Sharp County record., 1878-02-01
HINTS FOR THE HOUSEHOLD.

Soft Gingerbread.-1 cup of butter, /
cup of mOlasseS, l cup of sour milk, /
teaspoonful of soda dissolved in the
milk, 8 eggs, 3 cups of flour, l teaspoon
full of ginger, of cinnamon; bake in
square tins. Sweet milk and baking
powder can be used in place of sour
milk.
Hard Ginger6read.-1 cup of butter,
l cup of sugar, cup of molasSeS, cup
of sour milk, 2 teaspoOnfuls of soda dis
solved in little vinegar, l tablespoon
full of ginger, of cinnamon, flour sufi-
cient to mix it; roll about an inch thick,
and bake in square pie-tins; cut (when
cold) in oblong pieces.
oyster ShOrt-cake.-This is very nice,
and the pastry can be made as for any
other short-cake. While the cake is
baking, boil l quart of oysters with half
a cup of water, half cup of milk and
half a cup Of butter, season with pepper,
salt, and thicken with a spoonful of
corn-starch. When the cake is done
split open and spread the oysters be-
tween the pieces and some on top.
To COo5 Rice.-Wash with cool water
several times, removing imperfect grains.
To l pint of rice put quarts of boiling
water; let it boil II minutes from the
time it fairly begins. Turn off the wa
ter, remove the pot-lid, and put on the
back of range, thus securing the grains
being white, separate and dry. For
griddle-cakes rice should be mashed,
boiled in cold milk in similar proper
tions, Sweetened and favored, and turn
ed into wet molds to turn out when cold.
Plum Pudding.-Break up 10 soft Bos-
ton crackers, and soak them over night
n quart of milk in the morning rub
them through the colander. Beat the
yelks of s eggs; pound of sugar, cup
of molasses, l cup of brandy, l pound
of suet, chopped very fine, tablespoon
full of salt, tablespoonful of nutmeg,
teaspoonful of mace, teaspoonful of
cloves, the rind of l lemon, ! pound of
citron, sliced very thin, 1 pound of
stoned raisins, pound of currants, and
last, the whites of 8 eggs, beaten to a
stiff froth. You can boil this either in
mold or cloth, or steam it 6 hours.
Apple FrGterS.-Pare, core and cut
some good apples in thin slices, sprinkle
them with sugar, little nutmeg, and a
few spoonfuls Divine. Beat 4 eggs sep
arately, then mix them, add tablespoon
fuls Of sifted flour, pinch of salt and
sweet milk enough to make thick bat
ter; beat for ID minutes, then set away
for couple of hours to rise. Dip each
slice of apple separately into the batter,
and fry brown in boiling hot lard, in
the same manner that you would dough-
nuts; sift powdered sugar lightly over
them, and send to- table on folded nap
kin.
Cabbage Sazad.-Choose a small head
of cabbage, firm and heavy. Shave
half of it very fine, cut head of celery
in small pieces, and place all together
in salad bowl. Beat the yelks of 2
eggs with ateaspoonful of mixed mus
tard and teaspoonfuls of salad oil add
a teaspoonful of salt and 2 of powdered
sugar, mix well, then stir in half a cup
of Sa0eet cream heated just to the boiling
point-milk, rich and sweet will an
swer, but it is not so good-add 3 table
spoonfuls of hot vinegar; place on the
stove and stir constantly until it thick
ems, when it must be removed instantly
as boiling will cause it to curdle. When
a little cool, beat in the whipped whites
of the 2 eggs, with few swift strokes;
when quite cold turn over the cabbage
and serve.