Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1872-12-12
Domestic receipts.

APPLE FLoAT.-Pare the apples as
for sauce, stirring them until thorough
iy done. Then mash them up and |
sweeten. Beat the yolk of two eggs
and white of one; stir into the apples
and cook but moment. Put this in a
fruit dish, over which cover with the
white of one egg beaten to foam. TO
be eaten with sugar and cream. 1t is a
nice dish and easily prepared. Then,
too, it saves opening canned fruit pre-
inaturely.
PRESERVING EGGs.-A Parisian pa
per recommends the following method
for the preservation of eggs. Dissolve
four ounces of beesw wax in eight ounces
Of warm olive oil; in this put the tip of
the finger and anoint the egg all round.
The Oil will Immediately be absorbed
by the shell, and the pores filed up by
the wax. Ifkept in a cool place., the
eggs, after two years, viii be AS good-as
if fresh laid.
"A ASPLENDID SPONGE CAKE.-W Weigh
one pound of fresh eggs in the shell, an
equal weight of pulverized white sugar,
half a pound of tine -four. Break the
eggs and beat separately the yolk and
white. Always, when practicable,
have one person beat the yolk steadily
the same length of time it takes anoth-
er person to beat the white until they
stand up perfectly stiff and dry. Add
the sifted sugar gradually to the yolk,
then mix in the white. Lastly, cream
gently in the -four, and be sure not to
beat at all afterward, or you will eer-
tainly spoil the cake. Crate in the peel
ofone lemon, and add also its strained
juice; more if the fruit is Indifferent.
Lemons are to be preferred as the sea-
soning for sponge cake, but if they are
not to be obtained, substitute mace.
LEMON MERINGUB.-One pint oil
sweet milk, pint of bread crumbs,
cup oflight brown. sugar, piece of
butter the size of an egg, 8 eggs, the
grated rind and the juice of lemons,
and 'teaspoonful Of soda, must be stir
red altogether and baked / hour in a
deep pudding dish. After it is done
spread jelly over the meringue, and
then frost with the whites of two eggs,
and brown slightly. 1t needs no sauce.
CELERY SAUCE Take the green
outer stalks of the celery; cut in half
inch pieces; wash and boil till tender.
(In cooking vegetables always have the
water boiling before putting them in. }
Take pint of milk, blend in table
spoonful Of -four. (the taste may be
/ consulted a small piece OF butter, salt
and pepper to taste. Strain the celery,
and add TO it the sauce. Let it boil ten
minutes and serve. 1t must be stirred
all the time, as milk scorehes easily.
With boiled turkey or chicken, this
sauce is delicious. lsa . =.
APPLE CAKE.-The grated rind and
the juice Of ! lemon. sour apple par
ed and grated, and cup ofsugar boiled
together five minutes, will make the
ljelly. To make the cake, take 4 eggs
well beaten, cup of sugar. piece of
butter as large as butternut, 1gcgp of
flour and l teaspoonful of baking pow
der. Bake in four layers, and spread
the above jelly between the cake.
.f IA .H
BOILED INDIAN PUDDING.-Stir To-
Igether cups OF. Indian meal, 2 cups of
-four, egg, cup of molasses, cup Of
raisins, or any kind of dried fruis. .
Iteaspoonfuls of bakiug powder, with
enough sweet milk to make it as thick
as cake batter. Turn itinto pudding
bag Qeaving plenty room for it swell)
Place it ina steamed and boil three
hours. Do not raise the cover until
done. Sauce for the above, egg beat
en- with cup of brown sugar, tea
spoonful of vanilla extract, and / pint
of sweet milk.
GOOD FRIED CAKEs.-Take cup OF
sugar, 2 eggs, tablespoonful of butter,
l teaspoonful of soda, 2 teaspoonfuls
creanl-tartar, cup sweet milk, and
stir in -four until thick enough.
i BOILED CUsTARD.-One quart sweet
milk, 4eggs and table-spoonfuls of su-
gar must be beaten together. Let the
mixture thicken by setting the pail in
a kettle of hot water on the stove.
stirring it all the while. When cold
add lemon extract.