The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1882-06-02
HOUSEHOLD HELPS.

Contributed the Detroit Free Press Household oy
Housekeepers, and the results of actual experiments
SPONGE CAKE.-Two eggs, half cup OF
cream, one cup Of sugar, one cup of
-four, one teaspoonful of cream of tartar.
half teaspoonful of soda; flavor tc taste.
Extra nice.-lfrs. California.
SPUNGE PUFFs. Have ready some
very hot lard as for boiling doughnuts,
and drop into it from spoon some
bread, sponge before any more -four is
added, and when it is perfectly light.
Let them get brown and we'll cooked
through, and pull open and eat with
butter for breakfast. -Reystone
LEMON PE.-One large lemon, the
yellow grated, and all the pulp and juice
used; one cups sugar, half cup water, and
two large even spoonfuls of -four Beat
the whites of eggs separately, with sugar
added, then the yolks well beaten and
the flour gradually. Bake the crust q
little before putting the rest in. Bake
brown.-KeyStone.
BAKED CABBAaE.-Bol . firm head
for fifteen minutes, then change the
water for more boiling water; boil till
tender, drain and set aside to COOL
Mince some boiled ham mix with bread
crumbs; add pepper. one tablespoonful
of butter, and two eggs well beaten, and
three tablespoonful of milk chop cab
bage very fine; mix all together and
bake in pudding-dish till brown. Serve
hot.-Old Lady.
CAKE OR FRUIT SANDWICHES. -Cake or
fruit sandwiches are made thus !: -Four
eggs, their weight in flour, sugar, and
butter warm the butter and beat it to
cream, then stir the flour and sugar into
it gradually, beat up the eggs and stir
them in. Beat the cake well for half AN
hour and bake in rather quick oven.
If for sandwiches slice the cake in half
and put preserves between.-Corrptne.
WHITE CAKE.-One cup of white sugar,
one-third cup of melted butter whipped
to a cream; add one-third cup of sweet
milk and stir thoroughly sift one cup
of -four, one-third cup of corn starch,
and one heaping teaspoonful of baking
powder together and add to the above
mixture. Take the whites of four eggs,
beat them to a very stiff froth, and add,
stirring it we'll with the other; flavor
with lemon bake slowly, either in jelly
cake tins or in one cake. Excellent
Mp Up.
Ice CREAM CAKE.-Two cups Of granu-
lated sugar, one cup of milk, two cups
of -four, one cup of butter, one cup OF
corn starch, three teaspooafuls of baking
powder, whites of eight eggs. Icing
Whites of four eggs and four cups OF
pulverized sugar. Pour one-half pint of
boiling over the sugar, boil until when
dropped in water it is very stiff, but
not brittle. Pour over the beaten whites
of the eggs and add, when hot, one-haH
teaspoonful of citric acid Bake In
layers.-D. u.
PARsNIPs. Wash well scrape them,
and cut in two or four pieces lengthwise |;
tender, which will be in from one-half to
three-quarters of an hour when quite
done dish up in a warm dish, with melted
butter poured over them, or warmed
butter with little minced parsley in it !;
or mash the parsnips andform into small
cakes, roll in flour, or dip in egg or bread
crumbs and fry little brown send to
the table very hot You can also brown
the parsnips sliced rather thin.-Corr-
pine.
BAvARIAN CREAM.-Whip one pint of
cream to stiff froth, laying it on sieve.
Boil another pint of cream or rich milk
with vanilla bean and two tablespoon
fuls of sugar until it is well favored !;
then take it off the fire and add half
box of Cox's gelatine soaked for an hour
in half cupful of water in a warm place
near the range when slightly cooled stir
in the yolks of four eggs we'll beaten.
When it has become quite cold and be-
gins to thicken stir it without ceasing
few minutes until it is very smooth, then
stir in the whipped cream lightly until it
is well mixed. Put it into mold or
molds, and set it on ice or in some very
cool place.