Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1882-06-04


GINGER CoRD1A1.-One pound of
white currants bruised to one quart of
whisky and the rind of one lemon. Let
it stand ono night, strain and squeeze it
well. Add one pound Of white sugar
and one ounce Of ground ginger; strain
through fine cloth; let it settle well
before bottling.
LEMoMADE.-Take the rinds of four
lemons, pared very thin; three-quarters
Of pound of loaf sugar pour on them
one quart of boiling water. Take the
juice of the lemons in another vessel and
pour on them one pint Of boiling milk.
Let both remain till the next day. Then
mix the whole together, adding half q
pint of raisin wine. Strain all through
jelly bag until clear. The milk should
be removed from the fire and used be-
fore the froth rises.
Boston BROWN BREAD. One pint of
tepid water, two gills of wheat flour, one
pint of rye meal, one pint Of Indian
meal, half pint Of molasses, one and a
half gills smart yeast, one teaspoonful
salt, one small teaspoonful carbonate Of
soda; mix well, pour into tall straight
sided mold with tight cover. Let it
rise three or four hours. Remove the
cover and set it in q moderate oven to
dry for half an hour. Serve hot in
slices.
MINCED MUTTON. some meat
from joint of roast, boiled or praised
mutton remove the skin and outside
parts, mince it very fine; put small
piece of butter into stewpan, when
melted add half a tablespoonful of flour;
stir two or three minutes over the fire !;
add gill Of well-favored stock; when
boiling put in the mince; add salt, pep
per, little grated nutmeg, chopped
parsley, few leaves Of thyme, also fine
ly minced, and the yelk of one egg; stir
all on the fire for some minutes; then
serve with bread sippets or croquettes
of potatoes. If put aside until cold this
mince can be used in various ways.
Rock CANES. Eight ounces of flour,
three ounces of currants, three ounces
of powdered sugar, one ounce OF lemon
peel sliced fine, one teaspoonful of bak-
ing-powder or half that quantity of soda.
Rub all together and mix to moderate
ly stiff dough with buttermilk. Drop
the mixture with fork in little heaps on
creased papsr, so that the surface of
each cake has rough and uneven ap-
pearance, bake quickly of a light brown.
These cakes will not keep long, but are
delicious eaten as soon as cold or even
the next day. For storing, four ounces
of butter should be added to the other
ingredients then they will be nice q
week after baking if kept in close caks
tin.
JAM Ro11.-Take the weight OF three
or four eggs, in their shells, Of finely
powdered sugar, and the same weight Of
butter and flour; melt the butter, add
the sugar and the yelks of the eggs
Greed from the speckl; beat the MKT
ure well, add the beaten-up whites of
half the eggs, then half the -four, the
rest of the whites (also beaten up) and
the flour. When quite smooth spread
it out, about half an inch thick, over a
wen-buttered tin, and bake for fifteen
or twenty minutes in a moderate oven !;
spread it all over equally with jam, roll
it up and put it into the oven again for
short time; sprinkle with powdered
sugar and serve cold; if liked, with
custard round it.
To WASH LACE.-Mix o teaspoon of
powdered borax in basin Of strong
white CASTLE soapsuds. Basic the lace
to be washed very carefully with fine
thread upon two th1ckneSSeS OF flannel.
Soak the lace thus arranged in the suds
mixture twenty flour hours, or longer if
very dirty, changing the suds two or
three times. Then let it lie couple of
hours in clean water to rinse, changing
the water once. Squeeze it out (do not
wiring it), and when partially dry place
the flannel, with the lace on it, lace
downward, on two thicknesses of dry
flannel, laid on table, and smooth it
with hot iron. When the lace is quite
dry, rip it off. It's considerable trouble,
but the lace looks beautifully.
DEATHS FROM LIGHTNING.
According to the census of 1870, light