The Bedford gazette. [volume] (Bedford, Pa.) 1805-current, 1870-03-03
THE LADIES. COLUMN.

ter, -four, salt, and dust of pepper, to
the gravy let it brown, and pour it
over the chors.
To clean window and looking glass
After having washed and rinsed your
glass as usual, dry it some with cloth
then take soft news or tissue paper,
and rub until perfectly clear.
Sauce for the above pudding: One
cup of butter, half a cup of sugar, yolk
of one egg; beat together; stir in half
a cup of boiling water. LET it come
to boil, and when ready for use, flav-
or to taste.
ButtermiIk pudding: Two eggs,
two cups of sugar, half cup of butter,
one teaspoonful of soda sifted in two
cups of -four, three cups of but
termiIk; stir the flour in lightly.
Grease your tin, and bake one hour.
| 1t can be turned out.
Railroad cake: Three eggs, one cup
of sugar, one large spoonful of butter
beat together; stir in lightly one cup
of -four, little yeast powder, or soda
sifted in flour. Bake in quick oven.
This is fine dessert with the above
sauce.
Short cakes: Dissolve half pound
of fresh butter in as much milk as will
make pound and half of flour in
paste, roll it out about quarter of an
| inch thick, and cut it into large round
cakes. Do them in frying pan and
serve them hot. Eat with butter.
Cream griddle cakes: One quart of
sour cream, four beaten eggs, one tea
spoonful of salt, two of soda, and one
pint of flour; mix the soda in half the
-four, and stir it in last; bake as soon
as mixed, and serve Immediately add
more -four if not thick enough to suit.
A cheap and good pie: In half
teacup of vinegar put one tablespoon
full of butter, one teacup Of molasses,
one teacup of dried currants, one egg,
and little nutmeg. Roll two soda
crackers fine, and add to the above,
| and you will have material enough for
two pies. Try them, and you will
| make more.
Cream drop cake: A half pint Of
rich cream, and half pint of egg,
beat the yoiks and whites separately;
add teaspoonful Of salt, and as much
-four as can be beat in with spoon;
it should be just thick enough to drop
FROM a spoon; butter pans, and drop
the cake on it: let it bake hard. If
the cream is sour, add soda,
Soft chocolate cake: One pound of
sugar, twenty eggs beat half an hour
without separating, half a pound of
grated chocolate added gradually to
the egg and sugar, with three-fourths
of q pound of starch -four the whole
| beaten haitian hour. Butter the forms,
| and sprinkle them with pulverized
crackers, and turn in the mixture.
American raised waffies: One pint
of sweet milk, one heaping teaeupful
of butter, three eggs, a tablespoonful
of thick brewers yeast, one quart of
-four, and another teacupful of sweet
milk, in which is dissolved quarter
of teaspoonful of soda. Let it rise
until very light, then bake as other
waffies. Serve hot with butter and
sugar.
German hard chocolate cake; Crate
and sift halfa pound of chocolate
Beat the yolks of two eggs, and add
the chocolate gradually; add the
whites of six eggs, beaten to snow, to
the yolks and chocolate; beat well,
and if not sweet enough add sugar
If the chocolate is good, they will be
sufficiently sweet. Take off small bits
with teaspoon, and bake on buttereG
paper.
Vanities: Take two eggs, beat
without separating as light as possi-
Bile; add teaspoonful of salt, and wet
up as much -four as will roll 4; they
should be pretty stiff. Bake small
bits of the dough, not larger than a
teaspoonbowl, roll them in the hand
until quite round, drudge the
moulding board with -four, and roll as
thin as possible. Fry in sweet lard
that has not been used to fry in before.
Apply pudding: Take six tart ap-
pies, pippins or greetings are the best;
oA~ x1-ithnnt ppnIinn after
washing them quite clean; strain
them through sieve. Add six spoon
fuls of melted butter and the same of
sugar, six eggs, halfa wineglassful of
brandy, and the juice of one lemon.
Line pudding dish with puf-paste,
and bake it. Serve hot or cold with
sweet cream without sugar.
Washing fannels: Make hot suds
with good soft soap; put in the fam
nels and let them lie a few minutes
then wash thoroughly with the hands.
Have ready some boiling water; dis
solve little blueing or indigo, and
pour on it sufficient of the hot water
to prove the goods put them in, and
let them remain until cold enough to
wiring. Dry in the air, and iron when
slightly damp. Iron on the right
side.
Mutton kidneys broiled: Skin and
split without parting asunder; skewer
them through the outer edge and keep
them fiat; lay the opened sides first to
the fire, which should be clear and
brisk, in ten minutes turn them;
sprinkle with salt and Cayenne, and