The Mineral argus., 1883-10-11
HOUSE AND FARM.
The Honsewlfe,s RecIpes.

Inc DuuStMiAt ANcNAb0
In using ground spices tie them in
muslin bags allowing one or two bags to
each jar Of pickles.
Har i-b.iled eggs pressed with chicken
or veal add to the relish and the aP-
pearance also Of these dishes when cut
in slires. Pains must De taken not to
press the eggs out of shape
This is an excellent recipe for Graham
gems and differs from any before given:
One cup of Graham -four, ont cup OF
fine flour, two eggs. two cups OF sweet
milk. one fourth of a ~teaspoonful OF salt.
Have the gem pans hot, and twenty
minutes will be long enough TO ba ke
them.
IND1AS SUEr PUpDING.-One-half
pound suet, chopped hnei one cup
molasses, one pint milk, one egg, meal
In make a very thin batter, t~easpoonful
ground cloves, t~easpoonful ground Gin
namon. one ~teaspoonful salt, q little nut
meg. a few currants or c .opped raislns.
Boil or steam three hours. Serve with
sauce.
How TO Cook CoRN.-Green corn, as q
rule, is cooked too mu CHI. Young, juicy
ears do not REQUIRE more than ten min
utes boiling. for they grow hard instead
of tender by excessive cooking. Leave
the inner husks on, but strip on the
silk and put them into boiling wafer
SLIGHTLY salted. Remove the husks De-
: ore sending to ,he table, n serve
wrapped in a napkin.
PoT,To EGes.-Mash five or six we'll
k boiled potatoes, add salt, one table
spooDful of melted butter, one cup OF
y cream; work well, and when quite free
!, from lumps, add two we'll beaten eggs
q and a cup of hnely-minced ham. Make
The mixture into e~gg-shaped balls, roll
m -four and FRY in good dripping, turn
no the n careful not to spoil the shape
Pour over a parsley sauce and serve.
PoTNro FRIrrERs.-Burst open ioul
t nicely baked potatoes. scoop out the in
d sides with aspoon and mix with them 9
> Siue,lass of cream, a tablespoonful o
T. brandy. a tablesp ,onful Of powdered su'
III ar the inice Of one lemon and three
"a w~eil-beaten eggs; beat the batter severa
lr minutes. or until it is quite smooth, an'
Is drop in large tablespoonluls OF the NIX
el tnre into boilingfat and fry a light brown
dust powdered sugar over them an'
ce send TO the table on a hot dish.
,at PICKED GRArEs.-Take ripe grapes
removed imperfect and broken one
nat Line an earthen jar with grape leave
To two quarts Of vinegar allow one PHI
sa- If white sugar, half an ounce OF grouh
cinnamon and a quarter OF an ounce
cloves. Let the vinegar and spices DC
for FIVE minutes: then add the susd
Let II come TO a boil and when colo POI
ne over the grapes. If poured on whlIe ny
hki It shrivels them, even nu does n'
break the skin and spoil the appearan'
Try of The pickles.
PIrKtFp WALvUTs.-They must be CAT
ork arad when green and soft enough
stick with a needle. Keep them IN $
inc and water for four weeks. Drain the
site thoroughly. aud lay in vinegar j.
tate enough to cover them Tor a To" IA.
For one hundred walnuts boil an our
said of cloves, an ounce of allspice, SO
our chopped hoTseradish In a bag, with u
vinegar that has stepped tue wslnu
ce il ADD some fresh vinegar, just scalded'
osa- AS not to lose its strength Io9, w
the walnuts in a stone jar, ant TIE
nam with flannel and oiled paper when ca
was MANNED CAKE-One cupiul Of but
and two cup'uls of sugar beaten
r the cream. Stir in four w~ell-beaten c
site and one cupful of milk; silt two
mo ~spoonfuls of baking powder with IN
ucei c,ps of nour; beat in well with
e no creamed butter. Dissolve a large spC
ming tnI of chocolate with a little cream
teas mix with a cupiul OF the batter, &C
why tile bottom ola pan with tue oaller
ave drop upon il in Two or three plaC
with snoonful OF the chocolate, forming ri
snd then another layer OF the oa'
dis nj So on until all is used. Bake
'uslh' moderate oven.