Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1895-08-01
HOUSEHOLD RREylTlEs.

HOUSEHOLD BREviTIESs
To Bake Bananas.-Some bake for
fifteen minutes in a hot oven. then re-
move the skins and sprinkle with pep
per and salt To be eaten hot.-Ohio
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 a
moderate oven three-quarters of an
hour.-N- Y. Ledger.
Sweet Macaroni Pudding.-Put one
pint of milk in a saucepan with the
,rind of half 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 a little. Pour into
creased pie dish, scatter some pow
dered cinnamon over and bake for ten
mimi Mercury.
Compete of Pears. Select fine-fla-
vored, perfect pears. Cut them in
halves, core, pare and trim Make
sirup of three-quarters of a pound of
sugar. pint of water and squeeze of
lemon juice; put the fruit in and let
simmer until tender, but not soft. Take
the pieces up carefully and lay close
together on a compete dish; boil the
strip until thick. Drop bits of fine APP
pie jelly over the pears and pour the
strip around and serve.-Detroit Free
Press.
-Chutney Pickles.-Twelye 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 brown sugar. Remove the
seeds from the raisins and peppers; add
theotomatoes and onions and chop all
fine. Put the vinegar, sugar and spices
to boil; add the chopped mixture and
let simmer one hour. Then add the
apples, pared and cored; cook slowly
until soft. Keep in small bottles we'll
corked Home Journal.
Spanish Cream. of a
box of gelatine, one-quarter of cup
of cold water, the yOlks of four eggs,
three ia blespoonfuls of sugar, one-ha1f
a saltspoonful of salt, one pint of milk,
the whites of three eggs, one teaspoon
full of vanilla. Soak the gelatine in
cold water until soft, then dissolve it
in boiling water. Make custard with
the yolks of the eggs beaten and mixed
with the sugar and salt Pour on the
hot milk and cook in the double boiler
till it thickens Add the strained gel
atine, water, vanilla. and the whites
of the eggs beaten stiff. Mix all we'll
and turn into molds wet in cold water.
Place in ice-chest. When hard serve
Prairie Farmer.
-Clams.-The best hard-shel1 CLANS
come from Little Neck, l.. 1. The
large CLAIMS of this variety are usually
reserved by restaurateurs for clam
chowder, broth, bouillon and fritters-
The smaller are served on the half
shell or steamed. The best authorities
all agree that the soft clam is the clam
par excellence for steaming. Take a
large tin or agate pot, put in suffi-
cient 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 CLAIMS from the
pot Season, serve with melted butter
and bouillon, which is obtained by add
ing a little water to the broth in which
the CLAIMS were boiled.-N. I. World.