The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1879-10-16

HICKORY Nut CAKE-One pound sf
sugar, one half pound of butter, four
eggs, one cup of milk, one tablespoonful
of soda and two of cream of tartar, ne
meats of two quarts of hickory NUS,
flour to make as pound-cake.
BAKING MEATs.-In baking meat ind
fish, besides keeping the bottom of the
pan covered with broth or water, phce
a piece of buttered paper over the object
IN the Pasa--It not only prevents 1t from
burning, but acts as seft-bassing opera
ton and keeps the top moist and juicy.
To KILL BEDBUGs-Dissolve ten
grains of corrosive sublimate in a half
pint of alcohol. Cork the bottle, mako
hole in the cork and insert a quill
through which to pour the mixture.
Pour into every crack and crevie; it
will not only kill, but prevent the bugs
from returning. The mixture being
poison, should be labelled by druggist.
1t is the only effectual remedy.
To SwEETEN BUTTER.-When
French woman has butter that is not
entirely sweet she adds to it little more
salt, little soda, and brings it to boil,
and then by allowing the settings 10 re-
main at the bottom and pouring of all
the clear the butter becomes entirely
sweet, and not too salt for cooking pur-
poses. In this condition it may be kept
in a crock 1a1 ssaff. sf
CHICKEN FOR TEA-Boil a chicken
(or chickens) in as little water as posi-
BILE, until the meat falls from the bones
Chop the meat fine and season with salt
and pepper Put into the bottom of
mold some slices of hard boiledeggs, then
a LAYER Of chopped fchicken, another of
egg, then chicken until the mold is
nearly full. Boil down the water in
which the chicken was cooked with a
large pinch of gelatine moss-until
about a cup and half full is ieft-season-
and strain thrdttgh d very coarse net and
pour over the mold Of chicken. Let it
stand oversnfght or al day near the ice
TO be sliced down for supper and gar
nished with celery tops Or parsley.
BEAN AND OTHER SoUPs.-Soak one
quart of dried beans in lukewarm water
over night The next morning put them
into four. quarts of cold water, and let
them boil slowly for three hours. just
before serving stir in a large spoonful of
butter, beef drippings, or pork fat. OF
course it will be much richer and have a
finer flavor il; a small piece of salt pork
is boiled with it,
Dried pea soup is made in the same
manner, with the addition of few
tomatoes, or a pint of milk, put in at
| last. !,
Never throw away bones left from
any kind of fresh meat. In winter they
will keep good several days. In sum-
| mer crack them as you have them, cover
| them with water and let them simmer
for several hours With the addition
| of few vegetables you will be surprised
how good soup this will make
For potato soup boil pound of salt
! pork in three quarts of water until it is
done; then take it out; slice up a dozen
large potatoes and two or three onions;
put them in the water and let them
boil about an hour, stirring often.
| For beef soup take two cent soup
bone {part of the shank); wash it and
put it in three quarts of water; let it boil
until all the scum has risen and been re-
moved; then put it where it will only
simmer. In three hours add to it few
carrots (cut in slices), two or three tur-
nips (quartered), a couple of large
onions, bunch of parsley OF; few
celery tops, and, to make 1T very nice, a
pint of fresh or canned tomatoes. Let
all boil an hour or two longer and serve
You can, if you choose, before putting
in the vegetables take out the meat, and
in serving strain out the vegetables
which will make good separate dish
and thicken your soup with a couple OF
teaspoonfuls of flour, or pour it ovel
stale bread. fsf
For tomato soup buy five cents worth
of bones; put them, after cracking well
into two quarts of water; put on at ter
o'clock and boil slowly for two hours
then add two onions and can of toma.
toes. About fifteen minutes before din
ner, strain, blend two tcaspoonfuls Of
-four and stir slowly. After boiling
fifteen minutes, stir again, and it is ready
for the table. The second stirring car
be dispensed with.-Cu tiyator.