The Republican journal. [volume] (Belfast, Me.) 1829-current, 1876-01-27
Farm, Garden and Household,
Household Hints.

teacup of buttermilk or sour milk, the
same OF cream, and OF sugar, one tea
spoonful of saleratus, spice and salt to
taste adj a little yeast flour enough to
mold, and let it rise before frying; or If
An egg can be put in, the yeast can be lett
ont and the dough fried at once.
BAKED INDIAN PUDDING. Scald a quart
of milk. and while boiling thicken it with
pint of corn-meal. remove from the hre.
thin with cold milk to the consistency OF
batter. add two well beaten eggs. a cup
of raisns. sugar to taste, a little salt Gin
namon or nutmeg, and bake two or three
hours in moderate oven
BOILING MEAT. Meat boiled tor table
use should be plunged at once into boiling
water, as the heat contracts the outer sur
lace and coagulates the albumen, thus pre-
venting the escape OF the juices. Prepar-
rd Tor stock OF broth it should be placed
un the fire in cold water, as then the un-
confined juices are free TO pass into the
liquor surrounding it,
A NEW WAY To Cook APPLES. Fill a
quart bowl with alternate layers of thinly
Sliced apples and sugar; add half a tea
cup OF water. cover with saucer held in
place by weight Bake slowly three
hours. Let stand until cold, and you
VIII turn ont a rounded mass Of clear
red slices imbedded i'll firm Jelly. Cooked
in this way leW desserts are more deli
ciou,
pam StEr Pl ppiNG NlIiIoCf SODA.
One pint of milk, one-haIi pound OF suet'
chopped fine; three eggs. well peatehi
oue-haH teaspoohlul OF sai; aau nour
gradually until you nave maze thick
batter. lie IN clolh when mas neeh
dipped N bollng water and Wen sprln-
Nleu win Hour iet tHe water DOH peloie
f. i've pat.n with canned or preserved
,rpit
COTTAGE PUDDING hfee eggs, wen
beaten, one PINT sweet milk, oNc-hal YEA
enp Hour naked dfN WIN one teaNpooulul
oi Yeast poWuef lump Oh oullei SIZE VI u
walnut bake twenty minutes III quich
uFeai serve h"L sauce lot Sai1e one
teacup sugar one t3p4esPooh coih.s'aiei,,
one hail tea'Poohlui OF lai1 'Ilc Aci'l, man
ieaeUp % water; holi toSe,ller' IL lhe
r7in-Stateh Is mixed lItsl cry WIN VIZ. ,he
sugar IL Will Ho1 lump - iioi liheu' q
rn +b,. flavor
40 COOK foIlF-A All hIhua ol poHl-
Try ana meat can o' cooked quIeher ps
adNlA9 TO t"e water Ill "Hieh tnel are
40l4td niue vinegar on a piece oi iei'ioh'
by the use OF !il-Ie 'lelH lnele VIII pe
considerable SAVING ol luel aS wen as
shortening OF tlme' us actloh is oeheIcial
on oid, tough meats, rendering 'nem quite
tender anu easy OF ulgestioh' 1alhleo
meats and loWIs VII! rose theli paa taste
Auo odof Il cookeo III TINS way ana IL
not used TOO lfeelE' no taste oi II Will oe
acquired
1olIEp MhAla' II "o' equentlN
happens III :" l"hlllE t'i"' luan'i'4e9 81
cooked meats remain on llano. oucii
SlouIu oe Potleu' ot'l lhe ineaI liolll .lit
bones choP me ana season hiSl WIN
SAT-, pepper eIoFes ana ciilhafilon' MOIST
en- WIN vinegar sauce VI iielteo pu'tet,
according 10 the h, Klha OF meat, OF 10 suit
your own taste men PACK IL .lSht lhlo d
ar ana cover over inc toP WIN ABOUT d
Huafter oi an men OF meiteo putter. II
VIII keep mohlhs, ana Always ailoi't q
ready ana eAcelehl oiS' lof 'he 'feaAi'Sl
OF lea-taole'
CoRz-SrARcII CAKE. This is a simple |
tnd direstible cake easily and ouickly |