The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1876-10-19
HOUSEHOLD HINTS.

SwEET-PoTATo PIE.--Boil the po-
tatoes. peel and slice them. Put a
layer in the baking-dish. either with
or without pastry. Dot it over with
butter. sprinkle with sugar and little
allspice. or any other seasoning you
may prefer, Proceed in this way I'M
til the dish or plate is full; then pour
over the top milk or cream until the
pieces are well soaked. Then bake
slowly and regularly till done.
CocoANUT MEHrNGrE.- One grated
cocoanut. one pint of milk. half table
spoonful butter. the grated rind of one
lemon. the yelks of four eggs. Beat
all well together. and bake fifteen
minutes. Beat the whites with half Il
pint of sugar. the juice Of the lemon,
and spread on the top-and put it
again into the oven and bake ten min
utes. This is a Southern recipe, and
very nice: but we think it is improved
by adding two scant tablespoonful of
sugar to the milk before the first bak-
ing.-Christidn Union.
CoLDSLAw.-Cut up the cabbage
very fine with sharp knife, and
sprinkle over it teaspoonful of salt.
For a large dish, say quart of cut
cabbage, use two eggs, piece OF but
ter the size of an egg, half teacup of
water and half teacup of good vine
gar. Beat the eggs, whites and yelks
together, very light, add the water,
vinegar and butter, and put all in a
tin on the fire, stirring all the time
uutil it is of a creamy thickness.
Pour it hot over the cabbage, stir up
well with fork, and leave to cool.
APPLES FOR THE TABLE.-Pare and
core enough large, sweet apples to COW
er the bottom of large porcelain pre-
serving kettle. Put in just boiling
water enough to cover the bottom of
the kettle we'll; cover tightly and cook
slowly till the apples are done. Try
them with straw to see if they are
soft to the core. Add a little more
boiling water, as it boils away, if nee
essary; then remove the apples to a
large glass dish, piling them up in
pyramid form. Make the sirup left
in the kettle quite rich and sweet with
loaf sugar, add the juice of lemon
and pour over the apples; then whip
the whites of two eggs to a stiff froth,
sweeten and spread thickly over the
apples; scatter over this the lemon
peel shred very finely.
Boston BAKED BEANS. Put three
pints of white beans in a kettle of cold
water; let it come to boil then
skim out, pour off the water, put them
in the kettle of cold, and again boil q
minute; skim out. and put into the
kettle of cold water the third time,
and boil until only few commence tC
! burst; then put into Yankee bean.
pot or earthen jar, with enough water
to cover; add three tablespOOnfuls OF
molasses or brown sugar, a small tea
! spoonful of saleratuS and one of salt
take three-quarters of pound Of salt
pork, scrape the rind with a SHARP
knife until white, cash it in strips {
quarter of an inch wide and half al
inch deep put the pork in the beans
leaving the top exposed; put them il
the oven and bake all Saturday after
noon and evening Off wished for Sun,
| day breakfaS3. The beans must not
| be permitted to get dry while baking
hot water must be added when the
moisture cannot be seen from the top
until nearly done. After they have
been baking two or three hours, try
| them, and if not seasoned to taste, ado
some salt dissolved in a little boiling
water. AS all pork is not of the same
sadness, the exact quantity that vii
be required cannot be given. Let
them remain in the oven over night
and bake half an hour before break.
fast, to get heated through. When
ready to serve, place the pork on 6
small platter by itself; take off the
brown beans, and pour the others into
a dish or platter; pickles and Boston
brown-bread, or hot corn-cake, should
be eaten with them. Cor. Chicago
| Tribune.