The Andrew County Republican. [volume] (Savannah, Mo.) 1871-1876, 1876-07-13

CUsTARD PIE.-Beat together the
yelks of 8 eggs, 2 tablespoonfuls Of
sugar, 1 Of flour, and 2 cupfuls Of milk
flavor and bake. Beat the whites OF
the eggs to q stiff froth, add 2 table.
spoonfuls Of sugar, and flavor. When
the pie is done spread evenly over the
top, set in the oven and slightly brown.
FRIED CAKEs.--3 eggs, 1 cup sugar,
1 pint of new milk, salt, nutmeg, and
-four enough to permit the spoon to
stand upright in the mixture; add 2
~teaspoonfuls baking-powder, and beat
until very light. Drop by the DIES 1T.
spoonful into boiling lard. These will
not absorb a bit Of fat, and are the
least pernicious of the doughnut fam
lily.
WEDDING FRUIT CAKE. - IA TBS
brown sugar, IL TBS flour, II TBS butter,
A lbs ~raisins, ID lbs currants, Il lbs
%citron, ! ID almonds, 4 or each of mace,
nutmeg, cloves and cinnamon, Il wine
glasses each of brandy and wine, IL
cupfulsmolasses, u teaspoonfuls cream
tartar, ! t~easpoonful soda, ~ eggs.
Blanch and chop the almonds, seed the
~raisins, and scsrch the flour.
WuEATEN CREDIBLE CAKEs-Excel-
lent flour pancakes a be made with
out eggs by crumbling up stale bread
at night and soaking in sufficient sweet
milk to soften them; in the morning
add, say "A pint of bread soaked in a
pint of milk, u ~teacupful Of buttermilk,
a Tablespoonful Of salt, and a full
one of soda; thicken with wheat flour.
| often add a well beaten egg, but they
are better without 1t than any other
way l have ever made wheat pancakes.
OMELETs.-Take 1 egg for each per.
son, beat 2 minutes, add salt the size
of Il pea, and l tablespoonful Of milk
for each egg; beat l minute, and turn
into a hot, well buttered frying-pan
cover it, cook slowly till nearly all is
thick; raise the edges and put under q
little butter or lard, to prevent stick.
ing, and turn one half over on to the
other half, and serve Immediately. Or
you can bake it in the oven in a pic
dish, and serve in the same. Use about
2 ~spoontuls of melted grease, set it on
the stove to heat, and fill; bake till al
is thick, which will be in from 5 to II
minutes. Do not turn if baked.
LAMPs.-Sometimes a wick becomei
too short to carry up the kerosene, ant
the lamp goes out. If you have no
time to put in q new wick, a piece O
cotton rag pinned on below, will an
swer every purpose, and become a goot
feeder. II Il hole should become broker
in the glass chimney, paste on a piece
of paper, which may often be done in
moment, and it will answer its purpose
well for a long time, or until you get
new chimney. Sometimes the burner
of lamps become gummy, and proven
the wicks moving freely. Boil them il
suds over the fire a short time, and the,
will become entirely clean, and worl
well.
WASHING FLANNELs AND LINENS
To whiten flannel, made yellow by age
dissolve IL lbs. of white soap in SO lbs
soft water, and also ! OF. spirits of am
monia. Immerse the flannel, stir wei
around for a short time, and wash il
pure water. When black or navy blut
linens are washed, soap should not b,
used. Take instead two potatoes grate'
into tepid soft water (after having then
washed and peeled, into which a tea
spoonful of ammonia has been put
Wash the linens with this, and rims
them in cold blue-water. They will
need no starch, and should be dried an,
ironed on the wrong side. An infusion
of hay will keep the natural color i
buff linens, and an infusion of bran Wi
do the same for brown linens anr
prints.