The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1883-10-04
FIELD AND FARM,
bio Household Recinei

Valuable Household Recipes.
The yelk ofan egg mixed with i little
moIasses makes rich brown glaze for
the top Of rusks and buns.
Snow DRIFT CAKE.-Whip the whites
oftwo eRes to stiff froth; put in two
cups OF powdered sugar, the juice of one
lemon a. III half the grated peel; add q
little salt. Stir in very lightly and quick.
~ one and half cup of prepared -four.
Bake at once in two loaves, or in square
cards.
FRIED PorAroEs.-A good way to warm
over cold potatoes is to first chop them,
not too fine; hea! some batter in q frying
pan, put the potatoes in q lew minutes:
iust.before taking them from the fire stir
in some we'll beaten eggs; serve hot:
garnished with parsley.
SWEET TOMATO PIcKLE.-Sweet tomato
pickle should be made in these propor-
tons: Three pounds and half Of ripe
tomatoes: weigh them after removing
the skins and slicinx them; one pound
and three quarters Of sugar, halt an
ounce OF cinnamon. half an ounce OF
cloves. tablespoon full Of mace. and
one quart of vinegar. Stew these ali to.
sether tor ON hour, then bottle and seal.
The best ginger cookies that I ever
tasted had in place of tho usual cup of
water cup of sweet milk. This gave a
lixhtness to tue cakes that water cannot
give. The formula for these il: Two
cups Of New Orleans moiasses, one cuD
OF sugar, one cup Of sweet milk, half a
cup OF lard. one teaspoonful each of GIN
ger and OF 40 Ia, and half teaspoonful
OF salt. The lard, instead IF being melt.
ca. should be rubbed with -four the
same as tor pie.crust.-N. Y. Post.
Lovely little wraps for the baby-car.
rlage are made Of two pieces of flannel
one, :or instance, of blue. and one OF
white, pink the edges of both. II the
blue is to serve tor q lining, put a pretty
design in outline stitch on It, and then
ca'ch the blue and white together with
. 70" OF leather stitching about two
inches from the edge. If you wish to
make u more ornamental, \ handsome
DOW OF blue satin ribbon Just above the
e'nbroidrry is handsome. How LONG it
Will remain SO depends on how well.be-
haved the baby is.-N. Y. Post.
For pickles use nothing but the best
cider vinegar. Cook them in a porce-
lain kettle rather than in metal. Be
careful not to use much alum if you use
any. Keep your pickles in glass or
stoneware; watch them closely. and if
there is any sign Of thom not keeping
well. scald the vinegar. adding a little
more sugar. and pouring it over them
hot. : e sure that the frui. is entirely
covered, and kept under the vinegar
with an Inserted saucer or plate.
Plcl1lLlLL1-One dozen green tomatoes.
two large cucumbers, one head of cab
bage. three heads Of celery, three
green apples with the seeds rernoyed).
AMI halfn dozen onions Chop tn Sc to.
gether and scald in weak brine. drain
Oft. and scald in one Quart of vinegar and
water lequai proportions Of each); drain
TINS OH, then pour on hot one gallon of
vinegar 10 which YOU have added one
pound and a half Of sugar white or
brown, one quarter Q: a pound of
white mustard seed, one TABLESPOONFUL
o. cinnamon, one tcaspoOnful each Of
red pepper, black pepper. ground mus.
tard, cloves and a!ispice. Ifnot COVE
nlent to get them .o,nit the cucumbers and
substitute more Tomatoes; celery can he
added ut any time. This pickle NAV be
put away IN earthen jars with horseratl-
'sh leaves over the top and cover fitted
closely on, but like every other kind Of
pickles or fruit, it is improved by can.
ming.