The Grange advance. [volume] (Red Wing, Minn.) 1873-1877, 1876-03-01
CHOICE RECIPES.


= CHOICE RECIPES.
Cream Pie.-On~ Tablespoonful OF white
sugar, one egg, ono tablespoonful Of -four,
one tablespoonful melted butter: add
sweet milk enough to fill your pie plate,
and lemon if preferred. This should be
baked with but one crust. r.
Rye and Indian Drop Cake.--One pint
Of Indian meal, one.half pint of rye meal,
two spoonfuls Of molasscs, little salt.
Work it with cold milk so as to drop
from SPOON into hot fat. Be sure to
have smooth batter.
Hominy Mufins.-Take two cups Of
fine hominy boiled and cold; beat it
smooth; STIR in three cups of melted but
ter, two teaspooQfuls Of sal: and two ta-
blespoonfuls Of white sugar;then add three
eggs we'll beaten, one teaspoonful OF soda
dissolved in hot water, and enc large cup
of flour; bake quickly.
Breakfast Muftins.-This recipe will be
valued by housekeepers as dainty SUBJ
stitute for bread at breakfast or tea
Two eggs we'll beaten, with cupful Of
sugar and lump Of btuter the size of an
egg to this add one pint of milk, With
ore teaspoonful Of soda, one quart Of
-four and two tablespoonfuls Of cream
tartar; bake in muf1in rings on top of the
range. or in gem pans i'll a quick oven.
To preserve the juices of mince pics
while Distinguishes the pies are ready
to bake, prepare thin piece of Gotten
cloth, one nch wide and long enough to
reach around the Run Of the pie. Wet
h0 (nfh nd %h1 -
such way that it will lap little on the
plate beneath and en the upper ccxst,
covering the place where the upper and
lower crus: come together.
Scotch Broth. -Wake four pounds of
mutton--part OF Tie leg is best; ado one
gallon water, one teacupful pearl barley,
two carrots sliced. two turnips sliced, two
onions cut small, three carrots grated, the
white part Of large cabbage chopped
very fine, and a Snail quantity Of parsley.
Season with pepper and salt. Let this
boil very gently fer three hours ind a
halt, and at the dinner table it will, most
likely by all fond Of soups,ibe pronemnced
most excellent
10 Clean Garaaents.--Wet spozgc in
warm water, aad squeeze it out dry: then
sponge one place after another until the
garment is cleaEsed.' All the dust and
soil will be absorbed by the sponge. But
if the garment be very much soiled. arash
the sponge several times in clean water,
squeezing it out as dry as possible by
wrapping it in 6 piece OF black alpaca.
This method Of cleaning is more esEectual
than a hand bruse, and many spots will
disappear by the use Of pure water.
Bedding in the stable is of great ia1por-
lance, both as regards the comfort of the
stock, and the condition of the marure
heap. twill pay to cut all the litter
with fodder cutter when it can be done
by horse power. Where leaves or sew.
dust can be procured for bedding every
pound of straw sheald be used for feed.
Otherwise cut straw is more absorbent
than long straw, and more quickly rets
ia the manure heap The stock can be
kept very clean by using short bedding.
Rich Bread Pudding.-To one-hale
pound of bread crumbs take two pints Of
cream, four ounces Of sugar, five eggs. s
lietle salt, four ounces OF currantS, and
one and one-half of finely shredded can.
died peel and two ounces of butter.
Make the eggs. sugar, and cream into
custard and stir in a glass of brandy.
Place the other ingredients in buttered
mould in layers and pour this over them.
Let it stand couple Of hours before bak-
ing. Milk may be substituted for 4
cheaper pudding, or sponge cake may be
used instead of bread for richer one It
should be we'll favored with lemon, Gin
namon, or bitter almonds. Bake half an
hour.
To Bake Beef.-Lay the meat ON some
sticks in dripping paa or other vessel,
SO that it will not touch the water which
it is necessary to have in tho bottom.
Season with salt and pepper, and put in
the oven three or four hours before it is
wanted for the table. Basic it often with
the water in the bottom of the pan. re.
newing it as often as it gets low. This
makes sweet, juicy baked beef. The
great secret Of 1t is, not to have the meat
touch tho water in the bottom of the pan.
and haste it often. Tough, unpromisine
pieces of beef are best cooked by steam.
ing them an hour and half or so. AMI
then putting them in the oven and baking
as much more.
OTERWORK.
DR.. Wilks of London, writing on over.
work, says MY own opinion has already
been expressed, that the evils attending
it On the community at large are vastly
overestimated; and, Judging from my own