Sharp County record., 1879-03-06
HINTS FOR THE HOUSEHOLD.

DQlter Ilb SlIt VI al NSSi 'uP h'HlS 1
teaspoon of cream. tartar sifted in the
flour, teaspoonful Of soda dissolved in
a tablespoon OF milk
Sausage.-12 pounds meat, % table
spoonfuls salt, II tableSpoonfuls black
pepper, 8 tablespoonfuls sage, table
spoonful white sugar, teaspoonful cay
enne pepper.
Tart PaSte.-1 pound each of loaf
sugar, flour and butter; mix thoroughly,
then beat well with the rolling-pin
without rolling) for ] hour, folding it
up and beating it out again; then roll
out the pieces in any shape you wish for
the tarts.
Apple TartS.-Stew and strain tart
apples; add cinnamon, rOse-water, boil
ed cider and sugar to taste; lay this in
the above paste; squeeze thereon orange
Juice. Raspberry, currant and plum
tarts may be made of preserves. Lay
bars of paste across the top of the dish.
Corn CaEe.-1 cup sugar, 2 eggs, 4
tablespoonfuls of sweet cream, 2 cups
sweet milk, 2 tablespoonfuls saleratus,
4 teaspoonfuls cream-tartar, 2 cups corn
meal and / of flour. Let it set in the
warming closet of your stove minutes,
then bake 10 minutes in q hot oven.
apple Tapi0ca Pudding.-Put cup
full of tapioca to boil; slice thin large
pudding-dish of apples, and sweeten
very sweet (brown sugar prefered) {;
then mix with the boiled tapioca and
bake two or three hours in a moderate
oven, stirring occasionally till the whole
dishful becomes clear looking. Eat
cold with cream.
Fruit or Carrad CGke.-Currants or
citron for cake, should not be "rolled
in -four" but dredged or well sprinkled
with sifted flour, having first made the
fruit as dry as possible, that is, after
washing and draining the currants, dry
them on the stove, and while warm and
dry dredge them with sifted flour just
before adding them to the cake, and
the fruit should be the last thing added.
SouSe.-After getting all the little
bones out of the meat mince it up per-
fectly fine and add pepper and salt to
the taste; pour on the liquor reserved
from the jelly. Put in bowl, and next
morning when cold, slice it; make a
batter of 1 egg, 1 pint of flour, little
soda and salt and a little warm water
dip in the slices and fry in lard.
almond Cake. Weigh 3 eggs in their
shells; take the same weight of flour,
butter, and fine sugar; take the skins
from 8 ounces of almonds, pound them
in a mortar with a teaspoonful of es-
sence of lemon until they are smooth
paste; add to them the eggs and gradu-
ally the other ingredients; beat it well,
and bake in buttered pan il a quick
oven. The cake should be about an
inch and half in thickness.
To Stuff d Hum.-Select a nice ham
and boil it; when done, let it get cold
before you skin and trim it. Prepare
a stuffing of bread crumbs, butter, pep
per, parsely, thyme and celery. Begin
at the hook and make incisions with a
sharp knife, about an inch apart; put
in the stuffing as you draw out the
knife. Rub in bowl the yelkS of two
hard-boiled eggs, and brandy sufficient
to make paste; spread it on the ham
smoothly and CRATE over it bread
crumbs; stick in cloves as ornamental.
Put it in the stove and let brown gently.
Eaten cold.
French Beef Kidney. y.-Slice the kidney
rather thin, after having stripped off the
skin and removed the fat; season it with
pepper, salt and grated nutmeg, and
sprinkle over it plenty of minced parsley
and eschallots chopped very small. Fry
the slices over a brisk fire and when
nicely Drowned on both sides stir among
them teaspoonful of flour and pour in
by degrees a cup of gravy and glass
of white wine; bring the sauce to the
point of boiling, add morsel of fresh
butter and a tablespoonful of lemon
juice, and pour the whole into hot dish
garnished with fried bread.
Br0Wn Soup.-Take cold roast beet
or fowl, cover it with cold water, let this
simmer for hours, then take out the
meat and strain the liquid. Have chop
ped fine equal parts of celery-root and
cabbage. Add to each quart of liquid 1
cupful, 2 tablespoonful of pearl barley,
l tablespoonful of chopped parsley,
small carrot cut fine, 2 small potatoes
sliced fine. Let this boil ] hour. Then
add 1 well beaten egg and tablespoon
fuls of sweet milk thickened with
Drowned flour. Make this in small
dumplings and drop in. This should
boil 5 minutes more. When ready TO
serve add 1 onion fried brown in butter
and 2 tablespoonfuls of tomato catsup.