The Globe-republican., 1891-04-08
USEFUL AND SUGGESTIVE.

For graham cake use one egg. one
milk or cream. .oue-haf of a teaspoonful
of soda in the milk. one tablespoonful
butter and graham flour to thicken il.
Bake in gem pans, or in loaf, as with
other tea-cake--N. y. World.
Fresh fish. if in good condition. will
feel firm under pressure of the finger,
and the smell. though ''fishy." is not
unpleasant. Reject any the flesh of
which feels soft, and which has the least
objectionable odor. The sooner fish is
eaten after it is taken from the water,
the better it will be.
Here is recipe for molases that
tastes more like maple molaSses than
one-half of the so-called maple one
buys: Break one dozen corn cobs in q
kettle with two gallons of water; boil
one and half hours, then take out and
strain and put in three pounds of brown
sugar and boil to two quarts.
-Cracknel Custard Pudding.-A heap
ing pint of. rich milk, a pinch of salt.
five rolled cracknels, one egg beaten
little. two tablespoons sugar (granu-
lated. little ground cinnamon; butter
deep dish. and after mixing all the
ingredients, lay few pieces of butter
on the top. Bake light brown
Household.
Pudding Sauce.-This is good and
economical pudding sauce: One egg. one
heaping teaspoOnful corn starch. q
pinch of salt. butter the size of an egg;
put in tin pail and stir constantly un-
til very light. Set the pail on the range
and pour in one pint of boiling water.
stirring all the time. Let the sauce
come to the boiling point then remove
and flavor to taste.-Prairie Farmer.
Long Baked Indian Pudding.-Stir
into a pint of cold milk seven even
tablespoonfuls of Indian meal. Add a
teacup of molasses, a Tablespoonful
Of salt and large tablespoonful of but
ter. Pour another pint of milk seald-
ing hot over the other ingredients and
stir il well. Put the pudding into
a thick. earthen pudding dish: the old
fashioned yellow ware seems the most
appropriate to serve it in 1t should be
begun early in the morning in order tor
be served at o'clock dinner. After it
has baked for one hour stir in another
! pint Of cold milk and the same in anoth-
| er two hours This makes jelly-like
pudding.-Boston Budget.
-Corned Beef Croquettes.-Chop fine
two teacupfuls cold corned beef. Scald
slice of onion in teacupful of the
| liquor in which the beef was boiled. if
| not too salt, or instead use teacuptul
milk. Thicken it with a tablespoonful
each of flour and butter rubbed smooth
ly together, add two well-beaten eggs,
and the minced beef. Season to taste
with salt and pepper Ia few spoonfuls
of cream is an imprOvement). and set
| away to cool When wanted. form
with the hands into little rolls. and dip
each in beaten egg. roll in cracker dust
and fry in hot lard like doughnuts. This
is an improvement on corn beef hash;
we can recommend it.
A convenient and excellent method
of laundrying handkerchiefs is extern
sively used by European lady travellers,
and is serviceable to many others.
When properly washed, they should be
| wrung out of either hot or cold rinsing-
water, but not wrung very dry. Now,
having wiped off any dust from the
mirror, marble table or, in an emer-
gency, the window-pane. smooth the
wet linen carefully on the glass or mar
BILE surface, being very careful to press
! out all wrinkles. and see that every
part clings closely to the surface. En-
| brOidery can be made to look very
, nicely. In a few hours the handker-
chief will be beautifully smooth and
! dry.