The Worthington advance., 1882-03-09
HOUSE AND FARM.
Useful Recipes


Use Pure Water: Water that has stood in
IN open dish over night should not be used
for cooking or drinking as 1t will have alb.
sorbed many foul gasses.
Molasses Candy. An excellent recipe for
molasses candy is one cup Of molassee. one
of sugar, one tablespoonful Of vinegar, one
of butter and ono teaspoonful of soda.
Picking Raisins: In picking raisins
leave two pounds Of large, fine raisins on
the stems, add one pint Of vinegar and
half . pound of sugar, simmer over slow
fire for half an hour.
Cracker Griddlecakes: One pint of
cracker dust; the yelks of two eggs: thin
with milk, and when it swells add more
milk until of the right consistency; salt.
and when ready to bake add the whites Of
| the eggs beaten stiff.
Delicious Pudding Sauce: For simple
and delicious pudding sauce take two cups
Of powdered sugar and beat IL into the yelk
of m egg. Into this stir gradually the
white of the egg. beaten previously very
light; flavor to suit the taste.
LEMON BUTTER FOR TARTs.-Lemon
butter is excellent for tarts. 1t is made as
follows: One pound pulverized sugar,
whites of six eggs and ye'ks Of two, three
| lemons, including grated rind aud Juice;
cook ten minutes over slow fire. stirring
all the while.
BANANA AND APPLE TAnr.-Make
crust Of fine flour and fresh butter. Make
little crust but mako it good. Slice apples
fine and put in dish with three or four
bananas sliced, only adding sugar and per-
haps little syrup, if you have it. Cover
| crust over fruit, brush a little melted but
ter over top, stew with white sugar on and
| bake twenty minutes or more. as required.
CAKE OR FRUIT TSANDw1cHEs.-Cake.o or
fruit sandwiches are made thus: -Four
eggs, their weight in flour sugar and butter:
| warm tho butter and beat it to cream,
then stir the -four and sugar into itgradual.
~, beating the eggs and stir them in. Beat
the eggs we'll for half an hour, and bake ili
rather quick oven. If for sandwiches
| slice the cake in half and put preserves be-
tween.
FILDERT TAliT.--Grind one half pound
Of flbert kernels fine with oarnge flower
water; add gradually eight yelks Of eggs
| we'll beaten. two ounces of flour and eight
whites of eggs beaten firm; spread this paste
out into three layers Of oqual size, three
! quarters of an inch thick; bake in q moder-
lade between each layer, and ice with mar
! aschino icing.
BUCKwnEAT CAKES. One quart OF
buckwheat meal, one pint of flour, half a
cupful yeast; salt to taste. Mix the -four,
buckwheat and salt with as much water,
moderately warm, as will make it into thin
batter. Beat it we'll. then add tho yeast;
when we'll mixed set in warm place to
! rise. AS soon rs they are very light grease
| the griddle, and bake them delicate
brown; butter them with good butter and
eat while hot.
TO MAKE RUG.-For rug, use a piece
| OF small figured brussels carpet, around
this place three rows Of thick cloth, cut in
| scallops three and. one half inches deep
and two-and -one- half wide. Make the
first and third rows of black cloth, worked
Oh the edge Of each scallop in buttonhole
| stitch, with scarlet Germantown yarn.
Make the second row Of drab cloth worked
with blue. Cover the seam where the first
row is sewed on. The whole is then sewed
on another piece Of carpeting to keep it in
! place on the floor.