The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1876-03-02


Tints Of ri buds that in: May -moEns unclose; |
When on the bosom Of sleep drops his head
He must have something more heavenly in.
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Looms Of the heart weave love ever trpe; +
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:. 80 CHOICE RECIPES. =
Cream Pie.-One Tablespoonful Of white
sugar, one egg, one tablespoonful Of flour,
one tablespoonful melted butter; add
sweet milk enough to fill your pie plate, |
and lemon If preferred. This should be
baked with but one crust.
Hominy Mufins.-Take two cups Of
fine hominy boiled and cold:: beat it
smooth; STIR in three cups Of melted but.
ter, two teaspoonfuls Of salt and two ta-
blespoonfuls Of white sugar;then add three
eggs we'll beaten, one 'teaspoonful OF soda
dissolved in hot water, and one large cup
Of -four; bake quickly. 49,:
Breakfast Muff1ns.-This recipe will be
valued by housekeepers as dainty sub
stitute for bread at breakfast or, tea
Two eggs we'll beaten, with . cupful of
sugar and a lump of btuter the size of IN
egg; to this add one pint of milk, with
one teaspoonful of soda, one quart of
-four and two tablespoonfuls Of cream
tartar bake in muffin rings on top Of the
range, or in gem pans in quick oven.
To preserve the juices Of mince pies
while baking.-When the pics are ready
to bake, prepare thin piece Of cotton
cloth, one inch wide and long enough to
reach around tho rim Of the pic. Wet
the cloth and put i: around the pie in
such way that it will lap little on the
plate beneath and on the upper crust,
covering the place where the upper and
lower crust come together.
Scotch Broth.-Take four pounds Of
mutton--part Of the leg is best; add one
gallon water, one teacupful pearl barley,
two carrots sliced, two turnips sliced, two
onions cut small, three carrots grated, the
white part Of 4 large cabbage chopped
very fine, and small quantity of parsley.
Season with pepper and salt. Let this
boil very gently for three hours and
hall, and at the dinner table it will, most
likely by ill fond Of soups, be pronounced
most excellent.
To Clean Garments.--Wet sponge in
warm water, and squeeze it cut dry; then
sponge one place after another until tho
garment is cleanscd. All the dust aud
soil will be absorbed by the sponge. But
if the garment be very much soiled, wash
the sponge several times in clean water,
squeezing it out IS dry as possible by
wrapping it in piece Of black alpaca.
This method Of cleaning is more efectual
than hand brush, and many spots will
disappear by the use Of pure water.
Bedding in the stable is of great ;mpor-
lance, both as regards the comfort Of tho
stock, and the condition of the manure
heap. twill pay to cut all the litter
| with fodder cutter when it can be done
| by horse power. Where leaves or saw.
dust can be procured for bedding every
pound Of straw should be used for feed.
Otherwise cut straw is more absorbent
than long straw, and more quickly rots
in the manure heap. The stock can be
kept very clean by using short bedding.
Rich Bread Pudding. To one.hali
pound of bread crumbs take two pints Of
cream, four ounces Of sugar, five eggs, 4
little salt, four ounces OF currants, and
one and one-half Of finely shredded can.
died peel and two ounces Of butter.
Make the eggs, sugar, and cream into =
custard and stir in q glass Of brandy.
Place the other ingredients in . buttcrcd
mould in layers and pour this over them.
Lot it stand couple Of hours before bak.
ing. Milk may be substituted for q
cheaper pudding, or sponge cake may be
used instead of bread for richer one. It
should be we'll favored with lemon, Gin.
namon, or bitter almonds. Bake half m
hour.
To Bake Beef.-Lay the meat on some
sticks in dripping pan or other vessel,
SO that it will not touch the water which
it is necessary to have in the bottom.
Season with salt and pepper, and put in
the oven three or four hours before it is
wanted for the table. Basic it often with
the water in the bottom Of the pan, re.
newing it as often as it gets low. This
makes sweet, juicy baked beef. The
great secret of it is, not to have the mea,
touch tho water in the bottom Of the pan
and haste it often. Tough, unpromisine
pieces of beef are best cooked by steam
ing them an hour and 4 half or SO, an
then putting them in the oven and baking
as much more.