The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1881-03-03
HOUSEHOLD HELPS.

COoKEA-Ono cup OF sugar, one o.
syrup, one Of shortening, half cup of hot
water, pinch of salt, half teaspoonful Of
soda; bake quickly.
CHocoLATATB KISSES. Ono ounce of
sugar, two ounces Of chocolate pounded
together and finely sifted; mix whites Of
eggs well beaten to froth; drop on but
tered paper and bake slowly.
GoLD CAKE.-The yolks Of eight eggs,
two cups Of brown sugar, one cup Of
butter, half cup Of sweet milk, three
cups Of -four, one teaspoonfnl Of baking
powder; flavor with orange extracts.
ToFFEE.-Qnarter pound Of butter;
when melted put in one pound Of brown
sugar; boil and stir fifteen minutes; put
in spoonful of ground ginger, boil and
stir again. Pour into buttered tins.
SILVER CAKE. whites Of eight
eggs, two cups Of white sugar, half cup
Of butter, half cup Of sweet milk, three
cups Of -four, one teaspoonful Of baking
powder; flavor with extract of almond.
OLD-FAsHIoSED MoLAssEs CANDY
One quart Of the best New Orleans
molasses, and ! piece Of butter half the
size of hens egg. When it will snap
in water it is sufficiently done; stir in :
little soda to whiten it; pour into but.
tered dishes, and when cool enough pull
until white.
CoCoANUT CAKE.-One pound Of white
sugar, half pound Of butter, the yolks Of
6va eggs beaten up together; beat the
whites to stiff froth; mix three-fourths
Of pound Of -four, two teaspoonfuls Of
baking powder, and CRATE one good-sized
cocoanut; mix together with one cup Of
milk. Add the cocoanut Just before
baking.
CIrRoS CAKE.-One cup Of butter, two
Of sugar, three Of -four, four eggs, one
cup Of milk, one teaspoonful Of soda, two
Of cream tartar, and pinch Of salt.
Make the cake as above, put in tho pan,
cut the citron thin and put in the cake
endways; this will prevent the citron
from falling to the bottom Of the pan.
Snow CREAM.-Allow two tablespoon
fuls Of fine white sugar and two Of rich,
sweet cream to each person for whom
you are making the desert. Then get .
quantity of fine, dry snow and stir in;
after waiting . minute stir in more
adding enough to make it Of sufficient
stiffness Flavor to suit the taste. It
does not require more than two minutes
needed. as it soon melts.
BROILED BEEFSTEAK.-To cook good,
juicy beefsteak, never pound it, but
slash it several times across each way;
have nice, bright fire and broil as
quickly as possible, without burning; If
the Goals blaze from the drippings,
sprinkle on q little salt, which viii in
stantly extinguish the flames. Steak
should be turned constantly while broil-
ing, and to he rare should not cook over
three minutes; butter and salt after
taking up. This should be served very
hot.
TART CRusr One cup Of lard, one
half teaspoonful Of salt, the white Of an
egg, one-quarter teaspoonful of cream
tartar, one tablespoonful of sugar, one
eighth teaspoonful Of saleratus, three
tablespoonfuls Of ice-water; -four to roll;
mix lard with one cup Of flour; add salt,
| sugar and cream tartar; beat egg; mix
with water and saleratus, all together;
keep the dough cold; add -four to roll,
one-quarter Of an inch thick. The above
makes eighteen tarts.
PLUM PUDDING. pound Of raisins,
one Of currants, one of suet chopped fine,
and add three-quarters Of . pound of
stale bread crumbs, one-quarter pound
Of flour, one-quarter pound Of brown SUI
gar, rind Of one lemon Chopped thin),
one-half nutmeg grated, five eggs, one
half pound mixed candied peel, one-half
pint Of brandy; mix we'll the dry ingredi-
ents; beat the eggs with the brandy;
pour this over the other things and thor
oughly mix; to be boiled in basin or
mold, for six hours at the time Of max
ing, and six hours when wanted for USE
IcINa FOR CAKEa-Whites of four
eggs, one pound Of pulverized sugar,
with lemon; break the whites Into .
broad, cool, clean dish; throw small
handful Of sugar upon them and be-
gin to whip it in with long, even
strokes OF the heater. A few minutes
later throw in moro sugar and keep add
ing ii at intervals until it il oil used up.
Beat until the icing is Of smooth, fine,
and firm texture; II not stiff enough, put
in more sugar; use at least quarter Of
pound Of sugar for each egg. To
spread it, use Q broad blsded knife
dipped in cold water.