The Iowa transcript. (Toledo, Tama County, Iowa) 1858-1866, 1859-03-17
Sflisttllautous.
VALUABLE RECEIPTS;


baked in pastry, top and bottom. This
will make one pie.
MoLAssEs SPONGE CAKE.-One quart
Of -four, one egg, one pint of molasscs,
half pint Of milk, two tablespoonfuls Of
butter, dessert spoonful Of saleratus dis
solved in a tablespoonful Of vinegar,
which you add last and bake immedi-
atcly.
Delicate CAKE.--Half cup Of but
ter, the whites Of four eggs, one cup
and half of sugar, one teaspoonful Of
sods, two cups Of -four, one teaspoon
full Of cream Of tartar, one half cup Of
sweet milk. Use any spice you choose.
LEMON CHEESE CAKE-One pound
Of sugar broken small six eggs, leav-
ing out the whites Of two; the juice of
three fine lemons, and the rinds Of two
grated, and one-fourth Of a pound Of
fresh butter. Put these ingredients in
TO . pan, and boil them gently over
slow FIRE until as thick as honey. Pour
It into small jar and tie it down with
brandy paper. One teaspoonful is suf-
fcicnt for cheese cake It will keep
good two years.
SoDA CAKE.-Onc pound Of -four,
three eggs, three teaspoonfuls Of car
Donate OF soda, half pound Of butter
half a pound OF raisins, half a pound Of
currants, one.four,h Of pound Of lump
sugar, some nutmeg, and candied lemon
peel. You may add teaspoonta! Of
brandy or sherry.
TEA CAKEs.-Six teaspoonfuls Of
-four, two ounces Of butter, two ounces
Of sugar, two tablespoonfu|s Of yeast,
and one ounce of caraway seeds; dis.
solve the butter in half a pint Of new
milk let 1t hcave half an hour, then
stir it lightly till well mixed half fill
your tins, and let them rise until quite
full, then bake in quick oven till
brown.
DELICIOUS Daop CAKEs.-One pint
Of cream, three eggs, and salt; thicken
with fine rye till spoon will stand up
right in it, and drop on we'll uttered
iron pan, which must be hot in the oven
They may be made thinner, aud baked
in buttercd cups.
Doudn. II yTs.-One pint bowl Of rails
ed dough wet with milk; kncad, in q
teacup of sifted sugar, two eggs and a.
heaping teaspoonfull Of butter; let trise
again, roll and fry; fresh chopped orange
peel is the best seasoning.
Cocoa NUr CAKEs.--Two grated nuts
an equal weight Of powdered white sugar,
the whites Of three eggs, we'll beaten
make them the size of a half dollar, and
bake on buttered tins.
BREAD CAKE.-Five teacups we'll
raised bread dough, three heaping cups
Of sugar, two even cups Of butter, FIVE
eggs, glass of brandy, and nutmeg !,
fruit az you like.
YEAST FOR BREAD OR CAKEs.-1n a
quart Of boiling water stir sufficien,
wheat -four to make smooth, thick
batter; while hot, stir in it four ounces
of'white sugar and teaspoonful Of salt
When cold, put in sufficient yeast (say
near teacupfuD to cause the mass to
ferment. Lay it by in covered jar for
use. Half q teaeupful is enough to make
two large loavcs. TO renew the yeast
when used up, reserve teacupful. It
is simple and efficient for raising buck
wheat cakes and brsad-very light and
very white if the -four is good.
A CEMENT FOR STOPPING THE Els.
suREs OF IRON VEssELs.-Take two
ounces Of muriate Of ammonia, one
ounce Of flowers Of sulphur, and sixteen
ounces Of cast-iron filings or turnings;
mix them all in mortar. and keep the
powder dry. When the cement is wan ).
ted take one part Of this and twenty
parts Of clean iron filings or borinss,
grind them together in a mortar, mix
them With water to proper consistence