The National tribune., 1882-05-27
HOUSEHOLD HINTS,

MOLAssEs DOUGHNUTs.-One cup of mo-
lasses, one cup of sour milk, or buttermilk,
two eggs, one spoonful melted butter, one
teaspoonful soda. Fry in hot lard.
CHEESE SANDWICHEs.-Taket two-thirds
of good cheese, grated, and one-third of but
ter, add little cream, pound all together
in mortar, then spread it on slices of brown
bread, lay another slice over each, press
them gently together and cut them in
small square pieces.
CRACKNELs-Beatu up eight eggs with the
same number of spoonfuls of water, and
grated nutmeg; pour them on three quarts
of flour and add sufficient water to make the
-four into thick paste; then mix it with
two pounds of butter, roll it.into eracknels,
and bake them ON tin plates.
SUGAR COOKIES WITHOUT EGGs-Two
cups granulated sugar, two cups melted but
ter, one cup sour milk, small teaspoonful
soda. spice to taste; knead, roll thin, bake
in a moderately hot oven. These cookies
will keep for weeks, even in hot weather,
without moulding, unless the cellar closet is
very damp.
FRIED PoTAToEs.-Pare, wash, and slice
thin, raw potatoes, lay in ice-cold water an
hour or two, dry in a napkin; have pan of
hot lard, put in a few at q time, and fry
light brown; sprinkle with salt, turn with
fork, take out with wire spoon, and put
in dish and set in the oven until all ars
cooked. To be eaten either hot or cold.
IRISH CABBAGE.-Chop a fine medium
sized head of cabbage, and season with but
ter, pepper, and salt; add water enough to
cook until very tender; when almost dry,
add cup of thick, sweet cream, and SIM
mer q few minutes longer. A good way is
to use half cream and half vinegar for those
who prefer cabbage with vinegar, or those
who have no cream can use milk thickened
with little flour.
RICH Brown BREAD-FOur cups of corn
meal, two cups rye, graham, or other -four,
three cups sweet milk, two cups sour milk,
one cup mOlasses, one teaspOOnful salt, two
heaped up teaspoonfuls of soda. Pour into
three-quart basin, and steam steadily for
two hours and half, then place the loaf in
the oven about three-quarters of an hour,
and if the oven is not too hot you will have
loaf of brown bread fit for premium.
A BEEF PIE-Cold roast beet, one onion,
one tomato, pepper and salt, one dozen boiled
potatoes; cut the beef into thin slices and
put a layer on the bottom of your dish;
shake in a little flour, pepper and salt, cut
up and add tomato (if in season. or onion,
finely chopped, then another layer of beef
and seasoning until your dish is full if you
have any gravy put it in; have ready dozen
potatoes, boiled and mashed, with butter and
salt, spread over the pie an inch thick; bake
twenty-five minutes or little more.
FRUIT PUDDING.-TO make plain fruit
pudding take one cup of sugar, one-half
cup butter, and two eggs, and beat together;
then add a cup of sour milk and one tea
spoonful of soda, three cups of flour, and
one cup of chopped raisins spices to taste.
Put in mold and steam two hours. Another
way which is very nice: Take one and half
cups of flour, one cup of bread crumbs, one
cup of raisins half cup of currents, two
nutmegs, one cup of suet chopped fine, two
of sugar, four eggs, a wine
glass of sirup, and little milk if necessary.
Mix very thoroughly; tie it in a clean cloth
as tight as possible, and boil fast five or six
hours. Serve with sauce.
MILK BIsCUIT.-Warm one quart of new
milk, and cut up into it quarter of pound
of butter; stir well together and let tt cool;
then add half cup of yeast, teaspoonful
of salt, and as much sifted flour as will make
a dough stiff enough to roll. Let it stand
in warm place until quite light, then roll
out about an inch thick, and cut into small
round cakes. Place them on buttered tins,
and let them rise again; stick each one with
a fork, and bake about twenty minutes N
quick oven.
DELICATE BUNs-Make sponge OF one
pound of flour, two eggs, four small teacup-
fuls of sweet milk and two of fresh yeast.
When it is quite light rub pound OF butter
into three pounds of sifted flour, adding one
pound of sifted sugar. Mix into dough
with the sponge and knead it until smooth
and touah. Let is stand in warm place to
rise When perfectly light form into small
round cakes, and place them on buttered
tins and let them rise again. Bake about
twenty minutes in quick oven.