Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1881-02-17
HOUSEHOLD HELPS.

HOUSEHOLD HELPS.
TEA CAKES. cup of sour cream,
one cup of sugar, two eggs, two cups
| (full) OF flour, teaspoonful of soda.
FRIED OYSTERS each oyster in
beaten egg, then in rolled crackers or
corn-meal and fry qsiek j in hot butter
or lard.
PUFFs. Two eggs, two cups of milk.
two cups Of flour and little salt. Pour
into hot roll pans, and bake in quick
oven. Fill the pans about half full.
CocoANUT COOKIES. Two cups sugar,
one cup butter, two eggs, one teaspoon
full soda dissolved in tablespoonful of
milk, one cocoanut and -four enough to
roll.
FRENCH LOAF CAKE.-Two cups sugar,
half cup butter, half cup of sweet milk,
teaspoonful of Soda two OF cream tartar,
three eggs, three cups flour; flavor with
lemon.
LEMON FLAP-JAcKs. One pint of milk,
four eggs, juice of one lemon, flour to
make light batter, pinch of soda Fry
IN hot lard. Serve with sugar and nut
| meg.
FRIED MILK ToAsT. Dip slices of
bread in milk, wetting both sides; have
some butter in a hot frying pan and fry
the bread delicate brown. Win relish
for tea.
PUFF CAKE.-Two cups sugar, three
eggs, one cup butter, one cup sweet
| milk, two teaspoonfuls cream tartar, one
teaspoonful soda, three cups flour Bake
in quick oven.
PorATo PUrFs. Two cups of cold,
mashed potatoes; stir into this one table,
spoonful of melted butter. two sell beaten
eggs, and one cup of milk or cream. Pour
into a deep dish and bake in a quick
oven
CIDER CAKE One cup of sugar, half
cup of butter, one egg well-beaten, one
large cup of cider, one teaspoonfd OF
soda, -four sufficient to make 1t re- thick
as pound cake. One cup of raisins can
be added if desired.
CREAM COOKIES. Two cups sugar,
two eggs, one cup cream, one cup but
ter. one teaspoonful soda, one teaspoon
fu lemon extract or one-hah nutmeg,
grated; -four enough to make dough as
soft as it can be rolled Delicious.
LAYER CREAM CAKE. Three eggs, ono
cup white sugar, four tablespoonfuls
cold water, one teaspoon of cream. two
spoonfuls of baking powder, half cup
-four; for the cream, half cup of cream
beaten to a stiff froth; add little sugar;
flavor to taste.
WASHINGTON CAKR.-Two eggs, one
cup of sugar, one-half cup of butter,
ona- hoI a,,,, Mill sass a,..1 n hcJF
of flour, one small teaspoonful of sale
ratus, same quantity of cream of tartsi.
This viii make three cakes. / use half
butter and half lard.
FRurF CAKE.-One cup of butter, two
APPS of sugar, three and,a half cups of
iour, one cup of molasses, one cup of
ream, four eggs, one pound OF raisins,
itron and cirrants according to means,
me teaspooaful of saleratus, spice to
aste. Warranted to keep year.
FRIED APPLES. Quarter tart apples
yithout pceling; have some nice salt pork
fryiDgs, or butter if preferred, and lay
the apples close together, skin side down;
cover till well steamed; then uncover and
brown both sides, turning al d watching
closely to prevent burning.
FEATHER CAKE-One cup of white
sugar, one teaspoonful of melted butter,
one egg. two-thirds cup of milk, two even
cups of sifted -four, two even teaspoon
fuls OF cream tartar, one of soda; flavor
with lemon. i always sift my cream tar
tar and soda into the flour You will be
surprised when you make this cake, it is
| 80 delicate.
MoLAssEs CAKE.-One cup of butter
| milk, one egg, one cup of molasses, half
cup sugar, two-thirds cup of shortening,
| two even teaspoonfuls of soda dissolved
| in q little water, one teaspoonful of salt,
| two of ground cinnamon, n very tiny bit
Of cloves, one even teaspoonful of ginger,
| one-third of small nutmeg aud flour
sufficient to make middling stiff. This
viii make two small loayes or one quite
| large one.
Snow BALLS, WHITE. cup of
sugar, six tablespoonfuls of melted but
| ter, two eggs, one cup of sweet milk, two
| teaspoonfuls of cream tartar, one of soda,
| "a very little nutmeg, one teaspoonful of
| salt; mix middling soft and roll out, and
| cut with small round cutter. use my
tea canister top, it being Just the right
Sllt Il ~ III uOb tdTN. nave feduN
small bowl with little foe white sugar
IN it. As you take them from the lard
drop them in the sugar and roll around
quickly until the surface has very thin
coat of sugar all over it, then lay care
fully on a plate. Repeat with each cake
separately, adding little fresh sugar
occasionally.
SOUTHERN GuMBo FELA. an on
ion and cut it up fine; have the lard quite
hot, then drop the onion in and let it fry
a light brown; dust in two tablespoonfuls
| of flour and stir all the tjlne to keep from
burning, and in few minutes it viii be
brown; pour in boiling water as much as
will serve the family. allowing for boiling
down; have nice fat chicken cut up,
put in thepot aud lot it boil until tender;
| take fifty oysters from the liquor and
strain it to remove all pieces Of shell; put
the liquor in stew pan, let it boil mp
once, then skim anil put the liquor in the
pot, season with salt, black and red pep
per, also small piece of garlic; after
letting it boil some time, add the oysters
take two tablespoonfnls Of fela and dust
in, stirring all the time; as soon as il
boils once it is ready to serve; always
serve with boiled rice.