The National tribune., 1882-08-19
HOUSEHOLD HINTS,

| RlBBON CAkE.-IWO cups of sugar, three
eggs, twOthirds cup of butter, one cup O
milk, three cups of flour, one teaspoonfu
Of soda in milk, two teaspoonfuls of cream
tartar, salt and flavoring. Mix this as any
cake, and divide it, baking it in an ob1one
pan; to the remainder add tablespoonful OF
molasses, cup of raisins, quarter pound OF
sliced citron, spices and a little flour. Bake
IN same shaped pan as the light cake, and
while warm, put them together with Jelly or
Jam between; cut in squares when cold, is
very nice.
SNOW CUsTARD-Half box of gelatine.
three eggs, one pint of milk, two cups of
sugar, juice of two lemons. Soak the gela-
tine IN a teacup of cold water one hour, when
dissolved add one pint of boiling water, and
thirds of the sugar and lemon Juice, let
this come to boil, then put it in the dish in
walch 1t is to be served, or in mould make
a custard of the remainder of the milk, eggs,
sugar and lemon juice, and just before serv-
ing, pour it round the mould of jelly.
YANKEE JOHNNY CAKE-One cup of
milk, one cup of wheat flour, one and a half
cups of corn meal, tablespoonful of sugar
one egg butter size of an egg, teaspoonful of
cream tartar, half teaspoonful of soda. salt
Mix the flour and corn meal with the milk.
add the egg, sugar and butter, dissolve the
soda IN little more milk, stir cream-tartar
IN the flour dry, pinch of salt bake in tin
pans about four inches deep. Serve hot for
breakfast, to be eaten with butter
SAGo PUDDING.-Small cup of sago, one
quart of milk, teaspoonful of salt half cup of
butter, four eggs, cup of sugar, gill of rose
water. Place the sago, milk and salt in a tin
vessel, put 1t IN large saucepan with boil
ng water on the stove; let it remain till the
ago Is thick, then turn into your pudding |
lish, and while hot add the butter, eggs |
sugar, and rose water, or juice and grateo |
peel of lemon; put it in the oven, and bake |
= delicate brown.
FLAKY PIE CRUsT.-Best of flour, butter. |
'alt water. Take as much flour as you need
try it before the fire, and sift it, then mix il
With water to form stiff paste, roll it out
me way (trom YOU, put on it small bits OF
'utter, roll the sides together, and roll in the
'utter; repeat this three times, and be care
al to always roll the same way if your but
er Is UcTB salt do not add any more
OLD ENGLISH CAKE.-One pound of but
er, one pound ofsugar, one and hall pounds
ii iC.lr four eggs, half gill of rose water, iuice
i TWO lemons, Juice Of one orange, teaspoon
al Of cinnamon, little mace and nutmeg
;eat butter and sugar to fine cream. add
ggs, also well beaten, then add the spices,
our, and the lemon and orange Juice, also
ose water, mould all this well together, and
oil out in thin cakes, cut with cookey cut
er, put them on creased tins and bake in
uick oven till the cakes are brown and crisp.
PICKLED PURPLE CABBAGE.-Cabbage
lit, vinegar, mace and cloves, whole white
eppers, sugar, celery seed. Wash the cab
age and cut in quarters, lay it in wooden
.ay and sprinkle thickly with salt, set it il q
le cellar till next day, drain off the brine,
ipe dry, lay it in the sun too hours, then
over with cold vinegar, let it stand for twelve
ours-then prepare the pickle by taking
inegar enough to cover it, add q cup of sugar [
, each gallon of vinegar, and teaspOonful
celery seed to each pint; the spices should I
3 boiled in the vinegar and poured hot on c
bbage-ready for use in six weeks-keep 9
n q cool place.
VERMICELLI PUDDING.-TwO ounces OF !
three gills of milk, one gill OF
cam, two eggs, butter (small piece, sugar to
ste, vanilla or almond extract. Boil the YER
icelli in the milk till tender, stir in the cream,
zen the eggs well beaten, butter sugar and n !,
svOring; butter a small dish and bake G
,licate brown.