The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1882-11-16
Oomestin Recinas

Baked Ounces and core ripe
ounces, fill with sugar and bake in a
baking-dish with little water To be
eaten hot or cold with cream and SUI
gar.
Choice Fig Cake.-Take large cup
of butter and two and half cups of
sugar, and beat well together; one cup
of sweet milk, three pints of flour, with
three teaspoonfuls baking powder, the
whites of sixteen eggs, a pound and q
quarter of figs we'll Toured and cut in
strips like citron; no tlavoring.
Lady's Cake.-One-halfc cup of butter,
and half cup of sugar, two of flour.
nearly one of sweet milk, half a tea
spoonful of soda. one of cream tartar,
the whites of four eggs well beaten; flaw
or with peach or almond.
Lady's Yellow Cake.-One and half
cups of flour, one of sugar, half cup
of butter, half cup of sweet milk,
half teaspoonful of soda, two teaspoon
fuls of cream tartar, yolks of four eggs,
teaspoonful of vanilla.
Citron Cake.-Stir together three cups
of brown sugar, four and one-half cups
of -four, seven eggs, two cups of citron
cut in small pieces, two and one-half
teaspoonfuls of baking powder. one cup
of butter, one and half cups of sweet
milk
Molasses Cake.-One cup of molasses,
one cup of brown sugar, one cup of cold
water. Boil together; then add a cup
of butter and set aside to cool; flour rs
thick as 4 pound cake; add four well
beaten-e9gs. one pound each of raisins
and currants, one-half pound of citron.
Bake two hours.
Vermiceili Puddine.-One tablespoon
full of vermicelli, four eggs, one pint of
milk, sugar, lemon peel and nutmeg.
Steam one hour.
Egg Cruel. the yOlk of one EGG
with a tablespoonful of sugar till very
light; on this pour two-thirds of a cupful
of boiling water; on the top put the
white of the egg beaten to a stiff froth,
teaspoonful of powdered sugar, and
flavor. Mulled jelly is another drink
which may be taken with pleasure. Beat
tablespoonful of red or black currant
Jelly with the white of an egg and lit,
tie sugar, pour over this small cupful
of boiling water, break cracker in it,
or thin slice of toasted bread.
Fried Apples and Pork Chops.-Sea-
son the chops with salt and pepper and
a little powdered sage and sweet mar
joram; dip them into beaten bread
crumbs. Fry about twenty minutes, OIL
until they are done. Put them on a hot
dish; pour off part of the gravy into an.
other pan to make a gravy to serve with
them, if you choose. Then fry apples
which you have sliced about two-third:
of an inch thick, cutting them around
the apple so that the core is in the cen.
tire of each piece: When they are
Drowned on one side and partly cooked
turn them carefully with pancake
turner, and let them finish cooking
dish around the chops or on separate
dish
Oysters in the Shell.-Open the shells
and keep the deepest ones for use. Mel
some butter, season with minced parsley
and pepper. When slightly cooled rol
each oyster it it, using care that it drip:
but little, and lay in the shells: Add te
each shell a little lemon juice, cover
with grated bread crumbs, place in {
baking-pan and bake in a quick oven
just before they are done add a little
salt. Serve in the shells.
Irish Stew.-Take cold meat that ha.
peeh IelC Irolii roast ahu cu' lilco oiii''i
squares; put into q stewpan with slicec
raw potatoes and onions; season witt
salt and pepper, and mix a tablespoon
full of flour with two of water, and sti
in while cooking.
Potato Omelette.-Wash the potatoe!
thoroughly and mix with four eggs
pepper, butter, and salt, and small
quantity of lemon juice. Fry ligh
brown.
Buttered Cabbage.-Boil the cabbag'
with a quantity of onions, and whel
tender chop them together. Season will
pepper and salt, and fry in butter.