Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1882-04-02

Domestic EoOn01sy.
DEnICATE CAKs.-The whites of three
eggs beaten to foth, one cup of pull
verified white sugar, half cup Of sweet
milk, one teaspoonful OF cream Of tar
tar, half teaspoonful Of soda, two and
half cups Of flour, teaspoonful Ct
almonds and one cup of melted butter.
BOMBAY WINE oR MIX PuNoH.-Put
the rinds OF eighteen lemons pared fine,
in half bottle Of rum. Let it stand
three days. Then take two bottles OF
water, half bottle Of lemon juice, two
pounds Of white sugar, one nutmeg
grated and two bottles OF rum. Nix all
we'll together. Add to this quart OF
new milk, let it stand two hours and
strain it through a flannel bag till clear.
BhA1R AFHoL CAKE.-One pound OF
butter, worked to a cream one pound
loaf sugar. pounded and sifte.l: one
pound -four, well dried; eight
eggs, we'll beaten; one-quarter pound
eandied orange, one-quarter pound
blanched almonds, two ounces citron.
When web mixed put In a tin lined
with buttered paper and bahe Il. TO
know when it is done run a wooden
skewer into it; If it comes out quite dry
il is sufficiently baked.
GINGER ALa.-Giager, three ounces;
cream of tartar, three ounces brown
sugar, three pounds rind and juice of
four lemons boiling water, four quarts.
Let all the ingredients mix we'll to-
gether, stir it weN while boiling and
cover il till cooled to blood heat. Add
three table-spoonfuls Of BARN If sum-
mer, four and a half II winter. Stir we'll
again and let it lie till next day. Bottle
and cork securely. May be used in
four or five days, or six days in winter.
GREEN PEA SoUP.-Take one pint
and half Of green peas, boil them IN
salt and water with little mint; when
thoroughly cooked pound them and pass
them through a hair sieve. Put piece
of butter into stewpan; when melted
put in an onion and carrot in thin
slices, fry until they begin to color;
add quart of stock, a little salt, pepper
and pinch of white sugar. Leave it to
.,oil for quarter of an hour, stir in the
puree OF peas, lssitoome to boil, strain
it and serve with small dice of bread
fried in butter.
SIBERIAN CRAB-APpLR PRESERVES.
Put two pounds of loaf sugar into pre-.
serving pan, with the peel Of small
lemon and o quart of water; bod until
it becomes thin strip take some crab
apples with their stalks on; just prick
shem with needle, and put them into
the sirup. When you see the skins be.
gin to crack take them carefully out and
drain them separately on q dish. Add
the remainder Of the sugar to the sirup
and again boil it up. Put the crabs into
wide-mouth bottles. When the sirup il
cool pour it over them, and tie the iars
tightly over.
MErHEGLIN.-Break up some honey
sombs and allow the, honey to drop
through strainer. Add hot spring wa
ter to the clear honey in order to dis
solve it, until it bears up an egg, or
rather more. Next day put it down to
boil for one hour; when near boiling put
to each gallon of liquid the white and
shell of one egg mixed up together.
This brings all impurities to the top.
Next day put it into a very sound cask
and let it remain open for about fort
night, then bung it close, after adding
to every gallon the peel Of a lemon and
orange, and to every ten gallons of liquid
half gallon Of sweet whisky. This lat
ter is added after two weeks fermenta-
ton has taken place. Bung close again
and allow to finish. When drawn OF
and bottled it has beautiful color and
is quite sparkling. Very old, tried
recipe.)
CnoQUErTEs OF Fow1.-Take of the
breast Of roast fowl two parts, of boiled
tongue one part and of trufaes one part;
mince all these very finely and mix them
together. Melt a piece Of butter in a
saucepan, stir little -four into it, then
put In the above mixture and moisten
with small quantity of stock; add some
fnely-minced parsley, pepper, salt and
nutmeg to taste. Stir it on the fire for
few minutes; then stir in, off the
fire, the yelks of one or two eggs beaten
mp with the juice of a lemon and strained.
Spread out this mince (which should be
pretty stiff ON marble slab, and when
it is nearly cold fashion it into small por-
lions in the shape OF balls or of corks.
Dip each in beaten-up egg, and then
roll it in very fine bread crumbs; repeat
this operation after the lapse of an hour,
and after similar interval fry the GRO