The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1876-11-16
HOUSEHOLD HINTS.

Qdll DOX Seldtlne, we'll sodheu. Leu
one pint of milk come to the boiling
point; one cup grated chocolate (not
the sweetened), twelve tablespoonfuls
of sugar. Add the gelatine justbefore
turning in the molds. To be eaten
when cold. with sugar and cream.
LEMON JELLY.-One box gelatine,
three lemons, two cups white sugar, a
little less than quart of boiling water.
Let your gelatine soak about an hour
in just cold water enough to cover it.
Squeeze the lemons, add the sugar and
gelatine, and then the boiling water.
Stir until dissolved, then strain into
your jelly molds.
FRENCH WAFFLEs.-Beat up three
eggs well, add a pint of sweet milk
and pinch of salt, cut slices an inch
thick from a loaf of bakers bread;
cut off the crust and dip the slices into
the eggs and milk, and fry in very hot
lard or drippings till a delicate brown.
Butter and sprinkle with powdered
sugar and serve hot. Most delicious.
ORANGE PIE. Crate the rind of a
large, sweet orange; squeeze the juice,
and press off the pulp. picking out the
seeds. Cream, quarter of a cup (or
butter), half cup of sugar, one egg
beaten light, one tablespoon of -four
rubbed smooth in half cup of water.
Stir in the orange and bake with two
crusts. In this, indeed as in all cook
ing, judgment must be used, as oranges
vary in size and sweetness; but these
are the usual proportions, and are suf-
ficient for an ordinary-sized pie.
LEMON PIE.-One cup of white SUI
gar, one lemon, one tablespoonful corn
starch, two eggs-yelks and whites
beaten separately-onet easpOonful of
butter, one cup of boiling water or
milk; beat the corn starch with the
yelks of the eggs and stir it into the
scalding water or milk: add the sugar
and juice of lemon-a large one-hav-
ing previously grated the yellow rind
from it: stir in the butter. Have
ready a pie dish lined with rich paste,
pour in the mixture, and bake until
the crust is delicately Drowned. Beat
the whites to stiff froth, with two
tablespOonfuls of powdered sugar,
draw the pie from the oven, spread
over the meringue and set back for
two or three minutes, till a pale
brown.
ANTI-DYSPEPTIC GRAHAM BREAD.
Stir into cold water as much Ora
ham -four as can be put in. Then,
with the hands, work the dough faith
| fully. After a few minutes kneading
you may be able to work III more iloul
the more the better; for if there is
not enough the bread will be tough.
The dryer the dough is made by adding
! flour the tenderer the bread will be.
| Then roll out the dough thinner than
| for p;e-cruSt. Bake in sheets on iron
| or tin pans. TRis bread will keep fOl
a long time if kept i'll warm place,
and is exceedingly sweet and palata
bic, and very easy of digestion. 1t I
good plan to break the sheets into
squares and put in coarse linen bag
and hang it up back of the stove
! Christian Union.
PUFF PAsTE.-One pound of super
| fine flour, one pound of butter; sift
the flour, heap it up. make a hole il
the center, squeeze in the juice of hal
Il lemon, add the yelk Of one egg, thc1
stir with one hand and drop in witt
the other ice water till you have {
paste just as hard as your butter; rOl
the paste out in a smooth square an incl
thick; smooth the sides with a rolling
pin; spread over One-half of the paste
your butter; lay the other half of thu
paste over like an Old-faShiOned turn
over; leave it for fifteen minutes in ;
cold place, then roll out in long strip
keeping the edges smooth, then double
it in three parts in this wise: lay owe,
one-third, roll it down, then lap owe
the other third, then roll out in Ions
strip and repeat the folding process
let it lie for fifteen minutes; repea
this six times, allowing fifteen minute,
between each rolling. The paste i:
now ready for use. This is the fines
paste known to the cuisine art.-,St
Paul Press and Tribune.