The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1881-10-06
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HOUSEHOLD L
From the American cultivator.l


RIoE MUFFINs.-Rice mullins baked in
gem pans are very nice, and are easy to
make. A pint of sweet milk and three
eggs thickened with a tablespoonful of
flour and a cup of rice steamed until it
is tender are needed to make them.
CREAM PoTATo.-Mash finely; salt
we'll ; stir in a cupful of scalded cream
to q dishfu1 made with ten large-sized
potatoes /: add a little butter. by taste.
boil, set off and skim, IS a simple syrup.
Boil again ten minutes, strain, and bot
of juice add half a pint OF strong cider
vinegar and half a pint and a>gin Of
sugar. This is for sweet fruit. Cur
rants would require a pint of sugar. Stir
in the beaten white of an egg for every
three of the above measures. Set on to
Do all this in the hot pan they were
steamed off in. Keep hot over the fire
where it can not burn. Serve as o as
possible.
SHRUB.-This is a syrup of fruit juice
and vinegar. Boil juice from fruit rs
usual. Strain and measure. To a pint
LEMON P1E.-Grate the rind and strain
the juice of two lemons ; core, pare,
and chop fine one large, tart apple;
POu4o OhO oO1U LuSh NO1I 11O
two table %spoonfuls of butter, and mix
with the cracker crumbs mix the lemon
rind and juice with the chopped apple
and stir with them two level cups OF
sugar beat the yolks of two eggs to
thick froth, then the whites to stiffness,
then both together. Beat these with
the lemon, apple, and sugar mix the
| buttered crumbs with all. Cover pie
plates, put a broad rim about their
edges. and fill as tarts with the mixture.
Fake twenty minutes, or until the crust
is done. Orange pie in the same way,
with less sugar.
PAN-DowDY.-Core, pare, and quarter
enough tart, juicy apples to fill adeep
earthen baking PAN. Make q crust.
Butter your baking pan well. Fol- a
three-quart pan, take a teacup OF brown
sugar, mix with it two tablespoonful of
allspice, with a pinch of mace. Mix all
with q teacupful of molasses. Pat the
apples into b par, scattering IN a few
bits of butter, and stir in the molasses
and sugar. Roll your crust out into a
thick round that will cover the pan, fit
it oYer closely, put into a quite moderate
oven, and keep a moderate, steady fire.
Bake as long as you can without spelling
the crust. When done take off the crust,
break it up in small pieces and mix ii
with the hot baked apple. Set all away
to grow quite cold.
VEAL OUTnETs.-Veal outlets should
be cut about half an inch thick, and
iattened Nth a chopper before frying.
When brown on one side turn and dc
them on the other, continuing to do sc
till they are thoroughly done, which
will be in about a quarter of an hour
Make q gravy Of some trimmings, which
put into q stew-pan with q bit of sof
butter. an onion. a roll of lemon-peel.
blade Of mace, some thyme, parsley
and stew the whole over a slow fire TO
an hour, and then strain it put an ounc'
of butter into another pan, and whel
melted mix with as much flower as vii
dry it up !; stir this for a few minutes
then add the gravy by degrees the Who'll,
is mixed boil it five minutes, then strail
it through a sieve and put it to the cut
lets. Some gowning may be added, to
gether with mushroom or walnut catsup
or lemon pickle.
CUP OAKE.-Two-thirds of a cup O
butter, two cups of sugar, three cups O
-four, twe-thirds of q cup of milk, fou
eggs, one even teaspoonful of soda, tw
hsaped t~easpoonfuls Of cream of tarta