The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1888-03-31
DOMESTIC HINTS
SPANISH CREAM.

SPANISH CREAM.
Take half a box OF gelatine. cover
with water. and let stand about half cd
hour. Take one quart of milk and LEI
1t boil up once or twice. Beat FIVE eggs
very light, and add sufiic emit sugar to
sweeten them, and mix we'll together.
Add the melted gelatjne to the boiling
milk, and when perfectly dissolved
pour it upon the sugar AMI eggs. Re-
turn it to the fire for few minuEes,
st RI ng all the time. Season with va
nila and pour into moul,ls. Serve will
cream.
DoUGHNUTs.
One pint of milk, one-half cup short
en- ,ng. half butter, half lard. two cups
sugar. one-half cup potato yeast, two
eggs, -four for batter; mix at noon;
after slipper. or when light. stir ID
flour until the spoon will stand alone;
in the morning turn out ON the mould
ing board. would enough to cut in
shape. and let rise again. Have The
fat smoking hot and the doughnuts
light enough to stay on the top of the
fat. not 70 TO the bottom of kettle.
WHITE BEAN sour.
Soak oiie quart Of beans over night,
drain of tho water, put the beans in
a stock pot with ono carrot one onion,
one tablespoonful of prepared season.
ing. three quarts of water Let them
simmer four hours. then strain through
colander, stirring it over the stove.
and remove the scum while boiling.
When fin shed; aid Il pat of good but
ter. tile sugar and little chopped
paisley. Serve with fried crust OF
bread
MARBLE CAKE.
Light rart-rwo cups of white
sugar. one cup OF butter oae-half cup
of sweet milk. VIII tes of four eggs. q
teaspoons of baking powder. two cups
of -four. Dark part--One cup of brown
sugsr, ohe-half cup Of molasses, one
cup Of bitter. ons-fourth cup sour M TX.
half II teaspoon of soda. yelks Of four
eggs. -four to thicken. and flavor
PUFF PASTE WITH BEEF sUET.
When you cannot obtain good butter
for making paste. the following is an
excellent subst tute; skin and chop one
pound of kidney beef suet very fine. put
in a mortar and pound it well, mo s.
tening with little oil, becoming as it
were one piece. and about the consis-
tencv of butter; proceed exactly as IN
the last. using it instead of butter.
SHORT PASTE FOR TARTs.
Put a pound of flour upon your pastry
slab, with six ounces of butter. and
rub them well together; then make n
hole in the centre, in which put two
ounces of powdered sugar. two whole
eggs and a large wineglassful Of water;
mix the eggs. sugar and water well.
then drown in the flour and link togetll-
er and work it lightly.
MEAL SALAD.
Chop fine one or two pounds OF corn
ed beef, then take two-lhirdS of cup
of vinegar. one Tablespoon Of sugar
aud one egg. Beat all together. and
pour into frying-pan and lot boil,
then pour into a dish to mould. Serve
in slices when cold.
SHORT PASTE.
Put pound of best flour upon your
pastry slab, make q hole in centre, IN
which put an ounce Of salt. half a
pound of fresh butter and sufficient
water to form q stiff paste; mix well
together and it IS ready for use where
directed.
JELLY ROLL.
Three cups of sugar, one cup of
butter. five cups OF flour. one cup of
milk. five eggs. one teaspoon of soda.
two teaspoons of cream tartar; bake in
thin sheets. spread with currant jelly,
and roll when cold.
PEACH FRITTERS.
Skin and cut in halves six ripe
peaches. take out the stones, have a
batter prepared as above, dip them in.
fry, and serve the same as above.
BROILED HAM.
Cut the ham about onc-third of nh
inch thick and broil over II brisk fire;
lay on a hot d sh. and season with pep
per and butter.
ORANGE FRITTERS.
Peel four oranges, divide them in quar-
ters by the I'll n skin, before cult ng the
flesh, and proceed rs above.
APRICOT FRITTERs
Cut he apricots in halves, proceed
as above, cook until quite brown, siit
sugar over them and serve.