The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1881-12-29
HOUSEHOLD HELPS.
From the American cultivator.I

PoTATo SoUP.-Peel and slice twelve
medium-sized potatoes, cover with boil
ing water, cook ten minutes, drain off
the water, add a quart of cold water, an
onion minced and a little salt, and cook
until the potatoes boil into pieces. Pass
all through a colander into two quarts of
good ~soup-stock, free from grease.
Simmer half an hour. Boil half a cup
of rice until tender and dry. Put into
the soup, season with pepper, salt and
two tablespoonfuls of Eutter, and serve.
To WASH LACE EDGINGs. Cover q
smooth quart bottle with soft, half-worn
sheeting, fastened evenly around. Begin
at the bottom and wind the lace about
it, basting fast at both edges, and being
very careful to put the needle through
each of thu minute loops on the scalloped
edge. Soap it well and wash by patting
it, her boiling, rinsing and blueing it
the same as if it was off the bottle. Dip
at last in water containing a little
mucilage, and dry in the LII. Clip and
carefully pull out the basting threads,
and use without ironing. If neatly
basted on, it will look nearly or quite as
we'll as new.
TEAs.-Gunpowder is a heavy tea, of
q dark green hue, and the leaves rolled
in hard balls. Twankays are known by
the large, yellowish, badly-rolled leaves
and strong odor. The infusion is o deep
yellow, and of clear, sharp taste. Oolong
teas are very highly dried, of wiry, brit
tie leaf, and valued according to the de-.
gree of strength and pungency, and
freedom from dust. ImpeIials are in
larger grains than gunpowders, and in
color a silvery greer. Souchongs are
the strongest black teas. The leaves are
large, thin and often broken. the in
fusion is clear golden and aromatic.
CHOCOLATE Pies. = Make plain cup
cake and bake in Washington pie-plates,
having the cake thick enough to split.
After splitting, spread one-half with a
filing made as below, place the top piece
on and sprinkle with powdered sugar.
The cake should always be fresh. Fill
ing One square of Bakers chocolate,
one cupful of sugar, the yolks of two
eggs, one-third of a cupful of boiling
milk. Mix scraped chocolate and sugar
together then add, very slowly, the
boiling milk and then the eggs, and
simmer ten minutes, being careful that
it does not burn. Flavor, with vanilla.
Have it fully cold before using.
EGG OMELET.-Allow two tablespoon
fuls of sweet milk and a pinch of salt
for each egg. Beat the yolks until thick
and creamy, add the milk and salt and
lastly the whites beaten to a stiff froth.
Pour into a hot pan in which a piece of
butter the size of a walnut has Just
been melted. The mixture should at
once begin to bubble. Slip under g
broad bladed knife frequently, to pre-.
vent burning. Cook three or four min.
utes, and when the top begins to fold
over, shake the pan to free the omelet,
and carefully turn over onto a hot
platter. When a large omelet is needed
it is best to divide the mixture and make
two Or three smaller ones, sending each
to the table as soon as done.
Mo1AssEs CANDY.-Take two quarts
of pure molasses, two pounds of good,
dry, brown sugar, half a pound of but
ter, half a teaspoonful of cream of tartar;
place on the fire and boil to the crack,
stirring all the time with q long-handled
wooden spatula. When nearly at the
crack add one ~teaspoonful of essence o.
lemon, or two or three drops of lemon
oil, and when at the crack add one tea.
spoonful of salaratus, dissolved In a little
hot water /; stir this into the boiling
mass, and as soon as it begins to rise and
puff up, Immediately pour it out into
creased pans, or, if you intend to pull
it, pour it upon a creased marble slab,
and when it is cold enough, turn in the
edges and fold the whole batch into
mass and pull it to a fine cream color,
then into suitable bars, and when cold
cut the bars into pieces to suit your
fancy. Fold each piece in wax paper.
BREAD MAK1NG.-Complaint is otter
made that -four made from spring whea
is very slow to "~rise." Breadmakerl
can "hurry up" the -four by kneadine
in a little butter with the -four.
ONE-Two-THREE-FoUR OAKE.-Thegen
uine old-fashioned cake, which ou
grandmothers made on state occasions
and which still serves as an excellent
foundation for jelly cake: One cup O.
butter, two cups of sugar, three cups O
flour, four eggs.
CRANBERRY RoLn.-Stew a quart O
cranberries in just water enough to keel
them from burning. Make very sweet
strain and cool. Make a paste, anc
when the cranberry is cold spread it OF
the paste about an inch thick. Roll it
tie it close in a flannel cloth, boil two
hours and serve with a sweet sauce
Stewed apples or other fruit may b.
used in the same way.