Lyon County times. [volume] (Silver City, Nev.) 1874-1907, 1885-08-29
THE R0UsEKEErER.

INK-Stains may be removed from
marble by washing first with clear water
and then with a week solution Of oxalic
acid.
CURRANT CAKE.-Two cups Of -four,
one cup of sugar, one cup OF butter,
whites of two eggs, yolks of four eggs,
and one half pounds Of currants.
Snow FLAKE CAKE.-Two cups of
pulverzed sugar, one cup OF corn starch.
two cups Of -four, two heaping teaspoons
full of baking powder, and two tea
spoonsful of extract.
SCOTCH OATMEAL PoRRIDGE.-Scotch
oatmeal porridge is made with milk and
water, in proportion of one part Of the
former to two oil latter. Allow two
ounces Of oatmeal to pint and a half
of milk and water, and boil half an
hour.
GRAHAM GEMs.--One cup of sweet
milk, one-half cup Of sugar, one table.
spoonful Of melted butter. one egg, TWO
teaspoonsfuls of baking powder; mixto
thick batter with graham -four; hea, the
gem pans thoroughly, then fill little
more than half full. They will bake
in fifteen minutes in quick oven.
GRAPE PRESERVES. Wash the fruit,
press the pulp into an earlhen dish, the
skins in another; cook the pulp sufhc.
iently and put through a colander;
weigh pulp and skins, the take three,
quarters Of pound of sugar to one of
fruit; put into your kettle; when dis.
solved, add the fruit and boil twenty
minutes. Have both juice and sugar
boiling hot when put together, and
twenty minutes is plenty of time.
APPLE BUTTER RoLL.-Make dough
as for biscuit, only little shorter, roll
until one half Inch thick, spread with
apple butter, roll up, then put a cloth
around it, tie al each end with a string,
leaving the cloth loose enough to have
room to rise, and boil it one hour, or
one hour and quarter if large. 1t is
to be rolled the same way as jelly roll,
is to be eaten warm with sweet cream,
ScALLoPED CLANS. Gutter a deep
tin dish, put in layer of grated bread
or cracker crumbs, sprinkle in pepper
and bits of butter; then put in a layer
Of clans chopped fine, with butter and
pepper, and repeat with alternate layers
Of crumbs and clans until the dish is
full. Let the last layer be OF crumbs,
with plenty of butter on top; put
plate on it, after adding one cup Of rich
milk, and bake three quarters of an
hour; take off the plate long enough to
brown the top nicely before serving.
VEAL SOUP WITH MAcARoNI.-Three
pounds veal, knuckle or scrag, with the
bones broken and meat cut off, three
quarts water ard one fourth ID. macaroni.
Boil the meat in the water until reduced
to shreds-three hours at least. Cook
the macaroni, broken into inch pieces,
in little water by itself, until tender;
add teaspoonful OF butter to the mac
aroni, strain the meat out of the soup,
season to your taste; put in the maca-
roni and the water it was boiled in; let
boil up once and serve. Some persons
like little Of the meat left In.
FRENCH RoLLs.-Take three medium
sized Irish potatoes, boil until soft, mash
in the water in which they were boiled,
add enough -four to make it the consist
ency Of cream. Soak yeast cake in a
cup Of tepid water, beat in two or three
eggs, one tablespoonful of sugar, one
of salt, mix the whole together and set
it to rise. When risen, work in -four,
in which ha, been rubbed one table.
spoonful of lard, until stiff enough to
handle easily. Lei i, rise again, then
make out the rolls with your hands,
Aalten until they will fold over, and
spread very little butter, just enough
to keep from sticking; bake quick. The
above recipe will make thirty rolls.
Thin People.
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