The Austin weekly statesman. (Austin, Tex.) 1883-1898, 1885-04-16
HOME, FARM AND Rancho.
HOUSEHOLD RECIPES.

SILVER CAKE.-Whites of eggs,
teacupful sugar, cup sweet milk
q cup butter,I 2 cups flour, l tea
spoonful cream tarter, Is teaspoonful
soda; flavor with vanilla.
| MEASURES FOR HOUSE KEEPERS
One quart of wheat flour, soft butter
or sugar makes one pound; Indian
meal and brown sugar, one pound two
ounces; ten eggs, one pound; sixteen
tablespoonfuls, one pint; common
sized tumbler holds half pint; sixty
drops, one teaspoonful.
CHOCOLATE CAKE.-Yolks of 2 eggs
tea cup of sugar, l scant tea cup of
butter, q a tea cup of chocolate
| (grated), q cup of milk, II cups of
| flour, a small teaspoonful of soda, 2 of
cream tartar. Bake in layers, and
make stiff icing of the whites and
spread between; flavor with Vanilla;
makes one loaf.
LEMON CREAM CAKE.-Take the
whites OF eggs. IL cups of sugar, Il
cup of butter, l cup milk, 215 cups
flour, a teaspoenful saleratus, 1 tea
spoonful cream tartar, and the grated
rind of lemon; bake in layers; for
the cream take the yolk of eggs, 1
cup sugar, tablespoonful -four, a lit
tie salt, cup of boiling water and the
juice of lemon.
SCOTCH COoEIES.-Beat together
cups of sugar, 1 of butter, 5 tablespoon
fuls of milk, in which one teaspoonful
of soda has been dissolved: beat eggs
quite light and add them; mix tea
spoonfuls of cream tartar with d Id
flour, and put in teaspoonful of Gin
namon; mix all together, adding -four
enough to make a stiff dough; roll
thin and bake in quick oven.
QUAKER BREAKFAST PUFFs are
made by taking three eggs. one tea
spoonful of sugar, one coffee-cup of
sweet milk, one cup of warm water,
three teaspoonfuls of yeast, a salt
spoon of salt, flour enough to make
stiff batter. Leave the whites of the
eggs until the batter has risen, then
add them. Set the puffs to rise the
night before, and they will be very
light and fine.
MEATS AND THEIR ACCOUNTANT
roast beef grated horse
radisn; roast pork, apple sauce; roast
mutton, currant jelly; boiled mutton,
caper sauce; boiled chicken, bread
sauce; roast lamb, mint sauce; roast
turkey, cranberry sauce; boiled tur-
key, oyster sauce; Venlson or wild
duck, black currant jelly or red;
broiied fresh mackerel, gooseberry
sauce; boiled bluefish, white or cream
sauce; broiled Shad, boiled rice and
Said; compete of pigeons, mushroom
sauce; fresh salmon, green peas aid
cream sauce; roast goose, apple sauce.
LEMON PIE.-The juice and the
rind of two lemons, four eggs, sixteen
heaping tablespoonful of sugar, one
cotfeecup of milk, two teaspoonfuls
of cornstarch. Mix the cornstarch
with little of the milk. Put the rest
on fire and when boiling stir in the
Boil one minute. Let it
cool, and add the yolks of the eggs, s
heaping taklespoonfuls of the sugar
and the grated rind and juice of the
lemons, all well beaten together. Have
a deep pie plate lined with paste, and
fill with this mixture. Bake slowly |
half an hour. Beat the whites of the |
eggs to stiff froth. and beat into them
the remainder of the sugar. Cover |
the pie with this and brown slowly.
TROY PUDDING.- half cup !
OF beef suet, chopped fine, two cups of |
flour, or plain flour with bak-
ing powder and little salt, one cup
of molaSseS, one cup of raisips, half |
cup CT currents, one tablespoonful of |
ginger, and mix well together. If the |
mixture is too stiff to stir, pour in a |
little milk or water Dip the pudding
bag in hot water, wiring it out and |
dredge with flour. Pour in the mix
ture, tie the bag firmly, and let it |
steam three or boil two and one. half |
hours. The pudding is to be eaten |
with hard sauce, composed Of one |
and a half cups of sugar, three-quar-
tiers of cup of butter and the white |
of an egg b-aten together, favored |
with vanilla.
BAKED FISH WITHOUT DRESSING |
Lay bluefish fiat in a baking pan,
pouring a half-cup of milk over it as
soon as it has been begun to cook. |
Basic it occasionally with cold milk. |
Encircle it with pared potatoes after !
it has been in the oven half an hour,
and put a few drops on each potato to
keep them from getting too crisp. If
you are sufficiently fortunate to have
a cup or even half cup, of sweet
cream to use about one
half hour before it is done, the flavor
will be wonderfully improved. Lave
ready some milk and spoonful of
flour, and make your sauce" in the
pan after taking out the fish and po-
tatoes; the fish juice will flavor the
gravy pleasantly. Remember always
the general rule for sailing just be-
fore serving, particularly in all cases
of milk. Seasoning of thyme, mar
joram, summer savory, sage or parsley
can be added to all recipes at the will
Of the cook.