The home journal. (Winchester, Tenn.) 1858-188?, 1873-07-31
HOUSEHOLD HINTS.

eggs, one cup Of milk, soda, cream 0,
tartar, n scant quart Of flour, essence,
and fruit if You choose.
CREAM o COFFEE. One egg vel
beaten, and one sp%oonfuLof sugar pom
over this one pint Of scalding hot milk,
stirring briskly. Make oven night for
use in the morning.
POTATO YEAST. Peel and CRATE -four
good sized potatoes, pour boiling water
upon it until it thickens like starch, add
one-third of a cup of salt, and nearly Il
cup Of sugar when cool stir in a cup OF
yeast.
CREAM CAKE.-TwO cups Of -four, ono
and ono-half cups Of sugar, onc-half cuI
Of butter, and one-half cup Of SOU
cream, and one-half %teaspoonfuls OF
soda, dissolved in II little cold water, u
little nutmeg, lemon, or vanilla.
CoFEEE CAKE.-Fiye cups of flour,
n cup of butter, one cup Of coffee pre-.
pared as for the table, n cup Of mo-
~lasses, n cup Of sugar, one cup Of
chopped r~alsins, or one cup Of cur
rants, II t%caspoonfnl Of soda, spice
with one tcaspoonfuI each Of cloves and
cinnamon.
NICE CAKE WITHOUT EGGs. 10 Onc
half cup Of butter and one cup Of sugar
beaten together, add ono-haIf cup Of
molasscs, three and one-half cups Of
flour, one teaspoOnful Of cream Of tar
tar, onc-half ]tcaBpoonful Of soda, chop
ped r%aisins, one cup Of milk, n ice, and
citron if desired.
CREAM Toast. Boil the milk in the
tea-kettlo boiler; when hot, mix the
flour in cold milk, strain through u
sieve, and stir in rapidly; add the but
ter and salt to taste let it boil five
minutes. Toast tho bread, pour the
cream over it, and serve.
GRAHAM GEMS. One pint Of sour
milk, n %tcaspOOnfuI Of soda, one tea.
spoonful Of salt, a spoonful Of cream if
you wish, two parts Of Graham and one
Of fine flour, stir it rs thick rs You can
conveniently with II spoon, bake thor
Oughly, and eat rs 0 o ~ done. Bake
it in roll tins.
PuDDTNd WITHOUT EGGs. -One-half
cup Of suct, chopped fine, one-haIf cup
OF molasses, one-haIf cup Of milk, one
cup Of chopped r]aisins, ono-haIf tea
spoonful Of cloves, one t%caspoonful of
cinnamon, nutmeg, one t]caspoOniul Of
cream Of tartar, one-haIf tcaspoOnfuI of
soda, and II little salt. Boil three
hours.
Aust JERUsnA'8 TuRNovER Flour,
two pounds lard, one pound salt,
half n teaspoonfuI water enough to
make paste roll thin to about the size
Of n tin plate; take any berries You
like, and lay them in the center of tho
crust lap the edges together; lay in
pic.pans and bake or, if you prefer it,
in Il clean brick oven.
BmD'B-sEsr PupDING. Take tart,
mellow apples; paro and slice them
spread int buttcrod, deep tin. Make
the batter rs follows One cup Of sweet
cream, half II cup sweet milk, II little
suit, one teaspoon cream tartar, half
teaspoon soda; pour over the apples
and bake. 1t is excellent eaten with
sweet cream and sugar.
STEAMED INDIAN PuDDrHG.- Take one
teacup sweet milk, half tcacup butter
milk, half tcacup moInssos, two tcacups
Indian meal, II Of flour, one of Eng
lish cnrrants, one teaspoon salcratus
and II little salt put it in II basin, set
in Il steamer over boiling water for two
hours serve with II snucc made of but
tor and sugar or swcotcncd cream.
FRUIT CAKE-NERY NICE-Put one
teaspoonful of soda in II coflcc-cup, add
five tea%spoonfuls Of hot water, four do.
of melted butter, and fill the cup with
mOlasses. Make il sitter with flour
than if eggs were used. Stir into this
mixture all il will hold Of stoned and
chopped r%aisins, currants and citron in
slices, one %teaspoonful each Of pow
dercd nutmeg and cinnamon, and II
pinch of cloves.
CURRANT JELLY AND JANA writer
IN Hearth and Home says Currnnts
are swelling rapidly, and jellying time
will soon be here. This year | shall
try II new recipe for jelly and jam. Pick
tho currants from the stem, press the
Juice out of them should use II port
able cider mill for the purpose if | had
One-boll the juice twenty minutes,
then add II pound of cOarsc-graincd,
grannlated sugar to every pint of Juice ;
boil three minutes, and dip into tum-
blers. The crushed currants will be
good canned.
A Coop OMELET. Take five or six
eggs, one tablespoonful Of flour, one of
melted butter, and n tablespoonful of
milk to each egg. Beat the whites of
the eggs to a stiff froth. Mix the yolks
well beaten with the other ingredients,
whites last, and add salt after il is in
the pan. Grease the frying-pan, and
pour the mixture in II thin layer; turn
one half over upon the other ms it thick
ems, or roll it up. Cook to II delicate
brown-it requires close attention.
FinelY.mincel or nrutel mnnt stirrnl