Democratic Northwest. [volume] (Napoleon, Ohio) 1869-1894, 1881-10-20
Domestic Receipts.

Feather Cake -0he cup sugar, one
cup milk, one tablespoonful butter,
one egg, two and one-half cups -four,
two teaspoonfuls cream tartar, one tea
spoonful soda Flavor TO taste with
nutmeg or lemon.
French Cake Five tumblers sifted
-four, three of white sugar, one-hslf
tumbler butter, one tumbler milk, one
teaspooniul soda dissolved in a little
water; mix well; beat three eggs, yolks
and whites beaten seperate, one tea.
spoonful nutmeg; beat all well for ten
minutes; bake in moderate oven.
A Quick Pudding.-Split a few
crackers, lay the surface over with
raisins, and place the halves together
again; tie them closely in cloth. and
boil fifteen minutes in milk and water.
With a rich sauce it is excellent.
Vermlcelli Puoding.--Two ounces
of vermlcelli, three-quarters of a pint
of milk, quarter of pint of cream, one
ounce and half of butter, two eggs,
one ounce and half of sugar; boil the
vermicelli in the milk until tender;
then stir in the remaining ingredients;
butter small tart-dish, and bake.--
Handbook of Therapeutics.
Corn .Fritters. - Two cupfuls of
grated corn, two eggs, one cup of milk,
-four for thin batter, pinch of soda,
salt, one tablespoonful melted butter.
Mix, and fry as you would grlddle-
cakes.
Jelly of Irish Moss.-Irish moss,
half an ounce; fresh milk, pint and
half; boil down to pint; remove any
sediment by straining, and add the
proper Quantity of sugar and lemon
juice or peach water to give it an agree.
able favor.-Economical Cookbook.
Flax-seed Lemonade.-Four table
spoonfuls fax.seed, whole; one quart
boiling water poured upon the flax
seed; juice of two lemons, leaving out
the peel; sweeten to taste; steep three
hours in a covered pitcher; if too thick,
put in cold water with the lemon juice
and sugar. Good for colds.-Marton
Harland.
Kentucky Potatoes.-Raw potatoes,
peeled, sliced very thin; put in nudd-
ing-dish, and cover with milk; add pep,
per and salt and teaspoonful of -four,
wet; bake till nicely Drowned; do not
put them in water after they are sliced.
Broiled Chicken.-Clean and split
open the chicken, and broil it on the
gridiron over a clear fire. Sprinkle
with salt and pepper, spread it with
the best fresh butter, and serve on a
hot platter with few springs Of water
cress around it. Serve lettuce salad
with it. Dress the salad with oil, salt,
pepper, and vinegar.
Chicken Pie.-Take two full grown
chickens Tor more if they are small,
disjoint them, and cut the backbone,
etc., as small as convenient. Boil them,
with Few slices Of salt pork, in water
enough to cover them; let them boil
quite tender; then take out the breast
bone After they boil, and the scum
is taken off, put in a little onion, cut
very fine, not enough to taste distinct
ly, but just enough to flavor little;
rub some parsley very fine when dry,
or cut fine when green; this gives a
pleasant flavor. Season well with pep.
per and salt, and few ounces of good
fresh butter. When all is cooked we'll,
have liquid enough to cover the chick
en-; then beat up two eggs, and stir in,
also some sweet cream. Line i've
quart pan with crust made like soda
biscuit, only more shortening; put in
the chicken and liquid; then cover
with crust the same as the lining.
Make an opening for the steam to es-
cape. Bake till the crust is dore, and
you will have a good chicken pie.