Lyon County times. [volume] (Silver City, Nev.) 1874-1907, 1885-10-24
THE NOUsEKEEPER,

Lemon Butter-SiI lemonS,tWelVe eggs,
two pounds Of sugar, one.quarter pound
of butter; CRATE the rinds, add the juice,
beat the eggs; simmer over a FIRE fifteen
minutes, sterling all the while.
Rice Cakes-Take a cup Of cold boil
ed rice, pint Of -four, teaspoonful Of
salt, two eggs beaten lightly, and milk
to make this thick butter. Beat all
vel. together and bake on'a griddle.
Ginger Pudding-One cup sweet milk
one.quarter pound Of butter; two eggs,
two large spoonsful Of ginger, two Of
sugar, one of saleratus, two Of cream Of
tartar; -four enough to thicker; steam
two hours and half.
Waffles-One quart Of milk, half
cup melted butter, yolks of three eggs
well beaten, one heaping teaspoonful
of baking powder; beat in -four enough
to make a thin batter, and add the we'll
heated whites ofthe three eggs the last.
Bake in waffle pans.
Graham Gems-One quart milk and
two cups even full of Graham -four.
Beat together so as to be smooth, free Of
Jumps; turn in well-ba gem pans and
bake in we'll heated oven. Made in
this way they are very light, tender and
sweet, needing no soda; if made any
sitter they will not be light.
Coffee Cake-One cup Of butter, two
cups os sugar, two.thirds Of a cup Of
molasses, one cup Of coffee, two eggs,
four and half cups of -four, one tea.
spoonful Of cloves, two cups Of raisins,
one teaspoonful Of soda. AS much fruit
may be used as desired.
Cranberry Sauce-Put hot water on
the berries and let them stand until
cold; then to one quart Of them add a
pint of sugar, and one pint Of water;
after adding water, let boil. twenty min
utes; then add sugar and boil fifteen
minutes more; stir the berries often and
mash evenly. When done the sauce
may be strained in bowl. When cold
it should be served in slices.
Breakfast Relish-Take one fourth of
fresh cheese, cut in thin slices, put in a
frying pan, turning cup of sweet milk
over it; add one-fourth teaspooniul dry
mustard, pinch Of salt and pepper.
and piece Of butter about the size OF
butlerngt; stir the mixture all the
me. Roll three Boston crackers very
fine and sprinkle in gradually, then
turn at once INTO warm dish and send
to the table Immediately.
Baked Apple Dumplings-Roll thin
any nice puff paste and cut into square
pieces. Pare and remove the cores from
nice stewing apples and roll an apple
in each piece of paste; put them into
baking dish, brush them with the
whites Of an egg beaten stiff and sift
sugar over them. Bake about three,
quarters of an hour and serve with wine
sauce or milk and sugar, favored with
vanilla,
Cranberry Jelly-Take two quarts Of
large sized cranberries, and a pint Of
cold water; put them in earlhen sauce.
pan. let them stew slowly two hours,
shen strain and add one cup Of granu
lated sugar to each cup Of juice; then
simmer very slowly half hour longer;
try it by putting in spoon and dipping
it INFO cold water. If it should Jelly
on the spoon it is done; if not, let it
cook little more; pour in jelly moulds.
This will be fit for use next day after
being made.
Delmonico Pudding-Boil quart OF
milk over slow fire, stirring frequent.
ly. Stir in the yolks Of four eggs beat.
en- to froth, four tablespoonfuls of
corn starch wet with milk, FIVE table.
spoon fuls of sugar, and pinch Of salt.
When The mixture thickens pour it into
a tin kettle, set it in cold water or ice
to prevent curdling. Beat the whites
Of the eggs to a stiff froth with four
tablespoonfuls of sugar and a drop or
so OF vanilla; pour the pudding into a
baking dish, frost it with the eggs and
then brown il in the oven