Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1879-11-23
HOUSEHOLD ECONOMY.

HOUSEHOLD ECONOMY.
JOHNNY CAKES IN CUPs.-Three CUPS
OF Indian meal, one cup of wheat flour,
three cups of thin sour milk, two table
spoonfuls of shortening, one teaspoon
full of salt, one teaspoonful of soda;
bake in quick oven twenty minutes.
CRACKED WHEAT it the same
as the oatmeal, and, as it is apt to burn,
put it in little tin pail, and set the
pail into kettle of boiling water; cover
closely, and let it boil half or three
quarters of an hour. Stir this into
boiling water, the same as the oatmeal.
Mo1AssEs TAFFY.-Two cupfuls of
molasses, one cupful of sugar, butter
the size of a guinea-hen's egg. Add
half teaspoonful of soda. Try if it is
brittle: If not, boil a few minutes longer.
Pour out into two buttered dishes.
Nuts may be added, if you like, just be
fore the soda.
PERFUMES FROM RosEs.-Tincture of
Roses Take the leaves of the common
rose; place them, without pressing, in a
large-mouthed bottle; pour some good
spirits of wine over them, seal the bot
tie securely, and let them remain in a
dry place for month or two.
REMEDY FOR FREcKLEs.- follow
ing remedy has been found eficacious
in Europe for freckles: Finely DOW
dered sulpho-phenate of zinc, one part !;
OIL OF lemon, one part; pure alcohol,
five parts; collodion, forty-fye parts.
To be mixed well together by tritura-
ton and applied to the skin.
EGG PUDD1NG.-Boil a pound Of rice
in new milk; when it is cold, mix half q
pound of sugar, half pound of butter,
and ten wel'beaten eggs. Flavor with
fnely-pounded cinnamon and nutmeg.
Bake in pudding dish for one hour,
and, just as you draw it from the oven,
pour over the top wine-glassful of
sweet wine. To be served without
sauce.
CREAM CAKES. as much butter
in pint of hot milk as will make it
rich as cream. Mix in -four enough to
form dough Git will probably take one
quartz and knead it well, not forgetting
to add pinch of salt. Roll out rapidly
on your board several times, cut into
small squares, and bake on griddle.
These cakes are considered to be a suit
able accompaniment to oyster soup.
EGG-NoGe.-Take the yelks of six
teen eggs and sixteen tablespoonful of
pulverized loaf-sugar and beat them
to the consistency of cream. To this
add nearly whole nutmeg grated, half
a pint of good brandy or rum, and two
glasses of Madeira wine. Beat the
whites to stiff froth, mix them in, and
finish by adding six pints of milk. No
heating is necessary in this formula,
and the quantity should suffice for q
party of twenty.
OATMEAL SAMP.-Put a pint of oat-
meal to soak in warm water a few hours
before cooking it; just water enough to
cover it; then pour this mixture into
boiling water, little at time, with
a good pinch of salt, and let it cook
slowly, the same as corn-meal hastv
pudding, for half all hour or longer. A
pudding can be made of it by using
eggs, milk, sugar, raisins and cinnamon,
the same as for other puddings.
ENGLISH GINGER BEER.-Two and a
quarter pounds of loaf sugar, one ounce
of cream of tartar, one and a half
ounces of ginger root, two tablespoon
fuls of fresh brewers yeast, two lemons
and about three gallons of water; bruise
the ginger, put it into large earthen-
ware pan with the sugar and cream of
tartar; peel the lemons, squeeze out
the juice, strain it, and add, with the
peel, to the other ingredients; then
pour over them three gallons of boiling
water. When it has stood until it is
only just warm, add the yeast, stir the
contents of the pan, cover with cloth,
and let it remain near the fire for twelve
hours. Then skim off the yeast and
pour the liquor off into another vessel,
taking care not to shake it, so as to
leave the sediment; bottle it immedi-
ately, cork it tightly; in three or four
days it will be fit for use.