The Northern Pacific farmer. [volume] (Wadena, Minn.) 1878-1885, 1882-03-09
HOUSE AND FARM.
IIaefnl RpCinea.


Use Pure Water: Water that has stood in
an open dish over night should not be used
for cooking or drinking as it will have ab-
sorbed many foul gasses.
Molasses Candy. An excellent recipe for
molasses candy is one cup of molasses, one
Of sugar, one tablespoonful OF vinegar, one
of butter and one teaspoonful of soda.
Picking Raisins: In picking raisins
the stems, add one pint of vinegar and
half pound Of sugar, simmer over slow
ire for half an hour.
cracker dust; the yelks of two eggs; thin
with milk. and when it swells add more
milk until of the right consistency; salt.
and when ready to bake add the whites Of
the eggs beaten stiff.
Delicious Pudding Sauce: For q simple
and delicious pudding sauce take two cups
of powdered sugar and beat it into the yelk
of an egg. Into this stir gradually the
white of the egg, beaten previously very
light; flavor to suit the taste.
LEMON BUTTER FOR TARTs.-Lemon
butter is excellent for tarts. It is made as
follows: One pound pulverized sugar,
whites of six eggs and yelks Of two, three
lemons, including grated rind and juice;
cook ten minutes over slow fire, stirring
all the while.
BANANA AND APPLE TART.-Make
crust of fine -four and fresh butter. Make
little crust but make it good. Slice apples
fine and put in dish with three or four
bananas sliced, only adding sugar and per-
haps little syrup, if you have it. Cover
crust over fruit, brush little melted but
ter over top. stew with white sugar on and
bake twenty minutes or more, as required.
CAKE OR FRUIT SANDw1CHEs.-Cake or
fruit sandwiches are made thus: -Four
eggs, their weight in -four sugar and butter;
warm the butter and beat it to cream,
then stir the -four and sugar into it gradual
~, beating the eggs and stir them in. Beat
the eggs we'll for half an hour, and bake in
rather quick oven. If for sandwiches
slice the cake in half and put preserves be-
tween.
F1LBERT TART.-Grind one. half pound
of fiibert kernels fine with oarnge flower
water; add gradually eight yelks of eggs
we'll beaten, two ounces of -four and eight
whites of eggs beaten firm; spread this paste
out into three layers of e ;ual size, three
quarters of an inch thick; bake in moder-
ate oven; spread peach or apricot MARINA
lade between each layer, and ice with mar
aschino icing.
BUCKWHEAT CAKES. -One quart of
buckwheat meal, one pint of -four. half
cupful yeast; salt to taste. Mix tbs -four,
buckwheat and salt with as much water,
moderately warm, as will make it into thin
batter. Beat iewell, then add the yeast;
when we'll mixed set in warm place to
rise. As soon as they are very light grease
the griddle. and bake them a delicate
brown; butter them with good butter and
eat while hot
TO MAKE A RUG.-For rug, use piece
Of small 6glred brussels carpet, around
this place three rows of thick cloth, cut in
scallops three and .one-haif inches deep
and two-and -one-half wide. Make the
first and third rows of black cloth, worked
on the edge of each scallop in buttonhole
stitch, with scarlet Germantown yarn.
Make the second row of drab cloth worked
with blue. Cover the seam where the first
row is sewed on. The whole is then sewed
on another piece Of carpeting to keep it in
place on the floor.