Eaton weekly Democrat. [volume] (Eaton, Ohio) 1866-1875, 1871-04-13
The Household.
RECIPES.


Lemon Tianovers.- the flour, sugar,
and the grated rind of the lemon with
little milk to the consistency of brt-
ter; then add the eggs well beaten, and
the butter melted. Fry brown.
Mock Mi,cs Pies.-Six crackers pound
ed fine, one cup of molasses, one of su-
gar, one-half of butter, one half of
vinegar, one-half pound of raisins chop
ped, two eggs, and spice to taste.
SiaOw Pancakes.-Mal<e a stiff batter
with the flour and milk, a little grated
nutmeg and the salt Divide the batter
the snow to each. Fry them lightly and
serve quickly.
Raised DoughnutS. the flour, add
little salt, beat the milk and fat to-
gether, prepare the yeast cakes as di-
rected in recipe, or use yeast. Make
stiff dough; when risen, work in the
spice, and cut out in any shape and fry.
Wa6zes.-MaIle a paste of the -four
and milk, beat the sugar, eggs and wine
together, flavor to taste. Warm your
waffie-irons, then grease them, fill them
nearly full, close them, and place them
over a fire. Turn the irons so as to bake
the waffles on both sides when done
take out, butter, and sift sugar over
them eat hot.
Apple Cake.-One-haIf a cup each of
sugar, butter and milk, two cups of
-four, teaspoonful of cream of tartar
and half teaspoonful of soda. Bake in
four jelly cake pans. Four large apples,
grated one egg, one cup of sugar, the
grated rind and Juice of lemon let it
come to boil, and, when cold, spread
between the cake like jelly.
Heniny Cdkes.-One pint of boiled
hominy well mashed; one-half pint of
sifted flour one egg one tablespoonful
of melted butter sweet milk enough to
make a rather thin batter; a teaspoon
full of salt; one teaspoonful of soda,
sifted with -four, and two of cream of
tartar. Drop the batter small on griddle.
English Biscaeit-Mix the -four with
the butter, make milk warm and sweet
en- with sugar, pour it gradually into
the butter paste, dissolve the tartar in
half teacup full of cold water and add
to the mixture, working the paste to
good consistency, roll out, and into
small biscuits bake in quick oven di-
rectly after they are made.
Cream Cdke.-The whites of four eggs,
reserving one for seasoning. One cup
of sugar; one half-cup of butter; one
half cup of sweet milk; n teaspoonful
of soda, and two of cream tartar, and
two of cups of -four Bake in round
tins. For the cream The yolks of three
eggs one-half pint of milk butter the
size of an egg four teaspoonfuls of corn
starch. Sweeten to suit your taste. Boil
the same as custard, and when half
cold flavor with lemon, and spread the
cake like jelly cake.
Charlotte Russe-Arrange Savoy bis
cults, lady fingers, or any kind of light,
delicate cake, around your mold in
strips. Wash each piece with the white
of an egg to make them stick together.
When the mold is neatly lined with
cake, set the mold in the oven five
minutes, to dry the egg and cement the
pieces. Put pint of milk in the upper
part of a farIna kettle, with boiling
water in the lower kettle; place over
the fire beat four eggs and stir into the
milk, letting it just thicken. In another
saucepan or kettle, dissolve box of
gelatine in pint of water and let it
boil up as for Jelly. Strain the jelly
into the custard,- turn both into a dish
and stir gently till cold. Sweeten a
quart of rich cream with a pound of
sugar. flavor with vanilla, and beat or
churn the cream to a froth, and stir into
the custard and gelatine as soon as it
begins to thicken. When we'll stirred
together and cold, pour into your mold
cover the top with frosted cake, pret-
tily ornamented, if you choose, and set
on the ice ready for use.
Or, put one ounce of gelatine in two
tumblers of milk, and boil hard beat
the whites and yolks of six eggs, sepa-
rately, adding halfpound of sugar to
the yolks while beating, and stir into
the boiling milk, till they thicken and
form a rich smooth custard, then stir in
the whites beaten to stiff foam, letting
it remain on the fire only long enough
to thicken. Flavor with vanilla. Whip
pint of rich cream till stiff, then stir
into the custard. When cold, pour into
the mold in which the cake has been
placed. Set it on the ice till needed.
Instead of lining the mold with cake,
plums, strawberries, raspberries, or any
other fruit may be arranged around the
mold, and the cream and gelatine and
custard, when cold, poured into the
middle. Set on the ice to harden, and,
when cold, the whole turned out. This
is very pretty when well made, and
delicious. frE. f