The Lubbock avalanche. (Lubbock, Tex.) 1909-1922, 1922-04-21
HOUSEHOLD
Cheese cusiard.

uull cups OF kIdAtu Nht'otf WV anu
one-half cups of milk, one egg, one
half teaspoonful salt, paprika or pep
per. Cut the bread into slices one
inch thick Remove the crusts and
save, toasted for soups. Grease the
baking dish and put in a layer of
bread, cut to fit the dish. then a layer
Of grated cheese, and procede again
until she bread and cheese are used.
Mix the beaten egg, salt, paprika
and milk together and pour over the
bread and cheese and bake in a mod
erately quick oven until nicely
Drowned.
Stuffed Calves Hearts
Clean and wash four calves hearts
and stuff with highly seasoned
bread dressing and tie up well so as
not to lose il. Brown in bacon or
salt pork fat: while browning season
with salt, pepper, one chopped onion,
half a carrot, sprig of parsley and
any other vegetable you may choose
which have flavor, as hearts need
much seasoning. When nicely brown
ed add one and One-half cups Of
stock or water and cover. Cook slow
ly one and one half hours. Make
gravy and serve over the hearts on
the platter.
Rhubarb Tapioea.
One pint rhubarb, one and one
half cups tapioca, one lemon, one cup
sugar, two cups water. one table
spoon butter, salt. Cook the tapi0ca
in water till II is clear. II coarse
tapioca is used IL must be soaked in
cold water. Add salt 10 taste. Place
the rhubarb in the baking dish and
pour the tapioca over IL Sprinkle
over the sugar, lemon juice and but
ter. Bake thirty minutes in a mod
crate oven. Serve cold with rich
milk.
Candy-Opera Creams.
One and one-half cups sugar, two
tablespoons butter, one cup cream
or milk, three squares chocolate
cocoa may be used), vanilla, nuts
If desired. Mix sugar, butter and
cream Cor MILK. Crate chocolate
very fine and add. Boil and test IN
cold water Remove from fire and
when it is cold beat until il is puffy.
Baked Herring.
Scale and clean the fish. Lay IN a
large frying basket, place in a ket-
tie and cover with boiling salted wat
or to which vinegar has been added,
allowing one-half cup Of vinegar to
each quart Of water.
Let them come TO a brisk boil, then
draw TO one side and simmer for 3
or 10 minutes. Lift out, drain and
place on a hot platter Serve with
mustard sauce
Mustard Sauce.
One tablespoon mustard, one tab
lespoon vinegar, one pint FISH stock,
salt and pepper, three tablespoons
flour, two egg yolks, one-half cup
cream.
Heat the fish stock. Heat the oil,
stir in the flour, cook together add
ing the hot stock all at once and
beating briskly until smooth
Add the cream. then drwa aside
and dad the beaten egg yOlks, keep
ing under the boiling point, beating
again as the eggs thicken the sauce.
Make a paste Of mustard and vinegar
and add 20 sauce. Seson and serve.
Rice Date Mullins.
One-quarter cup butter or other
fat, two tablespoons sugar, one egg,
two cups flour, four teaspoons bak-
ing powder. one-half teaspoon salt,
one cup milk, three-quarter cup chop
ped dates.
Cream butter and add sugar slow
ly, Dreaming them together. Add /
well beaten egg and mix thoroughly. |
Sift flour. baking powder and salt
together and add TO egg mixture al
ternately with milk. Add Toured /
dates and mix well Pour into greas-
ed muffin tins and bake in moderate
oven twenty-five 10 thirty minutes.
This recipe will make 10 mullins
SUGGESTION.
To Use Black Stocking Legs.
Use any bright colored cloth with
the stocking legs. One woman used
old grey and pink cretonne curtains.
Cut each into strips about three inch
es wide, then braid. using two strips
Of the color and one of the black
stockings. Sew the braids into a
circular rag rug. For the border you
can use a braid Of solid black, made
entirely Of the stocking legs. This
makes a very pretty and effective
rug.
CoIoring Rags for Rugs.
A deep orange color. Get 3
druggist, pulverize Il fine, and put
warm water over IL; let IL stand until
add enough warm water TO
make one-half gallon.
Make a weak lye Of wood ashes
or other lye. Dip your rags in warm
water first, wiring them, them dip
them In the weak I've. Take a stick
and lift them out, let dry for a short
time. then dip them in the copperas
water. Lift them out and let dry.
II makes a beautiful orange that
never fades, and only costs 5 cents.