The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1881-08-25
HOUSE AND FARM.
Recipes Of Various Sorts.

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Recipes Of Various Sorts.
SOUR MILK CAKE.-Beat together one
cup Of sugar, half cup Of butter and one
egg. Add one cup Of sou milk with one
even t~easpoonfuIof soda stirred into it.
Then add two cups of sifted -four, q half
cup of chopped %raisins, and spice to taste.
SWEET PIcKLE.-Take s lbs green toma-
toes, and chop fine; add 4 lbs brown sugar,
and boil down three hours; add a quart Of
vinegar, q teaspoonful each Of mace, CHINA
mon and cloves, and boil about fifteen
minutes; let cool and put into jars or other
vessels.
For BURNs.-Raw potatoe sscraped and
applied to burns are very soothing and
healing. Common starch made into
paste with cold water and applied is also
good. This is an excellent remedy for
chatting IN infants.
PASTE FoR SCRAP-BoOKs.-There is
nothing at the anne time SO cheap and SO
good for FASTING scraps into a book as
-four paste. Make it quite thick and per-
fectly smooth. A tablespoonful Of pulver-
edalum to a quart ofspaste will make it
keep q long time. Photographers paste
may be bought in quart bottles, and is ex-
cellent for the purpose. A Mark Twain
scrap book is the ideal convenience, as the
pages require only to be moistened with
clear water to receive the scraps.
BLACKBERRY CoRDIAL.-Simmer the
blackberries till they break, strain, and to
each pint Of juice put a pound of white
sugar, one-half ounce cinnamon, one-quar-
ter ounce mace, two teaspoonfuls cloves.
+! Boil fifteen minutes, and when cool add
a little brandy, though the brandy is not
an essential.
l Is. TrHrNHr prrnnrrn r1Nn IN 1n,c> as r o~o -
butter is excellent for tarts. It lis made as
follows: One pound pulverized white
sugar, whites Of six eggs and yolks of two,
three lemons, including grated rind and
juice. Cook twenty minutes over a slow
fire, stirring all the while.
CHOCOLATE ROLL PUDDING.-This
pudding consists Of cake ,frosting and sauce.
It is very nice. Beat the whites Of three
eggs to a stiff froth, and add the yolks.
Beat into the eggs n cupfulof sugar and
one of -four, As soon as all are thoroughly
mixed, stir in half a cupful. Of cold water,
in which has been dissolved soda about the
size of a pea. Pour thin into a buttered
pan, and bake in q moderate oven from
twelve to fifteen minutes. When baked,
sprinkle the top with two tables poonfuls of
milk. Frosting-Beat the whites Of sz
eggs to a froth, and divide into two parts
w q SO0SPDOAAuA VI oNSoA - VIC AOAAs 0AS
one teaspoonful of sugar and three OIL
grated chocolate to the other. Take the
cake from the pan and put it on a flat dish
or tin sheet. Spread half of each mixture
over the top. Return to the oven for abou,
five minutes. to harden the frosting. Take
out and roll up. Put the remainder of the
frosting on the top and sides of the roll.
Put again in the oven to harden the frosting
Take out and slide on a fiat dish. FOURTH.
sauce around, and serve. The yolks of tb
eggs may be used for buildings or custards
SaIce-One egg, one %teacupful o powder'
ed sugar, five tablespoonfuls of boilin,
milk, one teaspoonful Of vanilla extract.
Beat the white Of the egg to a stiff froth
yolk of the egg, the vanilla, and lastly the
boiling milk.--[From Miss Porloa's Neu
Cook Book.
II SwEET-BREADs WITH TOMATO SAUCE
Lay two sweet-breads in cold water TO
s an hour, then carefully remove all fat, sin
ews and meat from them; wash and pu
them ina stewpan with sufficient cold wat
r erto cover, a teapoonful of salt, q pinch Q
: cayenne pepper, quarter Of an onion and
sprig Of parsley; put the pan on the stove
and let it come to a boil, taking off til
scum carefully; then cover and let it sim
ner for half an hour, adding boiling waite
so as to always keep the sweet-breads wei
covered; take the sweet-breads out and re
: move any of the seasoning or scum tbs
may adhere to to them, so as to have thel
perfectly white; then lay them in the cente
Of a dish of tomato sauce, made after til
following receipt: Season a can of tomato
: with an onion, six allspice, a saltspoonf,
Of white pepper, a pinch Of cayenne, tea
spoonful Of salt, two slices of breakfa,
= bacon, a teaspoonful of chopped parsle,
~ ~ add a pint of water. Let it stew steadil
"a for two hours; then cream together a
ounce each of -four and butter, and st
: it into your boiling tomatoes. Pass Il
- whole through q coarse sieve with the pr
= 'ato masher.