Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1879-04-26
HINTS FOR THE HOUSEHOLD.

Indian Cake.--2 cupfuls Of ccrnmeal,
! cupful of flour, % cupfuls Of sour
milk, soda to sweeten, egg.
Scotch Cake.-1 pound of brown su-
gar, pound of -four, ! pound of butter,
2 eggs, / teaspO0nful cinnamon; roll
very thin and bake.
Pearl Cake.-i cup of butter. 2 cups
sugar, cups -four, l cup cornstarch, I
cup sweet milk, whites of eggs,
spoonful Of soda and spoonful Of
cream-tartar.
Jackson Buns.-1 cup of butter, cup
sour cream, 8 cups sugar, 2 eggs, 4
cups Of -four, teaspoon soda. This
batter will be quite soft; dip it out with
spoon and place far apart in the pan.
Lemon Bsater.-1a cupfuls white sug-
ar, whites of eggs, yelk of 1, grated
rind and juice Of q lemon and half, or
2 small ones; cook over q slow fire 20
minutes, stirring all the while. Very
nice for tarts, or to be eaten as pre-
serves.
Lemon Pei good-sized lemon. crate
the rind and squeeze the juice; II cups
of cold water. 8 soda biscuits, yelks
of eggs, and cup of sugar; mix all
together, pour on the crust, and bake !;
when done add the white Of eggs with q
little sugar, and brown.
Yeast Cakes.-Boil a handful Of hops ;
pour on Indian meal sufficient to make
stiff dough; when cool enough not to
scald yeast put in cupful; mix well.
II the weather is warm make into cakes
Immediately; put meal on molding-
board, set in shade in airy place to dry
turn every day till dry.
-Cocoanut Cookies. One cup Of
milk, one cup of sugar (heaped), one
cup of grated cocOanut, and prepared
-four enough to roll out. Make very
thin and bake quickly. The desiccated
cocoanut nv be used, but it is not quite
30 nice.-Dr. Foote's Monthly for april.
Liqht Paste for Tarts.-Beat the white
of an egg to strong froth; then mix It
with as much water as will make ]
pounds of fine flour into stiff paste ;
roll it very thin, then lay the third part
of half q pound of butter upon it in lit
tie bits; dredge it with some flour left
out at first, and roll it up tight. Roll it
out again, and put the same proportion
of butter; and so proceed till all be
worked up.
S,osc Pudding.--Soak ounce fgel-
atine in l pint Of cold water for 10 min
utes; place the same over the fire; stir
and remove as soon as dissolved. and
when nearly cold beat to stiff froth
with an egg-beater; beat the whites Of
8 eggs to q stiff froth and add TO the gel
atine froth, together with the juice OF
8 lemons and pulverized sugar to suit
the taste, and mix the whole well TO-
gether; next pour into molds to cool ;
serve with q soft custard made Of the
yelks of tie eggs.
To Boil Onions. medium-sized
white onions and let them stand in cold
water hour; then put them into boil
ing water, and boil Is minutes; pour
out this water and put in more boiling
water, and cook till soft; then pour OIL
the water and put in little milk; sea-
son with butter and salt, and let them
cook in the milk about minutes thick
en- the gravy with little flour and wa
ter. This way of cooking will take
away the strong taste of the onions, and
make them tender outside as well as in
side. .-..--.-. 800 -.r..,
Tea Cdses.-Rub pound of butter
into quart of dried flour, then beat
up 2 eggs with 2 teaspoonfuls of sifted
sugar, and teaspoonfuls of yeast ;
pour this mixture into the middle of
the flour, adding pint of warm milk
rs you mix it, beat it up with the hand
until it comes off without sticking, and
set it to rise, before the fire, covered with
cloth; after. make it up into cakes
about an inch thick; set them on tin
plates to rise, before the fire, for IL
minutes, and then bake in slow oven