Marshall County Republican. (Plymouth, Ind.) 1856-1878, 1872-03-07

pan half pound of butter, set it on the
fire and let it melt; put 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
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 boil up together.
After taking it off the fire, two table
spoonfuls of cream may be added.
This is a most excellent soup. 1t may |
be made entirely vegetable soup by |
| adding to the vegetables boiling water
instead of broth. ~,-.-
Boiled Indian P,ddiag.-Sift one quart
of Indian meal, add one tablespoonful
of lard, a 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
a pudding bag, made of strong, new
cloth, in boiling water; flour on the
right side, turn it inside out, and put
your pudding batter in !; tie so it may
swell one-third, and boil three hours
with boiled dinner. Serve with butter
and maple syrup, or sugar dissolved.
Ham Tsast--Chop some lean ham, put
it in pan, with little pepper, lump
of butter and two eggs beaten; when
we'll warmed, spread it on hot buttered
toast, and serve.
Quickly Made Fruit Cake.-Take 8 eggs,
l cup of sour cream, cup of butter,
cups of -four, D cups of raisins chopped
} fine, cups of brown sugar, l teaspoon
of soda, l of cloves, and l of cinnamon.
Bake slowly.
Nice Little Cakes.-Three heaping
tablespoonful of powdered or granu
lated sugar, two of butter, one egg,
one of maizena,, put in two cups OF
-four, teaspoonful of cream tartar, half
of soda, pinch of salt, few Zante cur
, rants. Roll out in powdered sugar, cut
! in strips, and twist as champagne cakes.
Stewed Fygs.-Put into a stewpan
! four ounces of sugar, the thin rind of a
! large lemon, and one pint of cold water.
! When the sugar is dissolved add one
. pound of best figs, and place the pan on
! stove so that the fruit may swell gently
and stew very slowly. When quite
tender, add the strained juice of two
p lemons. Arrange in a glass dish and
: serve cold.
: Broaon Bread.-Set your sponge as fol
= common bread. Put to soak your stale
y 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
It ture, one pint of molasses; add your
e sponge already prepared and thickeneo
n with -four, nearly to the consistency O
IS white bread.
e Onions La Creme.-Peel and boi
y some middle-sized onions in salt ano
e water till quite tender, drain them, ano
throw them into a stewpan with one
e ounce of butter rolled in flour; shak.
them round till the butter is quite dis
Il solved, add teaspoonful each of sal
l. and white pepper, and then stir in b.
e degrees as much cream as will nearl,
le cover them. Shake the pan roune
D. until it is on the point of boiling, thel
= serve.
70 Veal Cmlets.-Take some veal, piec
ar of the fillet or the next slice off the legs
10 and cut into pieces little larger thai
ID a crown piece, and less than a quartz
,e of an inch thick, beat them out rattle
thin and trim them nicely. Egg an
bread-crumb them and sauce them i
a butter. Fry some slices ofham or bacor
RS and place them on your dish alternatel
at with the veal outlets, and pour roun
NO sauce tomato, or any other sauce whic
OF may be approved OF.
OF Taking Care Of Lamps.-The easie,
- way to clean petroleum lampsis to was
'a' with thin milk of lime, which forms a
ete emulsion with the petroleum, and r.
TN moves every trace of it, and by washin
IN, second time with milk of lime and
ny small quantity of choloride of lime, eve
Vs. the smell may be so completely remove
ire as to render the vessel thus cleansed
for keeping beverages in. If the mil
~. of lime be used warm instead of col
~. the operation is rendered much shorte
v;st The best time for cleaning them is Il
lot morning, for reasons of safety, if n
oc. convenience. Scarcely week pass
nd during the winter months, but we req
is. accounts of frightful accidents fro
are kerosene lamps exploding and killi1
in or soaring for life women and childre
icb A simple knowledge of the infammab
iii nature of the fluid would probably p
I'M a stop to nearly all the accidents. !
the the oil burns down in the lamp,
the highly infammable gas gathers ov
no its surface, and as the oil decrease
,ln the gas decreases. When the oil
the nearly consumed, slight jar will oft
at inhame the gas, and an explosion
h;ts sure to follow, dealing with it death a
;ts destruction. A bombshell is not me
.er. to be dreaded. Now, if the lamp is Il
q a allowed to burn more than half W
NO down, such accidents are almost i
,Ior possible. Always fill your lamp.in
the morning; then you never need fear
the explosion. Home.
not