Alma record. (Alma, Mich.) 1878-1928, 1888-01-20
DOMESTIC HINTS.



cupful OF dry flour while boiling.
When cold add three eggs not beaten.
Drop by tablespoonfuls on buttered
tin and bake in a quick oven twenty
five minutes. being careful not TO open
the oven door more than is necessary.
This makes fifteen pufls. Take caro-
they do not touch each other. For
filling, take pint OF cream. q cup of
powdered sugar and whites of two
eggs, with ilavoring of any sort pre-
ferred. When the puts are cold. cut
round piece out of the bottom of
each, scrapc out the inside; fill the
cavity with whipped cream. fit back the
piece taken from the bottom. set on a
dish and ice.
STUFFED POTATOES
Wash and peel eight large potatoes;
divide them lengthw so through the
middle; hollow them out neatly with a
knife or spoon till they are the thick
ness of a dollar piece. Take the in
sides of two or three baked potatoes.
two shalots chopped finely, a piece of
butter the size of an egg, small piece
OF fat bacon cut into dice. n pinch of
chopped parsley and chives, and beat
the whole to a paste, with pepper and
salt; butter the inside OF tho potatoes
and fill them up with this paste. except
Just Mt the upper part; then put tho
potatoes upon a buttered tin and bake
In the oven; in half an hour. If both
sides be Drowned serve.
FRIED POTATOES.
Peel them and boil in sailed water;
do not let them boil until they are soft.
Beat one egg. and have ready some
fine cracker clumbs; roll the potato
in the egg, and then in the cracker and
fry in butter until light brown
turning frequently that the color
may be uniform; or the potatoes may
be dropped into hot lard. In this case,
= cloth should be laid over plate and
the potatoes should be drained for n
moment in this before sending TO the
table.
WRITERS.
Put into stew-pan one p mt OF water,
one tablespoonful OF white sugar.
When it DO Is. stir In rapidly one pint
of -four Let il cool little; while
warm beat into it sx eggs. each one
broken by itself and well beaten be-
fore another is added. Have boiling
lard and drop the dough, which will
be stiff, in Jumps like n small hickory
nut, into It. Eat with syrup or melted
butter and sugar, favored with vanilla
or nutmeg
OATMEAL PORRIDGE
Take two ounces Of oatmeal and one
and one-half pints OF water. Rub the
meal in basin with tho back Of q
spoon In n small quantity of water,
pouring off the llud after the coarser
particles arc settled. but while the milk
mess continues repeat the operation
until the milkiness disappears. Put
the washings into a small pan; stir
until they boil adding pinch of salt,
and boil until II soft. thick muclage j.
formed. Sweeten to taste.
JENNY LIND CAKE.
Two and one-haf cups of sugar. on,
cup of butter, ono cup OF sweet mi Tx
four cups of -four, four oggs, two tea
spoonfuls of baking powder; bake in
three sheets (two OF white(. After
taking out the quantity for the two o
white. leaving less than third. add
two tablespoonfuls Of molasses, ono
teaspoonful of cloves. one teaspoonful
of cinnamon. one grated nutmeg; add
little more flour to the dark; put to
gether w Tia thin frostng
BUTTERMILK MUFFINs.
These have but TO be tried to become
a standing breakfast dish. Beat hare
two eggs into n quart of bultermilk,
and STIR in -four to make n thick batter
about quart when it is mixed and
lastly, a teaspoonful o. salt and the
same of soda. Bake in hot oven in
NCil- CtAstu lluo. AlulllllS vi III hlIu1
should only lie cut just around the
edge, then pulled open with the fin.
gers.
FRIED PARsNIPs.
Scrape and leave in cold water for ar
hour then cook half an hour in hot
sailed water, wipe. slice lengthwise.
dip in melted butter, then in flour. sea-
soned with salt and pepper. and fry in
boiling dripping. Drain free of fat and
dish.
GRAHAM GEMS
One egg. well beaten. one cup of cold
water, one cup of sweet milk, n little
salt. Stir into these enough graham
-four to make a stiff batter. Put in gan
pans and bake from twenty 10 thirty
minutes in very hot oven.
SMALL POTATOES
Take potatoes about the size Of q
marble. put them into stew pan with
plenty OF butter and good sprinklinc
OF salt, cover. and shake occasionally
until they are quite done, about an