The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1882-03-09
HOUSEHOLD L
lrrom the petroi. Free Pres, "~Hou,ehold."l

lEIOnb IL 0etiOib 1AcS g
ONE EGG CAKE.-One egg, butter size
of a large egg, two cups sugar. three
cups -four, n teaspoonful soda, cup OF
sour cream.
BRoooo1L-Wash nicely; cut off the
green leaves and hard stalk; boil IN
water with q little salt about twenty
minutes. Send to the table with pepper
and melted butter poured over it.
WHITE CAKE.-One cup butter, two
cups sugar, one cup sweet milk, whites
of five eggs, three cups flour, two tea
spoonfuls cream tartar, n t~easpoonful
soda. Bake in a moderate oven.
FIG JUNBnEs Lone cup of butter, two
cups or sugar, half a nutmeg, n heap
ing cup of chopped figs, two eggs and
-four enough to roll thin after thoroughly
mixed. Dates can be substituted for
figs, and are very nice. Bake in a quick
oven.
BROWN BREAD.-Two cups of Indian
meal, one half-cup of cold water, VIII
stirred; add one quart of boiling water
and let it cool, after which add one cup
Of molasses and a small soaked yeast
cake ; stir as thick with flour as possible,
and let it rise over night; then knead
lightly, let rise, and bake slowly.
SHORT CaUsT.-Take one pint of site.
-four, a little salt and a cupful Of lard
Make q hole in the -four and put in the
lard break the lard into small pieces
with the fingers lido not rub IT'D Then
mix with cold water-roll quickly
quite thin. This will make two pies
with an upper crust. Bake a good brown.
SPANISH CHGRIorTE.-Put a layer of
a~oaHa. IN hrool orr,roh1 nm 4Ia lafR1r1
of a p~udding-dish, and a layer of any
kind of jelly or canned fruit over them.
Continue the layers alternately until the
dish is three-iourths full, then fill up
with a rich custard and bake. serve with
sugar and cream, if liked.
VEAL BRoTH.-Put the knuckle of a
leg or shoulder of veal, with very little
meat on it, an old fowl, and four shank
bones of mutton extremely well soaked
and bruised; three blades of mace, ten
pepper-corns, an onion and a large bit
of bread, and three quarts of water into
a stew-pan that covers close, and simmer
In the slowest AM After it has
boiled up and been skinned strain and
take off the fat. Salt is wanted. It will
require four hours to prepare.
How TO Cook CAULIF1owER.-Wash
carefully so as not to break off the
sprouts !; tie the green leaves over the
flower, cut off the hard end of the stem ;
boil in plenty of water with q little salt ;
a large head will cook In twenty min
utes take it out, cut off the leaves and
stalks, lay them nicely in the dish /;
sprinkle with black pepper and pour
melted butter over them ; serve hot.
French Method.-Prepare and boil as
above; when done trim off leaves and
stalk, lay in a baking-pan ; pour a rich
roast gravy over them, then sprinkle
toasted bread crumbs on the top and
bake a rich brown.
PIoKLED OAuLIFLowERs. Gut off all
the green leaves; put the %caulif6wer into
boiling water with q good supply of salt ;
boil three minutes only take out and
dip in clear cold water one minute |; cut
in pieces convenient to put into jars.
Make a mixture of one tablespoonful Of
mace, n of cloves, one of allspice, one
of ginger, two of white mustard seed,
and red-pepper pod to every gallon of
the best cider vinegar. Let this mixture
boil and pour boiling hot upon the cauli-
flowers cover them closely and let them
stand a week /; then pour off the liquor,
scald it, return it again hot to the cauli-
flowers, and in twenty-four hours they
ought to be pickles. Use the best cider
vinegar, If not it will discolor the cauli-
flowers. Broccoli may be prepared in
the same manner, but is not as handsome
rs the ~caulihower.