Marshall County Republican. (Plymouth, Ind.) 1856-1878, 1871-05-04
FARM, GARDEN AND HOUSEHOLD.


RICE MnK.-Boil a pint of sweet
milk gently for ten minutes; add a
tablespoonful of ground rice; cook five
minutes; sweeten and flavor to taste.
Corn starch or arrow root may be used
instead of rice, in the same proportions
ROLLED JELLY CAKE.-One cup of
sugar one teaspoonful of butter; one
and half cups of -four; two-thirds of
a cup of milk; one egg; two measures
OF baking powder, or one teaspoonful
of cream tartar; half of teaspoonful
of saleratus. Bake in dripping pan,
and when done, spread over with a thin
coat of Jelly. Cut the sheet into strips
three or four inches wide, and roll up.
Mock cream can be used instead of
jelly, made thus: Beat together one
egg, one teaspoonful of corn starch, one
teaspoonful of wheat -four, and two of
sugar. Boil half pint of milk and stir
in the mixture rapidly, not letting the
egg curdle. Boil ten to fifteen minutes,
remove from the fire, and add a
teaspoonful of vanilla, lemon or al
mond.
RICE CRUEL. rice, heap
ing tablespoonful; ground cinnamon,
one teaspoonful; water, one quart /;
boil for half an hour.
MILK PoRRIDGE.-One pint of milk
and one of water large tablespoonful
of oat, Graham, rye or corn meal,
grits, fariua or hominy; sugar, salt and
butter to taste; mix the meal to q
smooth batter in a little cold water
heat the rest of the cold water, and
when boiling stir in carefully the bat
ter, then the seasoning, after which
add the heated milk.
PUFFs FOR TEA.-One quart of sweet
milk; one quart of sifted wheat flour /;
four eggs well beaten; two tablespoon
fuls of melted butter; two table spoon
fuls of sifted sugar; half teaspoonful
of salt. Bake in brownware cups, from
twenty-five minutes to half an hour In
brisk oven.
RICE WAFFLEs Take
one quart of sweet milk, two coffee
cups of boiled rice, and three-quarters
of a cup of wheat flour; warm the
milk; stir in the above named articles
add half teacup of homemade yeast,
two tablespoonfrils of distillery yeast,
and half a teaspoon of salt. Make at
twelve o'clock to use for tea at six Set
in warm place. When ready to cook,
add two eggs well beaten. Bake in
waffle irons.
SUGAR JUMBLEs- cups of wheat
flour sifted; two of sugar ditto; one
of butter, warmed; one of sour milk
one teaspoon of saleratus stirred into
milk. Roll out with flour enough to
make thin; cut hole In the centre,
and sift sugar all over the cakes. Bake
on fiat tins, from twenty minutes to
half an hour.
WHITE MOUNTAIN CAKE.-One pound
of flour and one pound of sugar, both
sifted; one-half pound of butter; six
eggs-whites'of three excepted-whites
and yolks beaten separately one cup
of m Tx; one small teaspoonful of sal.
eratus; two of cream tartar, and two
measures of baking powders. Flavor
with almond, lemon or vanilla extract
-one teaspoonful of either kind. Bake
in four jelly-cake tins. For frosting,
take the whites of the three eggs left
from the cake; beat to stiff froth
add ten heaping tablespoonfuls of sift-
ed sugar and one teaspoonful of corr
starch; beat well. Add the Juice Of
one lemon, or halt teaspoonful OF
sharp vinegar. Frost between each
two cakes and all over them, making 9
white mountain. The frosting can be
favored with the same essence used fol
the cake. This cake lasts fresh fol
some time.
LEMON CAKE.-One cup of butter
warmed; three of powdered sugar
five eggs, yolks and whites beaten sep
arately; one teaspoonf,il of saleratu.
dissolved in one cup of milk; four cup.
of sifted flour; grated peel of on,
lemon. Add the juice just before put
ting the cake into pans.