Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1867-08-02
Tho Housekeeper.

The Housekeeper.
SUGGESTIONS FOR BREAKrAsr.-Thers
are many simple articles which little inge.
nuitv can easily vary. The white lon,iny.
boiled aud eaten with syrup, is a common
dish. 1t is still better with sugar and cream.
The boiled hominy, cut up cold and fried.
is excellent, either with syrup or cream.
What are called German fritters make Q
nice breakfast dish. Take common soda
crackers. let them soak five or ten minutes
in cold water. then fry in little lard on
a griddlc or in frying pan. These are
also very suitable as an accompaniment to
the roast at dinner. Cold chicken, turkey,
veal. or laub. and even beef, left over
from the previous day. may he minced
very fine. warmed in gravy. and served on
toast. But in order to make this or any
minced meat acceptable, more care must
be given to the mincng and seasoning
than servants will ordinarily give without
special instruction. Breakfasts may be
wonderfully varied in. the article of bread
al"ne. OF course, good home made bread
is generally preferred for ordinary use.-
But for change one may put on the ta-
bic a different kind every day for fort
night, and no. exhaust the resources. it q
baker il in the vicinity. Brown bread is ex-
c. llept. Not cold.as we have freqn' ntly seen
it served, but thoroughly heated through.
This with some nicely browncd Goldfish.
balls or sausages. if yOu approve Of eating
sausages. makes very palatable break
fast. But your Goldfish balls must be care
fully prepared and seasoned. and mixed
up moist before frying. or nothing is more
tasteless. Brown bread is excellent with
cream. Common Graham bread is much
more healthful than constant diet Of
boited wheat bread. Sally Lunns split
| open, toasted and buttercd, are excellent !:
40 also are both wheat and corn mullins.
Jenny Lind cake so called-is very ap-
.petizng. This is the recipe: One quart
Tof flour. four teaspoonfuls Sf sugar, two
eggs. piece Of butter the size of an egg,
one tcarpoanful of soda. and two teaspoons :
fuls OF cream tartar. Mix with milk
enough to make stiff batter put it in
cake pans, and bake wenty minutes in a
quick oven. If you choose bake in small
muffin rings. and call item 'Goldschmidt
cakes This will give variety, and they
are really made nicer in that way.
| TO PRESERVE RAspBERRIEs FOE
CREAMS OR Ices WITHOUT BOILING
Let the fruit he gathered in the middle of
Il warm day. in very dry weather strip it
| from the stalks dret tly, weigh it, turn it in
to bowl or deep pan. and bruise it gen.
tly; mix with an equal weight of fine. dry
siftrd sugar. aud put it Immediately into
small VIDE necked bottles: cork tl,ess
firmly withont DELAY. and tie bladders over
the ions. Keen them in cool place. or
the fruit will frrnent. The mixturc shonld
he stir d softly, and only lust sufficiently
to blend the sugar and the fruit The ho;.
ties must he perfrctly drv. and the HAL.
dcrs. after having Been cleaned in tho nsu.
al wav. and allowed to become nearly 50
should be moistened with n little sn;rit nm
the side which is to be next the cork.
|
J 0hhhki IhARLo!rE stone ana stew
cherries add three. of a bound Of
sugar. and one tc:rspoonful of. -four. mixed
smoothly with little water. When tha
fruit is done. butter some bakers bread
lay it on dish, spread some of the stewsd
'r"'' over u. then put another layer OF
o'rr'" T.;s a'!" lsul' cover the toP with 1fait.
i"'s Is 'er! nice served Win cream.
CHERRY PIE.-Stew your cherries with
oL,e'rr;o .. Lii ouuI ~
" rtSo "a aa "".' P"anu ol sugar. ana sur
-" .'.s'e 'a""' ~ III. ,n'oMtn 'ne ryruP' Mako
e. '";,h '% I %" a'Ae' ,'ne your PIE Pia.es.
.n ~. ",.n '"c ''u''' ano Cover Win ilo u
'"e P"''e'
BUNNs.-At night take three cups milk,
one cup sugar. one half cup good yeast ::
make light batter. then let it rise over
night. In the morning it should be rery
light. Then add one cup sugar. one cup
butter: monld it well and let It rise again.
When well risen cut in small pieces and
;"st ' y" ,o".h t' Io, ,ia p"' rae .',e' on .ns
J.',,' ''.... '' .'.;.i a. ...t;.. se "s'l" nnl
"u ,;,.%. w." liz ,"o "",1H ,r,, Vi au ess anu
"I ,mni. :; -. ,,nmns r,nnI ms I"""',s WI,
a;Hu ';n. "u.hs. .n, ou'""'S VI e"ofpeo
"'e'''' ''''''''o '"''
CocoANUr CAKE.-Onc pound of sugar.
.ansn .'"fu. ea,' W .""' aa"n' l"u' esss. n"I'