The New Orleans daily Democrat., 1880-04-18
THE HOUSEHOLD.

Under the above heading we shall here
after publish In the Sunday DEEoCRAT sea-
s0nable recipes for cooking, etc, and will be
pleased to receive from our lady readers such
| practical suggestions on the subject as they
| may see fit to olfer.I
| RECIPES.
Sponge Cake--Four eggs, one cup sugar.
one cup flour.
Corn Byead,--One pint yeast, one pint hot
water, one cup molasses. AS soon as light.
bake
| Lincoln Cake-Two eggs, two CUBS sugar
one-half cup butter, one cup milk. one hall
| teaspoonful soda, one teaspoonful cream tar
tar, three cups flour: flavor.
Chocolate Chramets-One cup sugar, one
cup molasses, one cup Chocolate one half cup
| milk, piece of butter size OF an egg; add
chocolate when nearly DONE
Motasses Sponge Gake.-Two cups of mo-
lasses, two eggs, two tablespoonfuls OF soda,
| three quarters OF cup of butter, three
quarters OF cup OF cold water, five cups of
Hour.
Apples for Dessert.-Apples to eat with
cream or custard: to be eaten cold: Two
pounds fine, firm apples; pare and core them;
slice them In pan, add one pound OF loaf
sugar, juice of three lemons rind of one
grated: boil two hours slowly, and turn into
wet mold.
Milk- Yeast Bread Take one oupful of milk,
add hot water to warm the milk; mix sifted
flour to make thin sponge; let stand over
night In warm place; In the morning add
one half cupful butter, and flour to sufficiently
stiffen for bread, kneading thoroughly; I'LL
pans half full, and in warm place allow the
loayes to rise to the top of the pans; bake in
steady oven, not too hot, one hour.
Saater. Kraut.-T the many receipts for an
old and favored dish will add one consider
superior to any given yet. For a family of
six, take one quart of sauer-kraut three
pounds OF brisket of beef, two large green
ings (applesl must be peeled and cut
up: few cloves, and one cupful OF vinegar
or cider-put everything In a saucepan, and
give 1t four hours slow, but constant, boiling
or stewing; when the meat is tender take It
OF brown sugar, and let it simmer twenty
minutes longer; put the meat, then, on o
platter, the kraut all around 1t, and send to
the table. Mashed potatoes eaten with 1t are
quite palatable.
Essence of Beef-One pound of beef free
from skin and fat, chop as fine as mince meat
pound In m ortar, with three tablespoonful
OF water, and soak for two hours; then put
In covered earthern jar, with little salt
cement the edges of the cover with pudding
paste, and tie a piece Of cloth over over the top:
place the jar In a pot half full of boiling
water and keep the pot on the fire for four
hours, simmering; strain Off the liquid es-
sence through coarse sieve; 1t will be about
five or six ounces In quantity; one teaspoon
full OF cream may occasionally be added with
advantage to four ounces of the essence, or 1t
may be thickened with -four, arrowroot or
sage.
Beef q Ia Mode.-A large round of beef; In
cool weather let 1t hang for q week or two
making 1t tender; remove the bone, reserv-
ing the marrow; make q dressing of sweet
herbs, raw onions and parsley, chopped fine,
the marrow, and quarter of pound OF suet;
add stale bread, grated, the yolks of three or
four eggs, salt, pepper, nutmeg or mace, and
a little Cloves with sharp. pointed knife
cut through the round In a dozen or two
Places and insert pieces of sweet picked
pork or bacon; fasten compactly with skewer
and tie tape around 1t; cover the bottom of
the pan with slices of bacon, also the top:
place around it four onions, four carrots, four
turnips, all cut In thick slices pour in from
one-half to one pint of water; remove the ba-
con when done, and skim the gravy of the
fat as much as possible; strain 1t into sauce
pan, adding port wine and mushroom catsup
to your taste, Ii you have no picked mush-
rooms; let it just boil, and serve the vege-
table around The beef.