Audubon County Republican. [volume] (Audubon, Audubon Co., Iowa) 1885-1894, 1886-04-22
HOUSEHOLD HINTS.
ORANGE cusrARp PUDDING

Mix one tablespoonful of cornstarct
9TH twS, tablespoonfuls of cold milk and
yefks of three eggs, adding foul
lespoonfuls Of sugar and a little salt;
hen the milk is hot, not boiling, stil
~ the mixture and let it boil, stirring
dbnstantiy. Peel and slice five oranges,
8nioving the seeds, and lay them in !
dkh shrinking each layer with sugar.
While the custard is still hot pour il
over the oranges. Beat the white of the
eggs to stiff froth, adding TIVE table.
spoonfuls of sugar, and pour over the
top of the custard. Serve when quite
cold.
MINCED HAM.
Mix half pound of cracker crumbs
with an equal quantity of finely-minced
lean boiled ham; moistei this tiixttire
with little, stock Of *atef and butter,
adding salt to taste. Put the mixture
in a baking dish, make depressions in il
the size of an egg and break an egg in
each hollow. Bake delicate brown in
!. a good oven.
A LIGHT TEA CAKE.
One cup of sugar, two eggs, half a
cup of melted butter; one and QUARTER
cups of milk; two teaspoonfpis Of cream
tartar and one, teaspoonful of soda.
Add flour enough to make stiff batter.
Bake twenty minutes in good oven.
FNfREE FOR ROAST foRk
Peel as many potatoes as will cover
the bottom of big pie-dish. Sprinkle
half teaspoonful of dried sage over
them. CptAn onion in thin slices and
spread them over this, Add salt and
pepper and Jumps of butter: Cover
the, bottom of the dish With Water or
milk and bake in modern oven.
FIG CAKE,
Three cups of sugar, and cup each of
butter and sweet milk, whites of. twelve
eggs we'll Beaten. -Four cups of flour
and two teaspoonfuls of baking powder
Filling--one pound of figs boiled till
smooth.
FLANNEL CAKES.
Put two ounces of butter into pint
of hot milk; let it melt, then add pint
Of cold milk; four beaten, eggs; tea
spoonful Of salt, and two tablespoons OF
yeast and sufficient flour to make stiff
batter. Set in a warm place to rise,
then fry on griddlc.
WHITE CAKE.
Whites of two eggs beaten to froth,
one cup Of white sugar; six tablespoons
Of melted bhttet; stir sugar and butter
well together, then add sweet milk one
cup, and two and one-half cups of -four
and two heaping teaspoonfuls of good
baking powder, mixed with flour; flavor
with lemon. Bake in sheets or layers
and put lemon jelly between.
LEMON JELLY.
Two grated lemons, four eggs, three
cups of white sugar Stir all together
and put it in tin pail and set in ket-
tie of boiling water Stir till it is thick
to spread between cakes.
CREAM FRITTERs.
Stir into one pint of sweet milk one
hnd one-half pints Of -four which has
been previously mixed with two heap
ing teaspoonsfuls of baking powder, ad-
ding six. eggs well beaten, one teaspoon
full of salt and lastly one pint of good
sweet cream; drop this mixture from a
tablespoon into hot lard and fry same
as doughnuts.
SPONGE CAKE.
Whites of four eggs, one-half tea
spoonful of cream tartar, one-half cup
of sugar, same of flour, one teaspoonfuI
of lemon.
WHEAT MUFFINS.
Mix one pint of milk, two eggs,
three tablcspoohfuls of yeast, little
salt, with flour enough to make stiff
batter, let it raise four or five hours and
bake in muffin rings in hot oven about
ten minutes.