The Andrew County Republican. [volume] (Savannah, Mo.) 1871-1876, 1876-02-18
DOMESTIC ECONOMY.

FRITTERs.-3 eggs, i teacupful sour
milk, a little soda, n pinch of salt; stir
in fine flour sufficient to make n smooth
batter; drop a spoonful at a time into
hot lard and fry until nicely crisped.
Serve with n sirup made by dissolving
white sugar. 1t is n delicious dish for
the Sunday dinner.
SPoTTING OF LINEN.-A tablespoon
full of black pepper put in the first
water in which gray and buff linens are
washed will keep them from spotting.
1t will also keep the colors of black and
colored cambrics from running, and
does not harden the water. Il little gum
arabic imparts II gloss to ordinary
starch.
CORN DopGERs.-1 quart of corn
meal, u tablespoonful Of lard, 2 eggs,
n teaspoonful of salt; scald the meal
with the lard in it with boiling water,
cool with u little milk, add the eggs
(boaten Light, beat very hard for 10
minutes, make them thin enough with
cold milk TO drop off the spoon and re-
tain their shape in boiling lard; serve
hot; have the lard boiling hot when
you drop them in.
SOMETHING BETTER THAN SHORT
CAKr.-Make nice, light, white gems
by mixing -four and milk nearly as soft
as for griddlc cakes, and bake quickly
in hot gem-pans. Break, not cut, them
open and lay in q deep platter and pour
over strawberries, r~aspberries, black
berries Cor even nice stewed applcs)
mixed with sugar and a little rich cream
ii you have it. Ten times better than
any pastry or short cake, and you get
rid Of soda or baking-powder and short
ening.
CHARLOTTE RUssE.-Soak 1 ounce Of
gelatine in Il pint Of sweet milk and set
on stove till dissolved. Beat to q lroth,
a pint of sweet cream and also the
whites Of 6 eggs. Sweeten the cream
to the taste and add a large teaspoonful
of vanilla. Mix the eggs and cream to-
gether then pour in the dissolved gela-
tin. Pour into moulds of sponge-cake
that has been baked in patty-pans, or il
baked large cut in squares.
MoLDING CANDLES. - The wicks
should not be too large, or the candles
will burn away too fast. Double and
twist the wicks, to make them as COM
pact rs possible before dropping them
into the molds, or tho candles will run
down as they burn. DO not have the
tallow too hot. Moderate freezing
weather is the best for molding can
dies. II the tallow cools 90 fast it is
apt to crack and cleave away from the
wicks. Candles burn better il they have
been made some time before they are
used. Every h~ousekeeper worthy .oi
the name will have candles TO go about
he house with, instead OF kerosene
lamps. If they do not make them they
will buy them.
To BABE BEEF.-Lay the meat on
some sticks in Il dripping-pan or other
vessel, so that it will not touch the water
which it is necessary 20 have in the bot.
tom. Season with salt and pepper, and
put in the oven three or four hours be.
fore It is wanted for the table. Basic il
often with the water in the bottom Of
the pan, renewing it as often as it gets
low. This makes sweet, juicy baked
beef. The great secret Of it is, not tc
have the meat touch the water in the
bottom Of the pan, and to haste it often.
Tough, unpromising pieces Of beef arc
best cooked by steaming them an houl
and a half Or so, and then putting then,
in the oven and baking as much longer
FRENCH RoLLs.-2 quarts of sifted
-four, a lump of lard about the size OF
an egg, l a little larger OF butter; stii
into the flour, the same as in making
pastry. When well stirred add blood.
warm water, or preferably milk and
water, to mix; add a little salt, ! tea.
cupful of homemade yeast or 8 table.
spoonfuls of bakers yeast. Mix in the
evening rs for bread, and let rise. In
the morning shape them with the hand
and board, and let them rise 10 or II
minutes after putting them in the pans
then bake; Is minutes will suffice if the
oven is sufficiently heated. Good bread
may be made in the same way with q
proportionally smaller quantity of lard
and butter.