The Andrew County Republican. [volume] (Savannah, Mo.) 1871-1876, 1876-10-12

A CHEAP AND FINE SHOE POLISH
Take 1 pound of ivory-black and .
ounce Of oil of vitrol, a tablespoonful OF
sweet oil, 4 pin. of liquid honey or mo-
%lasses, and ! gallon Of vinegar. Apply
like any other backing.
A Coon WAY TO MEND GLASS
Pound flint. glass as fine as it can posi-
bly, be made on a painters stone, and
mix 1t with the unbeaten white OF an
egg. Rub the mixture on the clean
edges OF the broken glass, place them
carefully together, and, where 1t can be
done, bind together with a string. Set
aside for some days or weeks, and one
can scarcely discern that there vas
ever n crack in your bowl or dish.
MoLAssEs PLUM-CAKE.--2 cupfuls of
molasscs, 2 cupfuls of butter, 6 eggs, 2
cupfuls of brown sugar, 6 cupfuls of
flour, 1 pound of plums, 2 lemons Juice
and rind), 2 spoonfuls Of powdered
ginger. Spice to your taste. Beat the
eggs separately. Add the ginger and
spice. Cream the butter, and rub it
into the -four. Beat in the molasses.
Then mix all together, and it may be
eaten hot for dinner, with the addition
Of wine sauce.
BELvIDERE CAKEs.-The size Of n
breakfast plate. l quart of floar, 4
eggs, q piece Of butter the size of an
egg, a piece of lard the same size. Mix
the butter and lard well with the flour;
beat the eggs very light in a pint bowl.
Fill it up with cold milk; then pour it
gradually into the flour, which must be
made into a tolerably stiff dough. Add
a full t~easpoonful Of salt, and work
briskly for 8 or 10 minutes; If worked
too long it will fall. Cut off squares of
the dough with a knife the size that you
wish your cakes to be, roll them out,
and bake in a quick oven.
CRANBERRY DUMPLING.--1 quart of
flour, l teaspoonful Of soda and 2 tea
spoonfuls of cream-tartar sifted togeth-
er. With sweet milk mix into a soft
dough, using a spoon for the purpose.
Roll the dough out very thin in oblong
shapes, and spread over it 1 quart of
cranbcrries, picked and washed clean.
Add 4 pound of sugar, sprinkled over
evenly. Fold over and over; then tie in
Il pudding cloth and put into a steamer,
where let it cook over n steady fire for
one hour, with faith, never looking into
the pot. Serve with sweet wine sauce,
or sugar and cream.
ALMOND PUDDING.-Take / pound Of
sweet almonds, scald, remove the skins,
and pound as fine as ever you can in Il
mortar. Then put in your ~stirring-dish
the yelks of 4 eggs, with / pound OF
powdered sugar, and beat well for Q
few moments. Then putin the almonds,
and stir all three. When the bubbles
rise, put in the well beaten whites o.
the eggs, with the grated rind of 9
lemon and some of the juice. Aftel
smearing the pudding-dish, CRATE the
finest possible bread crumbs around i
before putting in the pudding just ,
very little bread, and bake in a pretty
hot oven. If the top gets too brown
lay a piece of paper over it, but do no
remove the pudding. To be eaten will
lemon sauce, made by putting in al
earthen pot (not tiny, the juice of a nic'
soft lemon, some water, sugar till swee
enough, and a little whole cinnamon
Let this come to a boil, and pour a lit
tie in a cup where you have the wei
9 beaten yelks of 2 eggs, with the ''eye'
of the egg removed, and when 20,
; have the cup filled with the boilin!
r sauce (be sure and stir with one hanC
while pouring a little at q time in tn
, cup till fully, pour back in the pot
$ set on the stove, and let it come to
, boil again, stirring all the while; the
G remove Immediately and put in you
sauce-dish to get cold. Beat the white
of the eggs very stiff with powdere
sugar and put right on top of the sauce
Do not pour the sauce over the pud
ding until just ready To eat it.