The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1881-04-22
fFrom the House hold. 4

BREAKFAST ToAsT-Mix two table
spoonfuls OF sugar, little salt and
well-beaten egg in one-half pint of milk.
In this mixture dip slices of bread and
fry them on buttered griddle until they
are light brown on each side.
MoLAssEs CAKE.-One cup OF molasses,
three eggs, two tablespoonfuls OF cold
butter, two teaspoonfuls of soda in half
cup OF boiling water; salt and spice, OF
each one teaspoonful. Stir very thin
and bake quickly.
COOKIES. and half cups OF
white sugar, four eggs, one cup of lard,
half cup of butter, three tablespoonfuls
Of water, one teaspoonful of soda, a half
grated nutmeg: roll thin; dust over with
sugar and roll down lightly. Bake it
quickly.
DIXIE BISCUITS Three pints Of flour,
two eggs, two tablespoonfuls of lard, one
small cup of yeast, one cup OF milk;
mix at IL o'clock. roll out at 4 o'clock
and cut with two sizes Of cutters, put
ting the smaller one on top; let rise until
supper. Bake twenty minutes.
LEMON PE.-For each pie take the
yolks of three eggs, one cup OF sugar,
tablespoonful of butter; CRATE the rind
and press out the Juice OF one lemon,
half q cup of cold water, two spooEfuls
of -four. o pinch OF salt; reserve the
whites of the eggs for the top; mix two
spoonfuls of white sugar with them.
CUsTARD PIE.-Line deep plate with
pie crust and fill with q custard made of
one pint of milk, three eggs, three table
spoonfuls of white sugar and pinch OF
salt; flavor with nutmeg; bake until firm
in the center; this you can tell by insert
ing the handle of a teaspoon; do not lei
the oven get hot enough to boil it.
CABBAGE SALAD.-One quart Of very
finely chopped cabbage, two-t thirds cup
of sour cream, two well beaten eggs; sea-
SOL to taste with sugar. salt, pepper and
mustard. If you have no celery to chop
with your cabbage, put in tablespoon
full of celery seed. Add little vinegar.
This is very fine, will keep we'll several
days and is excellent for picnics.
CHOCOLATE, No. 2.-Scrape the choco-
late off fine, mix it smooth with water.
If liked very rich make entirely with
milk, if not, half water. Boil water and
milk together; then stir in the chocolate
which has been previously mixed with
water, and continue stirring till it boils;
then sweeten to your taste and take up
A tablespoonful of chocolate to pint of
milk or water Is about the right proper
ton.
STARCH. - Very fnel Two table
spOonfuls of starch wet in cold water;
add one teaspoonful each of gum arabic,
white wax, and fine salt; pour on one
quart of boiling water; boil ten minutes,
then strain; add two more tablespoons
fuls of starch wet III cold water to the
strained starch If any is left over it
can kept for next time; it will be good
though thin as water. If polishing
iron is used after the usual ironing the
clothes will look like new.
WHITE SPONGE CAKE.-Place a clean
seive over an earthen bowl, and measure
into the seive one cup of powdered sugar,
a half cup of flour, a half cup of corn
starch, one teaspoonful of Royal baking
powder; run them through together;
have ready the whites of eight eggs
beaten to a stiff froth; add one teaspoon
full of rose extract; mix thoroughly oud
bake in square tins about two inches
deep, In quick oven. Serve it out in
small squares.
To MAKE CHocoLATE.-Take three
even tablespoonfuls of Bakers chocolate,
grated; for convenience put in bowl or
dish holding over quart; then add two
tabiespoonfuls of white granulated sugar,
mix the chocolate and sugar thoroughly;
then add ope tablespoonful of boiling
water; be sure and have the water boil
ing; stir until smooth; then boil one pint
of milk and one pint of water together,
when it really boils pour it gradually
over the chocolate mixture, stirring all
the time. The chocolate is now ready
for use.
OMELET. have fresh eggs, not
omelet eggs Tin restaurants all eggs that
will not In any way do to boil, are put
aside for omelets), break the eggs in
bowl, and to every egg add table
spoonful of milk and whip the whole as
thoroughly as you would for sponge
cake. The omelet pan must be SO hot
that butter will melt almost bro wn in it,
but not quite. Then run tho whipped
eggs AID milk into the pan and put it
directly over the fire. Take thin
bladed knife and run it carefully under
the bottom Of the omelet so as to let that
which is cooked get above If the fire is
right the whole mass will swell and puff
and cook in about one minute. Watch
carefully that it does not burn. Tt is not
necessary to wait till the whole mass is
solid, as its own heat will cook it after it
has left the pan, brt begin at one side
and carefully roll the edge over and
over till it is all rolled up, then let it
stand q moment to brown. Turn out on