The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1880-02-12

PUMPKIN PIE.-In quart measure
put two large tablespoonsful ofpumpkin,
one tablespoonful of -four, two eggs one
teaspoonful of spice, two large table
spoonsful of sugar; beat thor roughly;
then fill the measure with, good. sweet
milk. This makes two pies. Bake
good while.
VARIETY CAKE.-One cup butter,
cup sweet milk, 8 cups white sugar, 4
cups -four, eggs. teaspoon soda, of
cream tartar; to ] of this mixture add
Il cups raisins, l teaspoon each of Gin
namon, cloves, and nutmeg. Bake in six
layers, four of plain and two of fruit,
put together with frosting. It will
make two nice cakes.
plate with pie paste and place in the
oven to bake. After it is done, lay
away until cold, or when needed for
the table. For filling, beat or whip
cream to froth. Sweeten, and flavor
it with vanilla or lemon, and fill the
pie. Ornament the top with few
pieces of Jelly.
CLEANING MARBLE.-Take two parts
of common soda, one part of pumice-
stone, and one part of finely powdered
chalk; sift it through fine sieve, and
| mix it with water; then rub it we'll over
the marble, and the stains will be re-
| moved. Then wash the marble over
| with soap and water, and it will be as
clean rs it was at first.
CLEANING SILK.-I send q recipe to
clean black silk. I have just used il,
| and the silk looks like new. Brush the
1 silkwel to free it from all dust; then
sponge it on the wrong side with alcohol
and warm water; then press with
an iron that is just warm enough to dry
the silk slowly. You will be well
pleased with the effect.
| GRAHAM MUFFINs.-Here is a re-
ceipt that I think both healthy and de-
licious. 1t is: Graham mullins, or gems
-3 cups Graham -four, 1 of white, 8
cups ofmilk or water, 2 tables spoonsful
yeast, tablespoonful lard or butter, 2
of sugar, teaspoonful salt; set to rise
az night for morning; baSe in muffin
rings, or gem irons, 20 minutes. De-
icious! You can have them for dinner
or supper. z 1.4l.
| ORANGECAKE.-One cup white sugar,
] cup butter, cup sweet milk, q cups
flour, 8 teaspoons baking powder, whites
8 eggs; cream the sugar and butter, add
the milk and -four, in which the powder
has been well mixed by sitting; then
the whites of eggs beaten stiff; bake in
four layers; frosting, white of one large
eggor of two small ones, II cups pow.
dered sugar, rind and juice of one
orapge-if large, more sugar will be
needed. n
CABBAGE Cold SLAw.-One cup
vinegar, l cup sour cream, teaspoon
mustard, salt and pepper, l tablespoon
each butter and sugar; boil the vinegar,
butter, sugar, salt, pepper, eggs and
mustard well; add little of the hot
vinegar, etc, then boil all of it two
minutes; when cool, add the cream.
Hash the cabbage fine, and an hour be.
fore using add the sauce. / seldom use
mustard, but some like it. One-hali
the recipe is enough for six. Iconside1
this the incest way to prepare cabbage
I have ever tried.
ENGLISH PLUM PUDDING.-One
pound raisins, stone them; pound
currants, washed and dried; ! pounc
Sultana raisins; pound nice suet, chop
very fine; pound bread crumbs, soal
in one pint of milk; 10 eggs vel
beaten; pound citron and lemon pee
mixed, chop very fine; grated nut
meg; glass brandy; brown sugar t.
taste; small cup of -four; add spice i
you like; mix all we'll together; wei
butter pudding basin; put the pud
ding in the basin; well butter piece o
white paper, place over the top of pud
ding; take your pudding cloth, dip il
boiling water, wiring and place owe
pudding, tie tightly on with a strong
string, pin up the corners of cloth owe
pudding, drop into boiling water ant
boil for six hours. f.e