The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1881-05-26
Domestic Eeo,ao,,aes.


RE MUFFNs.-One pint flour, one
pint rye-meal: two tablespoonful yeast,
milk enough to make thick batter.
INDIAN MUFF1Ns. quart scalded
milk and poured on Indian meal, one
pint flour, four eggs and little salt.
A NICE BISCUIT. pint of scalded
milk cooled, two quarts of sifted -four,
three tablespoonful of shortening, one
teacupful of yeast and little salt.
To RENEW GILT FRAMEs.-A lady
tells how to renew gilt frames that are
tarnished. She bids her readers to take
sufficient -four Of sulphur to give gol-
den tinge to one and one-half pints of
water, and boil in it five onions strain,
and when cool apply to the parts which
require restoring with soft brush. She
says it will come out good as new when
dry. ....E..
@ OATMEAL CAKES. Place one pound
of oatmeal in a bowl; in one pint of
boiling water drop about half an ounce
of butter or sailed lard pour this boil
ing over the meal, stirring it as quickly
as possible into dough turn out on to
bread board roll it until as thin as it
can be and hold together; cut into
small, round cakes and bake on grid
die, first one side and then the other.
Hor 5P1cE.-Hot spice is the name
given by cook of past generation for
a deli cious adjunct to GRAVES, steaks,
chops and soups. Take three drachms
each Of ginger and black pepper and
cinnamon, seven cloves, an ounce of
mace, one of cayenne, one of grated
nutmeg, one of white pepper; pound
these together mix till we'll blended,
and then put it in a perfectly clean, dry
bottle for use.
CHOCOLATE CREAM DROPS. Stake two
cupfuls of white sugar, one-half cupful
of milk; put them into saucepan and
beat until it boils, then boil hard five
minutes precisely. Set the pan in q
dish of cold water; stir until the MKT
ure creams and cools enough to handle;
then mold into small drops, laying them
on butte:ed platter. Flavor if you
prefer. Take half cake of choco-
late, scrape fine, put it into bowl
and set in the top of a steaming fnot
boiling) tea-kettle till dissolved; then
take the creams, one at time, and drop
in the chocolate, roll over quickly, take
out with fork and slip on buttered
platter. Be careful not to let the choco-
late cook or it will harden.
BEEFsTEAK WITH OYSTER SAUCE
Select a good, tender rump steak, about
an inch thick, and broil it carefully.
Nothing but experience and attention
will serve in broiling steak. One
thing, however, is always to be remem-
bered-never salt or season broiled
meat until cooked. Have the gridiron
clean and hot; grease it with either
butter or good lard before laying on the
meat, to prevent its sticking or marking
the meat have clear, bright Goals, and
turn it frequently. When cooked cover
tightly, and have ready nicely-stewed
oysters; then lay the steak in a hot dish
and pour over some Of the oysters.
Serve the rest in tureen. Twenty five
oysters will make a nice sauce for a
steak.
SAFFRON Buns. Make a sponge of
best white -four, sweet bakers or brew
er's BARN and warm sweetened milk over
night. Simmer, according to quantity,
saffron threads in new milk, sweetened
to taste, till all the color is extracted; ;.
let it cool to blood heat, add quarter
pound or half pound of oiled butter and
work up to light spongy consistency
with the BARN and -four. Let it rise
again; work on warm board into small
round buns and set them either in tin