Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1885-07-25
$3.50 IN ADVANCE.
HOUSEHOLD HINTS
FEATHER CAKR.

FEATHER CAKE.
One cup sugar, half cup butter, halt
cup milk, one teaspoonful cream OF
tartar, half teaspOOnful soda, or one
and half teaspoon baking powder.
CARROTS.
Scrape, wash and lay in cold water
a half hour; cook in boiling water un-
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 -four, two teaspoons cream .Of
tartar one of soda. tWO-thirds cup of
boiling water; flavor with lemon; add
the water last.
ALMOND 0IACAROONs.
Blanch and puIverize 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
light brown in a 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 grange 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
cItrOn, one teaspOonful cinnamon, one
and One-half teaspoon allspice, one Of
cloves, one Of grated nutmeg, one Of
soda, four eggs and four cups -four.
CREAM CAKE.
One cup sugar, two eggs. four table,
spOOnfuls sweet milk, one cup flour,
two heaping teaspOoufuls 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 teasPoOnfuls corn
starch, one egg; flavor.
ORANGE CAKE.
Twelve eggs, the weight of ten In
pulVerzed sugar. the weight Of six
eggs in flour, the Juice and grated peel
of one orange, and half a lemon. Beat
it like a sponge cake, and bake it in
ielly-cake pans. Take the whites Os
two eggs, half a pound of sugar, the
juice and grated peel of one orange
and half a 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
little salt. Now add the other ingre-
dients and stir in the flour. Bake one
hour and serve with sauce.
STEAMED VTTErR APR
Wash, peel and cut the rubarb into
inch pieces. Put it into a granite
double boiler, add one cup Of sugar
for a pint of fruit, and cook till the
rhubarb 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. Oh
pour boiling water over it and let 81
stand five minutes, then drain and
steam.
POTATO PANCAKES.
Twelve large potatoes, three heap
ing tablespoonfuls baking powder, one
half teaspOOnful salt, one or two eggs,
two teacupfuls boiling milk. The po-
tatoes are peeled, washed and grated
into a little cold water (Which keeps
them whIte), then strain of water and
pour on boiling milk; stir in eggs, salt
and -four mixed with the baking pow
der; if agreeable flavor with a little
fine chopped onion; bake like any
other pancakes, allowing a little more
lard or butter.
RICF, BAKED.
Wash a cup of rice we'll Take cup
broth, strain through a thin cloth, and
add twice as much boiling water, with
a little salt; put on the rice and cook
slowly until it has taken up all the
water and is soft; pour in q large cup
of hot milk, in which have been mixed
to eggs (raw), two tablespOOnfuls Of
grated cheese and a tablespoonful Of
butter; stir up we'll; add about a cupful
Of minced veal and ham, taken from
your soup, turn into a creased mold;
cover and bake an hour in a dripping
pan of hot water; dip in cold water
and invert upon a fat dish.
Streets OF Picking.
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