The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1875-12-30
MONTHLY
HOUSEHOLD HINTS.

WELSH RAREBIT.-Cut up cheese fine,
and place in a saucepan with a little but
ter and a spoonful or two Of vinegar, and
boil Until the cheese Is Well dissolved.
Cuta slice of bread; pour on the cheese;
season with pepper, salt and ketchup.
Pound CAKE.-To a pound of sifted
sugar add a pound of fresh butter, and
mix them with the hand ten minutes; put
to them nine yelks and five whites Of
eggs we'll beaten; whisk all well, and add
a pound of sifted flour, a few caraway
seeds, a quarter of a pound of candied
orange peel or citron cut in slices, a few
currants washed and picked, and mix all
together as lightly as possible.
E. w. HETH, of Grand Rapids, Mich,
writes to the Detroit Free Press that he
has succeeded admirably in keeping his
stock of onions over until spring each
season by cutting a hole in the middle of
his hay-mow and burying his crop, to re-
main there for the advanced prices of late
spring. He says, however, that the past
year his crop was more bulky than his
yield of hay, and the Plan could not be
carried out.
FISH CAKEs.--One pint bowl of salt
Goldfish, picked very fine, two pint bowls
of whole, raw, peeled potatoes. Put to-
gether in cold water and boil till the pota-
toes are thoroughly cooked; remove from
fire and drain of all the water; mash with
potato-masher, add piece of butter size of
an egg, two we'll beaten eggs, and a little
pepper. Mix well with a wooden spoon.
Have a frying-pan with boiling lard or
d~rippings, into which drop a spoonful of
mixture and fry brown. Do not freshen
the fish before boiling with potatoes, and
do not mold the cakes, but drop from
spoon.
BANBURY CAKEs.-Set a sponge with
two tablespoonfuls of thick yeast, a gill
of warm milk and a pound of flour; when
it has worked a little, mix with it a half
pound of c%urrants, washed and picked,
half a pound of candied orange and lemon
peel cut small, n ounce of mixed spice,
cinnamon, allspice, ginger and grated nut
meg; mix the whole together with half a
pound Of honey; roll out puff paste Il
quarter OF an inch thick, cut into rounds
with a cutter about four inches in diam
eter, lay on each with a spoon a small
quantity of the mixture; close it round
with the fingers in the form of an oval,
sift g over and bake them on q plate
a quarter of an hour.
SAUsAGEs.-A correspondent sends a
long letter in which he objects to ennis
ccgenation," or the mingling of beef and
pork in sausages. He says, and truly,
"that there is no food more unfit for con-
sumption than fresh pork insulllciently
cooked (Which provokes the inquiry
whether pork in any shape is at all fit for
food), and beef overdone, though notquite
as Objectionable, is an altogether unsavory
and indigestible article. To get the pork
sufficiently cooked it is necessary to over
cook the beef so as to render it very tough
and indigestible and almost wholly with
out flavor HerecOmmcnds each sausage
maker to experiment with small amounts
until he has tested for himself whether
beef and pork are tolcrable in sausages.
The suggestion is ventured that if beef
alone were used, without any pork at all,
as IN bologna sausages, a more nutritious
and wholesome article of food would re-
suit, and there would be less suffering
than there is now from cutaneous dis
eascs.-N. Y. Tribune.