The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1881-11-03
Domestic Receipts,

Pancakes.-Beat up three eggs and
quart of milk; make it up into a bat
ter with -four, little salt, a spoonful
of ground ginger. and little grated
lemon peel; let it be of a fine thickness
and perfectly smooth. Clean your fry
ing-pan thoroughly, and put into it a
good lump of dripping or butter; when
it is hot pour in u cupful Of batter. and
let it run all over of an equal thickness;
shake the pan frequently, that the bat
ter may not stick, and when you think
is is done on one side, toss it over; if
you cannot, turn it with slice, and
when both are of nice light brown.
lay it on q dish before a fire; strew
sugar over it, and so do the rest. They
should be eaten directly, or they will
become heavy.
Ice Pudding.-Boili in farina boiler
three pints Of milk, or one quart of
water; while boiling. sprinkle in slowly
one-quarter of a pound, or four large
tablespoonfuls, Of farina; continue q
brisk boiling for about half an hour;
when done, turn it into jelly moulds.
and place it in ice or cold water to stiff
fen. 1t thus becomes beautiful orna-
ment for the table, and may be eaten
with wine. or other sauce, pulverized
sugar. or any oondiment more pleasing
to the taste. This pudding, even when
a day or so old. may be sliced and fried
brown, forming an excellent dish for
breakfast.
Cabinet Pudding.-Two cups of pre-
pared flour, three tablespoonfuls of but
ter, creamed with the sugar. five eggs,
one cup of sugar, one-half cup of milk,
one-half lemon juice and grated peel.
Add the beaten yolks to the creamed
butter and sugar, then the milk and
flour, alternately with the whites.
Lastly, stir in the fruit (dredged with
four), pour into buttered mould, and
boil two hours and half. Eat hot
with liquid sauce.
Marmalades, Jams, and Pickles. In
making marmalades, jams, ETC.. if put
up in small quantities and for imme-
diate use, three-quarters of pound of
sugar to one pound of fruit is sufficient;
but if desirable to keep them longer. a
pound of sugar to a pound of fruit is
better proportion. As in preserves, the
best sugar should be used.
Apple Marmalade. Peel and slice
the apples; weigh, and put into kettle
and stew until tender; wash fine, and
add sugar in proportion of. pound 10
pound; let them cook slowly, stirring
very frequently; be careful not to allow
it to scorch; when the mass has a jel-
lied appearance it is done. About half
an hour will generally be found snffi-
cient for making the marmalades after
adding the sugar.
Ounce and Peach Marmalades.-
These are made in the same way as the
apple. They should be put up in tumb-
lers or very small jars. They are con-
sidered very good for tarts and tartlets.
Broilcd Oysters on Toast.-Procure
large, creamy oysters, drain on a cloth.
and season with pepper and salt. Have
some melted butter in a large, fiat fry
ing-pan, drop the oysters in. fry for
two minutes or so, only to stiffen the
oysters on each side; range them close
ly on hot and buttered double grid
iron, and broils slight brown on both
sides over a moderate fire; range on
thin, buttered toasts on dish; pour
the butter used to stiffen the oysters
over, surround with quartered lemons,
and serve.