Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1876-03-09
= CHOICE: RECIPES.

: Tea Blscults--One quart sweet milk,
one small teacupo of butter, the same Of
sugar, one gill of good yeast -four to make
q sponge. Mix over night; when light
stir in more flour to make the dough of
proper consistency; press tho knuckles
firmly in the middle Of the dough, and
when it rises to uniform oval it is ready
to be made over in biscuit. Knead twice
and when light the third time bake in q
quick oven about twenty minutes.
Hickory.nut Cakc.-One pound Of
-four, one pound Of sugar, three quarters
pound Of butter, six eggs, two teaspoon.
iuls cream tartar, one Of soda, half cup
of sweet milk. Beat the cake thorough.
ly, then stir in small measure of hick-
Dry nuts, first, of course, taking them
from the shell. Bake in steady but
not quick oven. This makes very fine
cake.
Graham Crackers.-Into pint of wa.
ter stir Graham flour, sitting it SLOWLY
through the fingers, until the dough is too
tough to manage with 4 spoon: then
mould it on board till it is about as
stiff as common biscuit. Roll it out about
thrcc'quarters of an inch thick, cut into
shapes aud lay in baking tin, busted
with -four to keep the cakes from sticking
Bake about thirty minutes in pretty
hot oven. When done lay them in =
bowl and cover with napkin and let
them steam awhile then put on plates
and serve.
Orange Pie.-Two oranges, eight table.
spoonfuls sugar, four eggs, two.thirds
lumber Of milk beat the yolks, sugar,
and grated peel of the. oranges (being
careful not to crate off any of the white
which will make it bitter); add the juice
and milk stir well and set in the oven
to bake beat the whites Of the eggs to a
froth. and add four tablespoonfuls of
white sugar, powdered. AS soon as the
pie is we'll baked cover with the frostiny
and brown lightly in quick oven.
Corn Starch Pudding.-Doil one quart
of milk, then beat the yolks Of four eggs
with four tablespoonful Of corn starch
and little milk stir into tn, boiling
milk, let it boil up once, and turn into a
pudding dish then beat the whites of the
eggs to froth, and add four spoonfuls of
white powdered sugar; cover the pud-
ding with the mixture, and set in the
oven and brown lightly. Flavor with
vanilla, lemon, etc. The frosting is i'm
proved by favoring. -.
Dried Apple Cake.-Two-and.a.half
cups Of flour, one cup Of dried apples,
one cup Of molasses, one-half cup but.
ter, one'half cup brown sugar one.and-a.
half cup sour milk, one.and.a half tea.
spoonful soda, one egg, and all kind of
spices. Soak apples over night. cut fine
in the morning, and boil in molasscs for
about an hour.
Useful Recipes. "A new compound for
polishing and cleaning metals is COM
posed OF one ounce carbonate of ammonia
dissolved in four ounces Of water; with
this is mixed sixteen ounces of Paris
white. A moistcned sponge is dipped in
the powder and rubbed lightly over the
surface of the metal, after which the pow
der is busted off, leaving fine brilliant
lustrc.
Lemons can be preserved by vanishing
them with a solution of shellac in alcohol.
The skin of shellac formed is easily re.
moved by rubbing the fruit in the hands.
Varnish made with alcohol will get dull
and spongy by the evaporation Of the al
cohol, which leaves water in the varnish,
as all commercial alcohol contains water.
Take thin sheet gelatin, cut in strips, and
put it in the varnish it will absorb mosi
Of the water, and the varrish can be used
clear and bright till the last drop. The
gelatin will get quite soft: it can be
taken and dried, and used again.