The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1881-11-10
HOUSEHOLD HELPS.
From the American culavaior.l

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 MUFF1Ns.-Cold mush is not q
very promising mixture to the eye, but
when thinned with milk and thickened
with o ittls wheat flour and eggs, in the
proportion of four to a quart, it makes
very good mullins.
PorATo CRoQUETrEs. Season cold
mashed potatoes with pepper, salt and
nutmeg. Beat to q cream with a teas
spoonful of melted butter to every cup
full of potato; bind with two or three
well-beaten eggs, and add some minced
parsley (if you like). Roll into oval
balls, dip in beaten egg, then in bread
crumbs, and fry in hot lard or drippings.
Pile In o pyramid upon o flat dish, and
sArve.
INvALID's DRINK.-A pleasant varia-
lion 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 a mixture of
pt1 70 VI ouSh1Oo low pho ASAS
Juice into which the beaten whites of two
or three eggs nave been stirred. A spoon
ful of this is better than half a dozen
"drinks out of a sticky glass.
NooDLEs.-Break three eggs into q
bowl, and stir thoroughly into them suf-
ficient sifted flour to make a very stiff
paste; then place it on the kneading
board and knead in a little more flour I;
a,,k - i,fa fN,1r Ar civ ,ntnnoo onA roll
each piece out as thin as possible ; let
dry for a few minutes, and cut il into
very fine strips. It 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 n has
noodle soup.
WHITE SPONGE CAKE.-1n 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 a half pounds -four, and graf
ings of the yellow rind of one lemon,
or a drop or two of lemon oil, o a tea
spoonful of lemon essence. Beat the
egg to a staunch froth, then add the
sugar, then the flavor, and last the flour.
Bake in buttered pans, and in a noder-
ate oven.
CocoANUr CAKE.-Take the whites of
five eggs, one smo]l cup of sweet milk,
one cup and two-thirds of another of
g~ranulated sugar, two-thirds of a cup OF
butter, II ~teaspoonful and a half OF
baking powder, about three cups of
sifted flour; flavor with almond extract;
bake in layers. Beat the whites of two
OF three eggs to a frost add pulverized
ing, urru pun ptpweehNynsth.yetbir~kr aat.
scatter %cocoanut put on enough to make
a nice layer. For the top and sides OF
the cake the frosting should be a little
thicker.
HARVEST SoUP.-Cut in small pieces
o2e pound of good beef cover with cold
water, and boil gently for three hours
let it stand over night remove all the
fat; bring to a boil, and add n can of
lobster, cut fine. Prepare n cauli-
flower, sliced; cut the corn from one
dozen ears ; break in small pieces one
quart of butter beans slice one onion /;
cut fine three or four radishes, and add
all to the soup, with one whole green
bell-pepper, one Tablespoonful of
black pepper, one t~easpoonful of salt.
In one hour add one quart of tomatoes,
sliced. When tender, carefully remove,
without breaking, on a SKINNER, the
be~ll-pepper. Simmer the rest foul
hours longer. Add no more water be.
fore the tomatoes are put in necessary tt
keep from burning /; after they are in,
none will be needed. Half the above
quantities can be used. Some like potato
with the other vegetables, Add salt to
taste before dishing. A little rice can
be used. if liked. in the soup.