Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1874-04-24
HOUSEHOLD.

FRUIT GISGERBREAD.-2 lbs. -four; q lbs.
butter; ID. sugar; ID. raisins, seeded and
chopped ID. currants, well washed 9 cups
molasses 4 cup sour cream six eggs heap
ing teaspoonful soda dissolved in hot water;
tablespoonful. ginger teaspoonful cinnamon;
teaspoonful cloves.
Cream the butter and sugar, warm the mo-
lasses slightly, and beat these together; then
the beaten yolks, next the milk and spice, the
soda, the -four and whites, well whipped lastly
the fruit, which must be thickly dredged. Beat
well before baking.
little citron, shred fine, is an improvement
Bake in two broad pans, in moderate oven
This cake will keep long time.
BosroN CREAM CAKEs.-1z ID. butter q ID
-four S eggs 1 pint water. Stir the butter ints
the water, which should be warm, set il on thi
fire in a saucepan, and slowly bring TO a boil
stirring it often. When it boils, put in the -four
boil one minute, stirring all the while; tax
from the fire, turn into a deep dish, and let 7
cool. Beat the eggs very light, and whip int
this cooled paste. first the yoks, then the whites
Drop, in great spoonfuls, upon buttered pape,
each other, and bake ten minutes. The bei
cream cakes 1 have ever tasted were made b
this somewhat odd receipt.
NoUGAr.-1 lb. sweet almonds; y ID. whit
sugar; tablespoonful rose-water. Blanch II
almonds in boiling water. When stripped
their skins, throw them into ice-water for f'
minutes. Take them out and dry between tV
cloths. Shave with small knife into thin slip
Put them into a slow oven until they are We
slightly colored. Meanwhile, melt the sugar
1cithoa adding Seater- in porcelain kettle ov.
the fire, stirring it all the while to keep it fro
burning. When it bubbles up and is quite me
ed take off the kettle and instantly stir in {
hot almonds. Have ready tin pan or moul
well buttered and slightly warmed. Pour in {
nougat press it thin and fat to the bottom
the pan if you mean to cut it into strips; to
sides of the mould if yeu intend to fill it W
syllabub or macnroons. Let it cool in the mou
for the latter purpose, Withdrawing it careful
when you want it. If you cut it up, do it VIII
it is still warm-not hot. The syrup should
a bright yellow before putting in the almonds
WASHING SILvERwARE.-Manyh housekeep
wash their silyerware in soap and water. T
should not be practieed as it makes it look
pewter. When it needs polish take piece
soft leather and whiting and rub hard thisy
restore its luster.
To HAVE CORNED BEEF JUICY after it isc
and not dry as a chip, put it into boiling WI
when it is put to cook, and do not take 1t ou
the pot when done, until cold,
(From Authur's Home Magazine.)
BENToN TEA CAKEs.--Take one pound of &c
four ounces of butter, aud milk sufieieni
make a paste; roll it out very thin, cut ii
shapes that may be desired, and bake onas
hearth or slow oven-plate.
FRICAssEED CHICKEN.-Bave ready pal
fine, plump, full-grown fowls nicely prep,
for cooking. Strip off all the skin, and cary,
fowls neatly. Reserve all the white meat
best pieces for the fricass'e, putting them
dish by themselves, and save all the inf
pieces or black meat to make the gravy. Sc,
with pepper and salt slightly, and add b.
of sweet herbs cut small, and four small bi
fresh butter dredged with -four. Put the
meat, herbs, etc., into q stew-pan. Pour
pint and half of water, and stew it ge
skimming off every particle Of fat. Wh6
duced to less than one-half, strain the
Arrange the pieces of white mea. in a very
stew-pan, and pour over them the gravy
inferior parts and mace, nutmeg ard
cayenne. Mix into half pint of boiling
a large teaspoonful of arrowroot, and sha
pan briskly round, while adding the beatei
of two fresh eggs, mixed With more creai
tablespoonfuls.) Shake it gently overt
till it begins to simmer again, but do nc
it to boil, or it will cruddlei in an instant.
il carefully.