The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1875-06-17
HOUSEHOLD HINTS.

DIR. rMAURIN suggests keeping the wire
or mosquito-bar blinds of sick-rooms
wetted. The effect on the atmosphere is
to refresh it, as though a storm had &C.
CURED. .. - -
SILVER CAKE.-Take the whites OF six
eggs, one and one-half cups OF sugar,
two-thirds of cup of cream or sweet
milk, one-half cup of butter, one-half
teaspoonful of cream of tartar, two and
a half cups of flour and little soda.
A NICE CAKE.-One cup of rich, sweet
cream, three eggs, three cups flour, one
and half cups of sugar, two teaspoons
full cream-ta tartar, one teaspoonful soda, a
very little salt; flavor with lemon. Beat
very light and bake in a moderate oven.
J VINEGAR PIEs.-Take two cups of
molasses, one of vinegar, three heaping
teaspoonfuls of flour, wet up one cup
water, add lump of butter the size OF
q hens egg, flavor with lemon or nut
meg; put the molasses and vinegar in a
skillet and let come to boil, then stir
in the rest and let boil.
JELLY-RoLL CAKE.-Four eggs, one
cup of sugar, one cupof flour, one-iourth
of teaspoon of salt; beat the eggs and
sugar together until very light, then add
the flour; beat five inmates, then bake in
a bread-pan, in hot oven; when done
spread the jelly and roll while warm; it
must not be cut until cold. b. 1926
CANNING FRUIT.-To can blackberries,
pick over the berries nicely, place them
in an earthen jar, and to every quart of
berries put one heaping teaspoonful of
sugar. let them stand until next day,
when there will be juice enough to cook
the berries without putting in any
water. Strawberries and currants may
be canned in the same way, only add a
little more sugar. Peaches: Pare and
seed your peaches; take the parings and
seeds and boil them in just water enough
to cover them; strain through cullen.
der; take this liquor or juice to cook
your peaches in. Pears and ounce the
same way.
FRUIT CAKE.-Two cups white sugar,
two-thirds of cup of butter, three eggs;
beat separate; three cups flour, before
slfted, three teaspoonfuls baking pow.
der, one cup sweet milk; flavor with
lemon. Take one-half of the above
mixture, and to that add one tablespoon
full molasses, one cup raisins, one-half
cup currants, five cents worth citron
chopped fine; one tablespoonful of flour
stirred over the fruit to keep it from
sinking to the bottom; one teaspoonful
OF cinnamon, or cloves and nutmeg.
Make two layers of each, and when cool
take the white Of one egg and two table
spoonfuls white sugar and spread be.
tween the layers, like jelly.
LIGHT BIscUIT.-I will give you my
way of making biscuits, which are as
light as sponge: Itake quart of -four
and heaping tsaspoonful of soda put in
the flour, pulverize your soda and stir il
in flour, add the salt, then the lard, q
lump of lard larger than hens egg,
work it well in the flour, then your but,
termilk, The quantity of soda depends
on the sourness of the buttermilk; | like
it sour enough to be thick; pour the but,
termilk in and stir your flour like batter
till it is too thick to stir. Roll very soft
do not work them more than you can
help, it soddens them. Do not cook
them too fast; set them on the stove
hearth and let them rise little, or put
them in the stove before it gets hot
enough to cook them.-Cor. Cincinnati
Times.