The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1882-11-24
DOMESTIC RECIPES.

Snow CAKE.-One and one-half cups
of pulverized sugar, one teaspoonful OF
cream tartar, one teaspoonful of extract
of lemon, whites Of ten eggs, one tum-
bier of flour. - - EHfr4
DELICIOUS DoUGHNUTs. One pint OF
sour milk, one cup OF sugar, two eggs,
piece of lard the size of an egg, a
pinch of salt and one-half teaspoonfu
Of baking powder. tHH
COOKIES. and one-half pints Of
sugar, three-fourths OF pint OF short
ening, one-half pint of water, one egg,
one teaspoonful each OF soda and cream
tartar, one teaspoonful caraway seed.
C1rRoN CAKE.-Stir together three
cups of brown sugar, four and one-haH
cups of flour, seven eggs, two cups of
citron cut in small pieces, two and one
half teaspoonfuls of baking powder, one
cup of butter, one and half cups 81
sweet milk.
Com CAKEs.-Take one pint Of corn
meal, one quart of sour milk, four eggs
well-beaten, two tablespoonful of
sugar, and soda enough to sweeten the
milk. Mix all we'll together, and bake
in pans. To have any corn cakes with
eggs light, the eggs must be weM
beaten.
RICE FRITTERs. Boil three table
spoonfuls of rice until it has fully
swelled, then drain it quite dry and
mix with it four well-beaten eggs,
quarter of a pound of currants and q
little grated lemon peel; nutmeg and
sugar to taste. Stir in as much flour as
will thickeu it and fry in hot lard.
LEMON CREAM CAKE5.-One cup Of
butter, one and one-half cups of sugar,
two and one-half cups of -four, two
table-spoonfuls of baking-powder, one
half cup Of milk, three eggs. Bake in
Of the Juice Of two lemons, two-thirds
of cup of sugar, one cup OF butter,
two table-spoonfuls of flour, one egg.
BLACK CAKE One pound OF brown
sugar, one pound of Drowned flour, one
pound of sliced citron, one pound OF
currants, three and one-half pounds Of
stoned raisins, three-quarters OF
pound of butter, one teacupful of mo-
lasses, twelve eggs, two teaspoonfuls
each Of mace, cinnamon and cloves, one
teaspoonful of soda.
RICE CHICKEN PE.-Cover the bot
tom of a pudding dish with slices Of
broiled ham; cut up broiled chicken
and nearly fill the dish; pour in gravy
or melted butter to fill the dish; add
chopped onions, if you like, or little
curry powder, which is better. Then
add boiled rice TO fill all interstioes and
to cover the top thick. Bake it for one
half to three-quarters of an hour.
INDIAN MEAL CAKEs.-Pour boiling
water into a quart of yellow corn meal;
stir it until it is wet then add two we'll
beaten eggs and milk enough to make a
thick batter; measure small tespoon-
full of dry saleratus and dissolve it in
warm water, and put it to the batter
with the same quantity of salt; butter
square tin pans, fill them two-thirds
full, and bake in a quick oven for an
hour. When done cut it in small
squares and serve hot.
CREAM PUFFs.-Rub smooth not
quite one-half pound of flour in one-haB
pint of cold water; put it into stew
pan with quarter Of a pound OF butter,
stir continually over the fire until we'll
cooked. II will resemble piece Of
putty. When cool add four beaten
eggs. Stir and drop in little cakes on
buttered tin, far enough apart so as not
to touch each other when they rise.
When turning them lift up the tin.
Have the oven about as hot as for cook
les. If the cakes are moved before they
are set they will fall fat. When done
cool on brown paper as quickly as pos
sible. Fill them up with cream made
of two beaten eggs, one-haf pint of
milk, three table-spoonfuls of corn
starch, one cup of sugar. Cook in a
dish set in boiling water. Do not fill
the cakes until the cream is cold.