Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1883-02-15
DOMESTIC,


to the table, but no one eats it; 1t ''goes
begging" as the saying is. This was
true one year of preserved citron in one
family, 1t seemed as if 1t would be
wasted, but the frugal woman who was
at the head of affairs experimental i'll this
way: She too the citron from the syrup,
sliced it, spread it on plates and dried
it in the oven. 1t then took the place
of expensive imported citron used in
cakes, puddings, etc. The syrup she
used III mince pie meat, and III the dress
ing for sweet pickles. She considered
her experiment complete success rs n
matter of economy, and also because
she was not detected 10y any of her fam
lily.
A GOOD recipe for marbled cake is
here given; One cup of butter, two cups
of sugar, three cups of flour, and four
well-beaten eggs, one cup of sweet milk,
two teaspoonfuls of baking powder
mixed with the flour. Dissolve a heap
ing tablespoonful OF chocolate with
| little milk, better still with cream.
Then dip out a cupful of the cake bat
ter, and stir the chocolate i'll it till it Is
all thoroughly mixed and brown. Gov
er the bottom OF the cake tin with the
batter, and then III two or three places
form little rings with the chocolate-col-
ored batter, then put in another layer
of the light, and SO on until all is used.
This cake should be baked in a moder-
ate oven, and the top and sides also, If
you choose, be covered with chocolate
icing.
| MACARoNI AU GRATIN. Take half
pound of spaghetti macarroni, four oun-
ces of cheese, two ounces of butter,
three, qua ters of cupful of Bechamel
sauce. Do not mash the macaronnl.
Throw 1t, broken into convenient pieces,
into boiling water which is well salted;
stir or shake 1t frequently. The mo-
ment 1t is quite tender pour it into a
colander and shake off all the water.
When well drained, pour over it nearly
all of the sauce and the grated cheese;
turn it Ill the saucepan, mixing 1t we'll
together without breaking the macaroni;
put it into grattn dish; pour first the
remainder st the sauce over the top,
then the remainder of the cheese, and
over this sprinkle tablespoonful OF
cracker dust and dots of butter. Put
it into a very hot oven ten minutes, col
oring the top.
THERE are people who think they can
not eat or digest anything which Is
made light 10y the use of soda or baking
powder, and there really are those who
cannot. For them recipe is here CIV
en- for watfies which are raised with
yeast, and which will be found highly
satisfactory: One quart of flour, one
quart of sweet milk, five tablespoOntuls
or about half a medium-sized cup of
yeast, at least one teaspoonfuI of salt.
Mix well, and let 1t stand all night. In
the morning stir in one tablespoonful
of melted butter and two well-beaten
eggs. Bake in watiie-irons, and eat
without fear of pam or distress.
CoCoANUT CAKE.-To the well-beaten
yolks OF six eggs and two cups of pow
dered white sugar, three-fourths cupful
OF butter, one of sweet milk, three and
a half of -four, one level teaspoonful of
soda and two Cf cream Of tartar, and the
whites of four eggs-weIl beaten; bake
in lelly-cake pans. For icing, CRATE one
cOcoanut, beat whites Of two eggs, and
add one teacupful of powdered sugar;
mix thoroughly with the grated cocoa
nut and spread evenly on the layers OF
cake when they are cold.
EVE Pudding into a mixing
bowl half pound of fine bread. crumbs
mixed with three ounces of suet chopped
and sifted, four tart apples, peeled,
! cored and chopped, cup of currants,
! the riDd and juice OF a lemon, little
salt, three eggs, and little sugar put
into a pint OF cider, with which it is to
be well mixed. Boil III a cloth or mould
two hours Cor steam it four hours). and
serve with not liquid sauce favored
with nutmeg.
Rum SHERBET Rub loaf sugar over
the rinds OF three fresh oranges. To
three quarts of water and the juice OF
dozen large oranges; sweeten to taste
with loaf sugar (using also the faYored
suga1) flavor highly with rum, and
freeze. Grated pineapple may be added
when it is partly frozen, if liked.
TUTu-FRUTTI. TO one quart of boiled
custard (havored with vanilIa) allow
quart of candied fruits. assorted and
chopped, and a gill of maraschisno.
Freeze the Custard, anu when it is be-
| ginning TO set III the freezer, stir in the
fruit, maraschinO, and u pint Of cream
whipped. Mould.
PREPARING CURRANTs. To swell the
currants for cakes, after they are picked
and cleaned, pour boiling water over
them and let them stand covered over
with plate for two minutes, drain away
the water, throw currants On a clotn
to dry them, and do not use until they
are cool.
To CLEAN GLDRG.-GentIy wipe
with cotton dipped Ill sweet oil, linen
should never be used, as it deadens
gliding. To prevent flies from soiling
gliding, simply wash it over i'll the ear
| ly summer with water III which two or
three onions have been boiled,
To CLEAN MARBLE Take one pound
of washing soda, one pound OF soft soap,
one pound of whitening; simmer all to-
| gether for hours, stirring occasionally.
Apply it hot to the surface of the marble,
| let 1t remain one week; wash off with
hot water and scrubblng brush.
VENIsoN PATTIEs. cold roast
Yenjson into dice, and heat about put
OF 1t IN half pint of thickened gravy.
Or season it in any way you choose and
molsten 1t with wine; then STIR it over