, 1876-11-25

| t1Cl1 brown.
Graham erackcrs are ,na,lo of -four md winter,
mixed as little rs possible, and rolled out and
| cut with biscult-cuttor and prtcked we'll with
N''"' 'N'N ''ASA '' . 4N.ts ~ e''' Mns. M.
| 10 tAs Rdlor ar TIA Tyibuns.
CHICAGO, Nov. 2.-somo lady askeI few
weeks since for gool i5onyhnNt recipe.
thought whenl read 1t she Trust hnro tnuther's,
SO sent to that dear womnn fur 1t about
thousat.d miles away. The rccipa can,c safely
to hanl day or two ago, on top Of n box tlllcd
With "sanip!e Of tho goods" rs merchants
say, and gool they were. l only wish in senl-
Ing this that might inc'ose ono npiecc nil
around to thoso who enjoy tluiighnut with
Spes n oy ut :" 59y
similar to "Tho Old Oa7tcn Bucket'' did SPACE
aud wit permit; hut ftlrhcar, frclng "a a lady
friend Of mine enil sbo It'd whom she rcrnaIllel
away from the Tabernacle on Sunday, "us II
she was performing decd Of c'!nrity by gtying
her placl to sUnp ono better calculated to an III
The Recipe for Dougllnuts: Measure foilr
| pounds Of flour in d howl or ran large enough
thu ioar; put III one and u',alt pounds ut sugar,
three beaten eggs, half grated nutmeg, o,lo
teaspoon csscncG vanilla, ollc teaspoon salt;
! then wet 1t altogether BY stirring III one qlnrt
melted or softencA bnttor. Whom about llalt
mlxed, put III half tcaeup Of yeast: set IL in u
warm place to rsu covered over with towel.
II set ut night, tho ,lext morning l<ncad them
scnaIn through the day 10 risc agaia': At eve.l-
lug kncad them orcc more, and, II very light,
leaye them. in eooi place TIL morning. Iii
tho morning, turn them, ont On q
| cut with knife In strips, then across ln din
monde. Tile lard must 6e liot enough for them
to rso to tho top ns aool :aa they ar1 droppcint
letting 1t cool oil as thoy beeome brown. Tuko
t1I.LttH F,ttf oil p5tp1t,.
draina moment; place on q large platter and
sprinkle powdered snTar over them. Whon
ttey nra all fried and cooled place thcnl Gsre-
fully In n jar.
your famsly, ralsin put In tho centre Ut cael,
a0ughn 1t Is pleasant SURPRISE llupe some
orc WILL try ths rcctpo eau assure them It will
pay1 and LIZ: let mo know Of thGlr success Yours
tnterestcdly "DonoriiY Fox.n
10 ahs Editor af The Trtanne.
KANSAS, Nov. 20.-1 hayo not contributed to
tho Homo for nearly three weeks, ard feel 1t
Is now one Of my dut!cs when / receive such
valuable Information from so many excellent
housckccpcrs. Tho young housckccpcra feel
very grateful for information In that line.
will add d few rccipcs. purkcr-Houso rolls:
Two quarts OF flour; make hole in tllp centre;
put in butter size Of MT EGG, little suit, table
spoon Of white, sugar; pour over tl,ts pint OF
AA1h l4GNAQAclN UtACN Allu EIJl11 uUtt 0uC-llNlL
tcac,lp yeast. When tho spongA is light, mold
we'll. Let It rise agafn, mil cutsi long cakes;
When lsght ilasten eacli cake With tue rolling
pin; nut small piece OF butter on top, au1 foil
each over Quito itself. Put In pms to risc, mud
when light bako In Il quick oyrh.
Not long hgu some oEu asked for recipe for
Delnionlco's pudding, wh!cl, wo havc found to
be deliclous. Heat il quart ot mElk to ncarly
boiling; reserve . little to wet three table
spoons, eorn-starcli; boat up tue yolks Of flyo
thu coEn-starch, after being dissolved in tho
milk; then udd To tho hot milk, a,l.l boil tl.rco
minutes; then adl ono teuspoon milk. Turn
tss TITS. INTO t, ttcred di8i aud bake ton minutes
sucnr and l,nlf teaspoon vanilla. Spread OIL
pudding, aud brown. Eat cold with cream
saslce,
Hoping tho ladies' viii try tl,csu and let nc
know Of their SUCCESS, Yours truly,
Mis-. MAC,
10 tts Editor or Tia Tr1buns.
EvAasToa. Nov. 23.-tieg your pardon, "Afrs.
j. c. H.,"for not telling you how to make
potato-spongo before. Tho 8crvant.girls who
"promfsc and don't cosnc" aro to blame. Well,
at dinner, tho day before you wish to bike, hayo
mashcd potatoes. and when they arc done take
outl,alf-a-dozen ndinasl tlum in piut Of Hour,
theu pour on tho boiling potato-water to sca!l
It. Stir, and let 1t stand until cool. Then add
more water and lour to make tho quantity you
wish; add cake Of yeast soaked. Let It 1ise
until bed-tfmc. Giyu It n good stirring, ald let
It stand until morning, when It Ia very light and
rcady--thrco cups for coifee-akc, une cup and
z little water for ryo and Indian 1ouf, tho rest
Tor white bread aud a PAN Of delicious biscuit
All but the cotfee.e7.ko aro baked boforo lu-
ncr, and only ono cnke Of yeast llscll, I use
.ans which have lad Tomatoes In them to b4ke
the brown bread In. The Loaf does not have as
much crust, and cuts In pretty slicca for TIC
table.
wish to a.k Hamburg Kitchen" II she
as she does potnto snlatt. MyGernlan h.,sbai7d
sigls for thet1l every time we have sour roast,
Will ao1lD ule tell A.a what 10 make for tent
! nM tired ol arca1 and butter. sauce aud cakc,
every yy nigl;t e t ot ~ y yea.: y.
nlco dslins out Of nothing, l Will tcll Of ono wo
like oncn weuk. Take three pounds Of NUT
ton, cut In sn,nll plecea III you akin mutton It
loses tho strong ilavor) put 1t on tho stovo IN
e cold w9ater; 9; when helf done put in Y tcacup Ut
enough for soup. Maks nice biscuit crust, cut
~ diamonds, atd twenty Iu!uutcs befora dinner
drop them around Oh taa top OF the soup, anil
cnSof very c!tae'y: Or steam II you preter.
This, with a dish Ut nfce potato salad md an
apple pio, niakss very good though not styl-
"Mft. sara1l L,n hayo you laid aaIdo your non
IN disgust, or arc thu wintrr styles 50 elaborate
that they require all your time!
10 sAs Editor n TAs Tribune,
FIF7srlELD, ILL.,, Nov, 2l.-For months haYe
been greatly interested !u the Domestic Depart
ment Of your valuable paper, and long tor tho
day when the supplement arrives, with It's many
excellent recipes. Some have tried, and Aud
very good; tha bread pudding Of "slrs. WA.
S.H is good / ccttHin1v ,pnu1d rcco,,,,,od n -