Alma record. (Alma, Mich.) 1878-1928, 1886-03-19
DOMESTIC HINTS.
FRENCH FRIED PoTAToEs


Pare the potatoes. cut in bloeu an
inch long and little larger than lead
pencil, soak in ice water an hour, Grain
and dry with towel, have as mpcl>
hot lard rs you would to fry doughnus
put in As many of the potato strips as
will 90 in without OVERLAPPING and frs
until Il golden brown. stirring them up +,
often that they may brown evenly. take
out into colander and dust lightly
with salt.
RUTH'S GINGER SNAPS.
Cup of molaSseS, cup of sugar, cup OF
butter I use part lard or beef drippings).
set on the fire and let it boil up, then
add two eggs, teaspoon of ginger.
teaspoon of cinnamon, little nutmeg,
salt and tablespoon OF soda scant, dis
solved in a full tablespoon of vinegar.
flour to make stiff enough to roll out.
cut in thin round cakes and bake in a
moderate oven. This makes sixty.
corn CAKES.
Two cups of buttermilk, a half tea
spoon Of salt. half teaspoon of soda (un.
less the buttermilk should be quite
sour, in which case add little more);
stir in two small handfuls of corn meal,
pour in the batter. and bake It until i,
ceases to boil and gets nicely Drowned.
FISH BALLS. Il
Pick boiled fish into fine pieces; take
mashed or cold grated potatoes, using
half of each is good rule, or third
fish and two-thlrds potatoes; if you
have any dressing from boiled fish mix
il with it; if YOU use mashed potatoes
that have been nicely seasoned with but
ter you need not use any more. but il
YOU use grated potatoes add a piece of
butter the size of butternut; season
with salt and pepper and one well beat
en- egg; if rather moist, add enough
flour 10 make in little balls.
and mash down flat have in frying pan
a little butter. as hot rs it can be with
out scorchng; fry the balls in it until "A
light brown. For dressing to fish, us@
the water it has been boiled in. YOU
can make calculations when boiling fish
10 have enough for balls for breakfast
CRACKERS.
Butter. one cup salt one teaspoon;
flour, two quarts. Rub thoroughly to-
gcther with the hand, and wet up with
cold water; beat well. and beat in ~
to make quite brittle and hald then
pinch off pieces and roll out each crack
er by itself and bake
SALAD DRESSING.
One heaping teaspoon each OF salt
and mustard, two tablespoons of thick.
sweet cream, one tablespoon of butter,
three of sugar, one-third of cup OF
vinegar, the wel-beaten yolkS of two
eggs; add mustard to eggs, beat we'll;
add sugar, salt, cream; stir all well to-
gether and place over the fire, and Stir
constantly until it thckens; add vine )
gar last, pouring the dressing over the
salad and mixing it well This is cs-
pecially nice for cabbage salad, but can
be used on other salads also.
CELERY sLAW.
One-thrd celery, two-thirds green sp-
pies, chopped fine, like cabbage; pace
this in frying pan and pour over It
little hot water; cover tight and let
steam five minutes. then remove it from
the fire. pour over it the above drcssingA
and serve cold
CIDER CAKE, BOSTON.
One cupful sour cider one cupful mo-
laSses, four cupfuls of flour one o. Lut-
ter, One cupful sugar, one cupfu'
raisins, two eggs, one teaspoon
full soda, one teaspoonful cloves, on1 O
one of nutmeg. Bake On
hour.
FEATHER GAZE.
One cupful sugar, one teaspocuh -
butter, one cupful of milk, two cupfdls
flour, one tcaspoonful cream tartar, hall
Of soda dissolved in 'ablv.
spoonful boiling water. and added last
Crime in Tta1u