Alma record. (Alma, Mich.) 1878-1928, 1886-03-26
HOUSEHOLD HINTS.

with crumbs and seasoning set III the
oven a few minutes.
Easy Pudding-Take can of any
fruit YOU prefer and turn it into deep
dish Then make paste of flour and
cream, i'm which is a little baking pow
der first sifted. Pour over the fruit and
bake quickly. Serve with cream or
sweet sauce.
Apple Jelly Cake-One coffee cupful
OF sugar, one-half cup of butter two
eggs beaten separately, one cup Of
milk, three cups OF flour. and two tea
spoonfuls baking powder Beat well
and bake in three separate sheets:
while hot. spread the apple jelly be-
tween and sprinkle powdered sugar
over the top.
Tea Gladstone pound and TWO
ounces of flour, quarter of a pound of
butter. six ounces of lard, half pound
of sugar, half nutmeg grated, two
teaspoonfuls of baking powder aud two
eggs. Mix the flour, lard and butter
together, beat the eggs and sugar and
mix with the paste. Roll out rathee
thin. cut into small cakes and bake.
While warm sprinkle them with sugar
Apple Marmalade Wipe the apples
well and do not pare, but core and slice
them Have ready a syrup of three
pounds of sugar TO a pint of water,
boiled quickly for five minutes. Into
this boiling syrup throw the sliced APP
pies and boil quite rapidly for an hour,
reckoning from the time of its first boil
ing up. Stir often. 1t should then be
clear, jclliiicd and rather stii. Allow
three pounds of sugar to four apples.
Good tea rusks are made in the old
fashioned way with two cups OF milk,
. one cup of shortening, one cup of SUI
gar, two eggs, one cup of yeast one
teaspoonful of salt. Strain the milk
and eggs through a sieve together and
t it Will not be necessary to beat the
eggs Mix over night with the milk
rather warm. make as stiif a, bread
, and knead again in the morning Work
into small rolls after the second rising,
I and bake when they have risen again
d in the pan.
Cocoanut Cake-Beat the whites ot
six eggs TO froth, take little more
than half cup OF butter. ON" and a
4 fourth cupfuls of pulveriZed sugar, two
c cupful> of flour juice of half lemon.
q and one small wineglaS~ of water and
j a small tcaspoonful of soda. Bake in
. two flat tins and spread between and
a over the cake, the following mixture:
e Half cup of water, cup and a half of
white sugar; boil into a thick syrup,and
. when il j, partially cool pour IT upon
l. the whites of two eggs beaten stiil. STIR
in the whole of a small grated cocoa
I. nut
e Meat cakes The remains Of a cold
u roast or boiled leg of mutton that has
!. been rarely cooked will bee most deli
Il cious if prepared rs follows: chop the
meat A. fine a possible and mix it with
half a. much fine bread-crumbs and "A
quarter a. much beef suet, also chopped
c very fine and freed from strings. Put
- these ingredients into bowl,
4 with cupful of minced oysters
, frcsh ones, of course, are best. but the
o canned ones may be used), add sea-
e soning of thyme, marjoram, pepper,
. salt and Il little powdered mace; mix
y with two wcll-bcatcn eggs for pound
= If the cold mutton; stir until il forms a
: stiif paste; form into balls or sausages
II and fry
r, German Ginger Cakes Are made
y of one pound of flour, twelve ounces
:, Of sweet butter, the same Of sugar
e two ounces Of the best ground ginger
- and the yolks of eight eggs Work
all these ingredients together well on
"A pasteboard and after thorough
kncading mould it into Il compact
e roll Then with a sharp knife cut il
a. acros, into thin cakes. Place the
a. cake, on a buttcred pan and bake
" rather slowly. The dough should b,
+" quite stin. and more flour than tn,
r, quantity given may be used if neces
N irv. Thc,n cakes have an odd ap
5 pcarance from being cut across thu
~ grain. but they are good and keel
Vi fresh for a long time.
N Bread an Butter Pudding-A yer.
nice pudding is made by taking tn,
crust from a loaf of bread and cut
ting the soft part into slices anC
n spreading them rather thickly witt
It butter: sprinkle currantS between TIN
:, slice, and pour over them boiled
~ custard favored with vanilla. Set i
.t aside for twenty minutes to soak
"a then bake about fifteen minutes
M Serve with any kind of sweet sauce
80 If some OF the pudding j. left iron
the first serving, beat IL all togethe
and -Wcctcn 10 taste and put it in til
-, oven ten minutes before it will b
~ wanted. then take out and spread
81 mcringuc over it, and set it back /
in the oven "a moment to brown.
- Choosing Fish In choosing tis
n one ha, chance to show considers
i ls BILE Judgment. Fish should be- fires
to b, at their best should be ju.
from the water; but this is not al
ways possible. The freshness of lis
10 is indicated bv it, being firm an
NJ NJ stiff i'm prime condition, if held OF
.d. in the hand horizontally it will IT
at main rigid; any dropping of the Ia
aay shows it j. not quite right, and the eN
en- tent of this dropping l. a fair guide i
Judging of it, condition. have nc
ticcd that the fish hawked about tn
street, are often very limp and pa
m. being good; the poor and ignoru
lcd thus buy them. Poisonous qualitit
zen begin to develop in fish. as soon a. IN
IN decay. however slight, stakes place
. &c Hrr0H Of Hcdlh.
An Out West Eating House.