The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1881-07-07
HOUSE AND FARM.
Recipes for yarions Thinp..

WHOLESOME FRIED CAKEs-By emitting
all shortening that is, both butter and lard
from any good fried-cake recipe, and u.s.
ing In place of it cup Of sweet milk. the
cakes will be light and almost entirely free
from grease. Take care to have the lard in
which they are fried very hot.
EGGS AND TOMATOES Take canIof ia.
matoes, an onion, pint of stock or water.
q teaspoonful of salt, teaspoonful of pep-
per, SIX allspice, and stew in q porcelain
lined vessel for two hours. When ready to
serve put back in the pot to heat, beat three
eggs, white an yolks, together thoroughly,
stlr into the tomatoes, and keep stirring
until the eggs are cooked; it should be
about the consistency of we'll boiled oat-
meal; serve as soon as cooked.
BRAIN FRITTERs. Put a Calls brains in
cold water and keep in cold lrlace for an
hour or two before using it; then take off
the Skin and take out the blood vessels,
and beat che brains with spoon in bowl
until it is smooth; then add the yolks of
two eggs, we'll beaten, tablespoonful of
salad Oil, half pint Of milk, light tea
spoonful Of salt, a half -teaspoonful Of white
pepper, a small pinch of cayenne pepper.
a tablespoonful of finely chopped parsley,
and a quarter of a pound Of -four. Beat
the whites of the eggs to a stiff froth, and
when ready to fry the fritters, beat in with
the other ingredients. Fry in plenty of
hot lard or clarified drippings.
LEMON SNAPS. One large cup sugar,
little mere than half cup butter, two
eggs, two tablespoons soda, flavor with
lemon and roll very thin,
SURPRISE CAKE.--One cup Of sugar, two
cups of flour, one cup of sweet milk, one
half cup OF butter, one egg, three tea
spoonfuls of baking powder; flavor with
nutmeg.
STEAMED PUDDING.-One cup sweet
milk, two thirds cup butter, one cup mo-
lases, one cup chopped raisons. three cups
Hour, two-thirds teaspoonful Soda Put
into covered pail and steam three hours.
CREAM CAKE.-Three eggs, one cup of
sugar, one cup of -four, ono teaspoonful of
baking powder, one half cup Of sweet
cream. Bake like jelly cake. Put one
cup of pulverized white sugar into one
half cup of very thick sweet cream, and
spread between the cakes; flavor both the
cake and cream to suit TASTE This is
delicious.
Washing Fowls.
A correspondent of the Poultry Monthly,
whose birds have attracted attention at ex
hibitiops on account of exceptional clean
Illness, gives this statement in his method
OF washing fowls:
Passing a soft sponge With soap and
WateIove fowl will not take the dirt out:
a good brush will do it every time and that
is the only thing. In washing white fowls,
| use white soap and do not spare it or the
brush, but fill the brush with soap, use
water freely, and bear on all that is neces-
sary; dry the fowls slowly by fire and if
they are not clean go through with it again
After they are dry they want about one day
to dress their feathers and will look we'll.
The soap should be rinsed out with clean
water. use a sprinkler, hold the birds up
by the wings and drench them. If any
soap remains the feathers will not dress
out we'll. A stiff brush will not iniure the
feathers in the least, if used no more than
is necessary"