Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1895-07-25
HOUSEHOLD eREvlTlEs.

rig HQOC11g.-a quarter OF .
pound OF bread crumbs. the same
quantity of -four and finely-chopped
suet. and six ounces OF chopped figs
Mix the dry ingredients we'll together,
and then add two well-beaten eggs
Pour into a well-greased basin and
boil for three or four hours.-Leed's
Mercury.
Dreaded Fish.-Arrange in layers
one pint of cold boiled cod. or other
white fish. half pint grated bread
crumbs, half cupful of grated cheese,
seasoned with spoonful of catsup and
any remains of oyster or other sauce.
The top should be of bread crumbs,
sprinxled with cheese and dotted with
butter. Bake until brown and serve
hot Western Rural
Compete of Berries--Take large,
fine Strawberries. raspberries or black
berries not entirely ripe. Make a thin
sirup, take from the fire. drop the ber-
ries in and set on the back of the
range until they begin to boil slowly;
take the fruit up carefully and lay on
a compete dish; let the sirup boil fast
until thick; skim it carefully and let
cool and pour over the berries De
troit Free Press
Onion Tart.-This very appetizing
dish to all onion lovers is made by
placing sliced onions in a dish lined
with paste. seasoning with butter,
pepper and salt and baking until the
onions are tender. If Spanish onions
are used and little cream is added,
dredging each layer with little -four,
this is delightful accompaniment to
baked meats. It must be eaten piping
hot.-Chicago Record.
Beef Cakes-Cut enough meat
from your cold roast of beef to make
two cupfuis when chopped fine with
two small onions. Add to this two ia
blespoonfuls of tomato catsup. one cup
of fine bread-crumbs. and half cup of
gravy. Mix we'll and mold into cakes,
sprinkle with bread-crumbs, and bake
to delicate brown. When cold lay
the cake on a large platter, pour Ia
blespoonful of mayonuaise over each,
and stick sprig of parsley in the
center of every cake.-Home Queen.
Ham Toast.-Cut rounds of bread
with a cake cutter, toast them a deli
cate brown, butter and arrange them
in order on a dish. Have ready one
pound of cold ham finely minced,
mixed with the beaten yolk of an egg,
four tablespoonfuls of cream and a
very little cayenne pepper. Heat it
and spread it on the toast. Milk may
be used instead of cream, if half tea
spoonful of butter is added to it when
heating. This is a good way to use
the remains of cold ham when the
pieces are too small to be made pre-
sentable otherwise. Home
Journal.
--Rolls.-Talze two quarts of -four,
two ounces of butter, one tablespoon
full of sugar, one pint of boiled milk
(cooled) and one-half cup of yeast.
Put the -four into a big earthen bowl
and make hollow in the center; put
in the butter. sugar, milk and yeast.
not rubbing in the butter separately.
Mix at night, cover and set in warm
place, where the temperature will be
even, but do not put it where it will be
hot enough to scald, or where you
would not hold your hand for an in
definite length of time. In the morn
ing knead for at least fifteen minutes.
Set away to rise again, and do not
hurry the process. When the rolls are
wanted for New England tea at six
p. IN. the dough is generally kneaded
again at two p. m. Then it is rolled
out about a half inch thick, is cut with
a biscuit cutter and folded over, roll
fashion. with a small heck of butter
inserted in each one. They are placed
in the baking pan, are covered to keep
from draught, and are allowed to
rise slowly and then baked.-Boston
Budget.