Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1901-10-30

Afe perhaps tWO minutes Ou edCu Siue,
after which 1t is cut UP into small
squares, put into saucepan, covered
with cold water, and set on the back of
the stove Where it should steep. not boil,
for fully two hours. Remember not to
add the salt until the dish is taken from
the fire, and serve it hot, unless, of
course, 1t is to be offered as cold or iced
beef tea.
Brown Flour.
This is very convenient to have on
hand, as 1t saves considerable time
when one must prepare sauces hurried
ly. Bake the flour in the oven until ii
is Il pale brown; do not allow it to get
dark or it will be bitter. 1t must be
spread i'll thin layer on baking pan
and stirred frequently so 1t will brown
evenly. In using it TO thicken sauces,
Etews, minces, etc, remember that the
browning process has destroyed the
thlckening power of the flour to con-
siderable extent. and this fact must be
allowed for and a little more Drowned
flour added than when white is used.
Dumpltugs to Serve with Chicken.
These are best baked. Rub table.
spoonful of butter into quart of -four;
add two tablespoonful Of baking pow
der, n teaspoonful of salt. and mix
thoroughly. Add sufficient milk "a cup
full and halo to Just moisten. Roll
out half an inch thick; cut with cut
ter about the size of a silver quarter;
stand in n baking pan; brush the tops
with milk, and bake In n quick oven
for fifteen minutes. Break these into
halves; run them back Into the oven
for ten minutes; put them around the
dish. and pour the sauce over them.
Tomato Sandwiches.
Among the many preparations for
sandwiches is one made from ripe toma-
toes Select three large ones, skin them
and cut in slices. Cook them until very
tender, then press them through fine
sieve to free from seeds. Return to the
fire and add two ounces Of grated bread
crumbs, two ounces of grated Parme-
san. and generous piece Of butter.
Beat up one egg and stir 1t into the mix
ture whea it boils, removing the sauce
pan Immediately from the fire. Let 1t
cool before making the sandwiches.
Vegetable Soup.
Simmer two tab!espoonfuls of pearl
barley in two quarts of cold water
(soft water is the BEST for one hour
from the time 1t begins to boil. then
add the following vegetables, chopped
very fine: One potato, one carrot, one
onion, one turnip-all medium sized
and one stalk of celery. Cook two
hours, after adding two teaspoonfuls
of salt. Serve hot with squares OF but
tered bread toasted in the oven.
For Dingy Mating.
Mating that is dingy and soiled with
out being badly worn can be freshened
quite remarkably by the use of warm
water and salt Put enough salt into
the water to make strong solution and
wash the mating, 4 strip at o time,
with cloth wrung out Of the solution.
Dry each strip with clean cloth before
going on to the next The only precau.
ton that must be observed is that of
not allowing the mating to become
soaking wet.
Nut Cookies.
Take one pound of light brown sugar,
one cupful of lard, two well-beateu
eggs, one cupful of sour milk, one heap
ing teaspoonful of soda and one cupful
of chopped hickory nuts, flour enough
to roll out. First put sugar and lard
to- I, md ,nI- TO- Ri
the eggs, then the milk, into whNtA you
must stir the soda, then add the nuts
and then flour to stiffen; have the oven
hot, so they will bake in about three or
four minutes
Potato Salad.
Either mash the potatoes smooth, or
cut in small pieces. Add one or two
hard boiled eggs, cut small, n little
pickle, and some minced fowl IL you
have any cold. If the potatoes are
mashed, they should be crcamcd with
a little butter and milk. Make the
dressing of four tablespoonful of oil
and the same Of vinegar, little pepper
and salt TO taste. Minced parsley, onion
and celery, may all be used with ad-
vantage in this salad. also mustard.
Little Neck Broth in Cups.
Procure three dozen Little Necks in
the shell; wash them well in cold wat
or; put them in Il sauccpan; cover with
a quart Of hot water: boil fifteen min
utes. dr:iin. Remove the shells; chop
up the CLANS. and add them to the hot
broth with a pat of butter; salt If nee
cssary. and add little cayenne Boil
ten minutes, and serve hot or cold In
cups with toast or crackers.
lum Catsup.
Wash the plums and stew until ten
der iii enough water to prevent burn
ing. then strain and weigh. To four
pounds of pulp allow one pound of
sugar, four teaspoonfuls of cinnamon,
two teaspoonfuls of cloves, two tea
spoonfuls of pepper and salt to taste.
This is an excellent relish to serve with
roast meats.
Sleeves for Kitchen Wear.
Too many housewives neglect to pro-
vide themselves with sleeves which
can be quickly slipped over the dress
sleeves when an emergency calls them
TO the Kitchen. White cambria is the
best for these. and the full kind, gath
cred at the top and bottom over a rub
bcr cord. is generally most satisfactory.
Brief Household Hints.
Cracker crumbs absorb more fat than
bread crumbs in frying.
The leftover pieces of baked or boil
ed fish should be faxed before they are
cold.
The yolk of eggs alone should not be
used for covering croquettes, cecils and
the like.
Salt should always be washed from
butter before it is used for puff paste.
as IT retards its rising
a blending of two or more tiavors is