The interior journal. [volume] (Stanford, Ky.) 1872-1881, 1874-08-14

Hswsekssd ueips.
TOMATO OMELEr.--3cat up six eggs,
mix two tablespoonful Of -four with q
little milk, and add pepper and salt to
taste. Peel and chop very fine four to-
matoes, stir altogether and fry in butter.
Oyster omelct Is made in the same way,
substituting dozen chopped oysters for
the tomatoes.
LEMON CusrARp PrE-For two pics
Mix together the yolks Of six eggs, well
beaten, four hcaping tablcspoousful Of
white coffee sugar, the grated rind Of
three large lemons, and about one pint Of
milk. Bake in one crust; put on a
frosting made Of the whites Of four eggs,
four Tablespoonful Of white sugar, and
the juice Of three lemons Bake till the
frosting is pale brown.
LEMON JELLY FOR CAKE. Stir we'll
together two cups Of powdered sugar,
yolks Of three eggs and juice Of two lem
ons Cook until thickened by setting in
a kettle Of boiling water, then add the
whites Of the eggs beaten to froth and
spread between the layers Of the cake
Make an icing for the top with the white
Of an egg and six tablespoonsful of pow
dered sugar, favored with essence Of
lemon.
BRAN BREAp.---Thisis a capital recipe,
for the bread keeps fresh for long time,
and is very easily made Two and a
half pounds Of brown -four, that is, the
wheat as ground, no bran being taken
out one-quarter Of pound Of white
flour, one-half ounce soda, four teaspoons
full tartaric acid, lump Of ammonia the
size of a nut, one and one-half pints of
milk and water, or pure water. To be
baked in tin.
CRACKED WHEAT.--Rinsc thoroughly
with cold water two teacups of wheat, add
four cups of cold water, place the basin
in steamer and cover closely. In half
an hour or so stir and salt to the taste.
Let it steam four or five hours, stirring
once or twice. Good hot, warm or cold,
for breakfast, dinner or tea. To be eaten
with rich milk, or cream if you are for
tunate enough to have it. Many use a
little sugar with this and yith graham
pudding.
MINISTER'S PUDDING.-Thrcc eggs, an
equal weight Of sugar and butter, and
the weight Of two eggs in -four Melt
the butter and beat il to a cream, beat
the eggs well, mix them with the butter
and sugar, beating the whole to froth I;
then add the -four by degrees, and the
rind of a lemon chopped very finely.
Beat it altogether, and pour into a
mold; boil gently for an hour. This
pudding requires as much beating as a
sponge cake. When properly made it is
delicious.
SoUP.-Cut some new carrots and
some new turnips in the shape of peas,
put them in separate saucepans with
enough stock to cover them, and pinch
of sugar. Ksep them on the fire till the
stock has all boiled away, hut mind they
do not catch or burn. Cook some peas
and asparagus points in the same way.
You should have equal quantities Of
each of these vegetables. Cut out Of
lettuce and sorrel leaves pieces the size Of
a sixpence, and let them have one boil in
some stock. Put all the vegetables 50
prepared in the soup tureen, add a few
sprigs Of chervll, pour over them some
well-favored consomme, and serve.
WORTH REMEMBERING.-Keep some
strong spirits of hartshorn in a ground
glass stop bottle. A teaspoonful in lit
tie water will clean combs and brushes
and restore colors injured by acids. A
weak solution applied to ill-smelling
feet and arm pits removes the odor. 1t
removes grease spots from carpets and
clothing. A weak solution, in water,
makes good wash for the hair and
stimulates its growth when impaired by
fever, and cleanses the scalp efiectually.
A weak solution, scattered over the
leavesof plants from a soft, timber brush,
gives new life to the plant. Even if a
little is sprinkled over the earth at their
roots their growth isinyigorated.