The Osceola times., 1878-11-23
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CooKIRs.-One teacup of butter, two
tescups of sugar, half a teaspOonful OF
soda and one Of cream OF tartar, three
eggs, -four enough TO roll flavor with
cinnamon and lemon.
AUNT MLLy's Cur CAKE = -Four
cups of -four, four eggs, two cups OF
sugar, one cup OF butter, ne-half cup o.
sweet milk, half tesspooniul OF soda, 4
teaspoolful of cream tartar.
REcEIrT FOR DoUGHNUTs.-On One cup
o. sweet milk, one cnp OF sugar, one
egg, two tablespoonfuls of melted but
ter; favored with nutmeg, with little
salt; flour enough to roll easily.
| Com CAKE.-One quart -four, two.
thirds quart Indian meal, cup and hall
white sugar, two ounces butter, one tea
spoonful soda, two teaspooniuls cream Of
tartar, four eggs, mix with milk.
To CLFAN LAMP CHIMNEYs Hold
them over the nose OF the teakettle VIII, n
the kettle is boiling furiousiy. One or
two repetitions Of this process will make
them beautifully clear. OF course they
must be wiped upon clean cloth.
MARBLE STAINS AN equal quantity
Of fresh spirits of vitriol and lemon
juice will take stains out of marble. Put
In bottle and shake up well; wet the
spots with the mixture, and in few
minutes rub with a soft linen cloth till
they disappear.
RAT PoIsoN.-The Germans extirpate
rats by furnishing them with cakes made
Of two parts tquils and three parts
chopped bacon, and meal enough to make
stiff mass. The rats 20 way, as any an
imal Of taste naturally..would If provided
with such meal.
HoMINY MUFFINs Take two cups OF
very fine hominy, boiled and cold; beat
1t smooth and stir in three cups of sour
milk, half q cup OF melted butter, two
teaspoonfuls of salt and two tablespoon
fuls OF white sugar; then add three eggs,
well beaten, one teaspoonful Of soda dis.
solved in hot water, and one large cup
OF -four; bake quickly.
CATcHUP.-For one gallon peeled to.
matoes, one quart of vinegar, three
tablespOonfuls of salt, three OF ground
pepper, half an ounce of ground allspice,
three tablespoonfuls ground mustard,
four red pepper-pods. Simmer slowly
three or four hours, being careful not to
scorch it; stir constantly; strain through
a wire sieve. Put into common bottles;
cork and seal. ~
HAsH.--The following is a good and
economical way for preparing hash
Take cold roast lamb or mutton throw
away the fat portions; chop very fine,
and add water enough to make it quite
thin; boil In frying-pan; and add but
ter, salt and pepper to suit taste; have
ready hot toast which has been we'll but
tered and dipped into cream or rich
milk, and spread the hash over the toast,
aud serve Immediately.
SPONGE GINGERDREAD.-Melt a piece
Of butter of the size of hens egg, mix
it with pint OF nice molasses, a tables
spoonful OF ginger and quart Of -four;
dissolve a hesping teaspoonlul OF sale
ratus in half pint OF milk and mix it
with the rest OF the ingredients add
sufficient -four to enable you to roll it
out easily; roll it out about an inch
thick, and bake it on fiat tins in quick
oven.
DUCHEssE POTATOES one
quart of hot boiled potatoes through
fine co!ander with potatoe- mssher; mix
with them one ounce butter, one scant
tesspoonful of salt, half tesspoonful of
white pepper, pinch of grated nutmeg,
aud the yolk of two raw eggs, pour the
potato out on plate, and then form it
with knife into small cakes two inches
long and one wide, lay them on the but
tered tin, brush them over the top with
an egg beaten up with a teaspoonful of
cold water, and color them golden brown
In moderate oven.