Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1895-12-26
USEFUL AND SUGGESTIVE.

-Asparagus.-Dra a can of aspara-
gus tips and wash in cold water. Fresh
| asparagus may be used if preferred.
Place the asparagus on ice, and serve
with oil, vinegar, salt and pepper
Harper's Bazar.
Raspberry Custard. is made
by dissolving one pound of white sugar
in three gills of berry juice and mixing
with it one pint of boiling cream. Stir
until quite thick and serve in custard
glasses. s.-Orange Judd Farmer.
Cracker Croquettes- - Give us a
little dish in which to use up the brok-
en- pieces of stale crackers; put them
into a bowl, cover with milk, let them
soak until soft. Now this must be a
rather thick paste; add the yolks of
two eggs, and little salt and grated
rind of lemon. Form into cylinder
shaped croquettes; dip first in egg,
then in bread crumbs. and fry as or
binary croquettes. Western Rural.
Pulled Chicken.-Take one or two
chickens, cut off the legs, rumps and
wings. Egg and bread crumb them,
and broil them over 4 clear fire light
DTOMh. bhC AACSh bhO IL
naming part into little fakes. Have
one-half cupful of boiling cream thick
ened with little butter and -four, the
gravy that came from the chicken
when roasted, a seasoning of salt and
a little nutmeg. Put in the pulled
chicken and toss it over the fire. Then
put it into the center of a dish with
the back on it and the legs and wings
around it A squeeze of lemon added
the last thing, and the peel of one
fourth of a lemon minced fine and
added to the pulled chicken is an i'm
provement.-Boston Budget.
Preserved Watermelon Rinds.-
Cut the rinds in long pieces two inches
wide. Remove the green outside rind,
also any of the soft part of the melon.
Cut in small squares and let them
stand in strong alum water two or
three hours, then in fresh water one
hour. Make sirup, using one pound
of sugar to every pound of rinds and
enough water to moisten it When it
boils put in the rinds and cook them
until they look clear, or about one
hour. Take out the melon and boil
the sirup down thick. Just before it
is done add one lemon to every three
pounds of sugar you have used. The
lemon should be sliced and all the
seeds removed. Then return the rinds
to the sirup, allow it to boil minute
or two, pour into glass jars and SEAL
Farm and Fireside.
"A Delicious Russian Dish.-Mace-
doine la Russo, dish fit for the
gods, is something like a fruit salad.
Peel and slice thinly three oranges
and put them in a china mold. Scatter
over these a layer of single grapes,
wiped thoroughly dry; then handful
of fresh berries, intermixed with fine
ly shredded almonds and small pieces
of pineapple; cover these with another
layer of grapes, hedged in with slices
of oranges, so that the top as at the
bottom of the Macedoine, they are the
first. Melt two gills of gelatine in
pint of water; add a wineglassful of
liquor, a tumbler of sirup of sugar, a
liquor glass of anisette and two table,
spoons of kummel. Take a small
handful of Russian violets (petals) and
throw them into this mixture; pour it
over the fruit and put the mold in
crushed ice until set. When ready to
serve garnish with Russian violets--
Detroit Free Press