The National tribune., 1882-04-15
HINTS FOR THE HOUSEHOLD,

RYE MUFFINS-One pint flour, one pint
rye-meal, two tablespoonfuls yeast; milk
enough to make thick batter
NICE BIsCUIT-One pint of scalded
i'lk cooled, two quarts of sifted -four, three
'''ieSpoontuls of shortening, one teacupful
yeast and little salt.
CHICAGO GRAHAM MUFFISs.-One pint
VI "raham flour, one half teaspoonful of
sugar. TWO teaspOonfuls of bakino-powder.
Wet with water to make it as soft as oinoer-
bread
oPKlNGFIELD SODA BIsCUIT-One ouart
nour' one pint OF milk, piece butter size of
an egg, one teaspOOnful soda dissolved in
milk, two tablespoonfuls cream tartar sif,ed
in flour, with salt
MINNIEs WHITE MUFFIHs -Ono bo1e
cup sugar, One-half cup flour, the whites of
three eggs, one tablespoonful of butter. one
and One-half teaspOonfuls of baking-powder.
bake in muffin pans.
SPRINGFIELD RUMRILL SNAPs.-Three-
f0urths cup of lard, three fOurths cup of but
ter one cupful sugar, one pint of molasses,
one teaspoOnful soda, one teaspOonful GIN
ger, one tablespoonful spice, then enough
flour to roll soft and very thin in rings.
CREAM PIE (FINE).-Half pound of but
ter, four eggs, sugar, salt and nutmeg to your
taste, and two tablespOonfuls of arrowroot,
wet; pour on 1t pint of boiling milk, and
stir the whole together; to be baked in deep
dishes.
Tn IDT-rN IDerrr toto
and sliced very thin, put into a pudding dish
and covered with milk, sprinkled with pep
per and SALT and tablespoonful of flour
previously mixed smooth with little milk,
baked until nicely. Drowned, from thirty to
fifty minutes. Those fond Of onions can add
few slices.
Potato SALAD.-PotatOes boiled in the
Jacket" and peeled while warm, cut evenly
into fine slices, and when cold mix with fine
olive oil. After having drawn with this for
little while, add salt, pepper, chopped on
ion, and mix all this by shaking it up, as
using spoon would break the potatoes and
make them unsightly. Add good vinegar.
INDIAN MEAL CAKE.-Take as much
meal as may be required, scald it partially;
then take some drippings of lard and warm
water-melt the fat with it, then take the
meal and mix it with milk to the proper
consistency; add little salt and beaten
egg, or the egg may be omitted; bake on the
griddle, and you viii have an excellaut
cake
To PICKLE SALMON-Take a whole fish,
bone it, and cut in pieces good-sized square
ones-place them in jar with salt, allspice,
and whole pepper then tie bladder on the
top to prevent any water getting in, put it
in saucepan of boiling water, let it keep so
for two hours, then take it out, and, when
quite cold, add rs much cold vinegar as there
is water, aud the salmon Will be delicious
COP CUTLETs.-Steam the cod till nearly
done; cut a slice and have a batter of self
rising -four ready. The batter is good when
mixed with one EGG and water; put the
piece of fish in the batter in the pan and fold
it over when it sets, having first sprinkled
pepper and salt on. Make the outlets as well
shaped as you can. Have potatoes cut in
small balls and steamed in parsley ready for
it,
CHOCOLATE CREAM DROPs.-Mix One-half
cup of cream with two OF white sugar; boil
five minutes, set the dish into another Of
cold water, and stir until it becomes hard,
then make into small balls like N arbles, and
with q fork roll each one separately in chOc-
olate, which has in the meantime been put
into a bowl over the boiling tea-kettle and
melted; put on brown paper to cool; flavor
TO taste This makes fifty drops.
COOKING Wash in cold
water the quantity required, put it In tin
dish with cold water enough to cover it, put
it on the stove in q kettle of water if set on
the stove it is apt to burn let it cook until
tender, drain off the water, put in deep
dish with milk enough to cover 1t, add
piece of butter, little SALT CRATE over IL
some cheese (if you like cover with finely
powdered cracker, and bake about half an
hour, or until the top is nicely Drowned.
LIVER CHEESE. This is an excellent
thing to have ready for an emergency when
something extra is desired for breakfast
Boil beef's liver, heart, and tongue; re-
move all the hard and sinewy parts and chop
the remainder fine; add to this half pound
of boiled pork also chopped fine; season with
sweet herbs, some grated nutmeg bay leaf,
the flavor of an onion, pepper, and salt; put
it in pan and press upon 1t heavy weight
In few hours turn it out in a solid cake for
the table on WedgwoOd platter, accom-
panied by silver-bladed knife to slice 1t
with.
FRUIT PUDDING.-To make PLAIN fruit
pudding. take one cup of sugar, one-hat
cun Of butter and two eggs, and beat to-
oather then add a cup of sour milk and one
teaspoonful of soda, three cups OF flour and
one cup of chopped raisins; spices to taste.
p,t in a mold and steam two hours. An
other way which is very nice: Take one
and half cups OF flour; one cup of bread
c,nmbs. one cup of raisinS, half cup of
currants, two nutmegs, one cup of suet
chopped fine, two tablespOOnfuls of sugar,
four eggs, q wine glass of brandy, a wine
glass of sirup and little milk if necessary.
Mix very thoroughly; tie it in cloth as
tight as possible, and boil fast for five or six
hours. Serve with wine sauce
FRUIT CAKE.-One pound powdered