Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1882-07-20
DOMESTIO.

| neoQ WISH TO make. lake Lne Wn1Ies
of five eggs, one small cup of sweet
milk, one cup and two thirds of another
of granulated sugar, two thirds of a cuI
of butter, one teaspoonfui and half ot
baking powder, about three cups oi
sifted -four, flavor withaaalmond extract
bake in layers, Beat the whites of two
or three eggs to frost, add pulverized
sugar enough to make it rather thin
frostlng and put between the layers, Oh
this scatter cocoauut, put on enough tC
make nice layer, for the top and sides
of the cake the frosting should be 6
little thicker. The best way to get the
cocoanut on the sides is to put it on with
your hand, you can press it gently upon
the frosting and make it stick to it.
TOMATO SoUP.-Skim and strain one
gallon of stock made from nice fresh
beef take three quarts of tomatoes,
remove skin and cut out hard centle,
put through fine sieve and add to the
stock make paste of butter and -four,
and when the stock begins TO boil stil
in half teacup, taking care not to have
it lumpy boil twenty minutes ; season
with salt and pepper to taste. Two
quarts of canned tomatoes will answer.
| VERMICELLI SoUP.-To make an ex-
cellent vermicelh soup, boil leg OF
mutton for three hours use water
enough to cover it. Season with pep
per and salt; add butter and herbs to
suit your taste. An hour before serv-
ing stir into it o cup of vermiceli. This
soup can be strained if you wish it to
be clear, before you add the vermicelli
Keep the tea kettle on the stove full of
boiling water and as the soup boils away
add to it from the kettle.
STRAwBERRRY BLANC NANCE Stew
nice ripe strawberries, strain off the
juice and sweeten it to taste place over
the fire, and when it boils STIR in corn
starch wet in cold water allowing two
tablespoons of corpstaroh for each pint
of juice continue stirring until suffi-
ciently cooked pour into moulds wet
in cold water, and set away 10 cool /;
serve with cream and sugar and fresh
strawberries if desired. This makes a
very pretty and delicious dessert.
Raspberry blanc-nange, prepared in the
same way, is equally good.
STRING BEANs.-This delicious yege-
table is rarely properly cooked. When
well prepared 1t is quite as healthful as
peas. Take the pods as fresh and
young as possible, and shred them as
finely as a small knife will go through
them, cutting them lengthwise, and, rs
it were, shaving them very thin. Put
into salted. boil ng water, and boil two
hours. Then drain in q colander and
serve with plenty of sweet butter, and
they will be as delicate as peas. If one
likes vinegar, little of it will improve
the dish.
SPONGE CAKE.-A successful sponge
cake is made after this recipe One
pint of sugar, one pint of -four, seven
eggs-'he whites and yolks beaten sep
arately-half teaspoonful of baking
powder, little pinch of salt, one tea
spoonful and half of lemon extract :;
stir the -four in little at time, put
the whites of the eggs in last, beating
them thoroughly in. Bake in a long,
narrow tia line it with white paper,
the sides as well as the bottom. You
are then sure to have no trouble about
taking II from the tin.
CEMENT FOR GLASSWARE. mend
ing valuable glass objects, which would
be disf cured by common cement, chrome
cement may be used. This is mix
tre of five parts of gelatine to one of
solution of acid chromate of lime.
The broken edges are covered with this,
@a
hight, the effect of the latter being to
render the compound insoluahle even in
boiling water.
JELLY ROLLS Three eggs, half a
cup of butter, one cup of flour, one and
half teaspoonfu's of baking powder,
two-thirds of cup of pulver zed sugar;
little salt, bake in shallow paHs-a
dripping pan we'll buttered IS good for
this purpose put in the dough till it is
about half an inch thick take it care
fully from the tins when baked, and lay
on cloth ; spread Jei y evenly over 1t
with knit roll while hot if this is
done the cake will crumble.
ORANGE Strawberries Place a layer
of Strawberries in deep dish cover
the same thickly with pulverized sugar:
then layer of berries, and SO on until
all are used. Pour over them orange
juice in the proportions of three oranges
to quart of berri s. Let stand for an
hour, and just before serving sprinkle
with pounded ice. Some use Claret,
port. grape Or current wine inst"ad of
ange Juice.
BRoILRD SwRETBREADs.- Take the
heart sweetbread, which has the
finest flavor, boil it; then split open,
season with salt and pepper, rub thickly
with butter, and sprinkle with -four.
Boil over a quick fire, turning it con-
stantly. Cook in this way about ten
minutes If you are careful to turn it
constantly, and serve with cream sauce.
BREAD SAUCE.-Put into half pint
of cold milk, one small onion, three or
four cloves, small blade of mace, a
few peppercorns and a little sqlt. Set
the whole to boil, then strain the milk
over q teacupful of fine bread crumbs.
Stir we Ii on the fire for a few minutes,
adding at the time of serving either a
small pat of butter or tablespoonful
of cream.
MUFFINs.-Warm one quart of milk, a
piece of cutter half the size Cf an egg,
beat up light ly two eggs, sift three tea
cups of flour into pan, half a tea
spoon of salt pour the milk slowly on
the fl ur heating all the while; add the
eggs and half teacup of bakers yeast.
st to rise, and when perfectly light