Alma record. (Alma, Mich.) 1878-1928, 1886-09-17
DOMEIC HINTS.
cIsIEs

Z tHDlcspoonS vi ilcQ DullcT, TWO iaol'-
spoons sour mi fill the cup with
, sugar, half teaslnful soda, flour to
!. roll; bake quick i if kept in stone
jar
BREApE'ATAToEs.
u Boil potatoes their skins until
: done, but not too It. Peal them. cut
t them in thick slicdip them in beaten
, egg and roll them fine bread or
j. zwieback crumbs.Fry the slices in
, hot butter or dripEs until they are
c golden brown and We.
q BRIDAKE
. Ten eggs beaten slrately, one pound
f butter, one of VIII sugar, two Of al
, monds, blanched aIchopped fine. one
$ Of seeded raisins, alf pound citron.
= shaved fine beat bur TO cream, add
g sugar gradually, tn the well-bcaten
yolks, stir all Till W light. and add
the chopped almonC beat the whites
; still, and add gent with tho flour;
! take little more ur and sprinkle
over the raisins andtron, then put in
the cake pan first a yer Of cake bat
ter, then a layer of sins and c.tron.
then cake, and so TIL all is used
finishing. o&Ul layer of cake. Bake
Ia moderate oven two hours.
WATERMELON CAKE.
White part-Iwo cups white sugar.
one Of butter, one of sweet milk. three
and a half of flour, whites of eight
eggs, two teaspoons cream tartar, one
OF soda dissolved in little warm wa
ter
Red part-Onc cup red sugar, half
cup butter. third cup sweet milk. two
cups flour white of four cggs, teaspoon
cream-tartar. half teaspoon soda. tea
cup raisins; be careful to keep the red
part around the tube of the pan and
the white around the edges. 1t requires
two persons 10 fill the pan.
HARICOT BEAN SOUR.
Take one pound of beans and soak
them for thirty-six hours in cold water.
Put them IN pot with two ounces of
fat bacon or tablespoonful Of drip
ping. Let all boil. then add two on
ions. small turnip and one stalk of
celery with pinch OF carbonate of So
da. Boil for three hours. rub all
through a straincr, except the skins of
the beans, ada two breakfast cups Of
milk with pepper and salt to taste,
warm all uD and serve no salt to be
put in until the beans are quite done.
LENTIL >OUT.
Take one pound of lcntils and wash
them IN many waters until thoroughly
clean and FREE from weeds. Soak all
night, then adj rs much more water rs
will make two and half quarts. When
this boils add carrot, turnip. parsnip,
two onions and small pinch OF carbon
ate of soda. Boil two hours. then
strain, washing all thorough except the
skins of the lentiis. season, and serve.
Lentil soup requires no meat but
small piece of butter mixed with flour
is an Improvement, and serves to bind
the soup together instead of separating
into thick and thin.
GERMAN SOUP
Put half a pound of neck of mutton
we'll washed into pot with two quarts
and half Of water When boiling,
add four potatoes. two onions of good
size, one large carrot grated, the on
ions and potatoes to be finely chopped.
and teaspoon full of salt added and
let these boil two hours. Then wash a
tcacup full OF rice, add it to the soup.
and boil half an hour longer. Season
to taste and the soup is ready.
GERMAN STEW.
Take one and one-half pounds ofneck
of mutton and put it into n pot with a
teaspoon full of dripping; add two
onions selected, allowing them to fry
gently; add Il little water; cover the
pot and stew slowly for an hour. Now
wash u good firm cabbage; remove
outside leaves and divide it into eight
pieces lengthwse; place 1t in water;
peel six potatoes and cut them in slices;
Dldtt litil dlSO III lllc NdlCI. W men
the meat has stewed as above, place
the cabbage and potatoes round tho
meat; sprinkle over them teaspoon
full of salt and half of pepper; replace
the lid and stew for thrce-quar-
tiers of an hour, taking care it does not
burn. The whole is cooked by steam
and is good and economical.
FOREST HILL PUDDING.
Take two eggs, with their weight in
butter and flour, and the weight of one
in sugar; beat the butter and sugar tc
cream; add the eggs and beat smooth;
then the flour, in which you mix half a
teaspoonful carbonate of soda; mix
till smooth and add half teacupful of
raspberry jam and at the very last
teaspoonful of vinegar; pour into but
tered basin, cover with buttered paper
and steam without stopping for two
hours; this pudding swels very much: