The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1882-05-18
HOUSEHOLD L

BUTTER SCOTCH Butter Scotch, the
children's ~favorite, is made of one cup
of butter, one cup sugar, and one cup
of molasses. Boil until it hardens III
cold water. Then spread it thinly IN
pans, and mark it in little squares or
diamonds.
STEAMED JoHNNYcAKE.-Beat one des-
sertspoonful of sugar with two eggs;
add two ~teaspoonfuls of buttermilk,
half a teacupful of sweet, rich cream,
two even t~easpoonfuls of soda, or enough
to sweeten the buttermilk, q little salt,
one cupful of flour, and meal to thicken.
Steam from one and a half to two hours.
COFFEE CAKE. One cup of sugar, NE
cup butter, one egg and one cup molas-
SEES well mixed together; then add n
cup strong warm coffee with a teaspoon
full of soda dissolved in it, four cups of
-four, n pound of %raisins, stoned and
chopped fine, one tablespoonful each OF
cloves. cinnamon and nutmeg.
STEAMED GRAHAM BREAD-Tw cups
of Graham flour. one egg, one table
spoonful of melted butter, t~hree-quarters
of q cup of molasses, two t~easpoonfuls
of baking powder. Steam for an hour
and three-quarters ; eat while warm
cover with d heavy cloth when you take
it from the steamer ; the crust will be
more tender if this is done.
HINTS ABOUT RAIsINs.--H you wish Il.
avoid having all the raisins you put in a
pudding sink to the bottom. follow this
rule: Cook the raisins in a little water
on the top of the stove then, when the
pudding is half done, stir the raisins in.
They will be evenly distributed through
it, and there will be plenty of time for
the crust to form on the top of the pud-
ding.
MILK PoRRDaE.-Milk porridge can
be varied SO that an invalid will not
tire of it soon. Put a dozen raisins In
about two cups of milk, boil for five
minutes /; they will flavor it agreeably,
though they are not intended to be
eaten. A little nutmeg can be added,
Oh the white of an egg beaten light may
be stirred in just after the milk is taken
from the stove.
PUFF PAsTE.-Mix one pound Of -four,
n of butter and the juice of one
lemon into a firm paste with ice-cold
water. Let it stand an hour. Roll it
out thin and lay over it one pound Of
butter in thin slices, fold over the paste
from each side, roll it up into q ball, and
roll out quarter of an inch in thickness.
Fold over in three layers and lengthwise
in three folds. Let it lie half an hour.
Repeat the operation, let it lie ten min
utes and repeat the rolling. When used
for pies and tarts, rub over the top with
a feather dipped into sweet milk.
ORANGE PUDDrNa.-For orange pud-
ding or custard cut five or six oranges in
small pieces, place them in a pudding
dish, and sprinkle one coffee-cup of
sugar over them; make a boiled custard
of one pint of milk, the yolks of three
eggs, half q cup of sugar and a teaspoon
full OF cornstarch; pour this rel the
orange after the sugar has dissolved;
make a meringue of the whites of the
eggs with three tablespoonfuls of pow
dered sugar beaten in; put this over the
custard, and set in the ove to brown.
If the oranges are very sweet less sugar
car be used.
GOLDEN Eaas.--Eggs are invaluable
in an impromptu dinner, and ~goldeneggs
are not only very nice but very pretty.
Boil some eggs thoroughly hard, then
cut them in halves, and place them yolk
downward upon adeep dish a glass one
IL Id 10 sGiouS ouOuSu 10 pedr llodt, 10
nor enticing; ranged carefully in rows,
like little white mounds. A sauce is
made by frying an onion with curry pow
der and adding stock. t~hickening it and
~straining it over the eggs. This pretty
dish should be accompanied by boiled
rice, but should not be garnished with
it, as the bordering of rice takes away
from the light appearance Of the eggs in
contrast with the golden gravy.
RICE FOR DESSERT Rice for dessert is
very nice when prepared in this way
Wash half q cupfu1 of rice, add to it q
large half-cup of sugar, a dessertspoon.
full of salt, one quart Of milk, and some
grated nutmeg. Set it in the oven to
bake, stirring it from the bottom every
few minutes with a long-handled spoon.
When the rice is cooked SO that it is per.
fectly soft, stir in half a teacupful Of
corn. starch, which you have rubbed
smooth in a little cold water. If any
brown crus. has formed on top, remove
it before you put in the corn-starch
This is suitable to serve cold for tea, OF
warm for dessert. Send it to the table
in cups or glasses, with a spoonful O
jelly or jam in each cup.