Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1883-08-30
Domestic Ecosso11ssy.

Domestic Economy.
CRULhERs. eggs, three table
spoonfuls melted butter, six tablespoon
fuls sugar, piece of soda the size of
pea mix soft with flour; cut and fry
in hot lard.
TEA CAKF.-Break two eggs in cup;
fill this with thick cream add one cup
of sugar, one teaspoonful cream tartar,
one-half teaspoonful soda, one-half cup
-four; favor to taste.
Brown BREAD.-One cup sour milk,
two cups sweet milk, three cups corn
meal, one cup flour, one-half cup mo-
lasses, two teaspoonfuls soda steam two
hours and bake half an hour.
GINGER CAKE.-Three cups of mo-
lasses, one cup of sour milk, not quite a
cup Of butter, one teaspoonful of salera-
tus, one teaspoonful of ginger, some
nutmeg and orange peel.
SPICE CAKEs.-Spice cakes to serve
with coffee are made of one pound of
sugar, four eggs, one teaspoonful each
of cloves, connamon, nutmeg and pinch
of pepper. Stir in flour enough to make
dough which can be rolled out; cut out
with plain cookey cutter; let them stand
for from ten to twelve hours then bake.
KING GEORGES PUDDING. pint of
bread crumbs, half pint -four, tea
spoonful of baking powder sifted in the
-four, a little salt, half pound of raisins,
quarter of pound of currants. quarter
of pound of chopped suet, coffee-cupful
of milk, one egg; tie tightly in bag
and boil three hours to be eaten with
hard sauce.
CHOCOLATE CARAMELs. Take one
cupful of molasses, one Of sweet milk,
half cupful of grated chocolate,
piece of butter the size of an English
walnut. Boil all together, stirring con-
stantly as it boils, for twenty or twenty
five minutes. Try it on snow or ice; if
stiff enough, turn into buttered tins and
mark into small squares so that they viii
break apart when cold.
WHITE CREAM CANDY.-One pint of
boiling water, two cupfuls Of granulated
sugar. Boil all together for twenty min
utes, adding two tablespoonful Of
cider vinegar when it is put over the
fire. Try it on ice or snow; if not brit
tie enough boil a little longer. Let it
cool in butterei pan till in condition
to pull add vanilla, one or two table
spoonfuls. Pull verywhite; cutin sticks,
and keep in cold room till next day.
LAYER TEA CAKE.-Rlb one cup of
sugar and one-half cup of butter to
cream add the well-beaten whites Of
three eggs, half cup Of sweet milk, two
cups of four-not heaping cups, but
just even full-one teaspoonful Of bak-
ing powder. Bake in two layers in a
hot oven for fifteen minutes. For the
frosting use the yelks of the three eggs,
stir in cup of pulverized sugar, one
teaspoonful Of vanilla beat for fifteen
minutes then spread between the lay
ers and on the top and sides of the cake.
RYE BREAD.-Take two cups of Indian
meal make in thick batter with scald-
ing water when cool add small cup of
white bread sponge, little sugar and
salt and teaspoonful of soda, dis
solved. In this stir as much rye as is
possible with spoon ; let it rise until it
is very light, then work in with your
hand as much rye as you can, but do
not knead it, as that will make it hard
put it in buttered bread-tips and let it
rise for about fifteen minutes, then bake
for an hour and half, cooling the oven
gradually for the last twenty minutes.