The Canton advocate. [volume] (Canton, D.T. [S.D.]) 1877-1897, 1879-07-10
HoUsEHoLD (,,[ j, ,,..5 REc1pEs.

| APPLE LEMON PLE.-Rind and Juice of
one lemon, piece of butter size of walnut,
two apples chopped fine, one egg, one cup
of sugar. Bake with upper crust.
MAccARooNs.-One cup Of hickory nut
| meats, pounded in mortar; one cup of
| sugar, one egg aad a half, and two table,
spoons of flour; bake on q creased paper;
put very little in place.
BOILED INDIAN PUDDING. cup Of
sour milk, one egg, one teaspoonful of lard
or butter one cup of Indian meal, one cup
of flour; one-half teaspoonful each of soda
and salt; to be steamed or boiled one hour;
tie in bag loosely, to boil.
WHITE BISCUIT. Put as much sweet
milk into your stirring dish as you wish to
use, scatter in white flour and stir at the
same time as for mush, until as stiff as can
be stirred with spoon /; then knead until
smooth, roll half an inch in thickness. cut
into small cakes, prick with fork, and
bake in quick oven.
HoMINY CRoQUETTEs. To cupful Of
cold boiled hominy (sInall grained) add
teaspoonful Of melted butter aud stir. and
moistening by degrees with cupful Of
milk, beating to soft paste. Put in tea.
spoonful of white sugar, and lastly, well.
beaten egg. Roll into oval balls, with
Toured hands dip in the beaten egg, then
cracker crumbs, and fry in hot lard. Rice
croquettes may be made in the same way
substituting rice for hominy.
RAISED WAFFLEs.-Melt Eve ounces Of
butter in one pint Of new milk when cool.
beat in two and half teaspoonfuls of sifted
flour and not quite one gill of yeast allow
six hours for raising just before baking.
beat the yolks of four eggs and stir thor.
oughly into the batter, then the whites
beaten stiff and stirred in last Bake in 3
waffle iron, and eat hot with sugar and
boiled milk poured on each waffle A little
cinnamon and sugar mixed together is also
nice sprinked upon them.
CORN BREAD.-Beat two eggs, whites
and yolks separately, one pint of sour milk
or buttermill1, two spoonfuls of sugar, one
tablespoonful of butter melted but not hot
little salt; mix these all but the whites
of the eggs. Reserve them for the last.
Put two othirds of teaspoonful of soda,
rolled free from Jumps, into pint of corn
meal, and sift both together and then stir
into the milk eggs, ETC., beat well and add
the whites of the eggs the last thing. Put
In well-buttered pan and bake.
RIBBON CAKE.-Three eggs one.haH
cupful Of butter, one half cupful of milk,
two cupfuls Of flour, one teaspoonful of
cream of tartar, one half teaspoonful of
soosrs dissolve the soda in the milk and mix
the cream of tartar with the flour; beat
the butter and sugar; add the eggs well
beaten, then the milk. and lastly the flour.
Take one cupful of this MIXTURE add to it
one large teaspoonful of moIasses, one of
cinnamon, one quarter teaspoonful each of
cloves, nutmeg, and allspice, one-quarter
pound shred citron, one-half cupful of
raisins, the same of currants, and one
quarter pound chopped walnuts or almonds;
bake them in two shallow tins.
APPLE AND TAPIocA PuDD1NG.-One
teacupful tapioca; six apples, juicy and
well Favored, pared and cored; one quart
water, one teaspoonful salt. Cover the
tapioca with three cups Of lukewarm water
and set in a warn place to soak thoroughly,
stirring now and then. Place your apples
in deep dish, adding cup of lukewarm
water cover closely and steam in asmoder-
ate oven until soft all through, burning
them if they cook at the bottom. If the :
dish is more than a third full of liquid, turn
some OF it out before you pour the soaked
tapioca over all. Unless the apples are
very sweet, fill the centre with sugar.
Bake, after the tapioca goes in, one hour.
Eat cold with cream, or warm with hard
sweet sauce.