The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1881-05-13
HOUSEHOLD HELPS.

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~LEMoNADE.-Fourq quarts OF water, one
and one-half pounds lpsf sugar. Juice OF
eixht lemons, the rubbing Of one; strain
it ready for use. NJ = szD 40
BUTTER SPONGE CAKE.-Fourteen eggs,
the weight of the same in sugar, eight
ounces of -four, six of BUTTER and the,
Juice of three lemons. %
For q good or easily made pudding
sauce take one tablespoonful OF butter,
two tablespoonfulsy of -four, two-thirds
OF cup of sugar. Pour hot water over
these. stir well and boil until thick; fla
yor with lemon, wine or with nutmeg
and teaspoonful OF vinegar.
Corn MEAL PUDDING.-Two cups OF
Indian meal, one cup of flour, three cups
of sour milk, two tablespoonfuls OF
sugar. O tablespoonful of melted butter,
a little salt, any spice you please, and a
large teaspoonful of soda dissolved in hot
water. Beat the ingredients free from
lumbs, adding the soda last. Pour into
a buttered mold or tin pail and boil two
hours without stopping. Eat with liquid
sauce or maple sirup.
If you have not pretty or even good
looking dish in which to serve scallopped
oysters, common yellow dish may be
made presentable by covering it with a
napkin. Fold the napkin in the shape
of handkerchief, put around the dish
and pin it; tuck the corners In and fold
under the dish, then set it on plate.
Be careful to, put the napkin on
smoothly, letting it come just to the
edge of the dish.
HERE is delicious pudding for des-
sert: One pint Of nice bread crumbs
(not crumbs of stale bread unfit for the
table,, one quart OF milk, one cup of
sugar, and the well beaten yolks of four
eggs, the grated rind of one lemon, and
a piece of butter the size of an egg.
Bake until done. Whip the whites of
four eggs, and beat In one cup of pulver
lied, sugar in which you have put the
juice of the lemon. Spread over the
pudding q layer of jelly or raspberry
jam or any sweetmeat you prefer, then
pour over it the whites of the eggs. Set
in the oven to brown slightly. Serve
cold with cream. This is an excellent
dessert for an elaborate dinner, as it
may be made early In the morning, and
SO be out of the way, -. fe.~
PIE CRUST One pound of -four, n
quarter of pound of butter, glass of
cold water, cool pantry or room, and
quick movements are essential. Place
half the flour In heap on the molding
board: cut the lard in two and through it
until quite fine; add cold water and stir
with the knife When wet and quite
soft scrape from the board to one side;
sift the other half till the board is we'll
covered; lay the dough en- it; roll it out,
but be careful not to get it too thin;
spread half the butter over it and then
cover the butter with flour Fold and
then roll out; put on the remaining but
ter and cover with flour; iold and roll
quite thin; sift -four on it; fold and roll
up and lay it aside; take O little moro
than fourth of the whole of one ernst;
-four the board and dough, and roll to
the size required; place on the tin or
dish, Shaping to the same, aud cut off
around the edge with sharp knife; fill
the pie with quarters, or, If the apples
are large, with eighths, of tart apples;
roll on upper crust and lay it over the APP
pies; trim it around the edge as before,
but do not pinch the two crusts together.
If you wish to ornament the crust let the
cuts or marks be upon the upper surface
only; do not cut through SO as to make
holes at which the steam can escape.
Place the pie in hot oven so that the
paste will bake quickly; when thoroughly
baked, if the apples are not thoroughly
cooked, which can be easily ascertained
by lifting the upper crust at one side and
peeping in, lessen the heat or transfer to
cooler oven until done, If necessary.