The Republican. [volume] (Oakland, Md.) 1877-current, 1880-05-08
HOME AND FARM.

MoLAssEs SPONGE CAKE.-Two
cups OF molasses, two eggs, two table
spoonfuls of soda, three-quarters of a
cup OF butter, three-quarters of a cup
OF cold water, five cups of flour.
STAINING Floors After expert
menting for myself and others how best
to paint floors in a good and yet mex
pensive color, found French ochre
(yellow ochre) and linseed oil in all
respects the best. If allowed to dry
and get hard, it will last in regular use
three to five years. This looks well
and is easily cleaned. Apply the first
coat thin; the subsequent coats tolerably
thick, say about as thick as poor
cream.
How TO KEEP EGGs.-When eggs
are too cheap to sell at profit they
may be kept for months as fresh and
nice as when first laid in this way !:
Make liquid by pouring eight gallons
Of boiling water on one quart of un-
slaked lime and one quart of common
fine salt. When the two latter are dis
solved and cold, place your eggs into
this liquid in stone jars (not common
earthen) and have all the eggs covered
with the preparation, and Keep in as
cool place as possible.
MILK-YEAsT BREAD.-Take' one cup
full 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
stifren for bread, kneading thoroughly;
fill pans half full, and in warm place
allow the loaves to rise to the top of the
pans; bake in steady oven, not too
hot, one hour.
RICE BLANC-MANGE.-Aq quarter of
pound of ground rice, two ounces of
loaf sugar, one ounce of butter, one
quart of milk, favoring of lemon-peel;
mix the rice to a smooth batter with a
little milk, and put the remainder into a
saucepan with the butter, sugar and
lemon-peel; bring the milk to boiling
point, stir in the rice; let it boil for ten
minutes, or till it comes away from the
saucepan; grease mold with salad oil,
pour in the rice, let it getperfectly cold,
and turn out.
BROWN BREAD OF GRAHAM FLOUR
& Take one cup of milk; add hot water to
warm; thicken with sifted flour suffi-
Gent to make sponge; stand over
night in warm place; in the morning
add half a cup of milk with hot water,
one cup molasses, one cup butter, one
teaspoohful salt; mix with Graham
flour with aspoon until all is smooth :;
pour into bread-pa half full; let stand
in warm place until the pans are al
most full; bake for an hour in a moder-
ately hot oven; have steady fire.
CHOCOLATE JELLY CAKE.-One-quar-
ter pound butter, two cupfuls sugar,
three eggs, three cupfuls flour, one cup
full milk, one level teaspoonful soda,
& two teaspoonfuls cream-tartar, one tea
spoonful extract of lemon. Cream for
between cakes: One cupful chocolate,
one cupful sweet milk, yelks of two
eggs, or, instead of eggs, substitute one
half tablespoonful corn-starch, one and
half cupfuls sugar; boil as stiff as
jelly, stir all the time; this requires
boiling over half an hour to be stiff
enough; when cool add one teaspoonful
extract of vanilla.
A SIMPLE FILTER.-Procure two new
fiower-pots, of the diameter of ten and
twelve inches. After filling the hole in
the larger one with a piece of new
sponge, fill it one-third full of coarsely
pulverized charcoal, then, in like man
ner, fill the drainage opening in the
other smaller pot with sponge and set it
into the other. You can place them on
the end of a deadlock perforated by an
auger hole to correspond with those in
the tlower-pots. Place pitcher under
meath and pour in the water, which will
percolate slowly and be found as pure
and colorless as crystal.
ICE-CREAM CAKE.-Whites of eight
eggs, one cup sweet milk, one cup but
ter, two cups sugar, two cups flour, one
cup corn-starch, two tablespoonfuls
baking powder, mixed with the flour;
cream the butter and sugar, add the
milk, then the flour and corn
starch; add the whites beaten
very light; bake in cakes about an
inch thick. Icing for between cakes:
white of four eggs beaten very light;
four cups sugar; pour one-half pint boil
ing water over the sugar and boil until
clear and will candy in cold water;
pour the boiling sirup over the beaten
eggs, and beat hard until the mixture
is cold and to a stiff cream; add, before
it is quite cold, one teaspoonful pulver-
lied citric acid, two teaspoonfuls extract
vanilla; when cold spread between the
cakes as thick as the cakes.