The Red Cloud chief., 1880-01-15
HINTS FOR THE HOUSEHOLD.


-RAisin Pie: ons egg. one-haf cup
Of raisin. well s;ewed, one cup Of sweet
cream, sugar Ia taste. Beat well to-
gethe.. and bake with two crJistS. Cur
rants (dried) instead If rai.ias arr very
nice.
Foam Sauce: One teacup white
sugar. three-four;hs Of n cup butter.
one tablespoon -four, one cgg-bcaien
together; then place over the fire, and
stir in rapidly three gills Of sweet milk,
and season with nutmeg.
Chocolate Cake: One cup butter.
two cups sugar, two cups flour, and four
eggs; u cup milk, two teaspoons bak-
ing powder; bake ia Jelly tins; for the
chocolate crate fine aud mix with weak
coffee, the right consistency IL spread.
Stuffed Oysters: Chop fine a dozen
oysters; mix with them the beaten yelk
of one egg, and thieken with bread
crumbs. II tablespoonful of thick cream.
salt and pepper TO taste. Fill the shells,
rounding them nicely on the top. Brown
in a quick oven.
To Broil Oysters: Drain off all tn.
liquor, dry on a napkin, dip them in
cream, roll in bread crumbs or grated
cracker Seasoned with pepper, sal, and
nutmeg; lay on a wire gridiron.
brown on both sides. Serve on a plate
first covered with a twice-folded nap
kin.
Fruit Cake: One pound butter, one
pound sugar, one pound flour, eight
eggs, three pounds r~aisins, two pounds
c~urrants, one pound %citron, one-hasf
ounce nutmegs, onc-half ounce CHINA
mon, n tea>poonful Of mace,a sprinkle
Of ground cloves, a large wine-glass 81
brandy and the same quantity of wine.
Christmas Pudding: One pound
raisins stoned, n pound currants
cleaned and dried, one pound of beet
suet chopped fine, one pound of bread
crumbs (stale are the bcstl, one pound
of brown sugar: then en- in small pieces
two ounces of lemon, orange and citron,
candicd peel. half a nutmeg grated. hall
a tcaspoonful Of ground ginger, II tea
spoonful of mixed spice, half n salt
spoonful of salt, eigh, eggs. Mix all well
together with your hands except the
eggs, which must be beaten yelks and
whites separately. whites t. Il froth with
the back Of a knife if you have no egg
beaten. Now mix your eggs with the
other ingredients, it must he quite thick
or il will fall apart; il not moist enough
add one or two eggs. Half this quantity
is enough for a small family. Grease
your mold or bowl. fill with the mixture,
grease a plate and put owe the top
wrong side up; dip your pu~dding-clotl
into boiling water, drcdgc it with lour
and tie securely. Have a large pot OF
boiling water ready; plunge your pud,
ding in, moving it about for a minute
always keep your pudding covered with
water; keep a kettle boiling near by e
replenish with; never let the pot 90 of
the boil, or il will spoil your pudding
you are ready To eat il boil two hour,
more; before untying the cloth. plung,
the pudding into cold water. then you,
pudding will not stick. Cover it witt
finely powdered sugar before sending il
to table.
To Bake a Turkey: After it il
dressed, salt and pepper it inside; maxi
a Ioitt hittt vi bltsiA VI liant
crumbs, season with summer sayOry ol
sweet marjoram. To this forcemen'
chcstnuts NAV be added. They are pm
ovcr the fire in a saucepan 20 burst III,
skins, then boiled in salt water. Or
whole oysters well seasoned may b,
added to the stufling. Trutl'es are als'
used. A couple of eggs added to an!
stuiiing improves it. Boiled, mashed
and seasoned Irish or sweet potatoes arr
also used for turkey stufiing. Whcr
stuffed, tie it in shape, lard the top OF
Law slices of bacon over it, wet the skin
and sprinkle it well with salt, pepper
and -four. Have the oven not very no
till the turkey gets heated through, ther
increase the heat. While the fowl i
cooking, boil the giblets, the neck, liver
gizzard, sweet bread-chop them fin
and when the gravy is made add then
to it. To make the gravy, after tn
turkey is removed from the bakin2-pal
put the pan over the fire, dredge fou
into it, and when Drowned stir in boilin;
water or stock: skim off every bit o
fat, add the giblets, season with salt ant
pepper. II chestnuts are used in tn
| stufiing. add them also TO the gravy
Oyster stuffing should be used Just be
fore the turkey is baked; with othe
stufiing 1t is well to let il remain a mum
Der Of hours before cooking that il
favor may penetrate the bird. Turke
is served with cranberry jelly or wit
currant or plum jelly.
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