, 1882-07-07
ate Do&tseDolS.

To MAKE BRoTH FROM CALVES FEET.
Simmer q calf's foot in three pints
- water until it is reduced to half.
Strain 81 it through cloth, and pour
= into pan to get cold. Then re-
MOVE ~ the fat from its surface, and
nreserve it in a cool place, When re-
ppnired for use, take a large cupful of
! and melt it in saucepan, with half
~ class of wine, and some sugar and
nntmeg. When the broth is warmed
sufficiently, add gradually the yelk of
IN egg beaten up, and mix them to-
gother by frequent stirring,
OysrEs PIE.-Coyer a well-buttered
deep plate or tina soup plate
answers perfectly-with pufl-pasto;
law an extra layer round the edge Of
the plate, and bake it very nearly
enough. That done, fill the pie with
oysters, seasoning with nutmeg, pep
per, salt and butter; dust in Il little
four amongst them, and cover all
with thin putl-pGstQ. Bake quickly;
when the top crust is done the oys
ters will be done also. If to be eaten
hot, serve as soon rs baked, as the
crust quickly absorbs the gravy. If
tobe eaten cold, let it cool, untouched,
in the plate or pan. 1t is quito as
GOOD in this way as hot, and is OK
cellent for picnics OF for travelling,
KENTUCKY BUTTER CAKEs.-Sift a
quart Of yellow Indian meal into q
large pan; mix with it two large table
spoonfrlls of wheat -four and salt
spoonful Of salt Warm a pint and a
half of rich milk in small saucepan,
but do not let it come to a boil. When
it begins to simmer, take it off the
fire, and put into it two large pieces
of fresh butter, each about the sizo of
a hens egg. Stir the butter into the
warm milk, till it melts, and is well
mixed. Then stir i'll the meal gradu-
ally, and set the mixture to cool. Beat
four eggs very light, and add them,
by degrees, to the mixture, stirring
the whole very hard. If you find it
too thin, add little more corn meal.
Have ready Il griddle heated over the
fire, and bake the batter on it., in the
manner of buckwheat cakes. Send
them to table hot, and eat them with
butter, to which you may add molasses
or honey.
SWEET Potato PoNE. Stir together,
till very light and white, threo-quar-
ters of pound of fresh butter and
threo-quarters Of q pound of pow
dered white sugar, adding two table
spoonsful of ginger. Crate Il pound
and Il half of eet-potato. Beat
eight eggs very light, and stir them
graually into the butter and sugar,
in turn with the grated sweet-potato.
Dissolve Il teaspoonful of saleratus or
soda in gill of sour milk, and stir
it in at the last, beating the whole
very hard Butter theinside of 4 tin
pan. Put in the mixture and bake
it four hours or moro, 1t should be
eaten fresh
STEEL ORNAMENTs.-The best way
to preserve steel ornaments of any
kind-brooches, earrings, bracelets,
combs, otc.-from rust: Pound some
starch in apostle and mortar, and
sift it through fine net; half fill Il
cardboard box, the size required,
with the pounded starch; place the
ornaments in it, and cover up with
more starch. When tho ornaments
are wanted for use, brush off the
starch with a fine brush; but they
should be kept in the starch when
not in use.
ALBANY CAKE.-Sift three pounds
OF flour into a pan. Stir together a
pound of fresh butter and pound of
brown sugar. Mix together a pint of
West India molasses and half a pint
OF rich milk. Have ready a pound
and half of seeded raisins, cut IN
two, and well dredged with flour to
prevent their sinking. Beat five eggs
very light, and mix them gradually
with the milk and molasses, adding Il
glass of brandy and tablespoonful
OF cinnamon powdered. Add the
mixture gradually to the beaten butter
and sugar, alternately with the flour,
q little at time of each. Next stir
in small teacupful of strong fresh
yeast. Then sprinkle in the raisins.
Lastly, stir in very small teaspoon
full of bi-carbonate of soda, or still
smaller piece of saleratus, dissolved
in as much lukewarm water as will
cover it. Stir the whole mixture long
and hard. Cover it, and set it in a
warm place to rise. When quite
light, butter a deep tin pan, put in
the mixture, and bake it in a loaf.
1t will require very long and steady
baking. Like all others that have
yeast in them, this cake is best when
fresh.
TRANSPARENT PUDDING Warmhalf
a pound of fresh butter, but do not
allow it to melt. Mix with it half u
pound of powdered loaf-sugar, and
stir them together till they are per
fectly light. Add small nutmeg