The Cass County Republican. [volume] (Dowagiac, Mich.) 18??-1880, 1859-07-14

TEA CAKEs.-A quart Of -four, one
pint of sour cream, half tea-spoonful
of soda, two cups Of molasses, little
cinnamon and salt, make stuff paste,
and bake in . modern oven. z-51
PLAIN RusK.-To one quart of raised
dough add one or two eggs, one and a
half cups of sugar and a half cup of
butter. Make into loves or biscuit, let
it rise again until very light and then
bake. s sai 10 es-l9aer 5s
CUsTARD PIES WITHOUT MILK.-Beat
together four eggs, four large spoonfuls
of sugar, one small one of -four, one of
butter, ~r:--L of salt, and spice to the
taste. Add boiling water enough to fill
large sized pie-pan, and bake imme-
diately. -
BREAKFAST BUTTER CAKEs.-One
quart of sour milk, half tea-spoonful-
soda, = little salt, one and half cups
of boiled rice, two tablespoonful of
molasses or half cup sugar, a little
ginger, and -four enough to make a stiff
batter.
COMMON PLUM CAKE.-Mix FIVE
cups of butter with ten cups of -four.
FIVE cups of sugar, add six cups stoned
raisins, a. little cinnamon and mace
finely powdered, half cup of good
yeast, put into pint ofnew milk, warm
and mix the dough, let it stand till it is
light.
DOMESTIC YEAsT.-Boil one pound
of good -four, a quarter Of pound of
brown sugar, and little salt, with two
gallons of water, for one hour When
milk warm, bottle and cork close. 1t
will be fit for use in twenty four hours.
One pint of yeast viii make eighteen
pounds of bread.
PUMPKIN Pies WITHOUT Eees.-Pre-
pare the pumpkin in the same manner
as when you use eggs; take a table
spoonful of flour to pie mix it with
some milk ; stir itin the prepared pump
kin, and when baked you will not be
able to tell any difference in the pies
made with eggs and those made with
-four Germantown Telegraph.
BREAD BIscUITs.-The bread most
commonly used in Maryland and east
ern Virginia, is made without any yeast.
A. quart of flour, table spoonful of lard,
and a little salt mixed with milk and
water, forms dough which is pounded
by active hands for at least half an
hour. tits then moulded into round
biscuits which appear on the table
white as snow, and are among the
most palatable species of bread. Few
northern housekeepers or domestics
could spend the time requisite to the
preparation of this form Of bread.
CHICKEN PIE.-Joint and boil two
chickens in sailed water, just enough
to cover them, and simmer slowly for
half an hour. Line dish with raised
or potato crust, then put'the chicken in,
cut in small pieces. Put in enough Of
liquor in which the meat was boiled,
to reach the surface, salt and pepper
each layer, dredge in little flour, and
cover all with light, thick crust. Or
: nament the top with the crust, and
bake about one hour in hot oven.
Make small slit in the center of the
crust. If it begins to scorch lay pa
per over q short time.
PANCAKES up six eggs, til
the Shiny property of the white is com
pletely destroyed, Put six tablespoon
fuls of -four into pan or basin, witt
ginger and nutmeg to taste, and tea
spoonful of salt. Mix the beaten eggs
with as much milk as will make the
whole into stiff batter; pour it into
the basin containing the flour, and con
time beating it with a wooden spoor
till it is we'll mixed, perfectly smooth
and free from Jumps. Put some but
ter into q small frying-pan, make j
boiling hot and then put in ladlefu
of the batter, and shake it round, 81
that it may exactly cover the bottom
Of the pan. When done on one side
nice pale brown, run a thin blades
knife round the edge and tnrn it yer,
quickly over. When done, sprinkle
some sugar over them, and double then
mp or cover closely with plate till yo'
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