The daily Cairo bulletin. (Cairo, Ill.) 1878-1???, 1882-08-15
Domestic Recipes.

Tip Top Pudding, One pint of bread
crumbs, quart of milk, one cupful of SUI
gar, the grated peel Of a lemon, yolks
OF four eggs. q piece Of butter the size
OF an egg Bake, When done spread
fresh Strawberries over the top Cor if
not in season for Strawberries use a cup
full OF preserved raspberries); put over
that merngue made with the whites
OF the eggs, n cupful Of sugar, and the
juice OF the lemon, Return il to the
oven to color Let it partly cool, and
serve il with rich cream,
Tip Top Cake. One pound Of sugar,
one cupful of butter, foureggs, one cup
ful of milk, one pound Of chopped rails
ms, half a pound Of chopped figs, half u
grated nutmeg, one small teaspoonful
Of soda one teaspoonful Of cream of
tartar -four to make it Of a proper con-
sistency
Mrs. Cooks Cake. Two cups sugar,
one cup butter, five eggs, lacking two
whites; one cup milk, one teaspoonful
salcratus, two teaspoonfuls cream tartar,
three and one-half cups flour.
Frosting, Two whites of eggs, one
and one-half cups powdered sugar. If
you wish to make chocolate frosting add
six tabespoonfuls grated chocolate.
Potato Salad. One quart Of hot boil
ed potatoes cut into slices, small onion
and an apple finely chopped, pepper
and salt TO taste, one tablespoonful of
vinegar, three tablespoonfuls Of olive
oil, some chopped parsley Mix these
Ingredients well together, and when
perfectly cold serve upon bed of fresh
crisp lettuce with French dressing.
Saddle Of Lamb. "A saddle Of lamb
is a dainty Joint for small dinner
party. Sprinkle little salt over it and
set It in the dripping pan, with a few
small pieces Of butter on the meat; haste
il occasionally with tred-out lamb fat;
dredge a little flour over it few min
ules before taking from the oven. Serve
with the best Of currant Jelly, and send
TO table with few choice early vegeta-
blcs.
Mint Sauce Wash the sprigs OF
mint, let them dry on towel, strip of
the leaves, and chop them very fine; put
in sauce-boat with a cupful Of vinegar
and four Jumps of sugar; let it stand an
hour, and before serving stir all togeth-
er Mint sauce, if bottled, will keep for
some time and be just as good, If not
better, than it was the first day.
There are two things every cook must
realize If he or she wishes to succeed.
One is that stewing and simmering are
not synonymous terms for boiling. A
thermometer will soon show the differ
ence between the two processes. Boil
ing point is not reached under two hun
dred and twelve degrees Fahrenheit,
whereas simmering requires only one
hundred and eighty degrees Now meat
once cooked should never, let it be
heated how you will, be allowed to
reach boiling point. If it does it is
spoiled simply, and becomes as nutri-
tious and as digestible as a bit of shoe
leather. Fact the second is that frying
means just boiling, using lard, oil, but
ter, or any fat you please instead of wa.
ter. To fry any thing it should be thor.
oughly covered by the boiling lard,
which should be kept up to boiling
point during the whole process, Now
this is not so eXtrayagant as it sounds,
for the same frying material may be
used over and over again. - GdStr0no-
mer