The interior journal., 1874-11-27

SUGAR CAKE.-IIalf q pound Of hut
ter, half pound Of sugar, ono pound Of
-four, three eggs, miIh enough TO form a
dough. Beat the butter and sugar To- |
gcthcr, whisk the eggs light, and add
them then sir In the milk and -four
alternately, 80 rs 10 form dough Roll
II out, cut IL In cakes, and bake in q
moderate oven.
PoTTrp OK ToSour-Cut about q
pound and half from an unsmoked
boiled tongue and remove he skin.
Pound IL In mortar rs fine as possible
with six ounces Of butter, n little ca.
yenne, q small spoonful Of pounded
mace, nutmeg and cloves, beaten fine.
When perfectly pounded and the spices
well blended with the meat, press II into
putting pans and pour clarified butter
over the top. A little roast veal added
TO the potted tongue is an improvement.
To REMOVE WARTS PROM HASps.-
Purchase dimes worth Of spirit Of
hartshorn; bathe warts, or, if very nu-
merous, that portion Of the hand where
the warts are, with small portion of the
spirits of hartshorn each night and
morning for about three weeks, not wash
ing the hands Immediately after. The
use Of II will not cause any pain unless
comes in contact with cut or brui-c.
A cure is usually effected in about three
weeks.
CHARCOAL FOR worSps.-A CORE
spondent Of the Scientific Imcrican SAYS
"The hes, simple remedy have found
for surface wounds, such a. cuts, abra.
sions Of the skin, etc, is charcoal. Take
a live coal from the stove, pulverizc IL.
apply il to the wound and cover the
whole with rag. The charcoal absorbs
the fluids secreted by the wound, and
| LAYS the foundation Of the scab; II alss
prevents the rag from irritating the flesh,
and il is antiseptic.
BREAKFAST RoIIs-Take coffceeup
ful of new milk, two beaten eggs, half a
cup OF fresh yeast, u teaspoonful Of salt,
n tcaspoonful Of sugar, two tablespoons.
full Of butter or sweet lard, stir in briskly
enough sifted -four to make q stiil batter.
They should be mixed In this way at tea
time, and covered up to rise. Late in
the evening, when the dough is light,
mould II out on the hoard add put back
in the pan, and cover again. In the
morning tear ofl, but do not cut, in pieces
Of sufficient size to twist up into roll-,
working IL ~ little as possible; when
they puff up, bake in a quick oven, and
eat them while hot.
SOFT GiNGERBREAD.-Takc half pint
Of sour milk VI buttermilk, half pint
of molas-es, one teacup Of butter, or
salted lard, one large tcaspoonful Of sal
cratus, dissolved in little hot water,
two well-bcaten eggs, half Of nut
meg, grated, one teaspoonful of ground
cinnamon, and one large teaspooninl OF
ground ginger; mix in siiteJ wheat -four
until il is a thick batter which you can
stir easily with a spoon; heat Il well To-
gcther for some time, then pour il an
inch deep in square tin pans. buttcrcl
bake an hour in quick oven. To ascer-
tain whether II is done, try as it is usual
u test cake; the same gingerbread can
be made by emitting the eggs, aud using
two teaspoonshil OF salerstus instead OF
one; dissolve it in teacupful Of warm
water.
To MAKE SUPERIOR MINCE MEAT.--A
Boston lady sends the Germantown Tle-
graph the following receipt for making
mince-meat, which is now l., season,
Take seven pounds Of currants. well
picked over aud cleaned; OF finely chop
ped beef suet, the lean Of sirloin OF
beef minced raw, and finely chopped
apples, (the golden pippin Of Smiths
cider preferred,) each three and half
pounds; citron, iemon-leel and Orange
peel cut small, each half a pound; fine
moist sugar, two pounds; mixed spice,
an ounce; mix well and put in a deep
pan. Mix bottle Of brandy and white
wine, the juice Of the lemons and oranges
that have been gra ed together in basin;
pour half over and press down tight with
the hand, then add the other half and
cover closely. This will keep a whole
year or longer, and il. frequently made
one season to keep over for the next