The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1882-11-10
DOMESTIC ECONOMY.

JENNIE's GEMs.-One egg, two tea
spoonfuls of melted butter, one cup of
sweet milk, two scant table-spoonfuls of
sugar, two cups of -four, teaspoonful
cream of tartar, half teaspoonful of So
da Bake in hot gem pans about
twenty minutes.
SAGo SoUP.-Take gravy soup, quite
clear and brown; add to it sufficient
quantity of sago to thicken it to the
consistency of pea soup, and season it
with catchup, to which may be added
q little lemon Juice. 1t may also be
made os white soup, of beef, by leav-
ing out the catchup and adding little
cream, mace and vinegar.
Cur CAKB.-Five cups of flour, one
cup of treacle, one cup of cream, one
cup of sugar, three cups of currants,
three cups Of raisins, quarter of a
pound of candiedpeel four eggs we'll
beaten, one teaspoonful of carbonate of
soda, one cup of butter melted, and
spices to taste. IT. will require four
hours baking in moderate oven.
b COFFEE CAKE.-Two cups of brown
sugar, one cup of butter, five eggs,
scant half-cup Of molasses, one nutmeg
grated, two teaspoonfuls cinnamon,
one teaspoonful of cloves, half cup
made coffee, three heaping cups of
-four, one cup of currants, one cup of
raisins, quarter pound of citron, tea
spoonful saleratus, teaspoonful extract
of lemon.
BUTTERMILK CAKE.-Where butter
milk can be easily procured, try the
following recipe, which makes very
good light cake: Into two pounds of
flour rub one pound of butter; add
three-quarters of pound of currants,
two ounces of candied peel, one pint of
buttermilk and half an ounce of bicar-
Donate of soda. Mix and beat them
well together, and bake in q tin.
POTATO SoUP.-Peel and chop four
onions, and put them into gallon
saucepan, with two ounces of dripping
fat OF butter, or a bit of fat bacon add
three quarts of water, and set the whole
to boil on the fire for ten minutes;
then throw i'll four pounds of peeled
and sliced up potatoes, pepper and salt,
and with wooden spoon stir the soup
on the fire for about twenty-five min
utes, by which time the potatoes will
be done TO pulp and the soup ready
for dinner.
POTATO loaves are very nice when
eaten with roast beef or mutton, and
are made Of any portion Of the mashed
roots, prepared without milk. By mix
ing with them good quantity of very
finel y-minced raw shalot, powdered
with pepper and salt: then beating up
the whole VITA little butter TO bind
it, and dividing it into small loaves of
conical form, and placing them under
the meat to brown, that is, when it is
so nearly done as TO impart some of the
gravy along with the fat.
To MAKE CLoTTED CREAM When
the milk comes from the COW, put it in
a tin can, and place the can in sauce
pan of boiling water, so that the latter
comes nearly to the neck of the can,
or, at any rate, above the milk it con-
tains. Let the water boil till the milk
would scald the finger on touching it /;
then pour the milk into a milk-pan.
Let it remain in a cold place for forty
eight hours, when, if the vessels have
been well scaided, the milk will be
sweet; then skim the cream off in a
mass, which will be almost thick en-
ough to cut with a knife.
PEA SoUP.-Cut up two and half
pounds of salt pork, or else the same
quantity of scrag end of neck of NUT
ton, or leg of beef, and put any one Of
these kinds of meat into pot with a
gallon of water, three pints of split or
dried peas, previously soaked in cold
water over night, two carrots, four
onions and head of celery, all chopped
small; season with pepper, but no
salt, ms the pork, if pork is used, will
season the soup sufficiently; set the
whole to boil, taking care to skim it oc-
casionally, and do not forget that the
peas, etc, must be stirred from the bot
tom of the pot now and then; from
three to four hours gentle boiling will
suffice to cook. If fresh meat is used
for this purpose, salt must be added to
season n.