Sharp County record., 1878-01-04
HINTS FOR THE HOUSEHOLD.

HIN IS FUN 1HE hUOSEIlObD'
For InraLdS.-CruSt coffee is an eX-
cellent substitute for tea and coffee; ;
brown the crusts in the oven, pour hot
water on, and let it stand for an hour on
the back Of the range; use milk same as
for other coffee.
Celery.-Celery can be kept for a
week or longer by first rolling it up in
brown paper, then pin it up in a towel
and keep it in a dark place, and keep as
cool as possible. Before preparing it
for the table place it in pan of cold
water, and let it remain for an hour. 1t
will make it crisp and cold.
Boston Tea CakeS.-1 well beaten egg;
2 tableSpoonfuls of sugar, l cupful sweet
milk, l tablespoonful soda, dissolved in
the milk, 2 tablespoonfuls cream-tartar
sifted into the dry flour, heaping
cupfuls of sifted flour, tablespoonful
of butter, melted; bake in small tins.
Ladu Cake.-The whites of well
beaten eggs, 2 cupfuls of white sugar, q
cupfuls sifted flour, : cupful of butter, !
teaspoonful of soda dissolved in little
water, teaspoonful cream-tartar sifted
in the flour; flavor with bitter almond.
Boston Broom Bread-.38 cupfuls In
dian corn-meal, % cupfuls rye
meal, / cupful molasses, l quart OF
either sweet or sour milk, 2 teaspoon
fuls soda, dissolved in the milk; steam
in a tin pudding-boiler for5 hours, then
take off the cover and set it in the oven
to remain till morning. a
Corn-meal Matt5ns.-3 eggs well beat
en-, whites and yelks separately; 2 heap
ing cupfuls of Indian-meal and one Of
flour; sift into the flour teaSpoontul
of soda and 2 of cream-tartar; then l
tablespoonful of lard, melted, 3cupfuls
of milk, l teaspoonful salt; beat well
and thoroughly; bake in rings or small
patty-pans; bake quickly and serve
hot.
Corning Beef.-For 100 pounds of
beef take Z pounds salt, 2 pounds sugar,
2 ounces saltpeter, 2 ounces pepper, 2
ounces soda; dissolve in 2! gallons wa
ter; boil, skim, and let cool; when q
scum rises after few weeks, scald the
brine over, and by so doing and keep
ing meat entirely covered with brine, it
will keep a year and more.
Jelly-cake ROHs.-4eggs (beat whites
and yelks separately, teacuptul white
sugar, l teacupful sifted flour, l tea,
spoonful cream-tartar, ! teaSpoontul
soda dissolved in a very little hot water;
flavor with the juice OF lemon; beat all
well together; spread quarter OF an inch
thick in a square tin; bake quickly;
then turn bottom side up, spread with
jelly, and roll up while hot; this receipt
makes rolls.
Dried RusE.-1 pint OF warm milk, 2
eggs, J teacupful of butter, ! cupful OF
Yeast, teaspOonful of salt. Set a sponge
with these ingredients, leaving out the
eggs, and stirring in flour until you have
thick batter; early next morning add
the well beaten eggs and flour enough
to enable you to roll out the dough; let
this rise in the bread bowl 2 hours; roll
into sheet nearly an inch thick, cut
into round cakes, and arrange in your
baking-pan 2 deep, laying one upon the
other carefully; let these stand for an
other half hour, and bake; divide the
twins, thus leaving one side of each cake
soft, and, piling them loosely in a pan,
set them in the oven when the fire is de-
clining for the night and leave them in
until morning, put them in clean mus
lin bag and hang them up in the kitch-
ed; they will be fit to eat on the third
daV.