Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1895-08-08
aousEHoLo ERsviTiEs-

-Tapioca Griddie Cakes Soak
sunf,l of fapioca. in a quart of milk
overnight Next morning stir thor
oughly until dissolved Add one-halt
teaspoonful salt. one beaten egg ons
teaspoonful baking powder. Stir IN
pint of -four to batter Bake on
hot griddle.-City and Country.
-Duchesse Potatoes Take what
mashed potato you have left and add
one well-beaten egg. Cut the potato
into nice rounds with a cake-cutter,
wet IN cold water. Grease a baking
pan and lay the potato cakes in rows,
brushing them on the top with egg,
beaten we'll. just as they begin TO
brown.-Chicago Record.
One of the prettiest salads for
1uncheons is dragon salad" as IT
is called, which is served on individual
plates as a separate course. Select
number of large, smooth green pep
pers, split them at the wide end, and
place in each a small red tomato filed
with mavonnaise. The whole is most
effective in appearance and looks like
such a cool summer dish.
-Potted Eel.-SlSin and clean large
eel; dry and cut into small pieces about
four inches in length; season with
mace, pepper and salt; lay in pan and
cover with melted butter; bake for
half an hour in a quick oven. When
done take it out and place on cloth
to drain. Pack closely in a pot; melt
the butter it was baked in and pour it
over the eeL-Harper's Bazaar,
Chocolate Custard. Dissolve three
ounces of cooking butter into a sauce
pan, and when dissolved add three
ounces of mashed potato, ditto castor
sugar and the well-beaten yolks of two
eggs. Stir the mixture over the fire,
one way all the time, till it becomes
the thickness of honey; then add the
grated peel and juice of half lemon,
a dessertspoonful of brandy and cur
rants as desired.-Leeds Mercury.
-Mackerel Cream Sauce.-Soalz the
fish over night and wash thoroughly
ia cold water. Grease a gridiron with
butter and rub the fish on both sides
with melted butter. Broil quickly and
lay in hot covered dish. Heat a cupful
of milk. add two teaspoonfuis of but
ter. little chopped parsley, pepper
and salt to taste. Thicker with a tea
spoonful of corn starch and beaten
egg. Allow it to boil up again. Pour
over fish and serve at once.-Western
Rural.
-Rothe Gritse. one quart of
raspberries and currents mixed, about
half and half. Mash and to them add
one quart of water. Cook until all the
juice is extracted, which should be
strained through a cloth. Then
sweeten quite sweet, set back on the
fire and as it boils thiclxen with five
tablespoonful of cornstarch stirred in
slowly. Pour the mixture into mold
and place on ice to harden, when it is
very nice eaten with either plain or
whipped cream. Judd Farmer.
old Virginia Ketchup.-Take one
peck of green tomatoes, half a peck of
white onions. three ounces of white
mustard seed, one ounce each of all
spice and cloves, half pint of mixed
mustard, an ounce of black pepper and
celery seed each, and one pound of
brown sugar. Chop the tomatoes and
onions, sprinkle with salt and let stand
three hours; drain the water OF; put
in preserve kettle with the other in
gradients. Cover with vinegar, and
set on the fire to boil slowly for one
hour.-Ladies' Home Journal.