The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1880-04-08
Topics for the Household.

SPONGE CAKE.-Ihree eggs, one cup
of sugar; to be beaten together to make
froth; add gradually one cup of -four
siGted into the cup TO make light; bake
in quick oven.
MoLAssEs CooKIEs.-Three cups of
molasses, one cup of sugar, one cup OF
water. one cup of butter, two tablespoon
fuls of saleratus, two tablespoonfuls of
ginger, and -four to make pretty stiff.
RUSTY IRoNs.-If there is rust or
other roughnees on your fat-iron put
some fine salt on board and rub it
rapidly while warm until it moves
smoothly.
PANCAKEs.-Take three eggs and stir
them into pint of milk, add a good
il into thick, smooth batter; fry in
boiling fat till nearly done, r..ll over On
either side, drain and serve very hot
with lemon and powdered sugar.
BAvARIAN CREAM. - One pint Of
milk, three ounces of suglr, one half
ounce gelatine, two eggs, beat the yolks
and stir into the boiling milk, dissolve
the gelatine in little hot water; beat
the whites of the eggs separate and stir
when cool; cream is better whipped;
flavor to taste and then put in moulds.
LEMON CAKE-Three cups Of sugar,
one cup Of butter; rub butter and sugar
to cream; stir in the yolks of five eggs,
we'll beaten; one teaspoonful Of sala-
ratus to one cup of sweet milk; the
whites of five eggs, beaten to stiff
froth; four cups of -four; the grated
rind and juice of one lemon. -
BURNs.-Wet saleratus and spread on
a cloth, bind this around the burnt part,
and in few hours it will be nearly well,
unless the burn is very deep, in which
case the naleratus should be removed,
and after being removed the burn should
be covered with piece of old linen on
which has been rubbed little mutton
tallow or sweet oil.
QUEENS PUDDING pints of
milk, one quart of bread crumbs, the
yolks of four eggs, one 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
stiff froth, add five ounces of sugar, put
on the top and put in the oven for few
minutes.
To CREAM PoTAToEs.-Heaton one table
spoonful of butter in saucepan, add one
teaspoonful of -four, cook until smooth,
but not brown, then add gradually one
large cup Of cold milk, stirring all the
time until it boils up; put in the pota-
toes, which should be cut up fine and
salte1 and peppered; let them cook
about three minutes in the sauce, Just
enough to heat them.
To TAKE STAINS OUT OF LINEN
Place the stained spot in tin pan :;
pour boiling water enough to entirely
cover; let it steep like you would tea or
coffee, then rinse well. and hang it out
of doors; iron the spot and it will not
show. For fruit stains you must wash
directly after pouring on the boiling
water. We know this to be good, for we
get all the stains out this way.
OMELET.-Break all your eggs in one
dish; stir rather than beat up the yolks
and whites; to each three eggs you use
put in teaspoonful of cold water; do
not like milk; salt and pepper to taste;
put two ounces of butter in the pan; when
the butter is very hrt pour in the eggs
| Just as soon as cooked on one side turn
quickly and cock on the other side
double over and serve on a very hot
plate. The cold water in the eggs makes
the omelet light and moist.
TAPIoCA CUsTARD-After soaking a
cup of tapioca until perfectly soft, drain
| off any surplus water and add quart of
| new milk, set the dish in one of boiling
water to prevent sticking or burning,
sweeten to taste; when it begins to grow
little thick, add the yolks of four eggs,
beaten, with one tablespoonful sugar
remove from the fire as soon as it be-
comes the consistency of cream, or il
will be too hard when cold; flavor to
taste after it is done, and spread the
whites of eggs over the top; brown a
delicate color in the oven.
COFFEE IN TYPHOID FEvER.-Dr
Guillasse, of the French navy, reports
that in the early stages of the disease
coffee is almost specific against typhoid
fever. He gives to adults two or three
tablespoonfuls of strong black coffee
every two hsurs, alternating with one OF
two teasp onfuls of clareJ or Burgundy
wine. The beneficial effect is immediate
| A little lemonade or citrate of magnesia
should be given daily, and after while
quinine.
SCoTCH BRoTH.-Two pounds of the
scraggy part of the neck of mutton. Cut
the meat from the bone and cut off al
the fat; cut the meat into small pieces
put into soup pot with one large slice
of turnip, two carrots, one onion, one
stalk of parsley, one-half cup of barley
three pints of water and boil gently two
hours. On the bones put one pint o
water; boil two hours and then straiI
ON the soup. Cook one spoonful of foul
and one of butter together until per
fectly smooth, then stir into the souI
and add one teaspoonful of chopped
parsley. Season with salt and pepper.
A RAsPBRRRY CHARLoTTE.-Take 6
dozen of the square or oblong sponge
cakes that are com mmonly called Maple!
biscuits; they should be quite fresh
spread over each thick layer of rasp
berry jam and plac, them in the botto Il
and round the sides of a glass bowl
take the whites of six eggs and mix with
them six tabiespoonfuis raspberry o.
current jelly; beat the eggs and jelly
very light and then fll up the bow
with it; for this purpose cream Gf 20,
can conveniently procure it) is still
| DeIler IMAM Wnlto Oh eggs. 4Ou may
make charlotte with any sort of jam
marmalade or fruit jelly. 1t can b.
prepared at short notice and is very
generally liked.
PRESERVED ORANGEs-Take any
number of oranges and rather more
than their weight in white sugar
slightly CRATE the orangs sand score then
round and round with a knife, but dc
not cut deep; place them in cold waite
for three days, changing the water tw,
or three times a day,tie them in cloth
b Dil them till soft et.ou IN for the head
of pin to penetrate. While boiling
put the sugar on the fire, with rather
more than half pint Of water to each
pound; let it boil for a minute or two
then strain it through muslin; pace
the oranges int tn" syrup till it jellies
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