The Hazel Green herald. [volume] (Hazel Green, Wolfe County, Ky.) 1885-19??, 1891-07-24
DOMESTIC CONCERNS.


Rye Cakes: Four tablcspoonfuis
of -four, four tablespoonfuls OF rye
-four, one pint OF milk. two eggs Bake
In gempanS Good Housekeeping.
Brown Flour; This Is very usefui
10 thicken gravy and give IL brown
color. Put your -four into pan, and
set II over moderate fire, stir II all
the time till IL is brown. but do not lee
II scorch, ns IL will communicate an un-
pleasant taste 10 the gravy. When 10
Is cool put IL I'm jar for future USE
Boston Budget.
For pine apple ice peel one ripe
juicy pineapple and shred II with .
fork; pour over IL one pint of white
sugar; stir well together and let II stand
one hour and "a half mash the mixture
and strain of the juice through wirs
strniner; add one pint Of water and the
juice OF an orange just before freezing.
Ginger Pudding: One cup butter, one
cup sugar, one cup molasscs, four eggs,
one ounce ground ginger one teaspoon
full baking powder, two cups -four
Sift baking powder with the -four and
add other ingredients TO form batter.
Pour into dish and'stcam over boiling
water until dry and spongy. Place In
the oven till perfectly dry and serve
with butter sauce. Detroit Free Press
Velvet Cakes: Three cupfuls Of
sugar; one cupful OF butter, beaten to
cream; add the whites and yelkS OF six
eggs, beaten separately and thoroughly;
two tablcspoonfuls OF sweet milk; one
half teaspoon cream tartar: one-quarter
teaspoon soda, or one teaspoonful bnk-
ing powder, sifted with one package OF
corn-starch; one teaspoonful lemon
juice. Bake in cup-calSe pans. Ladies'
Home journal.
Spanish Butter: To wlneglassful
Of rose water add half an ounce of isin-
glass and six bitter almonds blanched
and sliced; let IL stand by the fire for
an hour, then add half pint of cream,
the ycllss of three beaten eggs and half
n cupful Of sugar; cook carefully until
thick. then stir until cold: rub mold
with rosewater, and pour I'm the butter
and set on ice To become firm. Boston
Herald.
Fruit Salad: Put box of gclatins
to soak In one pint Of cold water for
one hour. Add one pint OF boiling wa
ter two cupfuls OF granulatcd sugar.
Juice OF three lemons and three Or
anges, let IL come To boil, and when
cooler pour over layer of sliced bananas,
white grapes and pineapple, first lay
er Of fruit then OF the gelatine, till
your dish is cold; set IL away 10 cool
Whip up sweet cream, season with su.
gar and very little pineapple; when
ready for the table, put the whipped
cream on the salad. --lIousekeeper.
The waste grease and fat from the
| kitchen can be disposed OF 10 very good
advantage by making IL into soap. 10
need not be much trouble II you will
proceed as follows Fry out bits of beef
suet and other fat and waste grease,
and strain out the oil into stone pot
until you get from four To four and
half pounds. Put the contents of q
pound box of concentrated lye into q
stone vessel and pour three pints OF
/ cold water into IL; stir with stick un-
I ill IL dissolves and becomes boiling hot;
/ then let IL cool till lultcwarm. In the
meantime, melt the fat, and when both
| lye and grease are barely lukewarm,
pour tiny stream of lye into the fat.
stirring brislsly, otherwise IL will not
form soap. In thirty 10 forty minutes
IL becomes thick, like honey. Then
pour into a wet vessel and next day cut
/ into bara N " World