Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1879-02-08
HINTS FOR THE HOUSEHOLD.

pound Of raisins, I pound of suet, 2 tea
spoonfuls OF cinnamon, 3 eggs, l nut
meg, cup of sugar Boil hours.
Snov Sponge Cake.-l cupful flour a
little heated, II cupfuls sugar, 2 tea
spoonfuls cream-tartar, mixed with flour
(no soda), whites of 10 eggs. This
makes very white. beautiful cake.
ToPoachEggs.-Put a pinch of salt into
some boiling water, also teaspoonful
of vinegar. Break the eggs one at q
time into a saucer, and slip into the
water, which must be boiling, and
enough in the spider to keep the eggs
from touching bottom.
Indian Loaf.-Take l pint of sour
milk, 4 pint Of sweet milk, teacupful
of molasses. teacupful of butter, 2 tea
spoonfuls of saleratus, large teaspoon
full of salt, 3 eggs, pint OF wheat flour,
quart of yellow Indian meal; bake in
a deep tin basin, in an oven of same
heat as for cake, for Il hours.
CustaYd Pei quart milk, 8 eggs, l
tablespoonful corn-starch, dessert
spoonful extract vanilla, cupful sugar,
8 very small pinch salt; beat the sugar
and eggs together, mix the corn-starch
in a little of the milk, and stir all well
together. This is far superior to the
ordinary custard pie made with eggs.
Less sugar may be used if preferred.
Dandy Cake.-2 cups of sugar, cup
of butter, 5 cups of flour, cup Of milk,
8 eggs, 8 teaspoonfuls of baking-pOw-
der; put this in pans; save enough for
another, in which put tablespoonful
of molasses, teaspoonful of cinnamon,
1 teaspoonful of cloves, teaspoonful
of allspice, l teaspoonful of raisins put
together with iceing.
English Plum Pudding.-1 pound of
flour, pound of raisins, pound Of
currants, l pound of sugar good
weight, pound of suet, chopped fine,
l pound of almonds, chopped fine, juice
of lemons, grated rind of l, l nutmeg,
! ounce of cinnamon, ounce of all
spice, half of Scent loaf of bread,
grated, s eggs, 2 glasses of brandy, l ia
blespoonful of salt. Mix with beer, and
boil s hours in water enough to cover.
Brovn StocS-Put pounds of shin
of beef with pounds of knuckle of veal
into closely covered stew-pan to draw
out the gravy very gently, and allow it
to nearly dry up, until it becomes brown.
Then pour in enough boiling water to
entirely cover the meat and let it boil
up, skimming it frequently. Season
with salt, pepper, herbs and vegetables
of any kind. Boil gently > or 6 hours,
then pour the broth off from the meat
and let it stand during the night to cool.
The following morning remove the
scum and fat and put away in a stone
jar for future use. A foundation for ex-
cellent soup or gravy.
Good Tea.-These are the plans and
specifications for making cup Of tea
with some grip in it First scald the tea
pot. Otherwise the cold metal or earth
enware will subtract too much heat from
the water from which the tea is to be
stepped Quantity, heaping teaspoon
full for each person and one extra "fOr
the cook" If for one person only there
should be nearer two teaspoOnfuls. Over
this pour boiling water in the proper
ton of q trimming cupful for each
spoonful. Mind that it is boiling water,
not water which has boiled or water
which is about to boil. Steep from five
to ten minutes in q warm corner where
the fluid won't boil. In many English
families during this process the "muff-
Ter " is placed over the teapot or kettle
to prevent any aroma from escaping.
The muller is cloth covering thickly
wadded with elder down. The tea is
now ready to drink. In half an hour it
loses its pristine vigor and is no longer
fit for . cOnnoisseur.-Ner York
Graphic.