Helena weekly herald. [volume] (Helena, Mont.) 1867-1900, 1876-04-13
HOUSEHOLD RECIPES.


10 HARDEN PICKLES after they are taken
out of the brine-A lump Of alum put in the
vinegar, and h"rse-rad!sE cut in strips, will
make them crisp.
GRlLLED Slices OF ,lJTToN. Cut some
rather thick slices of unicrdone cold mutton,
score them well, and rub in plentfully some
common mustard salt, and cayenne pepper:
brOll them over clear fire.
New ENGLAND Corn CAKE-One quart
sour milk, three eggs, one teaspOontul OF
soda, one teacup of flour, yellow corn meal
enough to make a batter as thick as pancakes
Bake quickly in pans well buttcEed.
To KEEP MoTHs BEETLES, ETC, FROM
CLOTHES Put /; piece of camphor in linen
bag, or some aromatic herbs, in the drawers,
among the linen or wooden clothes, and
neither moth nor worm will come near them.
A NICE DISH OF RlcE-Boil d teacunful of
rice until quite soft; sweeten with powdered
sugar, pile up on a dish; spot it with square
Jumps of jelly; beat the whites Of five eggs
with little sugar, and flavor with vanilla:
pour it over the rice.
PuFFs OR GEMs.-One pint of flour, one
pint of milk, one egg and little salt. Beat
the mixture light, and bake on top of the fire
for few minutes before going into the oven
Graham or corn meal can be used instead,
adding two teaspoonfuls of flour with the
corn meal.
LEMON PIE.--Take the juice ard gratej,
rind Of one lemon, one cup Of sugar. yo!kS
OF two eggs, three tablespoonfuls OF flour, one
pint OF milk; after baking cover With soft
irOsting made from the whites of two eggs
and four tablespoonfuls Of sugar, and brown
slightly.
HAM ioAsT--SLix with one tablespoonful
OF finely chopped Or grated ham, the beaten
up yOlk OF an egg, and q little cream and
pepper; heat over the fire and then spread
the mixture either on hot butlered toast, or on
slices of bread fried quite crisp in butter
Serve very hot.
To SOFTEN TIE iiNDs.-Beforc retiring.
take large pair OF old gloves and spread
mutton tallOw inside, also all over the hands.
Wear the gloves all night, and wash the hands
with olive OF! and white CASTLE soap the next
morning
BLANC MANGE-(Excellent and easy )-One
quart Of milk, one orange gelatine, sugar to
sweeten to taste; put it on the fire and keep
stirring it until it is all melted then pour it
into bowl, and stir it until it is cold: season
with vanilla pour it into mould, and put it
into cool place to stiffen
CocoANuT CANDY QUICKLY MADE.-Grate
the meat Of cocoanut, and having ready
two pounds of finely sfted white sugar. the
beaten whites OF two eggs, and the milk of
the nut, simply mix all together, and make
into little cakes. In a short while the candy
will be dry enough to use, and found to be as
good as if boiled.
HoMINY MUFFINs.-Take two cups of
line hominy boiled and cold; beat it smooth;
STIR IN three cups of sour milk, half cup
OF melted butter, two teaspoonfuls Of salt
and two tablespoonfus of white sugar; then
add three eggs well beaten, one teaspoonful
OF soda dissolved in hot water and one large
cup OF flour; bake quickly.
10 CLEAN GLAsS.-Ihs mode of cleaninee
lne glass gives great brilliancy; Take finely
powdered indigo, dip it into it a moistenel
men rag, smear over the glass with it. and
hen wipe it off with a perfectly dry cloth.
As substitute for this, fine sifted ashes, ap-
Died by rag dipped in spirits, will do as
veil. Spanish white is apt to make the glass
ough and injure it,
GINGER CAKEs.-Rub q quarter of pound
# butte: into half a pound of flour mix one
gg, three ounces Of powdered loaf sugar,
nd half an ounce Of ground ginger, with
utter and flour. and make them anorcther
hick, and cut it into round cakes about two
r three inches across; bake them in warm
ven, On iron plates.
CoCOA-NUT CAKEs.-Ten ounces Of sifted
1gar, three eggs, six ounces of grated cocoa
ut. Whisk the eggs until they are very
ght; add the sugar gradually; then Stir in
le cocoa-nut. Roll . tablespoonful of the
aste at time in your hands in the form of
pyramid; place the pyramids on paper, put
le paper on tins, and bake the cakes in rather
cool oven until they are Just colored a light
rOWn.
HONEYCOMB PUDDING.-One half Gun of
our, two ounces butter, four eggs, one cup
eW Orleans mOlasses, One-half teaspoonful
1T, one dessertspoonful Of soda dissolved in
ater. Beat the yolks of the eggs very light
I'd mix with sugar, salt, molasses and milk
I'd the butter melted. Add the flour, then
e whites of the eggs, and lastly the soda.
AXE in buttered dish three-quarters of an
'ur, not too quickly. and serve with hot
uce. This is quite rich and delicious.
GERMAN CRs1Ps-Two cupfuls of sugar.
e cupful OF butter, three eggs, and the rind
d juice of one lemon Mix thoroughly.
her with spoon or with the hand. adding
[tIcient flour to make them thick enough to
u Out. Roll very thin, and cut IN small
kes with a cutter. After they are placed
the pan, rub the tops with egg, and sprink-
with white sugar. Two eggs are enough
: tops of the cakes. They will only re-
ire a few minutes to bake.
SARATOGA FRIED POTATOES. Peel good.
ed potatoes and slice them as evenly as
'sible (you can buy slicing machine if
j wish, ) drop them into ice-water, have
tie OF very hot lard, as for cakes, put a
' at time into towel, and shake and dry
moisture out of them, and then drop into