The Penn's Grove record., 1888-03-03
HOUSEHOLD

NOTHING is more ~appetizinR at this
season OF the year than warn cakes
for breakfast, q variety Of which NAV
be made by attention to the following
recipes;
Mush Batter Cakes-Two cupfuls Of
cornmeal mush. n Of -four, two eggs.
a pinch Of salt; use sufficient sweet
milk to make batter, and bake on hot.
creased griddle.
Geneva Griddle CakesHTwo pints
of -four, i've tablespoons OF sugar, half
a teaspoon OF salt, two Of baking DOW.
! der, two tablespoons of butter, four
/ eggs and bali q pint Of milk. Bake
on a hot griddle, and sift v Q with
powdered sugar.
Rice Cakes.-Two cups Of cold boiled
rice, one pint Of -four, one teaspoon Of
sugar, half a teaspoon Of salt. two tea.
spoons OF bakinR powder, one egg and
half a pint of milk. Bake on a creased
| griddle; serve with honey.
Egg Corn Cakes-One quart OF new
milk, one pint Of sifted meal, one heap
ing t~easpoonful Of baking powder, two
~tablespoonfuls Of butter, the whites OF
six eggs, beaten stiff. Bake on a hot
grlddle and serve Immediately.
OYSTERS BAKED ON THE HALF
SHELL.-Select a dozen Of the larpest.
freshest and most highly favored
oysters, as you would for q fry. Io.h
shells being washed very clean, pa,
shell and all, n by ons, In the pan
with the round shell down; now place
in an oven. Pretty soon you win zee
the shells slightly open. When this
takes place remove the pan from the
oven, remove the top she'll very care.
fully, and see to 1t especially that you
retain as much as possible Of the oy.
ster juice. Deposit on each oyster a
piece of the freshest and sweetest table
butter; also a little cracker dust and
a pinch Of salt, Now return again to
the oven in the lower shell for from
fifteen to twenty minutes. When cook.
ed do not empty into any dish, but
eat directly from the oyster shell,
squeezing on a few drops Of the Juice
of a fresh, yellow, bright, lemon.
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BANANA lCAKE.-Three-quarters
cup of butter, two cups OF white sugar,
one cup sweet milk, three eggs, whites
and yolks beaten separately, or the
whites only OF Six eggs, three cups of
four, having IN 1t n measure baking
powder. Bake In jelly cake pans, three
layers; crush six ripe bananas and
spread them over each layer, except
the top M which should be iced with
the following boiled icing: Take two
and a half cups graduated sugar, half
cup water, boil three minutes ; when
cool add the whites Of three eggs slight
ly beaten.
PIcKLED BEETs AND HoRsERADrsn
sAUCE.-A teacupful Of finely grated
or scraped horse radish. one tablespoon.
full Of salad oil, two Of vinegar, half
a pint of cream, all well mixed to.
gether, makes the very best sauce for
roast beef. Horseradish and beets make
q good pickle; the radish imparts the
pungency and warmth that tine beef
lacks. without destroying any of ita
flavor. After the beets have been
boiled, peeled and sliced, place them
In a jar with alternate layers Of finely
scraped. feathery fakes of horseradisb,
and fill up with vinegar, In which
mace, peppers, and allspice have beer
boiled.
FoR::a cough, boil one ounce of fax
seed in a pint Of water, strain and add
q little honey, one ounce of rock candy
and the juice of three lemons; mix and
boil well. Drink as hot as possible.
To clean carpets, 60 over them once
a week with a broom dipped in hot wa.
ter, to which a little ~turpentine has
been added. Wiring q cloth in the hot
water and wipe under pieces of furni-
ture too heavy to be moved.
To test cake in the oven, never insert
q broom splinter. but draw 1t gently
forward and put the a close to the
loaf; il it is not done there will be q
little suffering sound. When 1t is
thoroughly baked there will be no sound.
--
A PRETTY WORK BAe.-Make it
of small figured Saline. and 1t will be
circular pieces of rd-board four inch
es in diameter. and cover with the sat-
enc; line each with another circle COW
cred with cambria, the edges being
overhanded together as nearly as posi-
BILE. Now cut q strip OF Saline thirty
inches wide, to form a pun. Hem each
end and gather the entire length each
side. Overland each side Of this puff
to one Of the circular pieces, and It Will
make a round bag. Run q ribbon into
the hens, fastening it to each side Be-
cureiy, and make Q button-hole In the
middle Of the hens to draw the ribbon
through to hang it up BY. This - .
revival Of a very old fashion, and Q bag
made OF black satin would b 9 cOun-
terpart Of those carried by our grand
mothers.
VINEGAR FROM FRUIT Waste
Turn boiling water yer the fruit and
let it stand in an open vessel q week
or ten days until 1t is fermented ; then
strain and set aside In q jug or cask
not tightly corked; to each gallon Of
juice adding One-half q cup of molasses
and a piece OF brown paper half the
size OF ones hand covered with molass-.
es. Keep in a warm place until ready
for use.
BOSTON BROWN BREAD.-We give
Mrs. Cleveland's recipe: One bowl Of
Indian meal, n bowl Of rye flour, one
bowl Of sour milk, n large cup OF
mOlasses, n t~easpoonful of soda, one
tablespoonful of salt. Steam two and
one.half hours and bake from twenty
minutes to onh-half hour.
GRAHAM BREAD.-To q small bowl
of bread sponge put mi quart Of milk
and water. half Of each; one large spoon.
full of molasses and one Of sugar, one
t~easpoonful Of soda, one tablespoonful
of salt. Mix this together and stifen
with Graham four a little sitter than
cake. LET rise like other 1oavaa and haka