The Jackson standard. [volume] (Jackson C.H., Ohio) 1847-1888, 1877-10-25
Prom the Chieaao Tribune.l
A Batch Of Recipes.

Prom the chieaso THbuns.l
A Batch Of Recipes.
FRENCH ROLLS.
Into one pound Of hour rub two ounce
~ butter and the whites OF three egg
well beaten; add n teAspoonrul Of good
yeast. little salt. aud milk enough g..
make a stiff dough cover and set In >
good place till light. which will be In ~
hour or more. according to the strength
OF the yeast Cut into rolls, dip the
edges into melted butter 10 keep them
from sticking together, and bake in
WHIPPED CREAM.
Take half pint or one quart Of milk
boiled down to pint Add Of pound
of powdered loaf sugar and a bali tea
spoonful OF powdered gum arabic dis
solved in orange. flower water Beat lh.
liquid till converted into roth, and send
to table Immediately Flavor the cream
with vinilla or anything preferred pre-
vious TO beating.
ONE rec cAKE.
One and a half cups OF sugar. 4 cup o.
sour milk. ! cup OF butter. ] egg. ! tea
spoonful Of soda Don't mix very stih
souR MILK CAKE.
One cup Of sour milk. cup Of brown
sugar. ] cup Of chopped raisins. cup
OF butter or lard. ] egg. even teaapooniui
OF soda, -four 10 make = stih batter. aud
spice to taste.
FEArHER cAEE
One cup Of sugar. ! cup Of milk. cups
-four. ] tablespoonful butter. teaspoon
iul soda. I tablespoonful cream Of tartar.
flavor with lemon.
CUsrARp cAKE.
Two cups Of powdered sugar. cup oi
sweet milk. tablespOoniuls melted bot
ter, teaspoonfui baking powder. p cup.
Hour; bake as for jelly cake. and when
cool add the following Cu-tafd-On-
pint OF milk. 3 eggs. sugar aud favor e.
suit the taste, aud prepare as Tor boii-d
custard
JELLiEs.
In making ipllirs Of apples. plums.
peaches. or apricots. peel, remove the
stones or cores. cut in pieces. cover With
water. and boil gently till we'll conk~d
then strain the inic. gently through
jelly bag and add half pint-nl sugar g.
plot Of juice For berries pound 81
sugar to pint a. juice. hnil until u rope.
from the spoon. or from fifteen g. twenty
minutes. in making raspberry Jelly. u
onet third currant-, aud two thirds rasp
berries
FIcELED AFrLEs.
Three pounds OF sugar. pounds of np
plies quartered aud corrd. / pint Of vine
gar; stram the appl'-s till iork will 80
through them readily; then make a sirup
of the sugar and vinegar aud pour over
them while hot. aud stick Glove or tNo
into each quarter.
sricEp ArrLEs
Eight poond. ~ apples pared and quar-
tered. ( pounds OF sugar. | quart vinegar.
/ ounce stick cinnamon. ounce cloves.
Dol the sugar. vinegar and upicea togeth
er: put in the apples while boiling and
let them remain TIL tender (sbout twsn
~ minutes) Boil down the sirup I'LL
thick, and pour q over the fruit
AFPLEs PRESERVED LiKE GINGER
Peel and cut in quarter pounds Of ap
piles. 8 pounds sugar. ! pound race ginger
pack the apples In jar. layer Of apples. |
then sugar and ginger. until all are put |
in : next day bruise an ounce Of ginger |
and iufuse u in bali a pint Of boiling |
water. closely covered. next day put the |
apples. sugar aud ginger with the water |
from the bruised ginger in a preserve /
kettle and boil it for one hour, or until /
the spples look clear and sirup rich. add /
ing some lemon peel. cut very thin. jusi /
before done.
APFLg BREAD.
very light, pleasant. and healthy /
bread il made in France by q mixture oi /
apples and -four IN the proportion Of
onc-third apple pulp to two-thirds -four /
The usual quantity OF yeast j. beaten
with -four and the warm pulp Of the al
Plies, sslt, aud little water. II the ap.
Plies are sour, little sugar msy be added
before putting in the Hour IL requirrs
rather longer time TO rise than ordinary
bread, aud should be eaten fresh.
APrLE SHORT CAKE.
To quart Of siited -four add tea
spooniuls cream Of tartar and Of soda.
teaspoonful salt, ! pound Of butter.
sweet milk enough 90 MIX it Have the
dough rather stiff. roll and bake in .
sheet. .As soon A. baked split open the
whole C,ke. spread one piece quickly /
with butter, cover with well swsetencd
apple sauce. pour over some thick sweet
cream, CRATE on nutmeg, place the Other
halt on this, crust side down. spread with 4
butter. cover with apple sauce, erram
,nd nutmeg
plsu FOR BREAKFAST
Take 6 good cooking apples. cut them
in slic-- OF an inch Thick. hsve pan ~ 4
fresh. hot lard ready. drop the slics-- 90 1
and Try till brown sprinkle q little suEar 4
over them sud serve hot.
ArrLE rLoAr
Stew partially ! quart oi apple sud /
mach them veil add ths white 81 rEls |
we'll bs-at-n. aud pour on ! hsaptus e.. /
bl--pnp"iul oI i"at rugar; BEAT ~ o. |
E'thsr ii teen minutes. aud sat with rich |
milk. spaced With nutm"g
APrLE SNOW
Pot II good. tart Bppl,r iu cold water
aud SGT them over the hrp, when -ulf
drain the watrt; strip the skina oil tbs
apples. core them and lay them "a q deep
dish beat the whites oi ~ eggs 20 a stiii
roth put pound oi finely pow drrrd
whit. sugar 90 the aPpicsi bcat them To-
a stiff froth aud add thr beaten eggs
Beat the whole 10 = stIif snow, then turn
into a dessert dtsa.
ONE CECsr ArrLE rtE
Line your pie-dish With pastry, then
quarter your Appiss. hll your pie dish
with them. sweetru With sugar aud bake
until tender, take out oi the oven. beat
the whites Of eggs 10 a stifi iroth. sweet /
en- with ! teaspooniul powdered suRnr.
spread IL over the pie, place it again N