Baxter Springs news. [volume] (Baxter Springs, Kan.) 1882-1919, 1895-08-10
HOUSEHOLD BREvlTIES.


To Bake Bananas. Some bake for
fifteen minutes In hot oven, then re-
move the skins and sprinkle with pep
per and salt To be eaten hot.
Farmer.
Baked Rhubarb. Peel and cut into
two-inch lengths three punches OF rhu-
barb. Dredge with -four and put In
baking dish with one large cup OF
sugar sprinkled over it. bake In n
moderate oven three.quarters OF IN
hour N. Y. Ledger.
Sweet Macaroni Pudding. Put one
pint of milk in n saucepan with the
rind of half u lemon and sugar to taste.
When the milk quite boils drop in two
ounces of macaroni broken into short
lengths, and simmer for thirty min
utes. Then beat up an egg. which
must be stirred into the macaroni when
It has cooled little. Pour into n
creased pic dish. scatter some pow
dercd cinnamon over and bake for ten
minutes. Mercury.
Compete OF Pears Select fine-fa-
vorcd, perfect pears. Cut them In
halves, core, pare and trim. Make
strip OF three.guarters OF pound OF
sugar, pint of water and squeeze OF
lemon IN CO; pu' the fruit In and let
simmer uatil tender, but not soft. Take
the pieces up carefully and lay close
together On II compete dish; boil the
sirup until thick. Drop bits OF fine APP
Pile Jelly over the pears and pour the
sirup around and serve. Detroit Free
Press.
-Chutncy Pickles. Twelve green,
sour apples, two green peppers, six
green tomatoes, four small onions, one
cup of raisins, one quart of vinegar,
two tablespoonfuls OF mustard seed,
two OF salt, one of powdered sugar and
two cups of srown -u.ar. Remove the
seeds from the raisins and peppers; add
the tomatoes and onions and chop all
fine. Put the vinegar, sngnr ana spices
to boil: add the chopped mixture and
let simmer one hour Then add the
apples. pared ana corel; cook slowly
until soft. Keep in small bottles well
corkcd. Home Journal
Spanish Cream. -one-quarter OF n
box of gelatine, one-quai ter of cup
of cold water, the yollss of four eggs,
three IA blcspoonfuls OF sugar, one-hali
n saltspooniul Of salt, one pint of milk,
the whites OF three eggs, one teaspoon
full of vanilla. Soak the gclatinc in
cold water until soft, then dissolve 1t
in boiling water. Make custard with
the yollis of the crSs beaten and mixed
with the sugar aud salt Pour on the
hot milk and cook in the double boiler
till Il thicl5cns. Add the strained GEL
atinc. water. vanilla. and the whites
OF the eggs beaten stiff. Mix all well
and turn into molls wet in cold water.
Place in ice.chcst. When hard serve.
Prairie Farmer.
CLANS. The best harl-shcll clans
come from Little Neck, l.. ]. The
large clans Of this variety are usually
reserved by re ;taurateurs for clam
chowder, broth, bouillon and fr!ttcrs.
The smaller ARE served on the hall
shell or steamed. The best authorities
all agree that the soft elan is the clam
par excellence for steaming Take n
large tin or agate pot. put in n suiii-
cicnt number of clans the usual al
lowance is eighteen for each person.
and Just cover them with cold water.
Allow them to boil hard, and when the
shells open remove the clans from the
pot. Season, serve with melted butter
and bouillon, which is obtained by add
ing little water to the broth in which
the clans were boilcl.-N. y. World.