The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1885-06-26
DOMESTIC HINTS.
.sARDINE TOAST.

tie lemon juice, spreading over slices
of crisp toasted bread.
INDIAN BREAD.
Two cups of Indian meal, one-half
cupful each of rye and wheat flour,
two-thirds of cupful of molasses, one
pint of sour or buttermilk, one tea
| spoonful of salaratus or cooking soda,
one teaspoonful of salt.
sPICED BEEF.
Five pounds of the shank boiled five
hours with celery seed; drain off the
gelatine, and then chop the meat very
fine, and pepper and salt to taste, and
put it into cloth on a platter. Cover
with cloth and press it.
COFFEE CAKE.
One cupful of cold strong coffee, one
cupful each of molasses and sugar,
one-half cupful of butter, four cupfuls
of flour, one cupful of raisins and one
teaspoontul of soda. Season with
cloves, cinnamon, allspice and nut
meg.
CABBAGE JELLY.
Boil cabbage in the usual way and
squeeze in q colander until perfectly
dry, then chop small; add little but
ter, pepper and salt; press the whole
very closely into an earthenware dish
and bake one hour. When done turn
it out.
PUMPKIN LOAF.
For two loaves take two cupfuls of
buttermilk, three cupfuls each of
wheat flour and corn meal, one cupful
stewed pumpkin, one cupful molasses,
half cupful butter, two eggs, one
tablespoonful soda. Steam one
and half hours, then bake half an
hour.
The pie is made with bottom crust
only, and that not thick, but light and
flakv Take one coffee-cupful of thick,
sweet cream, half cup of pulverlzed
sugar, a tablespoonful of flour, one
egg, flavor with lemon extract; bake
until you are sure the crust is brown
and hard, so that it will not absorb the
custard.
FRUIT SNAPS.
One and half cupfuls of sugar, one
cupful of butter, one half cupful of
molasses, three eggs, one tablespoon
full of soda, one cupful of raisins, two
cupfuls of currants. one tablespoonful
of ginger, one tablespoonful of cloves,
one tablespoonful of cinnamon, and
one tablespoonful of allspice; mix soft
as can be rolled. These will keep sew
eral months.
FAvORITE CAKE.
Make a layer cake with two cupfuls
of sugar, uwo-thirds of cupful of but
ter, half a cupful of milk, three cup
fuls of flour, four eggs, a teaspoontul
of soda, two teaspoonfuls of cream OF
tartar; then spread between the layers
and over the top of the cake dress
ing of q beaten egg, half a pint of
whipped cream, cupful of grated
cocoanut, half cupful of sugar, the
juice and half the grated rind of one
orange stirred up together.
APPLE SOUFFLE.
One pint of steamed apples, one
tablespoonful of melted butter, half a
cupful of sugar, the white of six eggs
and the yolks of three, and slight
grating of nutmeg. Stir into the hot
apples the butter, sugar and nutmeg,
and the yolks of the eggs well beaten.
When this is cold, beat the whites of
the eggs to a stiff froth, and stir into
the mixture. Butter a three-pint dish
and turn the soutfie into it. Bake
thirty minutes in a hot oven. Serve
Immediately with any kind of sauce.
PINEAPPLE BAvARIAN CREAM.
One pint of fresh or canned pineap-
pie, one small teacupful of sugar, one
pint of cream, half package of gela-
tine, half a cupful of cold water.
Soak the galatine two hours in the
water. Chop pineapple fine; put it on
with the sugar to simmer twenty min
utes; add gelatine and strain immcdi-
ately through a cloth or sieve into a
tin basin; rub the pineapple through |
as much as possible; beat until it be- |
gins to thicken, then add cream which |
has been whipped to froth; when
we'll mixed pour into a mold and set
away to harden; serve with whipped
cream.
CHOCOLATE PUDDING.
Crate two ounces of sweet choco-
ate; put it over the fire in saucepan
md melt it by gentle heat; heat a
quart of milk quickly, STIR it into the
Melted chocolate, and let the mixture
,ool; separate the volks and whites OF
TX eggs; when the chocolate is nearly
.ool mix the yolks with it, add four
of sugar or more if re-
Iuired, and bake the pudding in an
arthen dish; set IN pan of hot water
or twenty minutes; meantime beat
he six whites to a stiff froth, add to
hem twelve heaping tablespoonfuls of
'owdered sugar, mixing the sugar ,
cry gently with the whites to form q
neringue; put tho merlngue on top of
he pudding and return it to the oven [
D color. Then Jake the pudding from !
he oven and serve it either hot or {
old. In summer it is best cold. Y