Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1895-05-30
usrEuL ANp suaoEsrlvE.


Orange Tapioca. Wash and steep
a cupful Of tapioca, then simmer in a
pint of boiling water till clear. Hav-
ing peeled and seeded n dozen sour or
anges sweet ones may be used with
the addition OF lemon juice), cut them
ia slices and stir these into the boiling
tapioca. Sweeten TO taste, cook, and
serve with cream and sugar. Good
Housekeeping.
-Anchovy Salad. This makes q very
decorative dish for the luncheon or
the supper table. Arrange the salad
on an oval dish, with the anchovies
crosswise on bed of chopped crosses.
/ Surround them with a border of
chopped egg whites, then similar
border of chopped yolks, and finally
chopped crosses. Over all pour n rather
sour French dressing. Kansas City
/ Times.
Tomato Stealx.-Slice fresh toma-
toes and let the Juice drain off; have
your skillet hot and place your beef
steak in and broil until about half
done, then lay the sliced tomatoes over
1t, season with pepper, salt and butter
Drowned butter is best-cover up and
let cook until done. II you like steak
rare, you should season the sooner so
that the tomatoes will have time to
brown nicely.-St. Louis Republic.
Roast Lamb-If IL is n hind quar-
ter, and very fat, take off the thiclest
from the kidneys. Put into the pan
with about two teacups of water.
dredge with -four and season with
pepper. and when almost done salt.
Baste frequently. An hour and half
is long enough to roast a quarter
Weighing five or six pounds. Render
the fat that was removed from the
kidneys and you will have nice cake
of mutton suet.
Mutton Balls.-Chop sufficient cold
cooked mutton to make one pint. Add
a teaspoonful of salt, a quarter tea
spoonful of pepper, half cup of bread
crumbs and the white of two eggs, mix
and form these into balls the size of an
egg. Drop them into n kettle of boil
ing water, put IL on the back part of
the Somewhere IL can not possibly
boil-for about five minutes Lift
carefully. dish and cover with cream
sauce. They will not break II carefully
made. de.-PittsbuRgh Telegraph.
Almond Cream Cake.--Two cupfuls
Of powdered sugar, one of sweet milk,
three of flour, one-fourth of a cupful
of butter, whites of four eggs, well
beaten, two teaspoonfuls of baking
powder and half a teaspoonful of va
nilla. Bake in four tins and put to-
gether in layers. with cream made as
follows: Whip one cupful of sweet
cream to a broth and stir gradually
into it half a cupful of powdered
sugar, few drops of vanilla, and one
pound of -lmonds blanched and chop
ped. Spread quite thick between the
layers of cake. Frost the top and sides.
N. Y. Ledger.
Roast Duck.-Wild ducks should be
served rare. Among some fashionable
people the time given for roasting
them is ten minutes, but this is not
enough 20 heat them through. Twen-
ty minutes is about the right time.
The oven should be extremely hot
when the ducks are put in. Either a
brown olive sauce or currant sauce is
suitable for roast ducks. but il seems a
pity to lose the delicious flavor of a
good bird by the addition of any kind
Of sauce. The flavor of all ducks is
improved by putting few tablespoon
fuls of minced celery and onion in the
bodies before they are cooked.-Pitts-
burgh Dispatch.