Valentine Democrat. (Valentine, Neb.) 1900-1930, 1900-10-11
DOMESTIC HINTS.

Maple Sugar Ice Cream-For fam
fly of four persons heat a cupful of
maple syrup without stirring it. Break
the yolks of four eggs into bowl nd
turn the hot syrup over them very
slowly, beating constantly, When the
eggs and syrup are cool fold in care
fully pint of cream that has been pre-
viously whipped, and freeze.
Fruit Cookies-Three eggs, one and
Dne-half cupfuls Of sugar, one cupful
af butter, one and one-half cupfuls of
seeded and chopped raisins, two cup
Euls of -four, one-half teaspoonful of
soda dissolved in two tablespoonfuls
of milk or water, one teaspoonful of
cinnamon, one-half teaspoonful Of
cloves Drop from a spoon into but
tered tins and bake.
Spiced Quinces-Peel. core and quar-
fer the ounces, weigh them and Iut
5nto a preserving kettle with only
enough water to prevent their burn
E4g, cover and let them cook over the
hack OF the fire about twenty minutes.
pounds of sugar, one ounce of stick
cinnamon, half an ounce of whole
cloves and one quart of vinegar. When
EhiS liquid is boiling turn in the ounces
and let them cook until tender, but
retain their shape. Skim out the fruit
zz8d put into a jar; then boil the liquid
down to rich syrup and pour ever
9Hena.
Cottage Cheese-Put two gallons of
sour (clabbered) milk into a granite or
porcelain kettle, set over the fire, stir
ring constantly until about as warm
as new milk. or until the whey separ-
stes from the curd. Have ready a col
ander over which you have laid a piece
az strong cheesecloth. Pour in the
warm milk, let it stand to drain, lift
ing the corners of the cloth OCCASION
ally to allow the whey to run out.
Drain and press until perfectly dry.
add TO the dry curd one pint of good
cream (not necessarily perfectly sweet,
a little salt and dash of pepper if
liked Mix and rub through the col
aRder beat well, add more or less
cream to taste The milk must not be,
come too warm, for if the curd is too
hard it will not absorb the cream.
Potato Salad-Make of equal proper
tiuns of cold boiled potato cut into dice,
soianched English walnuts and stone
olives. The mixture is marinated with
French dressing an hour before serv-
ting and chilled in the refrigerator dur
ing that time; a stiff mayonnaise being
added, it is sent to the table. With this
were handed round sandwiches of thin
slices of brown bread spread with pate
dc Soie gras.
Spanish MackereI Salad-Cut the con-
tents of a can of picked Spanish
znackerel in thin slices and put it in
a eolander to drain off the oil. then set
s9ss the ice. Peel half of two punches
of radishes, selecting the largest, and
calt in thin slices. The balance of them
snust be trimmed in the following way:
Cut the stems and large leaves, keep
Eng the smallest; cut the roots and peel
off evenly a small part around the
xoots With sharp knife divide the
remaining peel into small equal-sized
Raves Remove the outer leaves from
a large head of lettuce and cut the
heart in six parts. Cut the large leaves, |
stems and all, in small pieces, wash in
Geld water, and drain in wire basket |
sor in a towel. Boil one bunch of me-
.dinm-sized red heets thirty minutes in |
water enough to cover them. Drain |
and bake in hot oven thirty minutes. |
Peel. slice thin and cool thoroughly. |
Gut six gherkins in thin slices. Make
a French dressing. Decorate with the |
,Tadishes.