Sharp County record., 1878-12-12
HINTS FOR THE HOUSEHOLD.

Il cups of sifted flour, teaspoons bak-
ing-powder, little lemon tlayoring'
C0coanm Cake.-1 pound of sugar, l
pound of flour, pound of butter, whites
of y eggs, l cocoanut, ! teaspoontul
soda, J cup wine.
Canada GingerJread.-1 cup of butter,
3 cups sugar, 1 cup molasSes, 3 cggs'
nutmeg grated, l tablespoonful ginger
| teacup milk, l teaspoOnful soda, l cup
currants, 5 cups flour; bake slowly,
Lemon Pee teacups of brown
sugar, the yelks of eggs well beaten
together, the juice and grated rind OF a
lemon; mix heaping tablespoonful OF
flour or corn-starch with cold water and
stir in, then beat the whites of the eggs
to froth, stir in rapidly for pies.
Potato Bread. Take good, mealy,
boiled potatoes, in the proportion OF 3
of the quantity of flour you propose to
use, pass them through coarse sieve
into the flour, using a wooden spoon,
adding enough cold water to enable you
to pass them through readily. Use the
proper quantity of yeast, salt, and water,
and make up the bread in the usual
way.
Pozenta.-Boil 1 pound of yellow In
dian meal, for J hour, in 2 quarts OF
pot-liquor or boiling water, Salted to
taste, with l ounce of fat, stirring it oc-
casionally to prevent burning; then
bake it for J hour in a CREASED baking
dish, and serve it either hot or, when
cold, slice it, and fry it in smoking hot
fat. This favorite Italian dish is close
ly allied to the hasty pudding of New
England.
Macaroni aUith Broth.-Put pound OF
macaroni, boiled and washed in cold
water, over a fire with any kind of broth,
or pint of cold gravy and water, sea,
son it to taste with pepper and salt, and
let it heat slowly for an hour, or less if
you are in a hurry, then lay it on flat
dish, and strew over it few bread
crumbs; then set it in the oven, or in
front of the fire, to brown. 1t is deli
cious,, and very hearty.
Rice Bread.-Simmer pound of rice
in quarts of water, until the rice IS
soft, and the water evaporated or ab-
sorbed. Let it cool until it is only luke
warm; mix into it nearly pounds of
flour, 2 teaspoonfuls salt, and table
spoonfuls yeast. Knead it until it is
smooth and shining, let it rise before
the fire, make it up into loaves with the
little flour reserved from the 4 pounds,
and bake it thoroughly.
Steamed Batter Pudding.-1 cup sug-
ar, 3 eggs, 1 teacup of milk, heaping
teaspoonful of baking-powder, a little
salt, -four enough to make the batter a
little thicker than fer pancakes; steam
20 minutes. Sauce for the same: l cup
sugar mixed with tablespoon of flour,
butter, nutmeg, lemon-essence, and a
tablespoon of vinegar added. Pour on
boiling water, and cook well. One
third of this recipe is enough for 8 or 4
persons.
A Simple apple Pudding.-Peel, quar-
ter, and core 5 or 6 apples; hardly cov-
er them with water; stew until perfect
ly soft, rub them through sieve. To l
pint of this add 2 ounces of butter, 4
ounces of sugar, ! teaspoonful of mace,
one-third of nutmeg grated, the grated
rind of lemon, the beaten yelks of 2
eggs, and gill of milk. Beat the
whites of the eggs to stiff froth, mix
them lightly with the apple, ETC., then
pour in paste-lined tins, and bake.
Boiled Rice.-Wash pound of
rice, throw it into quart of boiling wa
ter containing 2 teaspoonfuls salt, and
boil it fast 10 minutes. Drain it in a
colander, saving the water to use with
broth next day; meantime just grease
the pot with sweet drippings, put the
rice back in it, cover it, and set it on a
brick on the top of the stove or in cool
oven, and let it stand 10 minutes to
swell; be careful not to burn it. The
addition of a very little butter, sugar,
molasses, nutmeg, lemon juice, or salt
and pepper, will give it different favors.
a-Soup.-Use pint orr ounces of
dried peas, for every quarts of soup
you want. Put them in 3quarts of cold
water after washing them well; bring
them slowly to boil add bone or bit
of ham, if you have it to spare, tur-
nip, and carrot peeled, onion stuck
with 3 cloves, and simmer 8 hours, STIR
ring occasionally to prevent burning;
then pass the soup through sieve with
the aid of potato -masher, and if it
shows any signs of settling, stir into it
l tablespoonful each of butter and -four
(mixed together dry; this will prevent
settling; meantime fry some dice of stale
bread, about 2 slices cut half an inch
square, in hot fat, drain them on a sieve,
and put them in the bottom of the soup