Durango semi-weekly herald., 1907-06-10
THE HOME.

''f. 'fO''-s
Cheese Patties; Mix to a smooth
paste one tablespoonful each of but
ter and milk, one egg slightly broken.
half teaspoonful OF salt, a dash OF
pepper and half pound OF grated
cheese. Cut patty forms from stale
bread with two sizes of cookie cutters,
brush with melted butter and brown
on the top CRATE in the oven. FIJI
with the cheese mixture. return to the
oven long enough to melt the cheese
and serve at once.
Do not throw away the old rag car
pet or pieces OF old ingram carpet
without examining them closely. If
not entirely worn out. they may per-
haps be made into pretty and serv-
iceable rugs. Cut the pieces into
strips three inches wide. crosswise of
the carpet, then sew these strips
through to the middle to stout foun-
dation and as close together as pos
sible, then rayel out the warp, leaving
heavy fringe that will make a thick
heavy rug. To mend small holes in
| rag carpet, tear some rags fine
enough to thread darning needle
and darn the same as stocking.
New potatoes may not be obtain
| able and old ones are poor at this
season and perhaps have begun to
sprout. To make them as mealy as
possible pare them and drop into cold
water several hours before they are
| to be cooked. Put over the fire In
cold water, adding a little salt when
they are half done. When terder.
drain. sprinkle with salt, stand at the
side of the fire and shake occasion
ally for about five minutes. Have the
vegetable dish very hot. Put the po-
tatoes In the press or a sieve and
press them through SO that they fall
into the dish like grains of rice.
| Cream of Lima Bean Soup with
Noodles For five persons this soup
will require one pint of dry lima beans,
one onion and two quarts of cold wa
ter. Wash and soak the bears for
three hours and cook in salted water
with the onion for an hour and n half.
Sift through strainer and put back
In the saucepan. Add one pint of sour
cream and two tablespoonfuls of but
ter Take / " tablespoonfuls of sweet
cream and mix into flour to make a
stiff dough. Roll very thin, cut as
for noodles and add to the soup Boil
for five minutes. Serve with plain
or cheese crackers. Sour cream makes
better soup stock than meat broth.
| dish ever popular for luncheons.
picnics and light suppers is made of
picked eggs. They must be prepared
some time before they are wanted,
a month of ripening being necessary.
Take dozen and half of eggs, cover
with a quart of vinegar, favored, If
preferred, with dash of cinnamon or
cloves. Take half-ounce of ginger.
root, teaspoonful of black whole pep
per and the same of white pepper
Bring the vinegar to boil and add
the ginger and pepper. Boil the eggs
for twelve or fifteen minutes and peel
them, taking care not to spoil their
symmetry or break the white. Pack
them in glass jars and cover with
| the vinegar.
If asparagus is plentiful it might be
well to put some of II in Jars for
winter use. Cut the asparagus the
lengt hof the jar, pack the jar close
| ly. fill with cold water and add a
little salt, and put the lid on closely.
Place these jars in hot water reaching
to the brim and boil for three hours
adding enough hot water to that in
the jars to keep them full. Close the
lids tightly and set the jars away to
cool. or course, the tough outer scale
should be removed and the spears
carefully washed prior to being placed
In the jars. The butt ends should all
be placed down with as little space as
possible left at the top. Two hours
may be long enough to boil the aspara.
gus, but less than that would scarcely
be full substitute for the several
steam baths to which asparagus is
| subjected In canneries.