Democratic Northwest. [volume] (Napoleon, Ohio) 1869-1894, 1885-05-28
For the Household.

Bread Fritters.-0ne cup Of dried
bread crumbs soaked in q cup Of sweet
milk; let it stand while, then add
another cup OF milk, two eggs, two
teaspoonfuls Of baking powder, mix in
little more than one cup OF flour,
and sslt.
Potatoes for Supper.-A nice way
to cook; boiled potatoes for supper is
TO slice them as thin as possible and
still have them keep their shape.
Put some milk, butter, pepper and sat-
into the saucepan and let it boil up
once or twice, then put the potatoes
into it and let them cook for FIVE min.
utes, not longer.
Fancy Tea Cske,.-SIft one pound
of -four on the pastry board, make a
hollow in the center, put in half
pound of powdered sugar, half tea.
spoonful of lemon essence, FIVE ounces
of butter, half a saltspoonful of salt,
and mix to soft, smooth paste, ad-
ding the yolks Of three eggs and one
gill of cream after the butter has been
thoroughly incorporated with the
other ingredients. When we'll mixed,
let the paste stand for one hour, then
rool it out quarter of an inch thick,
cut it in various small shapes with
fancy cutters, put the little cakes on
buttered baking pan, brush them over
with a beaten egg, strew on the top
some chopped citron, raisins or
blanched almonds. Bake in moderate
oven until light brown, and cool on a
sieve.
A good plain pudding is made of
one cupful of sour cream, half cup,
full of molasses, half cupful of melted
butter, one teaspoonful of soda, little
salt Mix the molasses and butter
together, and beat until they are very
light. Stir IN the cream and -four !;
beat until the batter is perfectly
smooth and free from Jumps. Butter
the pudding-mold and pour in the
batter Let it boil for an hour and a
half Serve with sweet wine sauce
1t may not be known to some house.
wives that if -four is kept in a closet
with onions or cabbage it will absorb
unpleasant odors from them; you may
not notice this until the -four is cooked,
but then you will. A large chocolate
and cocoanut cake was prepared for
tea party not long since. 1t was not
tasted until it was passed at tea time,
when the mistress observed a strong
onion flavor. though an excellent one
in its proper place, was here thing
of evil. 1t was discovered afterward
that basket containing onions had
been left for two days In the store
room with the -four, and everything,
even the bread baked from this -four.
had the onion flavor.
A tablespoonful of powdered alum,
sprlnkled into hogshead OF water
and stirred will precipitate to the bot.
tom all the impure particles.
Sugar Shingles. -One cup-of butter,
two cups of sugar, one egg, one-half
cup of sweet milk, spice to taste, one
teaspoonful soda. Knead hard, and
cut in squares and bake. They are
good.
Raised Doughnuts.--One cup of
yeast, one quart of milk, three cups of
sugar, FIVE eggs, a good sized piece of
butter, and -four enough to make stiff.
Mix it at noon and let it rise until
o'clock in the evening, when mold
and let it raise until morning. After
cutting them out let them rise again,
them fry. Raised doughnuts are very
nice, and this will be found reliable
recipe.
Boiling Eggs. Put the eggs into
saucepan, cover them with boiling wa.
ter and let them stand for about ten
minutes where the water will keep hot
but not boiling. The proper tempera.
ture will be about 1870 degrees.
When they are opened the white will
be of a soft jelly-like consistency, and
the yolk soft, but not liquid. 1t will,
in fact, be uniformly cooked, no part
of the white appearing raw, as is or
dinarily the case in soft-boiled eggs,
but all soft and tender, and yet coad-
julated. If the eggs are to be hard
boiled, cook them for twenty minutes
in water just below the boiling point.
And in preparing eggs for any dish in
which hard boiled eggs are specified,
cook them in exactly the same way.
The yolk Of an egg cooked ten min
utes is tough and indigestible; twenty
minutes will make the yolk dry and
mealy; then 1t may be more easily
rubbed smooth for salad and other
and more quickly penetrated
by the gastric fluid. If the she'll of
an egg be cracked before boiling,
pierce several small holes IN the large
end to keep the contents from bursting
out at the crack.