The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1882-06-15

the common corn is ripe They will eat
every portion of it. .H3 anE siT2 srg u 81
= 1ea..I - .s-sIgoi % Of
Domestic Economy.
CooKrEs.-One cup sugar, one-half
cup butter, two eggs, one-half cup sour
cream. Roll them out in sugar. a.. -..
Squash GRIpDLE CAKEs.-One cup
squash, one cup flour, one-had cup
sugar, two eggs, salt. Make into a bat
DELICIOUS LITTLE Corn MEAL CAKES.
,--One pint milk, one teacup meal, two
eggs, one-quarter cup Butter. Boil the
milk, stir in the meal until it thickens.
When cool add eggs and little salt.
Bake in small tins.
COOKED DRESSING FOR SALAD.-For
two chickens take two teaspoonfuls of
mixed.mustard, piece of butter the size
of an egg, one teaspoonful of salt, one
teaspoonful Of pepper. Mix we'll to-
gether; then adj two raw eggs, slack
teacup of vinegar. stirring constantly.
Add very little sugar. -
BAKED CABBAGE. aE.-Boil a 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 table-spoonfuls of milk chop cab
bage very fine; mix all together and
bake in a pudding-dish till brown. Serve
hot.
CRooUErs-A SUPPER DIsH.-Chop a
cold fowl with slices of ham, fat or lean !;
add half as much bread or biscuit grated
fine salt and pepper agrated nutmeg !;
one teaspoonful of made mustard: one
teaspoonfuI of sauce or catchup; table,
spoonful of butter. Knead all together
until it resembles sausage meat. Make
into fiat cakes 5 dip in beaten yelks of
eggs cover with grated bread-crumbs
and fry q light brown. As a dainty,
ornamental dish, make into the shape of
pears, sticking tho head of Glove in the
bottom of each to Represent the blossom
end and the stem. Cover the bottom of
the dish with parsley or lettuce, and lay
the croquets upon it.
GnNuu4RNlk4B HoUsE RorIs. One
| quart dofjfs one tabl e. .spo onfnI lard one
half pinf hfk. se quarter cup white
sugar - eighth php suAldfert), one
quarter > yeast, one half teaspoonful
salt 'Rd6 salt'an lard in the flour;
scald the milk, then let it cool to milk
heat; add sugar and yeast to milk /;
make o hole in the -four and pour the
mixture Into lit itawithout stirring. ! Do
this at noon or before tea, and let it
stand in a warm room until morning |;
then stir and mold thoroughly. Set it
to rise again until after dinner, then
roll, cut I'm fouids and double over.
Spread thin with melted butter. Let it
rise in pans and, then bake. This makes
about twenty. q = .AEf p
TRANspAnERTh GusrARps.-This is an
old-fashioned@ and rather expensive
custard, but 80 superior to any I've
tasted that T have long dropped all
Others pfeierring this: Beat with one
pound Of ,sugar the ryelks of sixteen
eggs; set over a slow fire and add grad
ually three.quarters Of a pound of nicely
creamed butter ), stir constantly till the
butter melts remove from the fire and
add a teacupT of rich cream Athicken
with q tablespoonful of corn starch
flavor with lemon citron in. small bits
may be added bake in puff paste pice
brown to be eaten cold. This recipe
should be used when making silver o,
ice-cream cake, which calls for the same
number of vhiteA.D anS1EL