Audubon County Republican. [volume] (Audubon, Audubon Co., Iowa) 1885-1894, 1889-07-25
DOMESTIC HINTS
FLOUR PUDDING

ELoOn
One quart OF sweet milk; wet and
stir smoothly into a little Of this cold
milk six tablcspoonfuls Of -four. When
the remainder OF tho milk boils, stir In
this wet flour. DO ten minutes moro
and set away to cool. When cold, add
the wcll-beatcn yolks Of six eggs, then
the whites, which have been beaten TO
foam that will pile up; now beat this
into the cold pudding until it all looks
even and light. Bake another half
hour and serve hot
CHEESE oMELET.
Butter and cut into quarters SUM-
c cnt number of slices of stale bread to
line mcdium-sized pudding dish.
Over this crate n little dry cheese or
cut it in small pieces; add another lay
er Of bread. then cheese, and SO on
until the dish is nearly full. Make a
custard of one pint of milk. two eggs
and little salt. Pour this over tho
bread and cheese and bake q half-hour
In quick oven.
SAGO PUDDING.
Take half cupful of sage, put in q
stcw-pan with a pint Of milk and the
yolks Of two beaten eggs; keep stirring
until the grains are transparent, then
they are done; take from the stove and
flavor with a teaspoonful of vanilla or
lemon. For frosting beat the two
whites of the eggs with a cupful OF
powdered sugar; flavor with vanilla or
lemon.
STRAWBERRY ICE.
Take two quarts of Strawberries, put
them into muslin bag. dip them in
hot water and squeeze out the juice I'M
til nothing but the pulp remains. To
every cupful OF juice add three table,
spoonfuls of sugar and tho same
amount of cold water; put in freezer.
pack in ice well sailed and covered
with bran and freeze. Serve in tiny
glasses or deep sauccrs.
SCRAMBLED EGGS.
Break six eggs into q bowl and sea-
son with salt and pepper. Pour into a
heated skillet, containing one table,
spoonful melted butter, and as the eggs
cook. turn them up constantly from the
bottom. Serve them slightly dried.
The eggs should never be stirred. only
tho yOlks broken, as they will present
better appearance than when beaten.
FRENCH ROLLS.
OF light bread dough. take rs much
rs will make one loaf. Work into this
one egg, one heaping tablespoonful OF
lard, two OF white sugar. Set in q
warm place to rise. When light work
Gown, knead again, when very light
and puffy, roll out. Cut with biscuit
cutter. When raised bake twenty min,
utes in quick oven.
CREAM CAKE.
Half.cup butter, two cups sugar.
three eggs beaten in one cup sweet
IN TX, three cups flour. three teaspoon
fuls baking powder. Cream for filling;
One pint milk, let como to boil; add
half-cup flour. one cup sugar, two eggs;
boil 4 few minutes; flavor with lemon
Or vanilla and lump of butter, This
makes six layers.
BCTrERMILK MUFFlSS.
Beat hard two eggs into a quart OF
butterm TX, str in -four to make q
thick batter. about a quart, and lastly
a tcaspoon:ul of salt and the same o.
soda. Bake in hot oven in wei
creased tins. Mullins Of all kind.
should only be cut just round the edge
lhsn pulled open with tho lipgers.
BEEF OMELETrE.
Chop the raw beef fine and put into
the frying pan with lump of butter;
stir until very brown, but not too wei
done, then add several well beaten eggs
stir well and serve at once. II pre-
ferred, it can brown on one side and
be Tapped oyer like an ordinary egg
omclctte.
rUFFEr.
One quart of siftcd flour, in which
mix thoroughly two teaspoOnfnls o
good baking powder. butter the size o
powdered sugar, two eggs we'll beaten
mH very smooth and add one pint o
sweet milk; immed ately:
GINGER COOKIES.
Ono cup of molasScs, one cup o
sugar, one cup of butter, one Teaspoon
full salt. two dessertspoonfuls ginger
one teaspoonful soda, one-half cul
warm water poured on soda, then pp
in molasseS and stir we'll before putt II,
in the other ingredients.
OYSTER FRIrTERS.
Make a batter Of one cup flour. half
traspoonful baking powder, pinch salt
} two eggs, one cup milk; dip each oyste
in this batter and fry in hot lard, as TO
;; AaNghnnts.
DRAWN BITTER.
Half a tcactp of butter; two table
, spoonfuls of flour; rub all together ant
pour into pint OF boiling water; adj
salt. Serve with boiled meats.