Alma record. (Alma, Mich.) 1878-1928, 1886-10-15
HOUSEHOLD HINTS.
.IIlNIRIIS.

JUMBLEs.
One cup of sugar, half cup OF butter,
three eggs. half cup Of milk. one tea
spoonful of baking powder, and flour
enough 10 roll.
CHIPOLOTA.
Fry brown in butter n small sliced
onion, pour in cup OF cold beef soup,
seasoned with salt and pepper; when it
boils stir in n thickening of one heap
ing teaspoonful of flour, wet with cold
water. just before serving put thin
slices of cold roast beef into the gravy
and let them heat through.
MARBLE CAKE.
White part-Half cup of butter, one
and half cups of white sugar, half
cup of sweet milk, TWO and half
pounds of flour, quarter Of a teaspoon
of soda, whites Of fCar eggs. Dark
part-IIalf cup of butter half cup Of
treacle, two cups of brown sugar, half
cup Of sour milk, yelks of four eggs,
two cups of flour, spice to taste. But
ter the pans and pour in u few spoon
fuls of the dark and then the same Of
white alternately, until all is used
VEAL OUTLETS.
After the outlets are trimmed. salt
and pepper them and broil them on
each side over brisk fire for five min
utes; then place them without delay on
a buttered dish by the fire. While the
outlets are broiling prepare the sauce
for them; mix three eggs with two
tablespoonfuls of flour. seasoning with
a very little nutmeg and salt and pep
per; then mix carefully with two cups
of milk. and pour over the outlets.
Put the dish in the oven until the cut.
lets are well Drowned; then serve.
CREAM rUFFs.
One pint boiling water while boil
ing stir in one cupful of butter, two
heaping cups Of flour and eight eggs,
yolks and whites beaten separately.
Stir until well mixed, then take off the
fire. When cool stir in one teaspoon
full of soda. Now drop in gem pans
and bake in hot oven. For the cream
take one quart of milk f; let the milk
come to boil. Mix together four ta-
blccpoonfuls of corn starch, five table
spoonfuls of sugar and four eggs, pour
into the milk, stirring constantly. Cut
the puils in half and fill with the cream
,oRNFD BEEF HASH
Chop cold corned beef, and to one
cup of meat add two of cold boiled
potatoes. chopped; mix in one table
spoon dry mustard and a little pepper;
put an egg sized piece of butter in a
frying-pan and let it melt slowly, turn
/ ing the pan so that it will be thoroughly
buttercd; put in the hash, pressing it
down smoothly all over the pan; moist
en- slightly with hot water and let
cook, without stirring at all. until it
| begins to brown on the sides, which
you can tell by pressing it back from
the sides, when it will be done. Turn
out on a hot platter bottom side up in
a cake.
STUFFED GREEN PEPPERS.
Take large green peppers. wash them
and cut two-thirds around the stem, so
that it rsmains attached to the pepper,
and remove all the seeds. Making q
stuffing of two quarts of finely-chopped
cabbage, half n cupful of grated horse
radish, three tablespoonfuls of celery
seed, one cupfull of mustard seed and
two tablespoonfuls of salt. Fill the
peppers with the mixture, put.ing into
each pepper one tiny cucumber and one
small onion ; replace the stem and
fasten it with a string. Put the peppers
in large unglazed jar. cover them
with cold vinegar and place a muslin
bag with thin layer of mustard seed
over the top; cover the jar and keep
in n cool, dry place.
/ BOILED BEEF TONGUE.
Wash fresh tongue and just cover
it with water in the pot; put in n pint
of salt and a small red pepper; add
more water as it cvaporatcs. so rs to
keep the tongue nearly covered until
done-when it can be easily pierced
with n fork; take it out and if wanted
soon, take otf the skin and set il away
TO cool If wanted for future use, do
not peel it until it is required. A pint
of salt will do for three tongues. if YOU
have that number to boil; but do not
fail to keep water enough in the pot to
keep them covered while boiling. II
salt tongues are used. soak them over
night, OF course emitting the salt when
boiling. o., after pecling a tongue,
place it in n saucepan with one cup of
water, half n cup of vinegar. four table
spoonfuls of sugar, and cook until tho
liquor is eyaporatcd.
II Was Nearly All Climate.