The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1876-05-11
HINTS.

DRIED BEEF.-Take a pint Of milk, a
small piece of butter and a little pepper,
in a spider; when boiling, stir inthe yeik
of an egg, and n tablespoon OF Hour 10
thicken; have your dried beef finely
shaved, and pour into the boiling mixture.
Pour this in a round dish, and serve hot.
This preparation of dried beef is very pal
atable for lunch or tea.
CENTENNIAL BIscUIT.-Make good corr
mush, Just as fyou were going to eat it
with milk. When it is lukewarm take a
quart of it, work in flour enough to make
a stiff dough, make into biscuits, put in
your bake pan and set in a warm place
over night; bake in a very hot oven, and
YOU nave the best and sweetest biscuits
YOU ever ate. Eat while hot, for break
fast.
BREAKFAST RoLLs.-Take one quart OF
milk and water; three eggs; one teaspoon
of salt; one tablespoon melted butteri a
little sugar; flour to thicken make very
stiff; yeast enough to raise them; set
over night; work them in the morning,
permitting them to become very light.
Bake in fifteen minutes in a very quick
oven. You will find this an excellent
recipe.
CENTENNIAL SoUP.-If, when you have
mush for supper, there should be some
left, leave it in the pot; Y morning
pour in good sweet milk, add a little salt
and pepper, and set upon the stove to
heat; let it get scalding hot, but not boil
it must be stirred frequently to prevent
burning. Children cry for it, INC it is a
great deal better for them than strong cot
fee and fried ham.
CoDFIsH BALLs.-Boil your Goldfish un-
til tender, also your potatoes; when the
latter are done mash them, leaving no
Jumps; then with a silver fork separate
the Goldfish in very fine pieces (never chop
the fish, as it makes the balls heavy and
indigestible); then mix the potatoes and
fish together, with a very little flour, and
make into balls. If you wish add the
yelk of an egg. Heat the spider and cook
in lard. If you wish the balls for break
fast they can be prepared the night before.
FRENCH RoLLs.-Two quarts of sifted
! flour, a lump of lard about the size of an
egg; one a little larger of butter; stir in
to the flour, the same as in making pastry.
When we'll stirred, add blOodwarm water,
or preferably milk and water; add a lit
tie salt, half a t~eacupful of homemade
yeast, or three tablespoonfuls of bakers
yeast. Mix in the evening as for bread,
and let rise; ten or fifteen minutes will
suffice if the over is sufficiently heated.
Good bread is made in the same way with
a proportionately small quantity of lard
| and butter.
LEMON TART.-To the grated rind and
the juice of one lemon add a ~teacupful of
water, one teacupful of corn starch, and
two fnely-pOwdered Boston crackers, and
add the lemon and sugar; whip to a froth
the white of one and the yelks of two
eggs; add these to the foregoing, stirring
briskly, and pour into a plate lined with
a light crust. While this is baking in a
moderately heated oven, whip the remain
ing white of egg TO a troth, and stir in
three teaSpooufuls of powdered sugar.
| When the tart is done, remove from the
oven and spread the beaten white over the
top; then return to the oven and allow to
brown slightly.
To MAKE an excellent soft soap take one
and a quarter pounds of clean, melted
grease to each gallon of lye strong enough
TO bear an egg. Mix them together in a
barrel in the cellar and stir it for a few
minutes every day until the soap is made.
If one prefers to use condensed I've tor
potaSh) take twelve pounds of stone potash
and the same quantity of clean grease.
Put the potash in a piece of old carpet
and break it with a Ratchet into pieces
the size Of an egg; put it in a large kettle,
with a gallon or more of water. When
dissolved add the grease, and when thor.
oughly melted pour into the soap barrel,
fill it with hot water, and stir we'll, and
stir occasionally for a day or two there
after.-ErcAonge.