The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1880-04-08

of split peas before the fire, then tie
them up loosely in a cloth, put them
into warm water; boil them a couple OF
hours (until quite tender); take them
up, wash them well with q little salt
and butter, and add the yolk Of an egg;
make it Quite smooth; lie it up again
in the cloth, and boil it an hour longer.
This eats good with corn beef or pork.
CHOCOLATE MARBLE CAKE.-Two
cups sugar, one-half cup butter, n cup
sweet milk, two and one-half cups -four,
two. eggs, three teaspoons baking
powder, n teaspoon Lemon extract.
Dissolve two blocks Chocolate in a little
boiling water Tor half a cake); ada half
a cup sugar, n TEASPOON vanilla; to
this add two teaspoons of the cake and
stir well; marble it through the cake,
first a little Of the white cake then the
| chocolate, until the pan is full. Bake
| rather slow and even.
CREAM LAYER CAKE. - One pint
sugar, two-thirds cup sweet milk, one
egg, one teaspoon butter, two scant cups
-four, two teaspoons baking powder.
Cream to Spread Between.-Half pint
Sweet milk, one egg, one tablespoon
corn starch, two tablespoons sugar.
ONlt b4O OEkfO O1 oh0
gether and stir into the milk while hot;
when it is thick set it off to cool; spread
between. This makes four layers.
TAPIect PUDDING, No. Soak one
cup Of tapioGa ovet night in as little
water as will coyer it; pour over 1t three
pints of boiling water, and stir until
dissolved; then add one cup of sugar,
two teaspoons lemon, butter the size Of
half an egg; line a pudding dish with
nice, sour apples, quartered; pour the
slowly two hours. Serve hot or cold
with sweetened cream. 10
TAPIoCA PUDDING, No. 2.-Another
simpler tapioea pudding, which 1 use a
good deal is this: Soak three table
spoons of tapioca over night; put this
into a quart of boiling milk; beat the
yolks of four eggs and one cup of sugar
together; stir this into the pudding. and
let it boil ten or fifteen minutes; flavor
with vanilla; beat the whites to a stiff
froth, add one cup of sugar and spread
itover the pudding, and bake five miutes
Serve either hot or cold.
SHE'LL CABJNET.-To construct a sheI
cabinet, make a frame twenty inches
long at top, and fifteen inches at bottom
the sides three and a half inches il
: width or smaller, to suit ones conven
fence. Select your shells, putting the
handsomest ones in the center. After
you have made up your mind where t.
|, place them, use putty to stick them on
first heating and keeping it warm all thu
: time. If it is too stiff put in a very lit
) tie boiled linseed Gil. After a littl,
practice one can tell when it is jus
, right. White lead already mixed cal
/ be used, but 1 prefer the putty.
W1sP BROOM HoLDER-To make
pretty wisp broom holder, cut two paste
board hearts ten inches long, eight acros
the top; cut two wedge-shaped pieces
three inches long and one at the top, fo
t the sides. Cover with black lady
8 cloth, and line with blue flannel. Afte
e joining together, work around the edge
e with gold coiored silk in button-hol
stitch. On the front work with gol,
colored silk some pretty pattern in chat
stitch; in the center work your mono
p gram. Hang with blue cord and tai
e sells.
VEAL PIe.-Take two pounds of yea
one-half pound of bacon cut into sma
pieces, boil in a little water until nearl
lender. Now roll your crust (sour mil
crust is good) lay your deep pie dish Q
the crust and cut the size Of the disf
d put the crust ali around the dish, but q
IS not putaany at the bottom; place a te
q cup in the middle and place your me,
le in layers; beat a raw egg up with a lit
-four in your gravy add pepper, salt an
:. a little catsup; pour half of this over tt
d meat, save the other to add after the p
10 is baked; put the crust over the wet, p
- the paste at the edge 80 that the gray
" may not escape; bake a good brown
:. when the crust is done the pie is bake
d Make a hole in the top.