The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1882-03-02
HOUSEHOLD HELPS.


A1R-s1AoKED lime is an excellent polish
for silver and tin wars. =
ALWAYS -four your tins after greasing,
before putting in cake. The cake will
cleave from the pans more readily.
To AWAY insure light dumping, mix
and let stand two or three hours before
rising; cut into thin strips, roll IN four
and boil twenty minutes.
Coop COOKIES WITHOUT Eaes.-One
cup of very thick SOU cream, n OF
sugar, one t~easpoonful of soda, n OF
| taking powder, a little salt and nutmeg;
mix with as little -four as possible and
bake in a quick oven.
GARMENTS to be ironed in cold starch
should be Immediately dipped into boil
ing water, and ironed as soon as starched.
You will, in this way, have no trouble
with flats sticking to the cloth. Another
good way is to wet the starch with weak,
cold suds made from white soap.
HAM SANDWICHES. Chop the ham
fine and season it with salt, pepper and
mustard. IF the lean meat alone is used
a little butter may be added. Spread
between thin slices of bread. Cheese
sandwiches are very thin ; the cheese
may be grated or cut in thin slices.
Mustard is added or not as pleased.
PET POUND CAKE-Beat one pound of
butter and n pound of sugar to a
cream, whisk ten eggs to a high froth
and add me and a half pounds of -four,
one wineglassful of vanilla; beat all
until light and creamy. Put into a tin
pan with buttered paper and bake in a
moderate oven n and a half hours.
SEA BREEZE CAKE.-Beat half a pound
of butter to a cream. Take six eggs;
beat the whites to a stiff froth and the
yolks with one half pound powdered
sugar and ten. ounces of -four. Beat all
well together; add a glass of brandy and
one-quarter pound of citron cut into tEin
slices. Bake it in. small tins in a quick
oven for twenty minutes.
CREAM BISCUITS. = Delicious little
cream biscuits for afternoon tea are made
by mixing s~elf-raising -four with cream,
which roll into a thin, smooth paste,
prick, cut and bake Immediately. They
should be kept dry in o close tin box. If
the flour is not self-raising, salt it lightly,
and mix with it a dessertspoonful Of bak-
ing powder.
SNowDoN CAKE.-This is a genuine
Scotch recipe, and is a great favorite
with Scotch-American families. Beat to
a cream half q pound of butter, three
quarters of a pound of granulated sugar,
the whites of six eggs, half a teacup of
cream, and one pound of Bermuda
arrowroot. Add the beaten yokes of
two of the eggs and a very little salt.
Bake in q mold one hour or more.
STAFFoRDsHIRE- CAKE. = Beat one
pound of butter to a cream with a tea
spoonful of ora~nge-fower water; then
add a pound of powdered sugar, ten
eggs beaten very light, and one and one
quarter pounds of -four beat the cake
well together, then add half a pound OF
sweet almonds beaten to q paste /; butter
some tin molds, line them with white
paper; put in the mixture one and a hall
inches deep and bake in q quick oven
one hour.
ELEANOR MAoARooNs.-Pulverize one
pound of sweet almonds quite fine with
the whites of four eggs add two and
half pounds of sugar and rub them well
together put in by degrees ten more
whites, working them well as you put
them in ; put the mixture into a biscuit
funnel and lay them out on wafer paper IL
pieces about the size of a walnut put
three or four pieces of almonds cut into
thin slips on each, and bake them on
baking-plate in a slow oven one-hal
hour.
TEMPEST CAKE.-Beat one pound but
ter to a cream and mix with it the whites
and yolks of eight eggs, beaten separ
ately; have ready warm by the fire on,
pound -four one pound sugar; mix then
with a few cloves, nutmeg and CHINA
mon, then gradually work the dry in
gradients into the butter and eggs; whel
we'll beaten add a glass of wine ant
|, three-quarters of a pound of dried cur
rants; beat we'll for one hour and pu
, into q buttered tin and bake in a quicl
/ oven for one hour.
) MASHED PoTAroEs.-Pare and boil tn,
, potatoes, and after every trace of tn
, water has e~vaporated, mash them witt
} your pestle, still in the kettle over tn,
fire ; they are naught if not kept hot
Get out every suggestion of alump ant
as you mash put in a generous quantit,
: of fresh butter, and, if you have it
l some cream-f not cream, enough mill
to make the potato rich and moist. Sal
it to taste, and serve fresh and hot pile
up aud smoothed over in a hot dish witt
, a little black pepper sifted on top
Mashed potatoes which has stood on tn
stove for a while before serving is poo
i stuff. If you want the top brown hol'
over it a salamander or a very hot stow
lid-don't put the dish into the oven
f that only makes the contents watery.