The Osceola times., 1878-03-30
GERS, or talk of hard times, and spend your
time in whittlipg store boxes.
Tat. tor she ussus~hoIa.

is,, tor the uess~soIa.
COOKIES, teacup OF cream. Of SUI
gar, tesspoonful OF soda and OF salt
Aour enough 10 make il roll out easy
bake in quick oven.
PIE CRUST teacupful Of water, of
lard, q tesspoontul Of salt and lump Of
soda the size of hszlenut, and enough
-four to make it roll out easy.
FRIED CAKEs-l tesspoonful cream, l
egg beat up; a teaspoonfui Of salt and
| of soda, dissolved in little warm
water; sufficient -four TO make it roll
well; cut in pieces 3 inches long and 2
inches wide, and fry in hot lard.
Corn CAKE-One cup of fine Indian
meal; two OF sifted -four, one half cup of
granulated sugar, ,one egg a piece of butter
or lard half the size Of an egg, one tea
spoonful saleratus, small pinch of salt,
one pint sour milk. II is greatly i'm
proved by using the egg, but very good
without.
VERONA CAKE-Take two pounds
and half prepared -four; add pint and
a half cold milk, a pound butter, a pound
sifted sugar, pound currants, a quarter
pound lemon and orange peel, and little
grated nutmeg. cinnamon and allspice.
Put in q round tin and bake an hour.
This rich CAKE may be iced or orna
mented.
Poor MANS PUDDING.--One cup of
water one cup of molasses, 'one teaspoon.
full of salt, one teaspOonful OF soda; stir
stiff and steam three hours. The sauce
for it is: Three-fourths cup of butter,
onep Gu of sugar. one tablespoonful -four.
After 1t has cooked little, stir in four
well beaten eggs and tablespoonful of
vanilla; or prepare vinegar sauce.
Snow CAKE.-The whites OF six eggs,
one cup of fine white sugar, one cup of
sifted -four, one tesspOonful Of cream
tartar. Beat the eggs to stiff froth.
then add the sugar; beat them we'll
together, then add part of the -four.
Mix cream>tartar TO the rest of the -four
and beat all well together. Add the
favoring last. Bake in rather quick
oven.
BUrrERNILK BIsCrIT.--Two cups
buttermilk, four level cups siited -four,
one tablespoon lard. one level teaspoon
soda, u little salt. Mix and work lightly ;
roll and cut into biscuits about halt an
inch thick. More -four may he added it
the dough Is too soft to roll. Put the
biscuits in very hot stove; spread a
paper over the top of the pan Few min
utes, until the biscuits rise, and bake
quickly.
PLAIN LEMON PIE.-Slice one lemon
a. thin as possible in little slices not
more than half across the lemon put in
one cup of sugar, two thirds water, one
tablespoonful Of flour; put your -four,
sugar and water together, and place your
lemon all around on your crust before
putting the liquid in then wet the edge
Of the crust and turn under the top
crust, and pinch tightly together to pre-
vent the juice running out.
JELLY-CAKE RoLIs.--Foure eggs--beat
whites and y0lks separately one tea
cupful white sugar, one teacupful sifted
-four, one teaspOoniul cream tartar, one
half tesspOonful soda dissolved In very
little hot water, flavor with the juice Of
one lemon beat all well together spread
quarter of an inch thick in square tin !;
bake quickly; then turn bottom side up,
spread with Jelly and roll up while hot.
this recipe makes three rolls.
ToMAToSAUCE.-Useone-halfac one canful
of tomatoes put in a stew pan, adding
one.hslf an onion, sliced, q little
thyme, bay leaf head OF celery, a
Tablespoonful of sugar n tablespoonful
of salt and one OF pepper, piece
of butter the sizs of a large egg,
and small piece of ham; let these
simmer slowly until the celery is tender,
when add tablespoonful of -four mois
tened, and little cayenne pepper; boil five
| minutes, and taste to see ii il is highly
seasoned; strain through hair seive,
and put back in stew pan until it ad-
heres thick 70 the spoon.
APPLE JAM-The following is an ex-
eellent way topressrve winter apples tor
spring and summer use: Peel and re-
move the cores from juicy apples; slice
thinly and put into preserving pan
with three quarters OF poun OF white
sugar to each pound of the fruit; add a
little water ~ prevent their burning,
and few cloves, n little ginger and the
rind OF lemon tied up in piece OF
coarse muslin; stir with wooden spoon
over quick fire for from twenty to
twenty FIVE minutes-careml that the
Jam does not burn, When cold, put into
Jars and paste OF tie down with thick
paper, or it may be put into cans and
sealed,
Il