The home journal. (Winchester, Tenn.) 1858-188?, 1880-05-06
TORIES for the IIOusehOiu'

| ~ i
sugar, one egg, one heapiug teaspoonful
of butter to be beaten to cream, one
cup of boiling water to be quickly
stirred in Just before serving. Flavor
to the taste.
CocoANuT PIE.--One graded cocoa
nut, one quart of milk, five eggs beaten
separately, one tablespoonful OF hne
bread crumbs; sugar and hayoring. 10
the taste. The above makes two pies
No top crust. :,
KERosENE.--New uses for this oil
are continually being found Inc
latest is az softener for boots ana
shoes which have become hardened by
water. 1t is said that it will render
them as pliable as when new. ..
LEMON PIE.-,Four crackers rolled
fine, one cup of sugar, one cup OF coid
water, one teaspoonful OF tartarlc acid,
two teaspoonfuls of extract OF lemon,
three eggs beaten to stift froth; re-
serve the whites of two for them.
CREAM TARTAR CAKE.-One teacup
of butter, two and half cups OF sugar,
two OF milk, three teaspoonfuls OF cream
tartar, two of soda, one egg, nutmeg,
fruit if you please. This makes two
loayes and is extremely good. Try 1t.
TApIocA PuDDING.-Wash the Ia
pioca and let it steep for five or six
hours, changing the water. Then SIM
mer it in the last water until it is clear;
season with sugar, etc. Put it in mold
IN conpeal, and when cold turn it out
on dish.
SALAD DREssING-Four eggs well
beaten one-half cup vinegar, stirred over
| fire until as thick as soft custard. When
cool add one-half tea cup of sweet oil,
one teaspoonful of mixed custard, one
teaspoonful of sugar (if liked), the juice
of one lemon and cayenne pepper to the
taste. This is enough for chicken salad
for ten persons.
SOFT BUTTER.-When | get caught
with soft butter, ! use three times the
usual amount of salt, and set the butter
away in a cold place, until the next
morning. Then ! work a little in the
tray, and keep it as cold as possible,
repeat this three or four mornings, and
the salt is found to have done its work,
the butter coming out all right.
UNION CAKE.-TwO cups sugar, one
half cup butter, three-fourths cut OF
sweet milk, three cups -four, whites o.
six eggs, one-half tesspoohful soda and
one teaspooniul cream of tartar. Gus
tard for the layers-One pint milk, one
half cup of sugar, two eggs two table
spOonfuls corn starch; boil until like
thick cream and spread between the
layers when cool. Flavor to the taste
QUEEN PuDDINGs.--Beat four egg:
separately; take one pint of light bread
or biscuit crumbs, soaked in one quart
of milk one cup of sugar, butter the
size of an egg, and grated rind of 6
lemon. Bake slowly, then beat the
whites, which you saved, with Il cup Of
sugar; spread jelly on the pudding
when nearly done, and then put the
whites on the top and brown lightly.
1t is delicious pudding.
CURE FOR CANCER. -- Mrs, Mary
Sands, of LeavenwOrth, claims to have
been cured of cancer by the constant
application of bruised garlic and salt
in the proportion of one pound of the
former to une-half pound of the latter.
1t is stated that by the application of a
fresh poulticc four or five times day
the cancerous substance soon showed a
dark color under the skin, and was
pulled out, even to the EXTREMIST roots.
VIENNA CREAM CAKE.-Four eggs,
one cup of sugar, one cup of -four, one
tablespoonful of melted butter, three
teaspoonfuls of baking powder, one tea.
spoonful lemon. Bake in Jelly tins.
For the cream, take one cup OF thick
sour cream, one cup OF sugar, one-half
cup Of hickory nut meats, rolled fine.
Stir all together and put on the stove
and boil for five minutes; spread be-
tween the layers.
ORANGE CAKE.-Whites of six eggs
beaten to light froth, two cups of
sugar, three. fourths of a cup of butter,
butter and sugar beaten to cream,
one cup of sweet milk, three-fourths of
tablespoonful of soda, one of cream of
tartar, two cups of -four, three-fourths
of a cup OF corn starch. Make frost.
ing, and take one grated orange and the
Juice of two, one cup of sugar, and
spread between the layers.
To MAKE VANILLA EXTRACT
one ounce each of vanilla and tonka
beans; soak the latter in warm water
until the skin can be rubbed of; cut all
in small pieces, and put in quart bot.
tie with pint of alcohol and pint of
, water. Set it in warm place for two
, or three days when it will be fit for use
and quite as good as can be bought al
, the stores, at much less expense. The
bottles can be filled second time, ant
the extract will be good.
t CREAM PUFFs.-Melt oue.half cuy
butter in one cup of hot water, and whil'
: boiling beat in one cup of -four, thel
7 take from the fire and cool. Whei
!, quite cold stir in three eggs, one at
time, without beating them. Drop OF
tins in small spoonfuls, and bake in
moderate oven. Custard for filling thu
D above-One and one half cups of milk
t two eggs, four tablespoOnfuls of -four
5 sugar to the taste, flavor with vanilla
D and boil the same as custard. Wher
Y cold open the pufs and fill with thu
D cream. Bake the pufls thirty-fiv
t minutes.
, Ice CREAM CAKE-Two cups sugar
4 one cup butter, one cup sweet milk, on
!, cup corn starch, two cups -four, tn
. whites of eight eggs, two large teaspoon
fuls baking powder, which must b.
mixed with the -four; stir butter ant
sugar to cream, adding the corn starcl
9 and flour gradually while stirring
e Bake in layers. The icing is made a
follows: The whites of four eggs beatel
: very light, four cups sugar, One-hal
, pint of boiling water poured over tn
sugar and boiled until clear and thick
> pour slowly over the eggs, stirring well
Dissolve citric acid and put one tea
spoonful into the icing, or flavor will
almond mr. vanilla spread between tn