Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1879-01-19
THE FARM AND HOUSE,
The HOusekeeper.

4 Il Il
The HOusekeeper.
Indian Cakes. One pint of meal. one
pint Of milk, sour preferred: one tea
spoonful of soda, one-half teaspoonful of
cream OF tartar, if the milk is sweet, one
tablespoonful of molasses or sugar, small
piece Of butter, two eggs.
C0yshead Soup.-Take skinned head.
one set OF feet we'll cleaned, put into
pot and cover with water, let it boil
until the bones lall from 1t, (about two
hours) then take out the head and feet,
chop very line, and put back into the pot
with sweet majoram, cloves and black
pepper to your taste: add to this, before
taking from the fire, some forced meat
balls; should the soup be too thin, add
little flour and butter rubbed together
when done, have ready in the tureen two
eggs, boiled hard and chopped fine, one
teacuptul OF wine and lemon sliced; pour
the soup over them.
10 Dress Te,TapSns-Boil them until
you can rub off the skin; to each terra
pm one Wlne-glass Of madeira and one of
cream, season with cayenne and salt; rub
the butter ana flour together, dredge a
little flour in the stew-pan; to six terra
pins one pound Of butter.
Steo0ed Carrots. -Boil them, then nicely
scrape them, slice them into a stew-pan,
put to them half a teacup OF butter, lit
tie pepper, salt and half cup Of cream,
simmer until very tender, but not break
them; before serving, rub little flour in
to it.
SOFT Gs'aoer1read. Two cups Of butter,
two cups of sugar, two of molasses, six of
hour. SIX eggs, two tablespoonfuls of
ginger, half cup Of milk, three table
spoontuls of yeast powder.
Seasoning Sausage Neat.-I saw a re-
celpt tor seasoning sausage in the Ieze.
gram recently. will write down here
mine: | weigh instead of measuring
For forty pounds Of meat I use one
pound OF salt, one-fourth pound of siftcd
sage, and two ounces Of black pepper
Buy the peDper-corn and grind it, it is
much stronger than the ground found in
the market. I have used this receipt for
many years. All who eat of my sausage
pronounce it good.-Geqmaantoon Ieze-
graph.
| Hoao Common Lamps Waste LSqht.- Did
it ever occur to the reader that most of
the common lamps actually waste one
halt or more of all the light produced,
and are therefore doubiy expensive?
The flame gives off rays from its surface;
but it we will half cover the flame, half
OF the rays are intercepted and lost.
This is just what is done in a majority of
lamps. In several of the lamps now made
this loss is saved by emitting the metal
cap, and having the glass chimney set
down below the bottom of the flame.
such an arrangement is equivalent to
saving half the expenses of oil. The
Argnad principle is of great utility.
This is an arrangement for having a cur
rent OF air pass up through the center of
circular flame, furnishing oxygen to
its interior. The combustion is much
more intense, and the light correspond
ingly neutrality-suspicious..
4 Delightful Winter Diet.-One quart
of milk, six eggs, reserving the whites of
two, which beat to stiff froth, and when
the milk boils drop in spoonfuls; in a
minute or two remove carefully to a
plate; after beating the eggs light pour
the boiling milk slowly into the egg, stir
ring the egg quickly the while; sweeten
it and place over the fire, stirring it all
the time until it SINNERS. It must not
boil. If it should curdle pour it immedi-
ately into another pan and stir until cool.
Place sponge cake, moistened with Ma
deria wine (and on which preserved
strawberries or other fruit has been
spreadO in the, bottom or sides of a glass
or china bowl and when the custard is
cool, flavor with vanilla, and pour into
the bowl, placing the white balls care
fully on top; then surround the bowl
with ice, or stand it into cold water until
required.
Mince Pies.-Take pound of beef,
free from skin and strings, and chop it
very fine; then two pounds Of suet,
which likewise pick and chop: then add
three pounds of currants, nicely cleaned
and perfectly dry; one pound and a-half
of apples, the peal and Juice Of lemon,
half pint of sweet wine, half nutmeg,
and few cloves and mace, with pimento
i'll fine powder; have citron, orange and
lemon peal ready, and put some in each
Of the pies when made.