Holmes County Republican. [volume] (Millersburg, Holmes Co., O. [Ohio]) 1870-1895, 1871-05-11
Farm and Household.
HELPFUL HINTS ,
HOUSEWIVES.


SWEET PUDDING.-By L. 5. Wright
One cup of raisins chopped fine
one cup of suet, also chopped; one
cup of sour milk, three eggs beaten
one teaspoonful of soda and a little
salt, and flour enough for stiff bat
ter; steam two hours and serve with
sauce.
RICE PUDDING.-By T. S. Wright
Two-thirds of a cup of rice, one cur
of raisins, one quart of rich milk
Steam for two hours; then add one
cup of sugar, two eggs, one quart
OF milk, a small piece of butter, and
a little salt; mix with care SO as not
to break the rice, and bake until
done. Serve warm or cold in slices,
with sauce. l-5.t. Fl
GRAHAM BREAD.-Take pint
each of sour milk and buttermilk,
a teacup of cream, small teacup
sugar, two eggs, ta tablespoonful OF
salt, large teaspOonful of soda.
Stir IN Graham ffour2 with a spoon
until it is quite stiff. This is not
as dry as the bread that is made
with yeast. ......,-r -.f aea
LEMON PIE.-For each pealed and
grated lemon add one teacup of su-
gar, and one tablespoonful Of corn
starch dissolved in cold water. Over
this pour a teacup of boiling water.
Crust.-One part white flour, one
part Graham flour, one part corn
meal. Shorten it with butter or
condensed milk, reduced one-third.
Use two crusts. tr'f
CREAM CUsTARD.-One pint of
milk, the whites of four eggs, half a
cup of corn starch, and one pint of
cream. Boil the milk and cream to-
gether, and while boiling add the
eggs and starch, beaten together with
two and a half cups of sugar, flavor
ing with pure vanilla, almond, or
raspberry. 1t is nice to pour into
cups having few drops of the diff
ferent flavor in each.
COFFEE CUSTARD.-MiX one egg
with cup of fresh-ground coffee,
and pour on it 4 pint of boiling
water; boil five minutes, pour in
cup of cold water, and let it stand
ten minutes. Pour it off clear into
a saucepan, add a pint of cream,
and boil. Beat from five to eight
eggs with one and half cups of
sugar, and pour the boiling mixture
over this, stirring it well. Set the
whole in boiling water, and stir till
it thickens. Serve in cups to eat
cold. f>s '.a .i4.
BAKED Plum PUDDING Chop
one pound of suet very fine, remov-
ing all the skins and strings mix in
two pounds of sifted flour,one pound
each of dried currants and stoned
and one pound of preserved
citrop, cut fine. Mosten with four
eggs, beaten till smooth, and pour
in rich sweet milk, stirring hard all
the time, till a white batter is made
a pint of milk should be sufficient. J
Sprinkle in half a pound of sifted
sugar, and beat all well together.
Pour into we'll buttered tin pans and
bake three hours in a slow oven.
GRAHAM CRAcKERs.-Wet the
the best of Graham flour with cold
milk, adding about a fifth proper
ton of thick cream or a little but
ter if cream is MOTTO be had. Mix
rs soft as can be handled; knead
very thoroughly,say fifteen or TWEEN
ty minutes, roll thin; cut in three
inch-square cards; lay, so they will
not touch each other,on a hot sheet
IRON pan, and bake quickly, say ten
Dr. fifteen or twenty minutes, accord
ng to thickness. Handle carefully
while hot,and pack away when cold
n tin cans or stone jars in a cool,
Try place.