, 1877-02-03
EEousaN0Id Recipes.

Syow JELLY CAKE--One teaspooini
of sugar, enc ieaspooiul Of sour cream,
one teaspoonfnl of soda, one half tea'
spoonful Of cream tartar, flour TO
make q good batter; last two heeping
.ablespoonful5 Of SNOW. The STOW to
be put III the las: thing, stir well.
pour the batter in jelly pans. When
baked pat some kind of Jelly or apple
butter between the layers and YOU
will have an excellent cake. The
snow does instead of eggs
LEMON CAKE.-Cne and a half emp
ful of sugar; oue-halfcupfnl Of butter,
eight eggs, two thirds cupfui OF sweet
milk, two and half cupStul OF tfou7,
Two teaspoonfull of baking powders.
Use only the yeIks OF the eggs for
beating with The butter, reserve the
whites of six eggs for frostlDg be-
tween the layers. Bake the cake IN
Jelly cake pans after the layers are
baked spread each layer Ihlck!Y with
the frosting. then set them back IN
the oven for 4 few moments, but be
careful that the store Is not hot
enough to brown the trosting. Take
four good lemons and after parlug
them, slice them thiHly PicS oG; the
seeds. Then place the lemon be-
tween the LAYERS OF cake lust as you
would q Jelly cake. Allow a quarter
of a pound Of sugar TO each egg for
frosting. BY putting in soma sugar
when you first begin to beat the frost
ing and keep adding sugar until 1t Is
all used, You viii save considerable
work, instead ot first beating the eggs
and then adding the sugar. The
whites Of five eggs will make sutfi>
cieut frosting for this cake.
SALr-RlslyG BGEAD.-HOw to get
your baking done in the forenoon, As |
ike to do all ny work around the
house in the forenoon, so as 10 sit and
rest a little in the afternoon, | thought
| would write how 10 make what We
call railroad rising Take a jar Of
pitcher two thirds full of boiling water,
add a little salt, little soda, stir in
knead till it is the consistency Of thick
pancake batter; set where 1t will
keep warm, till it rises. it viii take
from twenty four to thirty hours, ac-
cordlug to the warmth, then aet awaT
in cool place where 1t will not freeze.
1t will keep a long time and when
you want TO bake, take two or three
SpoonsfulS, add them 10 your salt rs
mo, set as the lady in the Tribune
directed, in an hour yonr bread will
be ready to sponge, hich Is done by
putting yoar rising and water in yOur
Hour, anA stirring little thicker than
your rising, and setting in warm
place, until it rises very light ; then
mix soft and knead well then it will
rise for the oven very quick. Take 1t
from the oven just as quick as done,
for bread that mas the moisture ali
dried on, OF il is not fit TO eat. | never
bake bread by the clock, as sometimes
the lOa"eS are small, sometimes large,
and when the bread Is very light the
heat seems 10 penetrate through II
quicker. As soon as the bread is tal'en
from the oven, it should be turned
from the dishes and covered with
thick cloth iii cold. think il the lady
Of the Tribune, or any else that is III
the habit of mixing ;heir bread with
out sponging, would try sponging ii
once, they wonld continue TO do SO, as
the bread is much lighter and ten
derer.
PorATo CAKEs--Prepare a sufi-
cienL Quantity Of thick mashed poia>
toes, lightly buttertd, and passed
through eolander, add the yeiks Of
four eggs, mingle well. and cook three
minutes longer, put She whole in a
dish and let cool when wanted roll
them down on a tloured table, give
them the size and shape Of Goldfish
balls, dip them in beaten eggs, then lii
flour; fry them in hot lard, see that
they are of clear yellow color and
sarra ,haDn on n f,lded narEin