Preble County Democrat. [volume] (Eaton, Ohio) 1857-1859, 1858-03-18
Cream Doughnuts.

cream DouSnnulS.
To one quart of cream, sweet OF sour,
add FIVE eggs, and enough flour to form
a soft dough; also put in a little salt
If the cream be sour, mix with it one
~teaspoonful of soda. Roll the dough
thin, and fry the cakes hard.
Soda Pudding.
Mix together four eggs, four teacups-
full offour, two of brown sugar, the same
quantity of butter, and a t~caspoonful of
soda. Bake the pudding in a mould,
and serve it with wine sauce which may
be made with milk, instead of water.
Dropped Sugar Cakes.
Dissolve two tablespoonsful Of salera-
tus in a teacupful of sour cream add it
to one tcacupful of sugar, five eggs, a
quarter of a pound ofbutter, and enough
flour to make a batter thick enough to
drop on a buttercd tin flavor to your
taste.
Remedy for Chilblains.
Boil some turnips, and mash them un-
til reduced to a pulp; put them in a
tub or large basin, and put the feet in
them, almost as hot as can be borne, for
a short time, before going to bed. Per-
severe in doing this for a few nights,
and the itching and irritation Of the
chilblains will be cured. Of course this
must be before the chilblains are bro
ken.
Sand Tarts
Gan exceedingly delightful German
.cake.) Rub one and a quarter pounds
of butter into two pounds of flour, and
then add two pounds of sugar; wet the
ingredients four eggs, leaving out a sufi-
cient quantity of the whites to paint
the cakes, with a feather. Roll out
and cut the dough into thin squares,
strew them over with pounded almonds
previously %blanched,) and cinnamon,
and then bake them.
Rancid Butter.
To a pint of water add about thirty
drops, that is, about half a %teaspoonful
of liquor chloride of lime wash in this
two and a half pounds of unexpectedly
rancid butter; when every particle of
the butter has come in contact with the
water, let it stand an hour or two, then
wash the butter we'll again in pure wa
ter the butter is then left with the odor,
taste, and sweetnesss of fresh butter.
Beans.
For laboring men at this season Of
the year, there is nothing more nutri-
tious and wholesome besides, there is
no other food of which a little will go so
far, and do so much good. Boil them
three hours in plenty of water, with a
piece of pork to flavor them just right.
Put in pepper as soon as they come to
a boil when cooked add a lump of but
ter and some cream or good milk. The
meat and butter generally makes them
salt enough. If there is plenty of soup
about them, take them to the table in a
deep dish lined with bread crumbs.
Flour Pudding.
Beat two eggs and a little milk, and
stir in five tablespoonful of -four, ma
king a batter. Boil quart of milk,
and when it boils pour in the batter,
stirring well while it is poured in. Let
it boil slowly for a few minutes. Eat it
with sweetened cream or milk, or what
ever sauce suits best your palate. 1t is
a cheap, quick way of making a very
pl~easantand wholesome dessert. Wheat
meal, unbolted -four, can be used instead
of -four, which to our taste is still better.
This is a home dish which we prize
much. If we could inttoduce it into
general use, we should almost esteem
ourselves q benefactor.
B@-An old Scotch preacher said of a
young opponent that he had "a great
deal of the young man, not a little OF
the old man, very little of the new man.
INTERNATIONALLY see a young wild
ow turn aside her veil in a jewelers.
store to purchase diamonds.
Rg- A man in Pawtucket made appli-
cation for insurance en- a building stu.
ated in a village where there was nc
fire engine. In answer to the question
"What are the facilities for extinguish.
ing fires"
He wrote;
tTt roinc eonafimoa