The Carbon advocate. [volume] (Lehighton, Pa.) 1872-1924, 1882-09-16
Household Recipes.

White Cake. - Take the whites Of
twelve eggs, three cups of -four, two cups
of white sugar, one cup of butter, one tea
spoonful of baking powder. one cup of sweet
milk.
Ten Minute Cake. - One fourth of
pound oil butter, little less than pound
of flour, the same of sugar, six eggs beat
en- separately, favor it with mace, or somo
other 6ayoring To taste, and bake in muffin
rings.
Delicious Cake.-Two cups white sugar,
one cup Of butter, one cup milk, three eggs,
three cups of flour. Stir butter and sugar
together and add the beaten yolks of eggs,
ten the beaten whites. One teaspoonful of
taking pow'ler.
Springfield Rumrll Snaps. - Three
tnurths cupiul lard, three iourths cupiul
butter, one cupful sugar, one pint molasses,
one teaspoonful soda one teaspoonfu gin
ger, one tablespoonful spice, then enough
tiour to roll soft and very thin in rings.
Common Tomatn Sauce. Cut mp som,
ripe or preserved tomatoes in halves, plac,
them in a stew pot with few strips a.
lean ham, some Sliced onions, thyme, laur
el leaves beet liquor, and stew them half ~
hour over a slow ERE; then add two or thre.
spo"nfuls Of beef liquor, and boil. After
wari pass through sieve, add little but.
ter and serve up.
Green Tomato Preserve.-Cut the toma-
10 into iOur or six pieces according to size.
and take out the seeds. To every pound oi
fruit put 3lb. loaf sugar and OF root gin
ger, cut small. Dissolve the sugar IN a lit
tie water, and let it simmer with the ginger
for five minutes, tnen add the fruit and boil
till clear. This preserve should have the
color aud flavor Of green cages.
--Suecotash.-Take pint Of shell, ID Ii
ma beans tgreen). cover with hot water, l-t
stand five minutes, pour "ff, place oyer The
! fire in hot water. and boil fifteen minutes
have ready corn from SIX good sized ears
and add to beans, boil half an hour. add
salbpepper and two tablespoonfuls of butter
Be careful in cutting down corn not to eu'
too deep. better not cut deep enough aud
then scrape, after corn is added watch care
fully to keep from scorching.
-Cranberry Sauce.-Pour hot water on
the berries and let stand until cold, and
then To one quart Of them add one pint o
sugar, one pint of water, after adding th'
water, let boil twenty minutes, then ado
sugar and boil fifteen minutes more, stir thu
berries often and mash evenly. When done
the sauce may be strained in bowl. wher
cold serve in slices.
Excelsior Fruit Cske.-0ne cup of sug
ar, one Of butter, one OF -four, ten eggs. bea
the yolks, sugar and butter together, heal
the whites separtey. One half pound citroI
one pound English currants, one pounC
raisins, one ounce mace, one ounce CHINA
mon, one ounce cloves. Bake in slow over
two hours.
Chicken Soup-Roast or bake CHECKER
until brown, put it in a soup kettle with
pints of water, aud set on a slow fire, skin
of the skum, add a inidding sized onion,
little celery. and simmer about three hours
take out tho chicken and vegetable, strain
and use, the chicken may be used 70
salad.
-Qnince Cheese se.-Pare the suinces, au
cut into quarters, remnving the cure, Sc
| thafD intn a stawnan ,y;th a l;,,1a III
water, and an equal weight of sugar, bo
until they are mashed up and look ceal
then pour into jelley bag. The Juice wi
make an excellent jelly, aud what remain
in the jars, thick and first-rate cheese Il
dessert.
Sparkling Broth-Procure one quart ,
small black beans, or white ones will d.
aud soak them IN boiling water over gh
70 In the morning put the beans in six quar-
!. OF water in large boiler, adding some be,
I or mutton, or any kiud of cold meats thu
you may have in the house, first crackin
: the boues and cutting off the fat from Il
/ meat. Put To ii one large onion, some nu
, meg aud whole peppers. Set it on the 81
where it will simmer nine hours. The
j. strain it, rubbing all the mealy parts of /
:. beans through the seive. Wash the boil,
20 aud return the sou? to it to heat up. whe
% served cut up half lemon in very thl
4 slices and lay ii in the bottom of the turee
" pouring the soup, boiling ovor them.
u.
a ~ %, H. Anro..--