The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1876-01-20
HOUSEHOLD HINTS.

HOUSEHOLD HINTS.
MoLAssEs CAKE.-Two cups OF mo-
lasses, one cup of boiling water poured
on two tablespoonfuls Of soda, a lump OF
alum the size of a walnut, anu n cup
Of butter. Let the water get coid before
using.
BUTTERNUT CAKE.-Four eggs, neaten
separately; two cups sugar, one OF butter,
one OF butternut meats, one-half cap sweet
milk. two and one-half cups flour (heaped),
one teaspoonful soda, two Of cream tartar,
Rub the black scales off from the meats
before putting them in the cake, Bake
in two loaves.
MUTTON CUTLETs.-Trim off all SUPER
1uous fat from each outlet, dip them in an
egg beaten up with alittle oil, some pepper
and salt, then cover them with bread
crumbs, and let them rest for a couple OF
hours. Fry them in plenty of butter or
lard to a light brown color. Arrange them
in a circle on a dish and pour some
tomato-sauce in the center.
KEEPING buckwheat batter is often very
troublesome, especially in mild weather
1t can be kept perfectly sweet by pouring
cold water over that left from one morn
ing, and which is intended to be used for
raising the next mornings cakes. Fill
the vessel entirely full of water and put
in a cool place; When ready to use pour
off the water, which absorbs the acIdIty.
TOMATO SAUCE.-Mclt a i piece of butter
the size Of an egg, and mix it well with a
dcssertspoonful of flour; add the contents
of a can Of tomatoes, mix well, and then
put in pepper and salt to taste, a pod OF
garlic, a bay leaf, a sprig of thyme, an
other of marioram, and some parsley,
tied up together, Keep the sauce hot I'M
| til it is wanted, when the herbs should be
removed.
OYSTER SAUcE.-Parboil the oysters in
their own liquor, beard them and reserve
all the liquor. Melt a piece of butter in
a saucepan, add a little -four, the oyster
liquor and enough milk to make as much
sauce as is wanted. Put in a blade of mace
and a bay leaf tied together, pepper and
salt to taste and the least bit of cayenne.
Let the same boil, add the oysters, and as
0 o as they are quite hot remove the
mace and bay leaf, stir in a few drops of
lemon-juice, and serve.
A CORRESPONDENT gives the following
recipe for scrap-book paste: Dissolve a
~teaspoonful of alum in a quart Of water;
when cold, put in as much flour as will
| give it the consistency OF thick cream, be-
ing particular to beat up all the Jumps;
stir in as much powdered resin as will lay
on a dime, and add also six cloves ;
pour a teacupful Of boiling water in
to the flour mixture, stirring well all
the time. 1t will be soon like mash. Let
it cool, and keep it cool. Lay a cover on
it. For use, soften with warm water. 1t
will keep twelve months.
WINTER SuCCoTAsH.-This may be
made with Limas, horticulturals, garden
beans, or white tield-beans. The latter
are seldom used for ~succotash, but they
make it very nicely. The method of pro-
Cecding in each case is the same. Boil
the beans, without soaking, until three
tourths done. In the meantime put an
equal amount dry Of dried swect-corn
with three parts water, and let it steep on
the stove for two hours without boiling,
then add to it the beans and let them cook
together gently until the beans are done.
Serve warm and do not break the beans.
-RurGI NeW Yorker.
RICE WAFFLEs.-One cupfll of rice
boiled done, three cuptuls of flour, three
eggs, one %tcaspoonful of soda AMI a piece
Of lard or butter the size of ii walnut. The
ingredients must all be prepared separate
ly, for negligence on the part of a cook
will prevent the success of any recipe.
Be sure to beat your eggs very light.
See that every particle of soda is thor
oughly dissolved, and that after it is added
the baking be not long delayed, lest the
effervescing properties of the soda be de-
stroyed, and consequently the cakes heavy.
This batter may be used in wafle-irons,
or else baked like flannel cakes upon the
open griddle.
STEwED CELERY.-Trim and cut to TIE
same length a number OF heads of celery;
split them in two lengthwisc; tie them
in bundles with thread, and parboil them
for ten minutes IN sailed water; drain
them and arrange them in a saucepan
over slices of bacon, with a bundle Of
sweet herbs, a couple of onions, pepper
and salt to taste and a blade OF mace
add enough stock just to cover the con
tents, and set the saucepan TO simmer
gently till the celery is quite tender.
Having removed the string, dispose the
celery neatly on a dish; take some of
the stock in which it has been stewed, re-
move all fat from it, add a small piece of
fresh butter, POUR it over the celery and
serve.
BosTON CREAM PUFFs.-One tumbler-
full Of water, one-q larter pound of butter,
one and a half tumblcrs of flour. Boil
the water and butter together, and stir in
the flour while the mixture is boiling hot.
Take it from the fire to cool. When cold
add five eggs, one at a time, mixing we'll
add one-half a teaspoOnful cold water.
With a tablespoon drop the above on the
pans to bake. Let the over be very hot.
The cakes must remain in fifteen minutes.
Do not open the oven door. If you do
your cakes will be flatter than waters.
Cut a small opening in the side of each
cake and, with a teaspoon, put in the fol-
lowing mixture: One-halt cofce-cup
flour, one OF sugar, two eggs, twotumblers
of milk. Beat the eggs, flour and sugar
together, stir them into the milk, while
boiling, until thickened and smooth.
Charcoal for Sick Animals.