The Wilmingtonian., 1884-11-29
ESPECIALLY FOR THE LADIES.

ESPECIALLY FOR THE LADIES.
DoueHNuTs.-Be first two eggs, and
then add one cup white sugar, two spoons
full soda in one cup milk. Make stiff with
flour and roll them.
CINNAMON SOFT GING cup |
molasses, half cup sugar, small piece OF but
ter, one egg, one tablespoonful ginger, half
tablespoonful Of cinnamon, half cup sour
milk Cor sweet with two teaspoonfuls cream
tartar), one teaspoonful of soda.
DELICIOUS BREAKFAsT.-Fry several
slices of salt pork to a crisp brown. Then
take five or six large potatoes, pa'e and
slice them, drop them in Uhe hot pork gravy,
turn them on both sides to brown, pour
over them three well beaten eggs. Stir the
whole gently to eqnaliac the portions Of egg
Then eat and be happy.
Extra SPONGE CAKEs.-One teacup line
sugar, roll and put in bowl, three large
or four small eggs, put the yuks into the
sugar, and beat the whites to a stiff froth,
and to the others also beaten; beat five
minutes. Add little nutmeg and Juice Of
one lemon. One cup Of flour, stir only just
enough to get the flour in; herein lies the
secret of success. Bake in quick oven.
PUDDING made of cracked wheat is very
agreeable and nourishIng: To one cup of
sweet milk allow nearly half cupful of
cracked wheat; put in a pudding dish and
bake slowly for two hours, stirring it sever
al times. II you choose to do so, you can
add Iaisins and a li6tle cinnamon for flavor
ing, but most people prefer it well salted,
and to eat it with a little cream and sugar.
This is nice both warm and cold.
EXCELLENT breakfast cakes ara ma de OF
three eggs, one teaspoonful of sugar. one
coffee cup Of sweet milk, one cup of warm
water, three tablespoonfus of yeast, flour
enough to make stiff batter. Leave the
whites of two eggs until the batter has
risen, then add them; a pinch of salt is
needed If started the nighG before, these
cakes are delicious. They will be as light
as pulls,
No BUTTONS ON IT.-"What are you do
ing, MalyPn asked Somervlle usband,
addressing his wife: Il am sewing OH
crazy quit Size replied. .Aro there an,
buttons on it?" No" - thought not,
he said; at wouldn't be Ike you to be sew
ing OH any thing thai needed buttnns,'' auc
drawing deep sigh be proceeded to lastel
his suspcuders with haIl-bnrned match.-
SOmCTUHls J0OTAal
CocoANUT BIscuIT Remove the shel
and lark skin from fresh cocoanut an,
CRATE it. Simmer il slowly for half an hou
in a quart Of milk and hen squeeze all til,
milk from the nut in strong towel. Ad,
to the milk one gill Of compressed yeast, o
one gin Of liquid yeast, teaspoonful g
salt, and enough flour to make soft dough
let it rise uutIl light, and then Bnead, prove
and bake in the form of small loaves of bis
cult
DELICATE GRAHAM BREAD.-One piut 0
Graham and one pint of wheat flour, on
teaspOonful of sugar, one teaspOonful of salt
two teaspoonslul Of baking powder, one an
half pints Of milk Sift together Graham
flour, sugar, salt and powder, leaving on
the coarse bran which will be found in til
sieve; add the milk; mix quickly into
smooth, soft dough, which pour into smal
CREASED tins, and bake at once in rattle
hot oven twenty-five minutes, Protect wit
paper ten minutes.
WHITE CAKE. Cream, one and half Gu
Of butter Then add two eggs and a la
cupof milk, also heaping teaspoonrul bak
ing powder in two cups Of flour, and lastl
half teaspoonlul Of vanilla This is a mo.
useful recipe, leaving out the vanilla aud az
ding currents 81 rasins Of spices you ca
make a new kind Of cake each time, and b
baking in shallow TINS you have Washin.
ton or jelly cake. a nice recipe for choc,
late filling is: White Of on, egg, one cup
sugar, three tcaspoonluls chocolate, half tei
spoonful Of vanilla,