Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1895-12-05
USEFUL AND SUGGESTIVE.

Rose Flavoring-Fill a jar with fresh
blown rose petals (the old-fashioned
the best and fill up with good whisky
and seal Put little bit in cake or
pudding for flavoring. 1t will bear
filling with whisky two or three times
City and Country.
-Pompton Cake.-Two cups of su-
gar. two cups of flour, one cup of sweet
cream, three eggs beaten light, tea
spoonful of vanilla, two spoonfuls of
baking powder. Beat the yolks and
sugar, add the whites, cream, -four,
etc-Chicago Record.
-Caveach Mackerel-Clean and di-
vide six mackerel; cut each half into
three pieces. Powder and mix one
ounce of pepper, two nutmegs, little
mace, four cloves, and salt; make
hole in each piece of fish, into which
force the seasoning. Fry in oil, allow
to become perfectly cold, put in a stone
jar, and cover with vinegar.-Harper
Bazaar.
Planned Eggs-Take the scraps of
cold meat and bread, some pepper, salt
and butter. Chop together very fine,
moisture with milk to a soft batter,
half fill the gem pans with this mix
ture. Break an egg carefully upon
each, dust each with pepper, salt and
rolled cracker; set in the oven and
bake.-Mrs W. II. Zinn, in Farm, Field
and Fireside.
Yorkshire Mince.-Prepare the
batter as in the preceding recipe; bake
it in two shallow pans Have ready a
mirce of veal, mutton, beef or ham.
nicely seasoned and moistened with
good gravy. When the cakes are re-
moved from the oven spread the mince
on one and cover it with the other.
Cut in squares with a sharp knife or
serve whole.-Ladies' Home Journal.
-Broiled Mutton.-Cut some good
slices from joint of mutton, and place
them on a gridiron over clear fire,
adding plenty of pepper aud salt When
done, arrange the meat round dish,
adding few small pieces of butter, and
place in,the oven to keep hot Now take
little gravy, heat add enough toma-
to sauce to it to flavor highly, and pour
it in the center of the meat. Serve hot
with mashed potato.-Leed's Mercury.
them as if for dinner, put them in hot
water, let them boil and put them up
in tin cans, observing carefully three
points indispensable to successful can
ming, namely, that the article be put
up boiling hot, that the vessel be filled
to the brim, and that it be sealed per-
fectly air tight. Can okra by siicing it
across, putting it on the stove in ket-
tie or pot till it comes to boil and
then putting it up as other vegetables
M. w. Early, in Orange Judd Farmer.
The best salad dressing is a rich
French mayonnaise. which is made in
the following manner: Beat the yolk
of one egg-which has been previously
thoroughly cooled on ice-until it is
quite frothy, then gradually pour in,
drop by drop. a sufficient quantity of
the best olive oil to make it a thick
consistency. Add to this bit of mus
tard, a pinch of salt, a little pepper,
and just "soupcon," as the French
say, of cayenne pepper. Dash in some
vinegar OF lemon juice and you have
splendid mayonnaise. OF all things
don't spoil it by adding sugar. Sugar
in mayonnaise is quite as bad as salt in
ice-cream. The chicken meat should
be cut in little squares, or shredded.
and portion of it served on lettuce
leaf, with the mayonnaise poured over
it, which makes a delicious salad
Chicago Tribune.