The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1884-06-27
Useful to Know.


TrP-roP CAKE.-One pound of sugar,
one cupfnl of butter, four eggs. one
cupfnl of milk, one pound of chopped
raisins, half pound of chopped figs,
half a grated nutmeg, one small tea
spoonful Of soda, one taaspoonful of
cream of tartar, flour to make it of a
proper consistency.
To CLEANBRAss WORK. Brass work
can be polished by rubbing the metal
with finely powdered tripoli mixed
with linseed oil and applied with a
rubber made from piece of an old
hat or felt. Or else a mixture of gly-
cerine, stearine, naphthaline, or creo-
sote mixed with diluted sulphuric acid
can be used. .f. Tt n irtI
ACKNOWLEDGEMENTS is delicious
if piece of juicy and tender lamb is
cooked with it. Or it may be boiled
in stock made of the bones and remains
of chicken. Serve with thin slices
of toast. After you are tired of having
it plain it will appear almost like new
dish, and be eaten with relish, if cook
ed in this way.
| CRYsTALIzNG FRUITs AND NUTs.- To
crystalize oranges and nuts, take one
cup of sugar, one small cup of water
and the juice of one lemon. Let this
boil until the syrup, when dropped
from a spoon, looks like fine hairs, and
is brittle. Then dip small pieces of
orange into this; lay them on buttered
plates to dry. The whole meats of
English walnuts are very nice crysta-
lized in this way.
| FLAyoRIsG MEATs.-It is a good
plan to vary the manner in which you
flavor the roast of beef this can be
done by squeezing the juice of half a
lemon over 1t and putting the other
half of carrot, one small onion and a
| little parsley in the dripping pan and
lay the roast over it. Do not be led
| by any bad adviser to put one drop OF
water into your dripping pan pntil you
have tried the experiment of roasting
beef in this way. 1t makes q striking
difference in the flavor if the juice L
| all kept within aud the meat is tender
in consequence of this. a. .. .i'
| TRANSPARENT PUDDING.-Butter a
pudding dish, and line it with slices OF
stale sponge cake cut an inch thick
| Put stewed or ripe fresh fruit, or pre-
serves, in the bottom of the dish upon
the cake. Beat to cream the yolk OF
| eight eggs, quarter of pound of but,
\ ter. Flavor TO taste with rose or peach
water, add half a grated nutmeg, and
stir in lightly the stifily, beaten white:
of the eggs Pour the mixture ovel
the fruit and bake half an hour. Bea,
the whites of four eggs to a stiff frotl
and add four tablespoonfuls of sugar
spread over the pudding after it i,
baked and return it TO the oven for {
few minutes to color. To be eaten
cold, with or without cream.
ARROW Roor PUpDlNG.-This fro
zen makes tempting dish for dessert
To one quart of milk allow one table
spoonful of arrowroot and the well
beaten yolks of six eggs sweeten tC
your taste flavor with wine or will
vanilla. Put it into q mould and freeze
| If you wish to take the trouble, il is I
pretty addition to the good looks o.
the pudding to make frosting of tn,
whites of the eggs, and after turning
the pudding out OF the mould on plat
ter, put the frosting all over it. If o
an economical turn of mind, the yolkl
of the eggs may be used for cake
The milk should be boiled before put
| ting the arrowroot into it, and thai
should be rubbed smooth ia a little col,
milk. Fewer eggs may be used II itii
thought desirable, and more arrowroo
will be needed.
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