National Republican., 1878-01-14
RItt nll alOnr \
Household Hints,

THE CHlLDRES's CAKE.-Any nice, plain
cake recipe will do, and this is how to bake it.
Bake a thin cake on n jelly, another in
saucer, and third in pattvpa pan. In the
saucer.cakc, put good handful.of raisins, so
that the children will not be disappointed
when it is cut, for they will surely expect
them there Take the jclly-tin cake for tho
base, put the sauccr.cake dnvcrtedD upon il.
and the patty-Cakc upon that This makes .
nice mound, and top 1t by big lump of vshite
candy. Before frosting it, make a little
opening at the base of the saucer.cako
about the size Of walnut and take care
that the icing doesn't close this miniature
cavern. Now comes what the children call
the funny part" TRke about a dozen of tho
largest sized misins and make turtles of them
by inserting cloves for heads md claws, and
leave on the stems for tails. Then they look
80 much like truly turtles" that there is no
mistaking them. Put one at the mouth of tho
cave as though about to enter. the 9th 6 in q
trail around and up the mountain side to the
very pcak-whcrC one stands lin all his glory"
One or twO having lost their footing, may he
found ont OF liuc sprawlng upon his back. OF
CUursC the turtles must be arranged before the
trusting hardcuS.
GLASS COOKING UTENSILS are used eXclu-
sivcly Ia Berlin instead If ruamclcd pots. The
glazing used in lining iron pots often contains
arsenic, and cast, Of poisoning have been
traced to this source. There is a kind of glass
that can be heated over free fire without
cracking and II has tn" advantage of keeping
perfectly clean and unCpntaminutcd by taSto
or smell of the various things cooked in 1t. In
NUSthcrn Ohio there /, II factory, which we
have frequently visited where glass pans and
iOllingpins ARE made. and cedar watcr.piils
arc lined with glass. 1t is needless to say that
those articles are better than any other in use,
especially the rail, which eau never leak or
taste Of the wood
EGG BAsKET-.-Makc these for breakfast
the day after You have had roast chicken,
duck, or turkey for dinner. Boil six eggs
hard, cut neatly in half and cXirict the ynlks;
rub these to a paste with ,DIhg melted butter
pepper, aud salt then Sot them H>lc. Pound
the minced meat of the cold fowl fine in the
same manner aud mix with the egg paste,
moiStCning with mcltcd butter, or little
gravy, ii YOU have il 10 spare. Cut oil tho
points of the followed whites, so that they
win stand up: I'LL in with the paste; arrange
close together upon Hat dish aud pour over
them the gravy left from yesterdays roast
heated boiling hot aud melluw,d by lew
spoOnsiul ul milk or CREAM
EGG.RALIs FOR SoUP.-B,il four eggs put
them in cold wafer, mash the yolks with ono
of raw egg and one tcdspOOulul OF flour; pep
per, salt, and parsclcy make into balls and
boil two minutes.
OYSTERS 4 Ia CREIE-One quart of oys-
tiers, one pint of cream. Put ths oysters in
double kettle, cook until the milk juice begins
to flow out, then drain the oysters in u Culan-
der. Put the cream on the same way; when
IL comes 10 boil, thicken with -four, wet with
milk us thick Il, corn starch ready to mould.
Then put in the oysters and cook i've inmates.
serve hot on toast.
WHOLESOME SALAD.-Take equal quantities
of cold beef mutton or veal, cold boiled pota-
toes, aud little larger portion of fresh green
lettuce, all cut fine. stir half teacupful Of
vinegar gradually into tablespoonful Of
olive oil or cream, add little salt and sugar,
and pour over the salad, mixing well with u
fork. If lettuce cannot be obtained uso celery
instead.
CREAM CANDY.-One pound white sugar,
one wine glass vinegar one tumbcr water,
vanilla to flavor; boil half an hour, and pull
if you choose.
MINT SAUCE.-Two tRblcspoonsful of green
mint cut fine two OF sugar, and half u tcacup-
lul Of vinegar,