Weekly expositor. (Brockway Centre, Mich.) 1882-1894, 1882-09-14
miscellaneous Recipes.

LigM Tea Cuke.-0De cup sugar; two eggs;
sno-half cup melted butter, one and one-fourtn
cups milk two teaspoons cream of tartar; ono
teaspoon soda; fourt make stiff batter. IL
will bake IN twenty minutes If the oy en- Is hot.
Kentucky Corn Cakes.-Take one quart of
corn meal and two tablespoonfuls of common
wheat -four mot preparedJ; add salt to taste,
and mix thoroughly with n sufficient quantity Of
butternilk TO form batter. Next mot heap
ing taLlespoonfulof lard, stir it with tho batter
well, and bake on a hot griddle, pouring them
thin. BY this recipe the full favor Of the corn
meul is obtained, unmixed with tho taste of mo-
lasses, which many people deem necessary to
cause the cakes to bake brown.
Corn F'itters.-0ne teacupful Of milk, three
eggs, one pint Of green corn grated, little salt,
and as much -four as will form batter. Beat
the eggs, the yolks and whites separate. To
the yolks Of the eggs add the corn, salt, milk,
and flour enough to form batter; beat tho
whole very hard; then stir in the whites and
drop the BATTER a spoonful at a time, into hot
lard, and fry them on both sides Of q light
brown color.
Tea Biscuit.--One quart of hour; two heap
ing tabespoonfuls lard; two cups milk (ncv
milk, If you can get it,; ono teaspoonful soda,
and two Of cream of tartar; one saltspoon salt.
Sift the cream Of tartar into tho -four; then put
the -four with the hands; next the soda, dis
solved in little of the milk; then, as rapidly
as possible, the rest of tho milk. Knead all
together as fast as You can, roll ont lightly, and
cut into cakes at least half an inch thick. Bake
in quick oven.
Soft Boiled Eggs.-Tnstead Of boiling three
minutes in stcanlng hot water, as is usually
done, put them in enc of tho metal egg boilers
in common use on tho breakfast-tablc, or in O
covered bowl; cover them with boiling water
and let them stand three minutes; pour this of
and refill with more boiling water, and let them
remain FIVE minutes longer. Another way is Ia
put them in cold water and let it como TO boil,
which viii be in about ten minutes. The white
and yolk will then be of the consistency of Gus
tard. Still another way is to put them in boil
ing water and remove tho pan It once from the
fire. Let the eggs remain in the water five min
utes, and they will be cooked as IL boiled two
and a half minutes, but will be far more deli
cate.
Od Meal ia me HoMsehod.-In Great Britain,
children of all ranks raised on an oat meal
diet alone, because it causes them to grow strong
and healthful, and no better food can possibly
be found for them. 1t is also quite as desirable
or the student as for the laborer, and for the
delicate lady as for her handwriting sister
indeed, all classes would be greatly benefited by
its use, and dyspepsia, with all its manifold
annoyanccs, can be kept at distance. Oatmeal
is more substantial food, it Is said. than veal,
pork, or lamb, and quite equal to beef and NUT
| ton, giving as much or more mental vigor; while
its great desderatum consists in ones not be-
coming weary of it, for it Is as welcome for
breakfast or tea as is wheat or Graham bread.
It can be eaten with syrup and butter, rs hasty
yudding, or with cream and sugar. like rice. II
bespecially good for young mothers upon whose
nervous forces too great q demand has been
made, and they lose the equilibrium Of the sys-
tenn and become depressed and dispirited. 0at-
meal requires to be cooked slowly, and the water
should be boiling hot VIXEN il 10 stirred in.