The McArthur enquirer. (M'arthur, Vinton County, Ohio) 1873-1884, 1873-05-14
Household Recipes.

NAVA w. PNO" 49,
sprinkle.a little dry soda over
it, and let it lie over night. Be-
fore cooking, soak for half an
hour in clear water.
Corn BIsCuIT'-0ne quart Of
mush, cold or nearly so, one
teacupful of butter and flour
enough to roll. Roll about
enc half inch thick, cut
into biscuits and bake to a
light brown.
CRAcKERs.--Rub six ounces
of butter into two pounds of
sifted flour, dissolve a teaspoon
full of soda in a wineglass of
buttermilk, strain this through
a fine sieve on the flour, add a
teaspoonful of salt, beat we'll,
roll thin, and bake. If not
crisp when first baked, put in a
slack oven and heat over.
STUFFING FOR ROAST Pork
One middle sized Spanish oni-
on, boiled for ten minutes and
drained, chopped very finely,
with a tablespoonful of cage;
mix these with three tablespoon
fuls of fine bread crumbs, a tea
spoonful of salt, and half a tea
spoonful each of pepper and
mustard. Bind with the yolk
of an egg.
LEMON CUsTARD PIE.-Yolks
Of three eggs, two cups of SUI
gar, four powdered crackers,
beat together; and one and one
half cups Of milk, and just be-
fore turning into plates, add
the juice of three lemons.
Line plates as for custard pies.
This will make two pies. When
baked, cover with the whites
of thee eggs, beaten to froth,
and two tablespoonfuls of sugar.
BUNs.-Three cups of milk,
one cup Of sugar, half cup of
yeast; as much flour as you can
stir in with a spoon. When
sufficiently raised, add one cup
of melted butter, one and a
half cups of sugar, one cup cur
rants, half teaspoonful soda,
mould into small cakes; touch
the sides of each one with the
finger dipped in melted butter;
so that they will fall apart read
lily when baked; and let them
rise in pans again before bak-
ing.
APPLE JAM.-Pare and quart
er the apples, which should be
ripe and of the best eating sort;
put them into a pan with just
water enough to cover them,
and boil until they can be re-
duced to a mash. Then, for
each pound of pared apples, a
pound of sifted sugar is added,
sprinkle over the boiling mix
ture. Boil and stir it well until
reduced to a jam. Then put in
to pots. The above is the most
simple way of making it; but to
have it of the best possible
clearneSs, make a thick syrup
with three pounds Of sugar to
each pint of water, and clarity
it with an egg. Then add one
pint ofthis syrup for every three
pounds of apples, and boil the
jam to a proper thickness.
New MODE OF MAKING COFFEE
For four cupsful of nicely fla
vored coffee put two tablespoon
fuls of ground berries into your
coffee-pot, and moisten with
cold water. Pour on this as
much hot water as you desire
in bulk of coffee. Then remov-
ing the lid of the boiling tea
kettle on the fire, Immediately
place your coffee-pot upon the
open vessel; in twenty minutes
you can have delicious cup of
coffee, clear as amber, in which
you have the full strength of
the berry without the bitterness
sometimes developed by boiling.
KEEPING LEATHER HARNESS
PLABLE.-It is well known that
leather articles, kept in stables,
soon become brittle in conse-
quence of ainoniacal exhala-
tons, which affect both harness
and the shoes of them who fire.
quent them. The usual appli-