The Superior times. [volume] (Superior, Wis.) 1870-1912, 1874-10-24
Household Hints,

u NEIEhAN IouSeheeper a1IlflnS That
the scarcity of good servants is largely
attributable to the scarcity of mistresses
who know how to keep house as one
should be kept.
LOAF INTERCHANGEABLE cup butter,
two cups molasses, one tablespoonful
ginger, two eggs very well beaten, one
teaspOOnfu1 saleratus, one cup milk
tsWeet or sour; IT sour, heap your spoon
with saleratus), flour to the consistency
of pOund-cake.
CoCoANUr CAKE.-One pound of
sugar, one pound of grated cocoanut,
onC-half pound of butter, three quar-
tiers of pound of flour, and six eggs.
Stir the butter and sugar together, add
the beaten eggs, then the flour and the
cocoanut. Bake III small tins, and ice
the cake.
SMALL SPONGE CAKES. Beat we'll to-
gethcr two eggs, and then stir in tea
cupful of powdered white sugar, and
beat for five minutes; add slowly a tea
cupful of flour, beating all the while:
grate-half lemon into it, and bake in
scallopod tins.
SUGAR SNAPs.-One c1lp of butter
two cups of sugar, four cups of fonr
one egg: stir sugar and butter to a
cream; add the egg well beaten, and
small teacupful of water with a quarter
of a teacupful of soda dissolved in it;
stir half a spoonful of cream tartar into
the flour; roll out very thin, and bake i'll
a moderate oven.
CHOCOLATE KIssEs.-Three heaping
tablespoonfuls of grated chocolate; one
pound of granulated sugar; the whites
of four eggs; beat the eggs to a frOth:
not too stiff; add the and sugar choco-
late, and stir well together; flavor with
thirty drops of vanilla; drop on buttered
paper with teaspoon; bake in a mod
crate oven for ten minutes.
LEMON TARTLETs. Rub teacupful OF
sugar i'll humps over the rind of a fresh
lemon, SO as to absorb all the essential
oil; squeeze the juice Of the lemon over
the sugar; crush it fine with sponge;
add to it two eggs well beaten, and two
tablespoonfuls Of sweet butter; beat all
together, and bake III little patty-pans
lined with puff paste.
LEMON CAKE.-Stirt to a cream one cup
of butter with two of sugar; add the
whites of six eggs beaten to a stiff
froth, one cup of milk (one-half tea
spoonful of soda dissolved in it,, and
-four enough to make it as stiff as
pound cake; with the flour stir i'll one
teaspoonful of cream of tartar, enc
ounce of the essence of lemon, or the
Juice of two raw lemons. Beat a long
time.
RAW BEEF FOR DYSENTERY.-Ta
half Il pound Of juicy beef, free from
fat; mince it very finely; then rub it
into smooth pulp, either in a mortar
or with IN ordinary potato smasher, and
press 1t through It fine sieve. Spread IA
little out upon a plate, and sprinkle
over it some salt or some sugar, if the
child prefers it. Give it alone, or
spread upon buttered slice of stale
bread. 1t makes an excellent food for
children with the dysentery.
BOILED TURKEY.-Hen turkeys are
preferable for boiling, on account of
their Wilderness and tenderness, andone
of moderate size should be selected. as
a large one is not suitable for boiling.
After having dressed, trussed, and
stuffed the bird, put it into sufficient
boiling water to cover it; let it come to
a boil, then carefully remove all the
scum. Let 1t simmer very gently from
one and half to two hours, according
to size. Serve with melted butter
sauce, or with oysters. In the latter
case, the turkey should be stuffed with
oysters.
BRouLED MUTToN CHoPs-Cut the
chops from well-hung tenderloin of
mutton, remove portion of the fat and
+h,,,N =, Oh II, 81, IL
beat and level them place Il gridiron
over Il bright, clear fire, rub the bars
with little fat, and lay on the chops
While broiling. frequently turn them,
and in about eight minutes they will be
done. Season with pepper and salt, lay
them on a very hot dish, rub a piece of
butter on each chop, and serve hot and
expeditiouslv.