
minced Spanish onion or an equal
amount of white onions; add a green
pepper minced fine without the seeds,
and sprinkle these over six large toma-
toes that have been sliced and fried.
Put poached egg for each person on
top and pour around.a cream sauce,
made by adding cream or milk thick
ened with flour 70 the butter. in the pan
in which the tomatoes were fried.
There Is no more delightful hot
weather appetizer than this.-Amer-
lean Agriculturlst.
--Hucklcberry Cake. - One quart
huclSleberries, ripe and fresh; three
cups -four: four eggs; two teaspoonfuls
baling-pOwder; one cup butter; one
cup milk; one scant teaspoorful each
cinnamon and grated nutmeg. Add the
beaten yolks Of the eggs TO the creaiaed
butter and sugar. Stir in the milk,
the flour, spice and the whipped whites
Dredge the berries, stir them in lightly
the last Of all, and bake in loaf or in
mufiin-pans. Do not eat this until II
has been baked twenty-four hours, II
you wish to find it at It's best. .-Ilarpcr's
BazaT.