The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1880-04-22
fSSiss keE III HsSiiSi.ekold.

TSSiss koE51ihse HiiSSiaiisehoId.
MohissEs Co8KIEs.-Three cups of
molasses, one cup Of sugar, one cup OF
water, one cup of butter, two tablespoon
fuls of saleratus, two tablespoonful of
ginger, and -four to make pretty stiff.
Rusty IRoNs.-f. there is rust or
other roughness on your iat-iron put
some fine salt on q board and rub it
rapidly while warm until 1t moves
smoothly.
PANeAkEs.-Take three eggs and stir
them into a pint of milk, add q good
pinch of salt, and -four enough to make
II into a thick, Smooth batter; fry in
boiling fat till nearly done, roll over on
either side, drain and serve very hot
with lemon and powdered sugar.
BAvARIAN CREAM. - One pint of
milk, three ounces of sugar, e-half
ounce gelatipe, two eggs, beat the yolks
and stir into the boiling milk, dissolve
| the gelatihe In q little hot water; beat
the whites of the eggs separate and stir
n when coolj cream is better whipped;
flavor to taste and then put in moulds.
LEMON CAhE.-Three cups of sugar,
one cup IF butter; rub butter and sugar
to a cream stir in the yolksof five eggs,
we'll beaten; one teaspoonful of sala-
ratus to one cup of sweet milk; the
whites of five eggs, beaten to a stiff
froth; four cups of flour; the grated
rind and Juice of one lemon.
rBURNs.-Wet saleratus and spread on
a cloth, bind this around the burnt part,
and in a few hours twill be nearly well,
unless the burn is very deep, in which
case the saleratus should be removed,
and after. being removed the burn should
be covered with a piece of old linen on
which has been rubbed a little mutton
tallow or sweet oil.
QUEENS PUDDING.-Three pints of
milk, one quart of bread crumbs, the
yolks of four eggs, n ~teaspoonful of
vanilla; put the bread to soak in the
milk, then add the eggs beaten, one
quarter pound of sugar; bake it when
done. Beat the whites of five eggs to q
stiff frotb, add five unce of sugar, pu,
on the top and put in the oven for a few
minutes. ls
ToCREAM POTAroES.-Heaten enc table
spoonful of butter in a saucepan, add on,
teaspoonful of -four, cook until smooth
but not.brown, then add gradually ont
large cup Of cold milk, stirring all tn,
time until it boils up; put in the pota
toes, which should be cut up fine ant
salte1 and peppered; let them cool
about three, minutes in the sauce, Jus
enough to heat them,
To TAKE STAINS OUT OF LINEN
Place the stained spot in a tin pan
! cover; let it steep like you would tea o
2 1890 49, ,, ~ral - -
of doors iron the spot and it will no
: show. For fruit stains you must was
: directly after pouring on the boiling
water. We know this to be good; for W
: get all the stains out this way.
OMELEr,-Break all your eggs in on
dish; stir rather than beat up the yolk
. and whites; to each three eggs you us
! put in a t~easpoonful of cold water; l d
! not like milk; salt and pepper to taste
puttwo ounces of butter in the pan; whe
: the butter is very hot pour in the eggs
Just as soon as cooked on one side tur
, quiakly and cook on the other side
!, double over and serve on a very he
plate. The cold water in the eggs make
the omelet light and moist.
COFFEE IN TYPHOID FEvh..-D,
Guillasse, of the French navy, repor'
!, that in the early stages of the diseas'
coffee is almost a specific against typhoi
fever. He gives to adults two or thre
4 tablespoonfuls of strong black COTE
every two heurs, alternating with one {
. two teaspoonfuls of claret or Burgund
= wine. The beneficial effect is immediat
: A little lemonade or citrate of magnes
should be given daily, and after a viii
n quinine.
q A RASPBERRY CHARLoTTE.-Take
i dozen of the square or oblong spoons
y cakes that are commonly called Napl
biscuits; they should be quite fresl
spread over each a thick layer of ras
n berry jam and place them in the botto
&c and round the sides of a glass bow
u take the whites of six eggs and mix Wi
them six tablespoonfuls raspberry
current jelly; beat the eggs and jel
e very light and then fill up the boz
= with it; for this purpose cream (if "
n can conveniently procure it) is st
IL better than white of eggs. You m.
a make q charlotte with any sort of jaI
marmalade Or fruit jelly. 1t a
~ prepared at a short notice and is We
= generally liked.
MILK RoLLs.-One pound -four, o.
OUNCE DutIeI, OHc ounce sugar, OHc ~
% t~easpoonful Cleveland baking powdt
at one pint new milk and a little sa
- First put in the basin the -four, then t
y butter ard half the sugar; rub all
gether with the hands until the bait
is smooth; then add the salt, next t
baking powder, then the milk, a SIN.
- quantity at a time. Turn it out on t
board, and knead quickly together-t
quicker it is done the better and light
Il it will be. Cut into six or eight part
shape the dough into long high piece
make TWO cuts across the top; place il
is Toured tin, and bake in a quick oven I
fifteen minutes. When done, take OIL
M glaze over with white of egg or a lit
milk, dust the remainder of the sug
he over them, and return to the oven tol
re short time.
is -