The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1878-02-28
KITCHEN ECONOMIES.


Keep fresh lard in tin vessels.
Bread Omelet. Ono large teacup
bread, one teacup cream; one teaspoon
full Of butter, four eggs. Salt and pep
per; fry like an omelet.
Sponge or Jelly Cake.-Two eggs;
one cup Of sugar; Eve tablespoonful
Of water; one and one-hah cup of
flour; one and one-haf teaspoonfnl of
baking powder. For jelly cake, bake
in layers.
Oyster Filling for Turkey. TO one
can of oysters add bread crumbs until
you can mold it like loaf of bread;
add also butter the size of two eggs,
pepper, salt and . little pulverized
sage. This is delicious.
-Hickorynut Cake.-Two cupfuls
sugar and one of butter well rubbed to-
gether; four eggs, whites and yelks
beaten separately; one cupful cold
water, three cupfuls of sifted flour, one
teaspoonful soda, two of cream of tar
tar, two cupfuls of kernels Of hickory
nuts.
-Montclair Drop Cakes up
the whites and yelks of six eggs
separately, with a spoonful of rose
water; to which add six ounces pow
dered sugar; beat the whole well, and
add one ounce of bruised carraway
seeds and six ounces flour; drop them
on wafer-paper, and bake in moder-
ate oven.
"A Cheap Fruit Cake. To one quart
of sifted flour add teacup of sugar,
half cup Of butter. one cup of washed,
dried currants, two heaping teaspoons of
baking powder and spice to taste; rub
all thoroughly into the flour, then stir
in cold water to make q stiff batter.
Bake an hour, first half hour quickly,
then slowly.
Beans and Oysters. Boil beans un-
til ready for baking; season plentifuIly
with butter, pepper, salt and little bits
of pork, if liked; put layer of the
beans into quite deep baking dish;
then layer of raw oysters, and so on
until the dish is nearly full; pour over
a teacupful of the oyster liquor and
bake one hour.
Chocolate Cake.-Two cups of
sugar; one cup of butter; four eggs;
one cup of milk; scant three cups of
flour; two heaping teaspoonfuls of bak-
ing powder; bake in layers. For the
chocolate mixture: Crate one cake of
sweet chocolate; beat the whites of two
eggs to stiff froth and add cup of
powdered sugar.
-Flo-Flo Cakes.-One pound sugar,
one pound butter, eight eggs, one
pound and quarter flour, two ounces
rs and n hn1e tha
butter with the sugar and spice; then
add half the eggs, and beat for few
minutes; add the rest of the eggs, and
work for five minutes longer; stir in
the flour and currants, then bake into
shapes.
Pound Cake.-Eight eggs beaten
separately; not quite one pound of but
ter; one pound of powdered sugar; not
quite one pound Of prepared flour, or
flour with two heaping teaspoonfuls of
baking powder. Beat the yelks, sugar
and butter together, then add the
beaten whites and flour by degrees, al
ternating until both are stirred in; fla
vor with lemon.
Curing Hams.-Rub salt all over
them as soon as cut and laid on table;
the next day brush it off and pack in a
cask. Put on pickle made as follows:
One quart of salt to one gallon of wa
ter; to six gallons of water half gal
lon of molasses and three ounces of
saltpeter. Let the hams remain in six
or eight weeks, according to size.
Smoke to suit, and pack away in salt
in cask; put in a cool. dry place and