The Hartford republican. (Hartford, Ky.) 18??-1926, 1912-05-17

ed rom a offrk Pour gradually on whipp-
ed whites of eggs. Beat till thick
enough to spread.
MARsHMALLow FRoST1NG.
Heat 2 tablespoons milk and table
spoons sugar over fire; boil min
utes without stirring. In double boil
i or heat Ia pound cut marshmallows.
When very soft add tablespoons boil
ing water, cook till smooth. Beat ia
hot sugar; keep beating till partly
cool. add IL teaspoon extract vanilla
Use at once.
ENGLISH DELIGHT.
Put through the meat chopper one and
one-half pounds of beef. Season with
salt, pepper and butter. Place in the
form of loaf in a baking pan. over it
spread the following dressing. Bread
crumbs seasoned with salt, pepper, sage,
butter and mixed soft with warm water
or meat stock Spread an inch or two
thick over the meat and dot with butter.
In one end of the pan place onions which
have been previously boiled and seasoned
Bake a half hour, or until dressing Is
Drowned.
DUTCH CABBAGE.
For one head of cabbage cut very fine
allow one large spoonful of pork drip
pings, one cupful rich sweet cream, one
half cupful vinegar, scant teaspoonlul
of sugar and salt and pepper to season.
Put the pork drippings into round bot
| toned iron pot, and when hot add the
cream. When boiling stir in slowly the
vinegar, then add the cahage with salt,
pepper and sugar. Cook about twenty
minutes, but not until the cabbage turns
red. If the cabbage dries out before it
is tender add a little more milk or watCr
| This is an old Pennsylvania dish.
SALTRISING BREAD.
Take one cup of fresh sweet milk and
boil it; then take enough corn meal to
make a stiff batter and pour the boiling
milk over it. Beat it thoroughly. Let it
set over night to rise, then the next
morning take "A quart of warm water and
make thick batter, adding enough flour
to make it stiff. Set in warm place 20
rise When light, pour into the flour
tray, add little more warm water, a
pinch of salt and teaspoonful of sugar.
Knead out into loaves and put into bread
pans to irse. When light, place in
moderately hot oven; bake thirty min
utes. This is very quick way to make
light bread.
COOKING TOUGH STEAK.
When steaks are so tough that they
must be pounded to be edible, cook them
as a fricasse. After pounding, salt aud
pepper the steak and dredsc it heavily
with flour. Place two tabespoonfuls Of
dripping or other frying material in a
heavy iron frying pan, and when it is
smoking hot lay the steak in carefully
and cook well on the one side before
turnng-as when pan-frying fish. When
qui:e done, remove to the back of the
range, where it will keep hot; cover
closely and let remain there for at least
ten minutes. This method will make any
steak tender, and is the best for round
steaks and flanks.
USES FOR COTTON WASTE.
Watch a man facing the problem of
grease, with his motor. He has one I'M
failing remedy-cotton waste If the ma
chine needs cleaning, he produces his
bunch of waste; if there is dripping to
the floor handful of waste removes it.
If his hands are greasy, he doesn't use
a good towel, and then try TO wash It:
he uses cotton waste and burns 1t when
it will absorb no more. If women who
do their own work would go to the near
est hardware store and buy this ineY-
their labors much lessened The sauce
pan, or the greasy frying pan, If wiped
with the waste soon after being taken
from the stove, will need nothing more
than rinsing. And dishwashing would be
made easy if all greasy and sticky dishes
were wiped off with waste before be-
ing washed.-Good Housekeeping.
BOSTON BROWN BREAD.
Sift together a cupful each of graham
flour, white flour and white Indian meal
and a teaspoonful of fine salt. Sift thre
times to insure even mixing. Set down
near the fire in a large bowl while you
warm by setting over the fire in a double
boiler cupful of milk and smaller
stir in an even teaspoonful of baking
soda. Take from the fire at once. add a
cupful boiling water and pour into a hol
cupful Of molasses. When they are hos
low in the middle of the mixed flour. Do
this gradually, working down the flour