The daily Cairo bulletin. (Cairo, Ill.) 1878-1???, 1881-09-03
DOMESTIC RECEIPTS,

Cream Cookies. One pint cream.
two cups sugar, three eggs, two tea
spoonfuls sofia, four teaspoofuls cream
tartar; mix as soft as possible to roll;
nutmeg or cinnamon; bake quick,
Corn Frtters. Onc-half tea-cup but
ter, the same Of -four, one egg, pepper
and salt, one pint grated corn, beat it
up and fry it on well-buttered grid
die They are as good as fried oysters.
Fried Squash, "A delicious dish can
be made Of the summer orook-necked
squash simply by frying them in but
ter. Slice them as you would cucum-
bers, dip in dry flour, fry TO brown,
and imagine that you are eating fried
oysters.
Lemon Pudding. Put in basin one
quarter pound Of -four, same of sugar,
same of bread crumbs and chopped
suet, the juice OF one good-sized lemon,
and the peel grated, two eggs. and
enough milk to make it the consistency
of porridge; boil in basin for one
hour. Serve with or without sauce.
Sponge Gingerbread. Take one cup
Of sugar, one cup of sour milk, one
small teaspoonfuI of soda, one cup of
molasses, four eggs, the white and yolks
beaten separately, one cup of butter,
one tablespoonful of ginger, one cup Of
raisns, four cups OF flour. In place OF
sour milk and soda you may use sweet
milk and baking powder
Fried Eggplant. Pare your egg
plant; cut in slices a third Of an inch
thick, aud lay them in strong cold salt
and water for three hours, putting a
plate and weight on them to keep them
under the water; wipe each slice; dip
in eggs beaten with tablespoonful OF
cold water and fine cracker-crum bs;
fry in boiling drippiugs of half lard and
butter,
Stewed Corn. -Scald the corn Just
enough to harden; slice off the ear so
as to divide the kernel three or four
times; scrape the chits (the sweetest
part) from the cob, add sweet milk, a
little water, little butter and salt;
simmer ten minutes. Beat an egg and
add, stirring in evenly just before TAX
ing off the tire. A very little sugar i'm
proves it for the taste of most people.
A Good Way of Cooking Onions. -
1t is a good plan to cook onions in milk
and water, it diminishes the strong
taste Of chat vegetable. 1t is an excel
lent way Of serving up onions to chop
them after they are boiled and put
them in stewpan with a little milk,
butter, salt and pepper, and let them
stew about fifteen minutes. This gives
them fine flavor and they can be
served up very hot,
Homemade Crackers. 1880 These are
more wholesome for children than
cookies, and the novelty of having
them made at home goes good ways
toward making them eatable, Take
three-fourths Of cup of butter or lard,
one pint of sour milk, three teaspoon
fuls Of baking powder. Stir all except
the milk in with the flour, and when
thoroughly mixed put the milk in. Be
careful not to knead them too much,
as there is danger of their being too
tough; roll thin and bake in quick
oven.
Baked Macaroni, Break up as much
macaroni as you desire for your dinner,
put it on to boil in tepid water so as
TO allow it TO swell. In twenty-five
minutes, if soft to fork, drain it
through cullender Butter deep
dish, place layer of macaroni, then
sprinkle over it salt and pepper; cover
with grated bread crumbs and u little
grated cheese. Fill up the dish in this
manner, and lap bits of butter over the
cheese of the top layer. Bake in hot
oven fifteen or twenty minutes, il left
in the oven too long it will become
tnunh and unn1ooeant