The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1882-06-08
two tablespoonfuls yeast, one tablespoo,

two tablespoonful yeast, one tablespoon
full shortening.
FRosrMa.-Beat the yolks of two
eggs, add ten ~teaspoonfuls powdered
sugar, after frosting the cake. set IL in
a cool, dark place to stiffen.
SUGAR ICING FOR CAKEs.-Sift pulyer-
lied sugar, and to the white OF eyery
egg add six teaspoonfuls sugar. If the
cake is a white one, use lemon extract:
beat the egg to a stiff froth before adj
ding sugar; this will harden in a short
time, and is very good.
DOLLY WARDEN CAKE.-One half cup
butter, n cup sugar, beat to a cream
the whites of three eggs, beat to a
stiff froth, now beat all together. Three
fourths cup of milk, one and one-half
t~easpoonful baking powder in two cups
of -four /; flavor to taste.
WHITE FRUIT CAKE-One pound of
butter, n and one-quarter of -four.
whites Of eighteen eggs, one pound
sugar, one %teacupfal milk (sweet), n
t~easpoonful baking powder, two ounces
almonds, half pounds citron, or the
almonds may be left out if preferred.
Leave out the fruit and this is delicious
white cake.
DRIED APPLE PUDDrNa.-One teacup
cooked dried apples, one cup molasses,
n and a quarter cups -four, one-quar-
ter cup butter, n egg, one teaspoonful
soda, one ~teaspoonful ground cinnamon,
a little grated nutmeg. Bake as soon as
mixed, serve hot with sauce made of one
cup sugar and half cup butter beaten
smooth and favored with grated nut
meg.
COFFEE CAKE.-Two teacups brown
sugar, n of molasses and one of butter,
one OF strong coffee, four of -four, four
eggs, two tablespoonful cinnamon, two
Of spice, two of soda dissolved in the
coffee, half-pound raisins well seeded,
half pound citron well cut up into small
strips, half pound currants. / always
brown my -four for this.
WEDDING CAKE.-One and one-half
pounds flour, one and one-half butter,
one and one-half pounds sugar, eighteen
eggs, one-half n of cloves,
one-half ounce nutmeg, one-half
ounce mace, one gill wine, one
gill brandy, one gill molasses, three
pounds c~urrants, four and one-half
pounds ~raisins, one and one-half pounds
citron, one teaspoonful soda. Bake three
hours. This makes three loaves ; use
pastry flour.
STEwED BEEF WrrH VEGETABLES
Wash and cut the beef into moderate
sized pieces ; put into a porcelain kettle
and simmer for three hours, adding salt;
after it has been well skinned one hour
and a half before dinner, put in your
vegetables, potatoes, parsnips, onions,
or any kind let them cook quietly until
time to dish up ; dissolve one tablespoon
full of flour in cold water add to the
juice in kettle for a rich gravy. Gold
roast beef Is delicious cooked over in
this way.
QUEEN OF PuDDINes. One pint d
nice fine bread crumbs, four eggs beaten
well, the grated rind of alemon, one cup
of sugar; mix well, pour into Q deep
dish and bake to a nice brown ; then
having beaten and sweetened the whites
to your taste flavor with lemon, spread
over the top brown slightly in the stove
and serve with hot sauce. jam or jelly
is nice, or whipped whites spread be.
tween the pudding.
LEMON Pm.-Two lemons sliced thir
aud seeds taken out, two cups colo
water, two cups sugar, two tablespoon
fuls -four wet and stirred until smooth,
yolks of six eggs, bake. Frosting-
Whites of the eggs beaten to q stiff
froth, and q cup and half of whit,
sugar; when the pie is nearly or quit,
done put the frosting .on and return t.
the oven until it is lightly Drowned
This makes four good-sized pies. Onl,
one crust is used.
COLUMBUS Eaas.-A nice supper disl
Boil eggs until hard done ; when per
fectly cold peel off the shells, CAREFUL,
cut them open with a sharp knife, tax,
out the yellows and mash them fine; ad
grated or minced ham (boiled, of course
beforehand), chopped onions, mustard
pepper, butter, or better still, salad oil
Worcester sauce, salt and vinegar. Fill
the whites with this dressing, then ioi
together to resemble an unbroken egg
place lettuce or parsley leaves in a fla
dish and lay the eggs nicely and taste
fully upon them.
PoTATo SAbAD.-Take four or fv
, ordinary sized Irish potatoes, mash wei
and pour in two tablespoonful melte
| butter, two onions chopped fine, on
t~easpoonful of salt, one of mustard, on
with the yolks of three hard boiled eggs
) moisten the salad with half o teacup
!: vinegar; put this into q deep glass bowl
. and chop the hard boiled whites yer
fine, with cucumber pickles. two Q
} three; spread over the salad.
BosToN BAKED BEANs.-Pick one qual
! of beans, and let soak over night. 1
the morning put o n to boil in cold waite
) with half a teaspoonful soda; boil thirt
: minutes; drain and put in an earthen pc
with two tablespoonful molasses. Whe
half the beans are in the pot, put in hal
, ~ fbroo-fo1rfbc If a n0und of niCkla
pork washed and cut in slices; owe a
, with hot water, and bake six hours in
moderate oven, they cannot be too long
Keep covered SO they will not burn o
: the top. Serve in the dish which the
, are cooked. "Householders," try thi
and see if they are not nice. Old bean
require q longer time to cook, and ma
have to be filed with hot water two
, three times. A trial will settle the bea
question.