Marshall County Republican. (Plymouth, Ind.) 1856-1878, 1874-09-24
Domestic Recipes.

LEyoN CAKE.-One cup butter, three
cups sugar, one cup thick milk, one
teaspoonful of soda, the rind and juice
of two lemons. Bake in bread-dishes.
CRACKER PIE Eight crackers, pound
ed fine, on which pour boiling water to
soften eight tablespoonfuls of vinegar,
eight of sugar, one lemon if too stiff,
add water.
PoTATo CUsrARD. --Tenpotatoes boiled
soft, six or eight eggs, sugar to your
taste, one cup milk, quarter pound but
ter. nutmeg, essence of lemon, brandy
and wine to your taste. Mash the po-
tatoes very fine.
RAIs1N CAKE.-One pound sugar,
pounds -four, four eggs, half-pint thick
milk, one teaspoonful of soda, same of
cream of tartar, one nutmeg, half
pound raisins, half pound currants.
SPONGE CAKE.-Take sig eggs, the
weight of the six in loaf-sugar, and the
weight of three eggs in fine flour.
Pound and sift the sugar, break the
eggs into basin. add the sugar, and
whisk them together for twenty min
utes, then stir in the -four. Do not
beat it at all, and send at once to
quick oven.
BISCUITS. pounds of flour,
one pound of white. sifted sugar half
a pound of raisins. half pound of cur
rants, six eggs, two ounces candied
peel, cut small three-quarters of
pound of butter. Beat to a cream, and
mix all together. If too stiff, work with
little cream. They must be rolled
out the size and thickness of a crown
piece.
GINGERBREAD.-Stir into one pound
of good brown sugar one quart of good
molasses; cut up one and half pounds
of good butter mix them all well to-
gether and heat them; when cool, stir
in four pounds of sifted -four, four
teaspoonfuls of ground ginger of the
best quality and strong, four teaspoon
fuls of carraway seeds, two carefully
grated lemons, and little salt. Mix
these well; then make the cakes and
Lake in tins. They are better for keep
ing awhile.
JUMBLEs.-Beat one pound of butter
with half a pound of white sugar to a
cream, reserving half pound of sugar
to roll them with beat to a froth the
whites of three eggs, with little
grated nutmeg and rose-water; then
stir in with knife as much -four as will
thlcken them to the consistency of
smooth, soft dough then turn them
out and roll in the reserved sugar.
Either cut round with wineglass, or
roll them long, and unite the ends in
about eight inches in circumference.
To Color CoTroN RED.-Take muri-
ate of tin two-thirds of a teacup; add
sufficient water to cover the goods well.
Bring to boiling heat, putting in the
goods one hour, and stirring often.
Take out the goods and empty the ket-
tie, and put in clean water with Nicar-
aqua wood, one pound, sleeping for
half an hour at hand heat then put in
the goods and increase the heat for one
hour, not bringing it to boil at all.
Air the goods and dip as before. Wash
without soap. This will not fade.
LEMON CHEESE CAKE.-Pare two lem
ons very thin; put the rind to soak In
half a pint of cold water. Put into a
nicely-tinned saucepan one pound OF
loaf-sugar, six ounces of fresh butter,
six eggs, the yolks and whites a little
beaten, and the water in which the rind
has been soaked. Keep this mixture
well stirred until it becomes about al
thick as ordinary honey. Pour it int
jar, and it will keep good for severa
weeks. Line dishes or patty pans will
nice puff-paste and put in the cheese
cake. 1t should not be Drowned in tn
oven, but should be a nice, bright vel
low color.