Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1875-11-19
Household Recipes.

quickly.
Corn MEAL CREDIBLE CAKES
Scald half pint of Indian meal, hall
a pint Of the same dry; flour, and stir
all into pint of milk, with a table
spoonful of butter and one egg.
Spread very thin on the griddle.
TnE-BEsT WAY TO Cook CoDFIsn.
Strip il of its skin, and cut it in
pieces about the size Of ones hand;
place it in water, and allow it to sim
mer on the stove until it becomes ten
der. 1t should never be allowed to
boil. Boiling hardens and darkens
the fish, and also deprives it of its fla
vor.
BREAD SAUCE.-Pour half a pint
of boiling milk on teacupful of fine
bread-crumbs, add a small onion
stuck with three or four cloves, a
small blade of mace, a few pepper
corns and salt to taste. Let the sauce
simmer five minutes, add small pat
OF fresh butter, and at the time of
serving remove the onion and mace.
BOILING FIsn.-Flsh is exceeding
ly insipid if sufficient salt is not mix
ed with the water in which it is boil
ed; about four ounces to one gallon
of water is enough for small fish in
general; an additional ounce, or even
more, will not be too much for cod
fish, Holsters, ETC.; the salmon requires
eight ounces. To render the boiled
fish firm, add a little saltpeter to the
salt; quarter OF an ounce is sufficient
for one gallon.
WAsHDAY PUDDING.-One pint of
flour, three eggs, one teacuptul of
pounded sugar, one cupful of milk,
half teaspoonful of soda, one tea
spoonful cream of tartar, one full ia
blespoon Of butter, rub the soda
through the flour, dissolve the cream
of tartar in the milk, and stir all to-
gether quickly, just before dinner is
served; bake i'll quick oven, and eat
with sauce, either hard or soft. Bak-
ed IN small tins or open pans, this
forms nice tea cakes.
New ICING FOR CAKEs.-Have
ready pound OF the best white SUI
gar, which pound and sift through
a seive; put it into a basin with the
whites OF three fresh eggs; beat well
together with W ,oden spoon, add
ing the juice of half dozen emons;
keep beating well until it becomes
very light and hangs in fakes from
the spoon. If it should be rather too
stiff in mixing, add a little more
white OF egg; if, on the contrary, too
soft, a little more sugar. IL is then
ready for use.
To ROAST A TURKEY.-If the
weather be very cold, turkey will
hang a week, and prove all the better
however young it may be. But take
care not to let it be the least thing
overdone. Pluck, draw and SINCE
with care; wash and wipe the outside
well and pour water through the in
side. Fill the breast with sausage
meat, seasoned with mint, herbs, lem
on peel, mace and cayenne. Truss
the bird, roast it at clear fire, haste
constantly with butter, and serve it
when done, with bread and sauce. A
chain of fried sausages is often placed
round turkey.
WAFTLEs.-put two pints of milk
into separate pans; warm one slight
ly; melt in one-fourth pound of butter,
and set it away to cool. Beat eight
eggs, and mix with the other pan,
stirring in gradually one-half pound
of -four and a little salt. Then mix
the contents of both pans together,
and add large tablespoonful OF yeast.
Set near the fire to rise. When quite
light, heat the waffle-ilon and butter
it; pour in the batter, and when done
on one side, turn. Send to the table
hot, six on a plate, buttered, and
strew with powdered sugar, if desir-
ed.
GRAHAM CRACKERs.-Haye some
soft water, either cold or tepid, in a
mixing dish, and slit nice meal slow
ly through the fingers into the water,
stirring it in until too stiff to manage
with a spoon; then mold the dough
on a board with the hands until it is
about as stiff as for common biscuit.
Roll 1t with ro.lil g-pin about three
fourths of an inch thick, cut with a
cookie cutter, and lay on a baking
tin, not creased but busted with
flour, SO the cakes will not touch
each other. Bake aoout Thirty min
utes in a pretty hot oven, making
them sharp and crusty or tender as
preferred. Take them from the ov-
en- into pan or bowl and Lays nap
kin oyer them to steam awhile, then
Law them in neat little piles on plates
for the table.
4 CEMENT TO SToP FLAWS OR
Cracks IN WooD OF ANY KIND
Put any quantity Of fine sawaust OF
the same wood your work is made
with into an earthen pan, pour boil
ing water on it, stir well and let 1t
remain for week or ten days, occa-
stirring it; then boil it for
some time, and 1t will be OF the eah:
of pulp or paste; put 1T INTO
a coarse cloth and squeeze all the
moisture out of it. Keep for use and
when wanted, mix a sufficient quanty
Of thin glue to make it into paste;
rub it well INTO the cracks Or tn up
The holes in your work with it. When
quite hard and dry, clean your work
iT ,,,a ~ carefully done YOU Will