New Ulm weekly review. [volume] (New Ulm, Minn.) 1878-1892, 1881-10-12

Domestic RaoAinta.

Feather Cake. One cup sugar, ono
cup milk, one tablespo onfll butter, one
egg, two and one-half cups flour, two
teaspo0nfuls cream tartar, one tea
spoonful soda. Flavor to taste with
nutmeg or lemon.
French Cake. Five tumblers sifted
flour, three of white sugar, one-half
tumbler butter, one tumbler milk, one
teaspoonful soda dissolved in a little
water mix we'll beat three eggs,
y0lks and whites beaten separate. one
teaspoonful nutmeg beat all we'll for
ton minutes bake IN q moderate oven.
A Quick Pudding. Split few crack
ers. lay the surface over with raisins,
and place the halves together again !:
tie them closely in cloth, and boil fif-
teen minutes in milk and water. With
a rich sauce it is excellent.
Vermicelli Pudding. Two ounces of
vermicelli, three-quarters OF q pint Of
milk, quarter of pint of cream, one
ounce and half of butter, two eggs,
ono ounce and half of sugar; boil
the vermiceli in the milk until tender !;
then stir in the remaining ingredients;
butter small tart-dish, and bake
Handbook of Therapeutics.
Corn Fritters. Two cupfuls of grated
corn, two eggs, one cup Of milk, -four
for thin batter, pinch of soda, salt,
one tablespoonful melted butter Mix,
and fry as you would griddle-cakes.
jelly of Irish Moss. Irish moss, half
an ounce; fresh milk, pint and
half; boil down to pint; remove any
sediment by straining, and add the
proper quantity of sugar and lemon
juice or peach water to give it an agree
able flavor. Economical Cookbook.
Flax-seed Lemonade. -Four table,
spoonfuls flax. seed, whole; one quart
boiling water poured upon the flax
seed; juice of two lemons, leaving out
the peel; sweeten to taste; steep three
hours in a covered pitcher; if too thick,
put in cold water with the lemon juice
and sugar. Good for colds. - Marion
H1yl0aa0.
Kentucky Potatoes. Raw potatoes,
peeled, sliced very thin; put in pudd-
ing dish, and cover with milk; add pep
per and salt and teaspoonful of flour,
wet; bake till nicely Drowned; do not
put them in water after they are sliced.
Broiled Chicken.-Clean and split
open the chicken, and broil it on the
gridiron over clear fire. Sprinkle
with salt and pepper, spread it with the
best fresh butter, and serve on hot
platter with few sprigs of watercress
around it. Serve lettuce salad with it.
Dress the salad with oil. salt, pepper,
and vinegar.
Chicken Pie.-Take two full-grown
chickens Tor more if they are small),
disjOint them, and cut the backbone,
etc., as small as convenient. Boil
them, with few slices of salt pork,
in water enough to cover them; let
them boil quite tender; then take out
the breast-bone After they boil, and
the scum is taken off, put in little
onion, cut very fine, not enough to
taste distinctly, but just enough to flaw
or little; rub some parsley very fine
when dry, or cut fine when green; this
gives a pleasant flavor. Season well
with pepper and salt, and a few ounces
of good fresh butter. When all is
cooked we'll, have liquid enough to
cover tho chicken; then beat up two
eggs, and stir in, also some sweet cream.
Line five-quart pan with crust made
like soda biscuit, only more shorten
ing; put in the chicken and liquid;
then cover with crust the same as the
lining. Make an opening for the steam
to escape. Bake till the crust is done,
and you will have a good chicken pie.