The weekly intelligencer. [volume] (Lexington, Mo.) 1891-1901, 1895-08-17
HOUSEHOLD sREviTiEa

Fig Puddiug.-A quarter OF
pound of bread crumbs, ths zane
quantity Of -four and fipely-choppsd
suet, and six ounces of chopped AgA
Mix the dry ingredients well together,
and then add two weil-beateq egga
Pour into q well-greased basin and
boil for three OF four hourA-Lesd'a
Mercury. ,..
Dreaded Fish. Arrange In layers
one pint Of cold boiled cod. or other
white Ash, half pint grated bread
crumbs, half cupful of grated cheese.
seasoned with q spoonfulof cstsup and
any remains Of oyster or other sauce.
The top should DO Of bread crumbs,
sprinkled with cheese AMI dotted with
butter. Bake until brown and serve
hot. Western Rural.
Compete Of Berries. Take largo,
fine Strawberries, rsspberries or black
berries not entirely ripe. Make Q thin
strip, take from the lire, drop the bev.
ries In and set ON the back Of the
range until they begin to boil slowly;
take the fruit up carefully and lay IN
q compete dish; let the strip boil fast
until thick; skim it carefully and let
cool and pour W the berrisa De
troit Free Press. s8
Onion Tart.-This very sppetizing
dish to all ONION lovers IA made BY
placipg sliced onions 10 . dish npsd
with paste. seasoning with butter.
pepper and salt and baking until the
onions are tender. II Spanish onions
are used and a little cresm is added,
dredging each layer with . little dour.
this is q delightful accompaniment 70
baked meats. 1t must be eaten piping
hot. Chicago Record,
Reef Cakes.-Cut enough meat
from your cold roast of beef to make
two cupfuls when chopped fine with
two small onions. Add to this W ta.
blespoonfuls of tomato catsup, one cup
of fine bread-crumbs, and half . CUP ID
gravy. Mix we'll and mold into cakes,
sprinkle with bread-crumbs, and bake
toa delicate brown. When cold lay
the cake on q large platter, pour tn
blespooaful Of Rayoqpaise over each,
and stick q sprig OF parsley ~ ths
center of every cake Home Queen.
Ham Toast. Cut rounds OF bread
with q cake cutter, toast them Q deli
cate brown, butter and arrange them
In order on q dish. Have ready one
pound Of cold ham finely minced,
mixed with the beaten yolk Of az sR0,
four ~tablespoonfuls Of cream and
very little cayenne pepper. Heat Il
and spread 1t on the toast. Milk maj
be used Instead Of cream, II half . tea
spoonful of butter Is ADDED to y when
heating. This is q good way TO gst
the remains Of cold ham when thu
pieces are too small to be made pre-
sentable otherwise, Ladies' Home
Journal. 3
Rolls flake two quarts Of nour
two ounces of butter, one tablespoon
full of sugar, one pint Of boiled mill
lcooled) and one-half cup of yeast
Put the -four INTO q big sarthep bow
and make o hollow In the csntsp; py
in the butter. sugar, milk and yeast
not rubbing in the butter separately
Mix at night, cover and set In = war;
place, where the temperature will b
even, but do not put 1t where 1t will b
, hot enough to scald, OF where yol
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 no
/. hurry the process. When the rolls az
wanted for a New England tea ct 81
p. IN. the dough Is generally kneade
again at two p. m. Then 1t IL role
out about a half inch thick, Is cut wit
a a biscuit cutter and folded over, r9l
fashion. with . small feok of butte
inserted in each one They are place
In the baking pan. are covered to kes
from draught, and are allowed
rise slowly and then baked. -Bosto
Budget,