Holmes County Republican. [volume] (Millersburg, Holmes Co., O. [Ohio]) 1870-1895, 1871-05-25
Farm and Household.
Useful Recipes.

Useful Recipes.
PoAcHED EGGs.-The best way is
to drop them into shallow pan of
hot water, taking care not to break
the yolk in dropping from the shell.
AS soon as the white is cooked
enough to hold together, take them
up, laying them side by side on
platter. t"-.
BOILED EGGs.-Put them in the
shell in boiling water, allowing them
to remain three minutes if they are
preferred rare done,and five minutes
to cook the yolk.
OMELET.-One pint milk, one large
spoonful of flour made smooth in a
batter, eight eggs well beaten and
stirred in with the milk. Bake in
omelet tins or in common cake pans
about half an hour.
This quantity will make two ONE
lets in rather small sized cake pans
Corn GRIDDLE CAKEs.-Scald,
with quart of boiling milk or wa
ter, a pint of Indian meal; when
partly cold, add teacup of flour
and three well beaten eggs; the eggs
may be ommitted, and the batter left
to stand over night.
CREAM CAKE.-One pint sweet
cream, one cup white sugar, ,one cup
raisins or currants, ,one egg if desir-
ed; Graham flour for rather thin
batter. Bake in bread pans. Or the
same may be made into dough,
moulded and cut into cakes or. form
ed into rolls. Bake in quick oven.
PATENT CREAM.-A good substitute
for cream is made by stirring very
little corn starch in a batter into
boiling milk, say about one table
spoonful to pint of milk. 1t needs
simply to boil and it is ready for
the table.
Mock CREAM.-Beat three eggs well
and add three heaping teaspoonfuls
sifted flour, stir it into a pint and a
half of boiling milk, and add sugar
to your taste. A little lemon Juice
may be used for favoring.
CURRANT PUDDING.-Take pint
Of washed, dried currants, mix these
through two quarts Graham flour;
pour into this sufficient boiling wa
ser to make soft dough, tie in
cloth and boil one hour.
APPLE DUMPLIN. Roll large crust,
as for pies, about half an inch thick:
lie in cloth, and boil or steam one
hour and half.
DRIED FRUIT PUDDNG.-One
quart Indian meal, two spoonfuls mo-
lasses, one cup raisins or dried cher
ries or whortleberries, ,stewed tender,
one quart boiling water or milk; stir
al together and steam three hours.
STRAWBERRY CAKE.-Make dough
Of sweet milk and cream and Ora
nam or white flour, bake as a crust
On two pie plates in a quick oven;
ay the berries on one, strew over
sugar, lay on the other crust, press
hem slightly together; let it stand
lalf an hour or so and it is ready
or the table.
BREAD PUDDING.-Take the bulk
# one-third broken bread to two
birds milk; and one teacupful of
ugar to an eight quart pan of pud-
ling; and set it to soak. When
oaked, add four eggs well beaten.
nd bake in moderate oven.
BREwIs.-Boil bits and crusts of
'rown bread in water, or milk and
Tater, stirring until it is soft and
mooth. Eat with milk or gravy.
BREAKFAsr DUMPLING.-Line a
lie plate with a rather thick crust
made of flour and milk and cream,
nd fill with blackberries; cover with
mother crust and bake slowly: eat
nth pudding sauce. Lawton black
erries require to have flour
prinkled over them to absorb the
nice.
TAPIoCA PUDDNG.-One teacup
apioea, soaked over night in two
uarts new milk; add one cup ofsu-
ar, and bake one hour and 4 hall.
'ruit may be added, and some use
bur or six eggs.
FARINA PUDDING.-Bol one quart
f water or three pints of milk,
nd sprinkle in slowly one-fourth
ound of farina. While the mass
J cooling beat four eggs and one
alf pound of sugar with quart of
lilk, and stir with the mass of far
Ia, which should be luke-warm at
ne time. Put into pans, and bakein
moderate oven. This is Hecker'S
Ian.
oUR HOME PLAN.
Take cold boiled farina one quart,
vo quarts milk, one teacup sugar,
nd four eggs. Sometimes raisins .
re added. Stir well and bake in
tolerate oven.
SAMr.-ls made of new, ripe corn
lacked quite fine. Pour cold wa
r over the quantity to be cooked,
ir it around so as to have the hulls
Dat, pour off the water through
eve, saving the water to repeat the
recess till all the hulls are removed.
hen boil in the same water six
ours, slowly. If it becomes thick,
Id boiling water.
RUsK.-The various kinds of
'ead described above, when broken,
so old as to be dry, are excellent
ade into rusk. Dry them thorough
in an oven, break in 3 mortar and
ind coarsely in a coffee or hand
i'll. Eat in milk after soaking
tie while, or soak in hot water a
W minutes, and eat with milk
avy, cream or a little sugar.
BAKED APPLES.-Put the apples
to shallow pans, pour in very
tie water, and bake in slow
'en.
Coop BRowN BREAn-Take hot
lter, though not seslding, and stir
to it corn meal until it is about
If thick enough for good
tier; then cool it with cold water
n ,,,ola n tb;ol- bottar H. aiI,n.,