The Red Cloud chief., 1901-05-31
HOME COOK ERY
Some Hints of value 10 the House
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over these sprinkle raiSinH and small
Jumps Of butter; add another layer of
biscuits and then another OF ruisins and
bits of butter, and continue until the dish
is nearly full. Beat up three eggs with
one Cupful of sugar. add enough milk to
cover the contents OF the dish, pour over
the biscuits, cover with u plate and place
in the oven to bake. Add more milk as
it Is absorbed. When nearly done remove
the plate and brown slightly. Cinnamon
or nutmeg may BE- used for seasoning.
This may be sprinklcd over the top just
before placing I'm the oven.
Macaroni Would-Uoil some macaroni
until tender i'm some slightly saltcd water.
aud. having strained off the liquor. mix
Il eth a little cream. IA small piece OF
butter and some grated cheese. Pound
and press through q sieve some good.
firm tomatoes. half u large onion and u
slice of raw ham or bacon. ado 20 this
a little gravy. aud mix those with a
farce made from slices of boiled meat,
moistoning occasionally with Il liNtie to-
mato sauce: let the last layer hr one OF
macaroni. Brush this over with some
melted butter mixed with some egg
sprinkle with bread crumbs and bake for
thirty minutes. Turn it out and serve
with a sauce.
Noodles-put one cuprul Of hour on a
meat platter or Other HAT dish. make a
hollow in the center and drop In half n
teaspoonful OF soft butter. quarter or a
teaspoonful of salt aud the yolks of four
raw eggs. Mix the eggs with the fingers.
drawing gradually into them the dry
t'our until the whole IL mixed to a firm
stTn paste which will not stick to the
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divide into six or eight pieces. roll each
out until as thin as paper. spread out on
n board and let rest for fifteen or twenty
minutes, so az to dry the surface. Cut
each piece into strips about two inches
, wide. lay several of these strips in a pile.
band with n sharp knife cut them down
in fine slices.
Sausages-No meat preparation IL moro
appctizing than propcrly-preparcd sau-
sage. and nothing. it may be interpolated,
is more difficult to obtain. TIL" safe plan
Is to prepare sausage meat in the house.
The best of lean pork carefully trimmed
so tina. all gris,le. bone. etc. IL removed.
should he got: only "A little fat IL needed
enough usually comes with the leancst
pork for the purpose: IL not n small
quantity may be added. Seasoning al
'hN biiN'' NoA ~ ''b'' 'A''' Wv
name of pork-sausaSc seasoning. When
the meat is finely chopped or ground.
the first seasoning with pepper and salt
TO the taste Is added. Make up only what
needed for one meal, In the mixing
u little water and a small quantity of
corn hour are used: practice will quickly
determine Just how much OF these and of
seasoning are needed: n small trial piece
ha friend and tasted and ultprpI uT-
cordingly. II "A grinding machine is used
1t should be cleaned by being put in a
strong solution OF soda and boiling water
and afterwards thoroughly rinsed. Other
wise. being difficult to clean in any or.
binary way. small particles of meat may
remain, decay and cause serious poison
ing.
Hints About Cooking-One of tn" most
vexing problems with which the young
and inexperienced housckecper has to
is the exact degree of heat re-
quired for cooking the various foods
which she may have to prepare. As the
digestibility as well as palatability of all
roasted. baked and friend ishes depends
upon the proper adjustment of the heat
used in cooking to the requirements OF
the article to be cooked, II Is absolutely
necessary for every conscientious cook
or housewife to pay special attention to
this subject. II IL largely "A matter of
Judgment after all, for while general rules
are helpful in n certain measure. they
cannot always he applied To particular
cases, and the experienced cook or house
keeper can tell at a glance whether her
roast. fish or chicken Is receiving just
the proper degree of heat; as
regards roasts. the hottest oven is re-
Nuired for beef and mutton-hot enough
to form at one a crust on the outside
OF the meat so that none of the rich
juices may escape. The old rule of If
teen minutes to the pound and fifteen
minutes over is "A good one to follow In
cooking these meats unless they are pre-
ferred well done, when "a longer time
will he needed. Lamb, requiring full
twenty minutes 10 the pound. needs a
hot fire, though more steady than for
beef and mutton and not so hot at the
start. Veal or pork, on the contrary,
should be roasted in a moderate oven,
so that the heat may pass through the
outer skin TO the very heart OF the meat,
leaving no particle of the fiber uncooked
snd IN that account indigestible. The
time OF cooking il the same as that for
lamb, and the same rule may be followed
with poultry. Pastry Is best baked In a
very hot oven, but the heat must be
largely at the bottom that the undercrust
may be dry and crisp, not soggy.-New
York Post.
Strawberry Shortcake-It Is a gastrono-
mic disappointment to ask for II straw
berry shortcake and receive IA cheap
sweet cake In its place. This happens
most frequently in "A restaurant, for the