The Superior times. [volume] (Superior, Wis.) 1870-1912, 1875-05-29
Household Recipes.

For a sponge cake, beat the whites OF
eight eggs to stiff froth; add one cup oil
powdered sugar, one cup of flour, il
which stir thoroughly one spoonful OF
cream Of tartar, and one-half spoonful
of soda. Season with vanilla.
TEA RUsKs.-Two cups Of raised
dough, l. cups of sugar, i cups OF
milk. Let stand until light, then work
in sufficient flour to knead it. Add /
cup of butter, l egg, ] teaspoonful OF
soda dissolved in a little cold water.
Roll, and cut out. Bake twenty-five
minutes.
RAISED BREAD.-Three-quarters of a
cup of corn meal, 7 cups of flour, butter
size OF half an egg, small teaspoon
fuls OF salt, cup of yeast, l pint of
boiling water. Put corn meal, butter
and salt together. On these pour the
boiling water. When this becomes luke
warm, add yeast and -four. Make over
night, for breakfast the next morning
OMELET SoUFFLE. eggs, 5 table
spoonfuls of white sugar, juice of ! a
lemon, tablespoonful of rum, or bran
dy. Beat the yolks and whites of the
eggs separately. Make them light as
possible. Beat the sugar into the yolks
thoroughly. Add the whites of the
eggs, lemon Juice, and rum. This cooks
IN from five to ten minutes. Send it to
the table the instant it is taken from the
oven.
VANILLA Ice CREAM.-Three pints of
cream, very little salt, two and half
cups of sugar, nine eggs, one large
tablespoonful of extract of vanilla. Beat
the eggs and sugar together until they
are very light. Scald the cream. Add
the beaten eggs and salt. Flavor when
cold. 1t is better to freeze this mix.
ture the day after it is made, letting it
remain IN the refrigerator in the mean
time.
HARD GINGERBREAD.-Two cups of
butter, cups of sugar, cup of milk,
2 eggs, = tablespoonfuls of ginger, l
small teaspoonful of soda. Flour to
make stiff enough to roll QUO well, to
cut in squares, and to take up with a
knife. Beat the eggs thoroughly. Dis
solve the soda in the milk. Rub the
butter and sugar to a cream. Add the
eggs, milk with soda, ginger, and flour.
Roll thin. The quantity of butter
makes it possible to roll this as thin as
paper.
Cur CAKE.-One cup of butter, 3
cups of sugar, l cup of milk, cups of
-four, > eggs, small teaspoonfull of
soda, l glass of brandy, or fine wine,
raisins, spices. Beat the whites and
yolks OF the eggs separately. Dissolve
the soda in little of the milk. Stone
the raisins, and rub them in a little of
the -four. Rub the butter and sugar
to a cream. Add the eggs, milk with
soda, wine, flour, spices, and raisins.
Bake in cups.
CARAMEL CUsTARD.-Six eggs, one
quart of milk; sugar to taste; tiayoring.
Beat the yoIks and the whites of the
eggs separately, until they are very
light. Let the milk come TO boil, then
add 1t to the eggs: stir well, and put in
one teaspoonful of sugar. Take five
tablespoonfuls of light brown sugar,
put 1t into round deep pan, and place
1t on the range for the sugar TO melt.
Str until II Is soft, or can De rubbed
round the pan with a spoon. Set this
pan IN drlpplng-pan half full of hot
water. Flavor, and strain the custard
into the sugar Put the pan In the oven
and bake the custard until it is firm, or
until knife can be run in and taken out
clean. Take from the oven and set
away to cool. When it is to be served
run knife around the edge of the
custard and turn it out on a dish. This
must be done carefully and quickly, so
as not to break the custard, as il should
be whole and firm.