The spirit of democracy. [volume] (Woodsfield, Ohio) 1844-1994, 1874-04-07
Refmtg,


BATTER PCpplNe.--One cup of milk,
one cup of -four. one egg. If a large
pudding is wanted, mix it in the same
proportion. A little salt; steam or boil
NIcE GINGERBREAD One cup molas
ses, one cup of thick, rich cream, ,ona tea-
spoon salerctus mixed with the cream,
one teaspoon ginger,one well beaten egg
with little salt. Bake in quick oven,
PoP.ovEns -Four eggs, four cups of
-four. fonr cups Of milk, a small piece Of
melted butter, and a little salt These
may be baked in gem tins or small cups,
which should be previously heated ); bake
in hot oven.
APPLE FLoNr To one quart Of ap-
pies, partially stewed and we'll mashed,
putsthe whites of three eggs well beaten.
AMI tour heaping table spoonfuls of loaf
sugar; beat them together for fifteen
minutes, and eat with rich milk and nut.
meg.
TAFFY One cup molasses, one cup
sugar, / cup water, piece Of butter the
size of hickory mt. II brittle when
dropped in water, pour out on large
plates; stretch out to the thinnest while
warm, when perfectly cold break into
squares.
KkEpIKs HoNEY-To keep honey all
the year round, let it be run through 8
sieve to separate 1t from particles of wax.
then boil it gently in an earthen vessel,
skim of the foam which gathers on top
and cool it in jars; after covering these
tightly, set them away in cool cellar.
DISH FOR BREAKfAsr.-Take half q
dozen, or as many as necessary, good
cooking apples, cut them in slices OF
about quarter Of an inch thick-have
ready . pan of fresh, hot lard; drop the
slices in and fry brown "a little hot suga,
sprinkled over improves them; serve
hot.
sCRAcxfR PIss.-Take six soda crack
ers; break them into a dish and pour
over them two cups Of cold water; lei
them stand until they can be reduced tc
pulp; add one and one-half cups OF su
gar, two teaspoons of tsrtaric acid, and
favor to taste with lemon; this is SUN
oient for two pies.i
HoMINr PUDDINa. a.--Let me tell how tc
make hominy pudding: Prepare as fol
batter cakes, add one egg for each pint
some whole cinnamon, sugar to suit tast,
and few rsisins ;bake like rice pudding
A little butter or chopped suet may b,
added; serve hot or cold, with or with
cut sauce.
Sorr GIrerRBREAD.-One pint OF mo
lasses, one-half cup Of lard, two eggs
one Ablespson7of ginger, one teaspoon
Of soda dissolved ia sour milk-er witt
two teaspoons cream tartar. Mix thor
oughly, and then add half cup of boil
ing water and sufficient four to stir sasil
snd turn into square tins; bake rathe
slowly.
MgsrIss lone quart sifted -four ;fou
or I've tablespoons yeast; one teaspoon
saleratus; enc tablespoon salt; four o
nve tablespoons sugar mixed with war;
nights milk, not very stiff; set benin
the stove to rise over night--watch ther
10 see il they rise, keeping good fr,
In the morning pour into muffin ring
or bake.
BRrAKFAsr PUTrs-Take two egg
well beaten, and stir into pint Of mil
little salt, . pint of butter and a pir
and half of four; beat the eggs an
stir the milk. Add the sal, mel. the bu
ter and stir it in; then pour all into tn
four, so AZ not to have il lumpy; st
up thoroughly, and grease the cups int
which the batter is poured, filling thel
two-thirds full; eat with sauce
QUrEN OF PuDDIEGs One pint
bread crumbs; one quart Of milk; OF
cup of. sugar; butter the sizetof an egl
yolks of FIVE eggs well beaten; the gr
ted rind of one lemon. Bake the Gu
tard, then spread over it layer of jel
or preserves beat the whites OF the eg.
to stitY froth, adding one of powder'
ssgar, and spread it over the top. S
In the oven to brown.
SPREADING SAUCE FOR PUDDINa.-Bu
ter four ounces; sugar six ounces; OF
nutmeg Crate the nutmeg and rub
together; these are about the proper pr
portions; more or less can be made,
desired, and more or less nutmeg can al
be used. or any other havoring in th'
place; this sauce is nice on baked pu
dings. hot or cold and to tell it all,
not bad on bread.
To Preserve SNoKED MEAr.-Ht
often are We disappointed in our hop
Of having sweet hams during the su
mer. After carefully curing and sno
Ing, and sewing them up in bags .
whitefwashing them, we find that eth
the dy has commenced family in o
hams, or the choice parts around
bones are tainted, and thus the whit
spoiled Now this can easily be avoid
ty packing them in pulverized charco
No matter how hot the weather or b.
thick the flies, hams will keep, when
packed, for years.
AmeUde Honorable