The sun. [volume] (Morris, Stevens County, Minn.) 1882-1895, 1885-09-24
HOUSEHOLD HINTS.
FEATHER CAKE,

FEATHER CAKE.
One cup sugar. half cup butter. halt
cup milk, one teaspoontul cream of
tartar, half teaspoonful soda, or one
and a half teaspoon baking powder.
| CARROTS.
Scrape, wash and lay in cold water
half hour; cook in boiling water un-
til tender; drain we'll, and mash with
wooden spoon; season With butter, pep
| per and salt.
SPONGE CAKE.
Beat four eggs and two coffee cups
of sugar well together, and two coffee
cups of flour, two teaspoons cream of
tartar, one of soda, two thirds cup of
boiling water; flavor with lemon; add
the water last.
ALMOND MACAROONs.
Blanch and pulverize one-half pound
of almonds, beat the whites of three
eggs to stiff froth, and one pound of
pulverized sugar; mix thoroughly.
Drop on buttered paper in tins; bake a
light brown in quick oven.
ORANGE ICE.
Squeeze the juice from six large or
anges and two lemons; pour about five
gills of boiling water over the broken
peel and pulp and let it stand until
cool; then strain and add the water
to the orange and lemon Juice.
Sweeten to taste with loaf sugar and
freeze.
FRUIT CAKE.
Three cups sugar, one cup butter,
two cups curants, two cups ralsins.
half cup cold strong coffee, half pound
ri fr,l
and one half teaspoon allspice, one of
cloves, one of grated nutmeg, one of
soda, four eggs and four cups flour.
CREAM CAKE.
One cup sugar, two eggs, four table,
spoonfuls sweet milk, one cup flour,
two heaping teaspoonfuls baking pow
der Bake in three layers and spread
between a cream made in the follow
ing manner: One cup of milk, one
half cup sugar, two teaspoohfuls corn
starch, one egg; flavor.
ORANGE CAKE
Twelve eggs, the weight of ten in
pulverized sugar. the weight of six
eggs in flour, the juice and grated peel
of one orange, and half lemon. Beat
it like sponge cake, and bake it in
jelly-cake pans. Take the whites OF
two eggs, half a pound of sugar, the
juice and grated peel of one orange
and halt lemon. Beat it and spread
it between the layers of the cakes.
HONEY PUDDING.
Three pints thinly sliced apples, one
pint honey, one pint flour. one pint
cornmeal, small piece of butter, one
teaspoonful soda, the juice of two
lemons and three grated lemon rinds.
Stir the dry soda into the honey, then
add the apples, melted butter and a
little salt. Now add the other ingre-
dients and stir in the flour. Bake one
hour and serve with sauce.
STEAMED RHUBARB
Wash. peel and cut the rubarb into
inch pieces. Put it into granite
double boiler. aid one cup of sugar
for pint of fruit, and cook till the
rhubarD is soft. Do not stir it. When
the rhubarb is very sour steam it with
out sugar until the juice flows, then
drain it. add the sugar and steam
again till the sugar is dissolved. Or
pour boiling water over it and let it
stand five minutes, then drain and
steam.
POTATO PANCAKES.
Twelve large potatoes. three heap
ing tableSpoonfuls baking powder, one
half teaspoonful salt, ore or two eggs,
two teacupfuls boiling milk. The po-
tatoes are peeled. washed and grated
into little cold water (Which keeps
them whlte). then strain oil water and
pour on boiling milk; stir in eggs. salt
and flour mixed with the baking pow
der; if agreeable flavor with little
fine chopped onion; bake like any
other pancakes, allowing a little more
lard or butter.
RICF, BAKED.
Wash cup of rice Well. Take Gun
broth, strain through a thin cloth, and
add twice as much boiling water, with
little salt; put on the rice and cook
slowly until it has taken up all the
water and is soft; pour in large cup
of hot milk. in which have been mixed
to eggs (raw), two tahlespoonfuls of
grated cheese and q tablespoonful of
butter; stirup well; add about cupful
of minced veal and ham, taken from
Your soup, turn into creased mold,
cover and bake an hour in dripping
pan of hot water; dip in cold water
and invert upon a flat dish.
CURRANT CAKE.
One cupful butter, one enpful sugar,
four eggs. one teaspoonful baking
powder, one pint flour, one and n half
cupfuls milk, one and half cupfuls
of currants. washed and picked, two
teaspoonfuls extract of cinnamon, and
one teaspoonful extract of lemon. Rub
the butter and sugar to 4 white, light
cream; add the eggs, one at a time.
beating few minutes between each;
add the flour sifted with the powder,
the currants and the extracts. Mix
into a medium batter; bake in paper
lined cake tin fifty minutes in mod
crate oven.