The National tribune., 1882-06-10
HOUSEHOLD HINTS,


GINGER LOAF.-Beat half cup of butter
and one cup of sugar to a cream and add two
eggs one cup of molasses, teaspoonful Of
cinnamon, and tablespoonful of ginger.
| Dissolve pinch of soda in one cup of milk
and stir it in the mixture, then add three
cups of flour which have been sifted with q
heaping teaspoonfnl of baking powder Pour
into shallow square pan and bake in a
| moderate oven.
STEWED LOBSTER. Having boiled the
| lobster, take the meat from the shells and
| Guido not chop-it into very small pieces;
season it with powdered nutmeg, a few
| blades of mace and cayenne, and salt to
taste; mix with it quarter of pound of
butter, cut small, and two glasses of white
wine; put it into small stewpan, stew about
| twenty minutes, keeping the pan closely
covered lest the flavor should evaporate;
serve it very hot. If you choose you can
send it to the table in the shell, which must
first be nicely cleaned; or strew the meat
over with sifted bread crumbs, and brown
the top with salamander or a red-hot
shovel held over it.
FAIRY GINGERBREAD.-O One cupful Of
butter, two of sugar, one of milk, four of
-four, three-fourths of teaspoonful of soda,
one tablespoonful of ginger. Beat the
butter to cream. Add the sugar gradually,
and, when very light, the ginger, the milk
| in which the soda has been dissolved, and
finally the flour. Turn baking pans upside
down and wipe the bottoms very clean.
Butter them and spread the cake mixture
very thin on them. Bake in a moderate
oven until brown. While still hot, cut into
squares with cslse-knife and slip from the
pan. Keep in tin box. This is delicious.
With the quantities given a large dish of
gingerbread can be made. 1t must be
spread on the bottom of the pan as thin as
wafer, and cut the moment it comes from
the oven.
SANDWICH DREssING.-The yolks of six
eggs boiled hard, put into mortar with
two tablespoonfuls of salad oil, or three of
thick sweet cream, large tablespoon
full of made mustard, half teaspoonful of
salt, a little cayenne, one large tablespoonful
of lemon Juice, strained through fine sieve.
Beat all to a smooth paste. Have ready
some split tea biscuit well buttered, and
dipping some small pieces of cold boiled
smoked salmon or halibut, or boiled ham, in
the dressing; lay between the biscuit and
serve. This makes also a nice dressing for
sardines to be used for sandwiches. Boiled
mackeral or other smoked fish boiled boned
and picked to shreds and mixed with dress
ing, is also nice; or instead of fish or meat,
cheese grated into a dressing is good, or thin
slices of rich cheese may be dipped in the
dressing and laid between the biscuits.
BANANA CUsTARD.-Make a white GUS
tard as follows: Two tablespoonfuls of corn
starch wetted with enough cold water to
dissolve it, one cup of broken loaf or gran
ulated sugar, one third cup of butter; stir
together in a pudding mould or earthen
dish, and pour on enough boiling water to
make thick custard. Beat the whites of
three eggs to snow, stir into the custard and
set in the oven to bake for fifteen minutes,
or for the same length of time in a pot of
boiling water Set aside until perfectly
cold, and then remove the slight crust or
skin that will have formed on top and,
having ready the dish in which you are to
serve your custard and some fresh ripe ba-
nanas, minced finely, mix with the custard
and pour into the dish, and add a meringue
made of the beaten whites of three eggs, and
half teacupful of pulverized pink sugar.
A fine custard may be made according to
above receipt by using peaches instead of
bananas, or Bartlett pears. Milk should
never be used with acid fruits, particularly
in warm weather, and pure cream in any
quantity is sometimes, if not always,
severe tax on the digestive powers of
weak stomach. The custards for which
formulas are given here can be made thus as
real cream, answer the same purpose, are quite
as palatable in most cases as the ordinary
milk and cream, without danger of being
oca, arrowroot, etc, may be substituted for
cOrn-starch in the making of these custards,
and pineapple, strawberries and raspberries
are delicious served in this way. Custards
with an extra allowance of butter and
favoring of vanilla, almond or rose water,
makes delicious cream pies. Bake with
either one OF two crusts of rich puff paste.
If the former, add meringue By using the
yolks as well as the whites of the eggs, and
using the grated rind and juice of lemons
and oranges, or both delicious orange and
lemon pies are made. These should be made
with only one crust.