The Red Cloud chief., 1879-05-15
HINTS FOR THE HOUSEHOLD.

Indian Cake 20 cupfuls Of cornmeal,
! cupful Of -four, "a cupfuls Of sour
milk, soda to sweeten, egg.
Scotch Cake Il pound of brown su-
gar, l pound Of -four, 4 pound of butter,
2 eggs, / teaspoonful cinnamon; roll
very thin and bake.
Pearl Cake cup of butter, 2 cups
sugar, 2 cups -four, ! cup co%rnstarch. I
cup sweet milk, whites of 6 eggs, l
spoonful of soda and 4 spoonful Of
cream-tartar.
Jackson Buns.-1 cup Of butter, | cup
SOU cream, 8 cups sugar, 2 eggs, 4
cups of -four, 4 teaspoon soda. This
batter will be quite soft; dip 1t out with
q spoon and place far apart in the pan.
Lemon BnAer.--1A cupfuls white sug-
ar, whites of 8 eggs. yelk of /. grated
rind and juice of q lemon and a 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 Fie.-1 good.sized lemon. CRATE
the rind and squeeze the juice; IA cups
of cold water, 8 soda biscuits, yelks
of 8 eggs, and 1 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 Cdkes.-Boil q han lful of hops;
pour on Indian meal sufficient to make
stiff dough; when cool enough not to
scald yeast put in q 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.
Light Paste for Tarts.-Beat the white
of an egg to q strong froth; then NIX it
with az much water as will make I
pounds of fine -four into q 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 -four 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.
To Boil Onions.-Peel medium sized
white onions and let them stand ia cold
water / hour; then put them into boil
ing water, and boil Is minutes; pour
out this water and put in mora boiling
water, and cook till soft then pour off
the water and put in q little milk; sea-
son with butter and salt, and let them
cook in the milk about 5 minutes; thick
the gravy with q little -four 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.
SnoU Puddinq.--Soak ! ounce Of gel
atine in l pint of cold water for 10 min
utes; plsce the same over the fire; STIR
and remOve as o 20 as dissolved, and
when nearly cold beat to a stiff froth
with an egg-beater; beat the whites of
8 eggs to 8 stiff froth and add to the GEL
atine froth, together with the juice Of
3 lemons and pulverized sugar to suit
the taste, and mix the whole we'll to-
next pour into molds to cool;
serve with . soft custard made of the
yelks of t. e eggs.
Tea Cates.-Rub ! pound Of butter
into q quart of dried flour, then beat
up 2 eggs with 2 teaspoonfuls of sifted
sugar, and 2 teaspOOnfuls of yeast;
pour this mixture into the middle Of
the flour, adding q pint of warm milk
as You mix it, best it up with the hand
until it comes of without sticking, and
set it to rise, before the fire, covered with
q cloth; after make it up into cake
about an inch thick; set them on tin
plates to rise, before the fire, for 10
minutes, and then bake in q slow oven.
Lady FngeSs.-Take 4 eggs, sepa-
rate the whites from the yelks; beat the
by themselves to . stiff froth,
then add gradually the yelks and beat
hem together for . long time; add by
degrees I pound Of powdered sugar,
beating it in very hard, and the juice
Df . lemon or an orange; lastly, stir in
! pound of sifted -four, . Ettle at q
Time. Stir the whole verv hard. With
\ spoon lsy it on sheets Of white paper
oblong shapes, taking are that you
do not place them too close. Crate
loaf sugar over them to assist in keep
ing them in shape. Have . quick oven
md bake Immediately; they viii take
but . few moments, and should be but
colored.