Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1896-02-20
FIRESIDE FRAGMENTS.

Cabbage, to Boil.-Cuta cabbage in
two, or in four if n very large one, and
lay it in warm water for few minutes
this will effectually remove all insects
then wash it well with cold water
Have ready a saucepan with boiling
water, into which you have put some
salt and very small quantity of soda.
Put the cabbage in and boil quickly
Liverpool Mercury.
Celery Soup.-Take two large cell
cry roots, cut up fine and boil one hour
in one pint of water. Flavor with a
little piece of onion; mash and strain
through fine sieve. Beat together one
tablespoonful of butter and two of
flour; and one quart of milk and boil
all together 20 minutes. Serve with one
half pint of whipped cream added at
the last minute.-Chicago Record.
Fried Sweet Potatoes.-Steam the
potatoes until they are tender. When
cool enough to handle peel and slice
lengthwise, or if large crosswise, in
half-inch slices. Have plenty of butter
heating in a thick baking dish, or on
the pancake griddle, and when hot
lay the slices in and fry until they are
delicate brown, turning them care
fully and browning both sides. Send
to the table hot.-Detroit Free Press.
Maryland Spoon Corn Bread.-Put
one quart of milk on the fire in double
boiler; when it comes to a boil stir in
four large kitchen teaspoonfuls of corn
meal and cook five Misunderstanding all
the time. Remove from the fire and stir
once or twice as it cools. When cool
add three eggs well beaten with two
tablespoonfuls -four, one tablespoonful
butter, one pinch salt. Pour in
CREASED dish and bake IS minutes.
Serve Immediately with napkin around
dish.-Chicago Record.
Welsh Rarebit.-One pound grated
cream cheese, one-half pint of rich milk,
three teaspoonfuls of -four blended
with milk, one teaspoonful of made
mustard, one teaspoonful of grated
sapsago; add cheese just before serv-
ing. Place the cheese and milk in a
double boiler. When the cheese is
melted add the flour, stirring to keep
from thickening in Jumps. Add mus
tary and a dash of cayenne pepper.
Serve on rounds of toast or on heated
plates.-Chicago Chronicle.
Baking Bread and Biscuit.-The
proof of the bread and the biscuit lies
in the baking of it," A little expert
ence, however, will enable one 10 have
the oven just right. When the bread
is baked it should be turned out on a
clean cloth or board, and each loaf
should rest so that the air may circu-
late around it. When Geld it should be
placed in dry tin box or stone jar. Bis
cults should be cared for in the same
way, unless it is desrous 10 eat them
when fresh from the oven.-I.adies'
Home Journal.
Cracked Sandwiches.-A savory
sandwich is made from crisp unsalted,
unsw weetened crackers, spread with a
paste made from three tablespoonfuls
OF Roquefort cheese, tablespoonful of
butter and teaspoonful of pars-
ley chopped very fine. Serve with
green salad, or lay each on crisp
lettuce leaf before serving. Water
crosses mixed with the yollls of hard
boiled eggs also make an appotizing
mixture with which TO make sand
witches of brown bread. Season the
paste with little olive oil, vinegar and
paprika. "Cut the bread for all sand
wiches thin" though not new, is an
often forgotten injunction.-N. Y.
Evening Post.