The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1883-08-09
HOUSE AND FARM,

HOUSE AND FARM.
Cooking Recipes.
CooKIEs.-One cup Of butter, one and
q half cups of sugar. one-half cup Of
milk, three eggs, -four to make rather q
stiff dough, one and half cups of CO.
coanut almonds or currants; roll out one
fourth inch thick.
GRAHAM BREAD.-Set sponge with
white -four, and in the morning add
butter and sugar we'll creamed, in the
proportion Of half Z cup of each to two
loaves. Add one-third of white -four
and two of graham till thick enough to
handle. Mould ten minutes then form
into loavas. Let it rise, but not SO light
GREEN CuRRANr OR GoosEBERRY PlE-..
Make rich puff paste, coating the I'M
der crust with the yoke of an egg. Cow
er the bottom with currants or gooseher-
following mixture: One egg, one cup of
fnls of corn starch, beaten very thor
oughly together. Sprinkle over that
more fruit, and then the rest of the bat.
ter.
SPlcED BEKRIEs.-Five quarts Of ber-
ries, one quart of vinegar, three pounds
of sugar, one tablespoonful of cloves,
one and one.half Tablespoonful of CHINA
mon, ono tablespoonful of allspice; put
the spices in q bag, and boil the berries
down pretty thick.
GRAPE CATcHUP-Five pounds of
grapes, boiled and sifted, three pounds
of sugar, one pint Of vinegar, two tea
spoonfals Of all kinds ofspice, one tea
spoonful Of black pepper. and one tea-
These are both very nice to eat with
meats.
GINGER SNAps.-Two cups of mo|asses,
one cup of lard, one teaspoon of salt,
one teaspoonful of cinnamon, one tea
spoonful of ginger, small tablespoonful
baking soda, one cup of water; flour
enough to roll.
ORANGE CAKE.-Two cups of sugar, one
half cup of sweet milk, one half cup of
butter, two and one-ha)f cups of -four,
two teaspoonfnls of baking powder, yolks
of FIVE eggs and whites of two. Bake in
shallow tins.
Crate one large orange, remove seeds,
add whites of three eggs, we'll beaten,
and three.fOurths cup of sugar. Spread
between the cakes.
Eggs as an ArIicTe OF Diet.
It is poor economy to save up the eggs
just to sell them, becauge they bring q
good price. There is nothing more
nourishing than eggs as an article
of diet, and farmers certainly ought to
indulge in the luxury of eating them.
Four eggs contain more nutriment than
a pound of beef.steak, and will give
more strength; and a person will not tire
of egg-diet rs quickly as they will of
fresh meat They never distress the
partaker. and if properly cooked can
invalid there is nothing 80 wholesome a.
a raw egg, beaten up with a little sugar
and stirred into a glass of milk; Cor it
milk is is not allowed, atea-cup Of pleas.
ant cider;) and taken before breakfast il
gives strength and health. Boiled eggs
are more wholesome than fried ones
and egg sandwiches are delightful
dish, taken either hot or cold, and are
especially suited for lunch or picnics
Omlets, poached eggs o, boiled eggs cut
in slices and cream gravy poured over
them, are splendid substitutes for meat
at breakfast.-Rural New Yorker.
Salad Dressing for Tomatoes.
Twelve medium. sized tomatoes, peel.
ed and sliced; four hard-boiled eggs
one raw egg, we'll beaten; one teaspoon
full salt; one-half teaspoonful Cayenne
pepper; one teaspoonful white uugar;
one teaspoonful salad oil; two teaspoon.
flls made mustard: one teacupful vine-
gar. Rub the yelks to smooth paste
adding, by degrees, the salt, pepper
sugar, mustard and oil. Beat the raw
egg to froth, and stir in lastly the vine.
gar. Peel the tomatoes, slice them 9
dish on ice while you are making ready
the dressing. Stir great lump of ict
rapidly in this-the dressing-rntil it il
cold: take it out, cover the tomatoes
with the mixture. and set back on the
ice until you send to table. This salad il
delicjons-especially when iced.-Mari
on Harland.
Pretty Things Easily Made.
Such 4 variety of pretty things can b<
made so easily. A hanging basket il
made as follows; Cnt circle of paste.
board about twelve inches in diameter,
fold together three times, then curve
the widest end and cut curve from
each side of the folded piece. Open and
you will have circle with eight scallope
Tor the edge of the basket and eight
curves to be sewed over and over on the
outside, this will shape the basket which.
10 now ready for covering; sew on
punches OF scraped horn until all is
completely covered; horns can he easily
secraped with a little piece Of glass into
little crinkled shavings as white as
hang loop of gold-lined beads; fill the
basket when done with cotton even flil
then arrange artificial flowers in it. A
handle can be made covered with the
shavings, and suspended with ribbon
from hook or nail in the ceiling.
Another handsome basket is made of
alIspice, strung on thread and looped
thickly on a circle of wire which forms
the opening at the top; make the loops
twelve or fourteen inches long accord
ing to the size you have the circle OF
wire, they are 7sthen caught together
near the bottom which forms tassel.
varnish and you will be surprised at it's
beauty. You can place tin basin in
the top for water and cut flowers, or
bouquets of dried grasses, or Autumn
leaves.
Food for Young Chickens.
A correspondent of the New England
Homestead gives her method of feeding
to produce large, early-maturing fowls:
The frat fhroa or fo,,r 3avo eoo.a