The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1881-11-10
HOUSEHOLD HELPS.

PuFF PAsTE.-An easy way of making
puff paste is to mix the flour with three
quarters of its weight in butter, and
milk enough to make it easy to roll
It should not be touched with the
hands.
MUsH MuFFINs.-Cold mush is not
very promising mixture to the eye, but
when thinned with milk and thickened
with little wheat -four and eggs, in the
proportion of four to quart, it makes
very good mullins.
PoTAro CRoQUErrRs. Season cold
mashed potatoes with pepper, salt and
nutmeg. Beat to a cream with teas
spoonful of melted butter to every cup
full of potato; bind with two or three
well beaten eggs, and add some minced
parsley Gf you hke). Roll into oval
balls. dip in beaten egg, then in bread
crumbs, and fry in hot lard or drippings.
Pile in pyramid upon q flat dish, and
serve.
INvALID's DRISK.-A pleasant varia-
tion ON the everlasting lemonade with
which some persons dose invalids until
they wish they were In the lemonless
solitude of which Gail Hamilton wrote,
may be made by freezing q mixture OF
equal parts of sugared water and lemon
Juice into which the beaten whites of two
or three eggs have been stirred. A spoon
ful of this is better than half a dozen
drinks ont Of sticky glass.
NooDLEs.-Break three eggs into a
bowl, and stir thoroughly into them suf-
ficient sifted flour to make very stiff
PASTE; then place it on the kneading
board and knead in little more flour /;
cut it into four or six pieces. and roll
each piece out ss thin as possible ;-iet
dry for few minutes, and cut it into
very fine strips. !, 1t may. now be, added
to four quarts of boiling chicken or NUT
ton broth season with pepper and salt,
| let it boil for q few minutes, and one has
noodle soup. .ll
WHITE SPONGE CAKE.-In order to
make white sponge cake, one has only
/ to leave out the yolks, and use the pro-
portion of eggs needed, entirely of
whites. Take two pounds Of pulverized
sugar, two pounds of whites of eggs,
one and hall pounds -four, and graf
ings of the yellow rind of one lemon,
or drop or two of lemon oil, or tea
| spoonful of lemon essence. Beat the
eggs to staunch froth, then add the
sugar, then the flavor, and last the flour.
Bake in battered pans, and in o noder-
ate oven.
CoooANUT CAKE.-Take the whites of
five eggs, one smoll cup of sweet milk,
one cup and two-thirds of another OF
granulated sugar, two-thirds of a cup OF
butter, one teaspoonful and haf OF
baking powder, about three cups Of
sifted flour; flavor with almond extract
bake in layers. Beat the whites of two
or three eggs to frost add pulverizeG
sugar enough to make rather thin frost
ing, and put between the layers on this
scatter cocoanut put on enough to make
a nice layer. For the top and sides o
the cake the frosting should be little
thicker.
4 HARVEST SoUP.-Cut in small pieces
i o2e pound Of good beef; cover with colo
water, and boil gently for three hours
4 let 1t stand over night; remove all th'
fat !; bring to boil, and add one can oi
| lobster, cut fine. Prepare one cauli
4 fewer, sliced cut the corn from one
dozen ears break in small pieces on
quart of butter beans; slice one onion
cut fine three or four radishes, and ado
all 10 the soup, with one whole greer
bellpepper, one Tablespoonful o
black pepper, one teaspoonful of salt
In one hour add one quart of tomatoes
sliced. When tender, carefully remove
without breaking, on a skinner, tn
bell-pepper. Simmer the rest fou
hours longer. Add no more water be
fore the tomatoes are put in necessary
keep from burning after they are in
none will be needed. Half the abov
1 L kal
Yith the other vegetables. Add salt t
tnste before dishing. A little rice ca
be used. il liked. in the soup.