The interior journal. [volume] (Stanford, Ky.) 1872-1881, 1877-09-28
RFIrARLE RECErPTs.

OF sugar, one cup OF Hour, one tea
spoonful Of baking powder; beat well;
this will make five layers.
Homemade VINEGAR. One gal.
lon molasses, ten gallons rain water.
half pint good yeast. This will be
good vinegar in two or three weeks.
GINGER CAKE. One cup Of butter,
one cup of sugar, one cup Of molasses,
two teaspoonfuls Of Of soda, two tea
spoonfuls Of ginger, one'half cup of
hot water and -four to roll.
LEMON PIE.-Two lemons, sliced
thin, three eggs, three cups boiling
water, two cups sugar, three table
spoonfuls Of common starch dissolved
in a little cold water or milk.
SWEET PorAro PIE. Make rich
pie crust; lay in slices Of steamed sweet
potato, and then slice Of apple; spread
thickIy with sugar, butter and grated
nutmeg; cover with crust and bake.
GELArNE IcISa. Two tablespoon
fuls Of cold water, one tablespoonful
gelatine; let it stand until It becomes
soft; then add two tablespoonfals Of
boiling water and fourteen tablespoon.
full. Of powdered sugar; stir well.
PorAro Sour.-Boil eight potatoes
and one good-sired onion until tender;
strain through a sieve; add one quart
of milk; salt and pepper to taste, and
nearly one teacup Of butter; put all in
a saucepan and let il come to a boil.
Serve hot.
CaEAM PIE.-Bake your pie crust
thick, take sweet cream; beat to stiii
froth; sweeten and favor to suit the
taste; put it in the crust; cut thin Sill
ces of jelly and lay around on the
cream, and you have a pretty as well
as good pie. 1t is then ready for use.
Coon COMMON CAKE.-Take two
cups of light bread dough, two eggs,
|. one cup Of sugar. one cup OF raisins,
. half cup Of butter. one nutmeg, one
r teaspooniul of saleratus; mix them
thoroughly, and add little -four. Let
|, it stand half an hour before baking.
I PLAIN SUGAR CAKEs.-One cupfu
3 sugar and tablespoonful butter rubbed
9 together, one well-beaten egg. one cup
{ ful sweet milk, one and half cupful
I sifted -four, a little salt, one.half tea
}, spoonful soda. one teaspoonful cream
: of tartar sifted in with the -four; sea
r son with nutmeg; bake in small tins
o PEACH CoBBLER. Make rich BIZ
cult crust; put it, rolled thick, aroun
u the dish; put in a layer of peaches
. then butter and sugar, and very Ii
!. tie -four, then peaches, and so ON ii
!, the dish is full; cover with n THO
, crust, cut a slit in the center, and pou
. in boiling water till full; bake in
moderate oven.
Nj CANNING GREEN CoRS.-One te'
n spoonful Of tartaric acid to one qua
:. of corn after it is cut OF the cob; p,
n the acid in when you are cooking tf
= corn; cook it just enough to eat; ca
and seal up hot; cook in water whe
you open It. and to me quart OF cor
D. stir in one teaspoonful Of saleraiu
N leave it open to the air two or thru
ne hours.
!, ORANGE CAKE Every good. )-Tw
" cups sugar. two Of -four, one-half Gu
>, ~ water, two teaspoonfuls baking po'
~ der, yolks Of FIVE egg, whites Of tw'
. q pinch of salt. the juice and grate
rind o: one orange. Bake " jelly til
,et on paper. This makes six loave
,er For icing, use the whites of thr'
ire eggs, juice and grated rind Of one
IN ange. and one pound powdered sugs
to BRANDY PEACHES. the re
ches, then throw them in cold waite
have a pan Of hot water; put in
70 many as will swim on top; let the
~ boil until the peaches are clear; tai
W them out on plate; have new wat
NC boiling for every kettleful. To OF
W. pound Of fruit put three-quarters Of
pound of sugar. To every pint
of juice add a teacuptul white brandy:
he the syrup cool before adding d
ny brandy.
Oh APPLE CusrARD.-Pare and co
six apples; set them in a pan with
very little water, and stew them un
y, y, tender; then put them in Puddi'
~ dish without breakingI All the centr
- with sugar. aud pour over them CT
tard made Of quart Of milk. h
eggs, four ounces Of sugar, and We
Y" little nutmeg set the pudding dish
h. a baking pan half full OF water, al