The National tribune., 1882-05-13
HINTS FOR THE HOUSEHOLD


HINTS FOR THE HOUSEHOLD.
NOODLES FOR SOUP.-Beat two eggs per-
fectly light, add small saltspOonful of salt.
and sufficient -four to make a very stiff
dough. Knoad it well and roll out into 4
thin sheet, then fold it over several times
and with a sharp knife cut it into narrow
strips Drop them into the soup and boil
about ten minutes.
CELERY CREAM SOUP-Wash very care
fully a small cupfGl of rice and let it boil in
three pints of new milk until it is soft
enough to pass through sieve; strain it
and add the white part of two heads of cell
cry which have been grated or minced very
fine; cayenne pepper and salt to taste, and
one quart Of strong white stock. Boil slowly
until the celery is quite tender, and add
tablespoonful Of butter and -four, rubbed
together. Serve very hot.
GUMBO.-Take one peck and half of
okra, one peck and half of tomatoes, six
ears Of green corn, one large onion, slice
of bacon, and one large chicken. Cut the
chicken into small pieces and fry it with the
enion until well Drowned Slice the okra
and fry it, also the corn and tomatoes, but
each separately. Put all together into
large Kettle, with q close lid, and pour half
a gallon of boiling water over them. Boil
very slowly for four hours, and season with
salt and ceyenne pepper. Serve very hot.
BACON AND CABBAGE-Take two pounds
of bacon, and, after washing thoroughly, put
it on to boil in cold water. After it has SIM
mered one hour add large head of Early
York cabbage, which has been quartered and
washed. Boil slowly until the pork and
cabbage are tender. Remove the skin from
the bacon and place it on Il fat dish and
arrange the cabbage neatly around it.
BRoILED T0MAToEs.-Select large, we'll
ripened tomatoes, and place them on wire
gridiron over slow fire. Let them cook
very slowly to prevent burning, and turn
frequently. When done place them on fiat
dish, and dress them with pepper, salt, and
melted butter.
FRENCH CAEE.-Beat to q cream half a
pound OF butter and one pound Of sugar.
separately; spice to taste; one cup of milk,
and one pound and a quarter of flour sifted
with teaspoonful of baking powder; also q
pinch Of salt. Then stir in quarter of q
pound of currants which have been Toured
with small quantity of the -four saved
from that weighed for the cake. Bake one
hour and quarter in n moderate oven.
PUMPKIN PIE.-Pare, remove the seeds,
and cut into small pieces a pumpkin weigh
ing about four pounds; cover it with water
and let it stew until it is quite tender; drain
it in colander and return it to the kettle,
and let it steam until dry. Mash it with
spoon and add tablespoonful of butter,
three eggs well beaten, cup of cream or
new milk, sugar and spice to suit the taste;
cloves and Cinnamon are the best. Pour the
mixture into an open crust and bake about
thirty minutes in quick oven. Serve cold.
ALMOND PUDDING Beat together the
yolks of two eggs and one cup Of sifted su-
gar until it is very light, add two cups of
cream, the whites Of three eggs, the Juice
and rind of one lemon, and two cups of flour
sifted with two IeaspConfuls of baking DOW
der. Bake slowly in a square pan, but do
not let it become too brown. When cold cut
it into slices and stick them with blanched
almonds. Spread some raspberry or any
kind Of jam over them, arrange them in q
glass dish, and pour boiled custard, ia
vOred with almond, over all. Serve cold.
INDIANA CAKEs.-Beat to a cream one
pound of sugar and three-q9arters of pound
of butter. Add four eggs, yoll1s and whites
beaten separately; half of nutmeg, tea
cupfal of milk, and teaspoonful of baking
powder, sifted, with two pounds OF Hour.
Roll out thin, cut into small round cakes, :.
and bake IN quick oven.
SP!CED ToMAToEs.-Take seven pounds
of green tomatoes, three pounds and a half
Of sugar, one ounce Of cloves, one ounce OF
cinnamon, and one quart of vinegar. Place
fruit, sugar, and spices in layers IN bowl;
scald the vinegar and pour it over them, and
let them stand twenty-four hours. Repeat
this the next day. The third day put all
into preserving kettle and let it boil five
minutes. Pack in stone jars.