The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1872-03-08

, fire and let it melt pat into this the
onions, let them fry little without
burning, then put in the rest of the
, vegetables and other ingredients, moist
ening them either with warm water or
broth to prevent their burning; add a
little salt aud Cayenne pepper; cook
! till the vegetables are soft, pass them
through a seive and add to them the
broth previously made till the soup is
about the consistency of very thick
cream. Give all a boil up together.
After taking it off the fire, two table.
spoonfuls of cream may be added.
This is most excellent soup. 1t may
be made entirely a vegetable sopp by
adding to the vegetables boiling water
instead of broth.
Boiled Ladiaa P,,ddTng.-Sift one quart
of Indian meal, add one tablespoonful
of lard, teaspoon of salt, one half tea
spoon of soda, one-half teacup of nice
molasses; pour on boiling water and
stir till it forms very stiff batter; wet
pudding bag, made of strong, new
cloth, in boiling water; -four on the
right side, turn it inside out and put
your pudding batter in tie so it NAV
swell one-third, and boil three hours
with boiled dinner Serve with butter
and maple syrup, or sugar dissolved.
Ham Teast.--Chop some lean ham. mt
it in pan, with little pepper, a lump
Of butter and two eggs beaten when
we'll warmed, spread it on hot buttered
toast, and serve.
Quickly Made Fruit Cake.-Take eggs.
cup of sour cream, cup of butter,
cups Of flour, % cups of raisins chopped
fine, 2 cups of brown sugar, | teaspoon
of soda, of cloves, and of cinnamon.
Bake slowly.
Nice Little CakeS.-Three heaping
tablespoonfuls of powdered or granu-
lated sugar, two of butter, one egg,
one of maizena,, put in two cups of
flour, teaspoonful of cream tartar, half
of soda, a pinch Of salt, few Zante cur
rants. Roll out in powdered sugar, cut
in strips, and twist as champagne cakes.
.Stewed Figs.-Put into stewpan
four ounces Of sugar, the thin rind of q
large lemon, and one pint of cold water.
When the sugar is dissolved add one
pound of best figs, and place the pan on
a stove so that the fruit may swell gently
and stew very slowly. When quite
tender, add the strained juice of two
lemons. Arrange in glass dish and
serve cold.
Bro0n Bread.-Set your sponge as for
common bread. Put to soak your stale
dry bread, corn bread, bits of cake etc.,
which you may happen to have on hand.
Use one quart of soaked bread, ETC.,
scald one pint of corn-meal and mix
with the bread then add to this mix
ture, one pint of molasses; add your
sponge already prepared and thickened
with flour, nearly to the consistency of
white bread.
Onions La Creme.-Peel and boil
some middle.sized onions in salt and
water till quite tender, drain them, and
throw them into a stewpan with one
ounce Of butter rolled in flour; shake
them round till the butter is quite dis
solved, add teaspoonful each of salt
and white pepper, and then stir in by
degrees as much cream as will nearly
cover them. Shake the pan round
until it is on the point of boiling, then
serve.
Veal CmLets.-Take some veal, piece
Of the fillet or the next slice off the legs,
and cut into pieces little larger than
a crown piece, and less than quarter
of an inch thick, beat them out rather
thin and trim them nicely. Egg and
bread-crumb them and sauce them in
butter Fry some slices ofham or bacon,
and place them on your dish alternately
with the veal outlets, and pour round
sauce tomato, or any other sauce which
may be approved of.
Taking Care of LampS.-The easiest
way to clean petroleum lampsis to wash
with thin milk Of lime, which forms an
emulsion with the petroleum, and re-
moves every trace of it, and by washing
a second time with milk of lime and q
small quantity of choloride of lime, even
the smell may be so completely removed
as to render the vessel thus cleansed fiji
for keeping beverages in. If the milk
of lime be used warm instead of cold
the operation is rendered much shorter
The best time for cleaning them is the
morning, for reasons of safety, if not
convenience. Scarcely a week passes
during the winter months, but we read
accounts Of frightful accidents from
kerosene lamps exploding ana kllilng
or soaring for life women and children
A simple knowledge of the inhammable
nature of the fluid would probably put
stop to nearly all the accidents. AS
the oil burns down in the lamp, q
highly inflammable gas gathers over
its surface, and as the oil decreases
the gas decreases. When the oil i!
nearly consumed, a slight jar will often
inhame the gas, and an explosion i,
sure to follow, dealing whit death anc
destruction. A bombshell is not more
to be dreaded. Now, if the lamp is no
allowed to burn more than half wa,
down, such accidents are almost i'm
possible. Always fill your lamp in tn,
morning; then you never need fear al
explosion.-RuraL Home.