The McCook tribune. (McCook, Neb.) 1886-1936, 1885-11-19
DOMESTIC HINTS.
CHEESE CAKES.

LIN taTIlet pans Will pun PdSto.
let the edges have three thicknesses
of paste. Fill them with the following
mixture: To a pound of loaf sugar
add the juice of three lemons, two
tablespoonfuls of brandy and a quar-
ter of a pound of perfectly fresh but.
tor. Crate the rind of a lemon over
ItAs small as possible. Beat six eggs
Eand add them to it. Stir over a fire
TILL it begins to thicken like honey;
then let it partly cool. Fill the pastry
pans and bake in a moderate oven
POMONELLA PUDDING.
Into a two-quart pail put n quart
of apples, pared and sliced, over which
put half a cup of sugar, a pinch of
salt and two ounces of butter. Make
batter of two cups of flour, n spoon
full of butter Tor clear beef d%ripping).
a little salt and two teaspoons of bak-
ing powder. Wet up with milk and
roll out, of a size to cover the apples
in the pail. Cover the pail and set in
a kettle half full of boiling water.
Cover the kettle and keep it boiling
briskly for two hours. Turn out up
side down to serve.
SALAD DRESSING.
An excellent salad dressing, which,
if kept cool, will keep for a long time,
is made of the yolks of two eggs beat
en- well with two-thirds of a goblet of
best salad oil (or butter) adding not
more chan a teaspoonful of oil at a
time, and beating it well. One tea
spoonful of mustard. a large pinch of
salt, a tiny bit of cayenne pepper,
two tablespoonful of sugar, two of
vinegar. the juice of one lemon and
lastly the whites of two eggs well beat
en-. Beat the mixture for several
minutes, and then thin with vinegar
to suit the taste; put into a glass can
and keep cool and dark.
GRAHAM GEMS.
One and one-half pints of graham
meal, three teaspOonfuls of baking
powder, n tablespoonful of butter,
one egg, one-half cup of sugar, one
~teaspoonful of salt. Stir together
with sweet milk or milk and water,
or use water alone, to a batter not
much SITTER than pancake batter.
Bake in a hot oven. Have your gem
pans we'll CREASED.
SPONGE CAKE.
Eight eggs, eight ounces of flour,
twelve ounces of white sugar. or two
coffee cupfuls of each. First stir eggs
and sugar together until very white,
then add the whites beaten to a froth.
Stir in the flour last, just before put
ting in the oven. Flavor with lemon.
AXE MACARONI.
Break half q pound of macaroni
into inch lengths, and cook twenty
minutes in sailed water. Drain, cover
the bottom of a small baking dish with
it, strew with grated cheese and but
ter bits, season lightly with pepper
and salt, and cover with another lay
er of macaroni. Fill the dish in this
way, strew butter and cheese over
the top, pour over a small cup of milk,
cover and bake half an hour,
and brown.
APPLE JELLY
Cut the apples in small pieces with
out pairing, and stew till soft, using
more water than for apple sauce. Strani
through a hair seive. then through a
jelly bag twice. To a pint of juice
put three-fourths of a pound of sugar
"a pound to a pint makes it too sweet
and boil until the right thickness is
obtained. The addition of lemons
makes it much nicer.
CRAB SANDWICH.
Put half a pound of boiled crab
meat into a stone morter and pound
into a smooth paste with the juice of
half a lemon. Season with pepper,
salt, a little grated nutmeg and a
pinch of curry-powder. Mix this
Cut thin slices of bread, trim off the
crust. and trim the slices with the crab
paste.
U ANDY.
An excellent rule for making nut
candy is to take two pints of maple
sugar, half a pint of water, or enough
to dissolve the sugar and nc more.
Let this boil until it becomes brittle,
when a little is ''tried" in cold water.
Butter some plates or tins, with
kernels and pour the candy owe them.
Hickory nuts or butternuts are nicer
with this than almonds or peanuts.