The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1882-02-02
HOUSEHOLD L

Irrom the Detroit Free Press "Hou,ehold."l
COFFEE CAKE.-One cup of coffee, ont
of molasses, one Of sugar, half cup OF
butter, one of ~raisins, two t~easpoonfuls
of baking powder, and spice to taste.
RICE B1soUrrs.-Sift seven ounces Of
sugar, then add to it half a pound of the
best ground rice, seven ounces of butter,
seven ounces of -four, and mix it into a
paste, with eggs-two are sufficient for
this quantity.
PLAIN LEMON PUDDNG.-Quarter of a
pound of suet, half a pound OF bread
crumbs, four ounces of sugar, the juice
of two lemons-the rind of them grated
and one egg. To be well boiled and
served with pudding sauce.
BOILED TONGUE WITH TOMATO SAUCE.
Half boil a tongue and then stew it
with q sauce made of q little broth, flour,
parsley, one small onion. small car
rot, salt and pepper, and one a of
tomatoes cooked and strained. Lay the
tongue on a dish and strain tho sauce
over it.
BOILED CIDER PEA boiled cider
pie may be q novelty to some one. Take
four table spoonfuls of boiled cider,
three tablespoonfuls each of sugar and
water, two tablespoonful of -four and
one egg beat all together. Bake in q
deep plate, and with upper and under
crusts.
. GINGER LoAF.-To four pounds of
dough add one pound Of raw sugar, half
a pound of butter, n uuc and a half
of caraway seeds, one unc and a half
of ground ginger. Bake in the usual
way. It very much resembles Scotch
hot cross buns. It makes a very nice
cake either for tea or luncheon.
CREAM CAKEs-Into half o pint of
good cream stir a pinch of salt and as
much -four as will make o stiff batter /;
then add a ~teaspoonful of the carbonate
of soda; bake at once in q shallow tin, in
q very quick oven, and serve hot, with
Bifted sugar over. If liked sweet, two
ounces of sugar may be stirred in with
the other ingredients.
RICE WAFFLEs.-One and half pints
of boiled rice, one and q half pints of
| -four, half a teacup of sour milk, half a
teacup of sweet milk, one teaspoonful of
| soda, three eggs, butter the size of a wal
nut and salt to taste. By adding to the
above recipe an extra half cupful of milk,
bhO OobbOL OSOA4Oo ia0 R4SPO4 jill
sistency for rice pancakes. Z
PorTED HAM.-Take lean and very
tender boiled ham, chop it fine and beat
to q paste In a mortar-an old-fashioned
wooden one is recommended for the pur-
pose-adding butter, if needed, to make
the particles stick together, and a little
mixed mustard, if desired. This is ex'
cellent for travellers lunches, and also
{" handy to have in the house."
VEAL CAKE-Butter your mold, theI
put In q layer of veal and ham. cut II
thin slices, season it with cayenne, salt
a little beaten mace, some parsley, som,
eggs boiled hard and cut in slices ; pres,
it down and bake it. Make a little yea
gravy with a few shreds of isinglass
strain it and add a small quantity of cat
sup, pour it w hot, when cold turn i
out.
farmers FRUIT CAKE.-Soak thre,
cups of dried apples over night in warn
water. Chop slightly in the morning
and simmer two hours in two cups o
molasses. Add two well-beaten eggs
one cup of sugar, one cup of butter, ont
dessert spoonful of soda, -four enough
to make rather a stiff batter. Flavo
with nutmeg and cinnamon to the taste
Bake In a quick oven.
SARATOGA Corn CAKK.-Four eggs
half pound of sugar, quarter pound o
butter, one quart Of milk, half ounce Q
soda, salt, one pound of corn-meal, on
pound of -four, one ounce of cream tar
tar Beat well together with eggs an,
sugar, melt the butter and add the mill
with the soda dissolved in it and salt
stir thoroughly and add corn-meal an
-four, with the cream tartar well nike
in it. Bake in a moderate oven, and ca
not with butter.
SALT OR MmK-R1sNa BREAD.-Tak
one cup of sweet milk, two of boilini
water, and a teaspoonful of salt. Will
hot stir in enough corn meal to make
thin batter /; let it stand till cool. AID
enough -four to thicken we'll and set in
warm place. beating it up OCCASIONAL
to make it rise better. After this yeas
has risen sufficiently add flour and knea
into loaves; place them into pans to ris
again, and bake. In making up tn
second time put a little more salt in, q
the quantity put in the yeast is scarcel
sufficient to season the bread.