The Mt. Sterling advocate. (Mt. Sterling, Ky.) 1890-current, 1891-04-07
THE HOUSEHOLD.

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two cups buttermilk, two eggs, two
tablespoonful flour, two tablespoons
full butter, flavor with lemon. This
makes two pies.
Plant the garden so as to have all
of the ground occupied during the
growing season. There is no advan-
tage in planting any kind of garden
seed when the soil is wet and cold.
GINGER BUIsCUIT.-One pound of
flour, one pound of fresh butter, one
half pound powdered sugar, three
fourths ounce ground ginger, two
eggs. Bake five minutes in a quick
oven.
LUNCH BIsCUITs.-One quart of
flour, two tablespoons butter and
three of sugar, four eggs, two tea
spoons baking powder, pinch of salt
and pint of milk. Cut in huge fiat
cakes and bake in quick oven.
Corn MUFFINs.-One pint corn
meal, one pint sour milk, two tea
spoons soda, two eggs, two table,
spoons sugar, three tablespoons of
melted butter, a little salt. Beat
briskly and bake in cups in a hot
oven.
No not calculate on making the gar
den all at once. A good garden
should furnish a supply all through
the season; kale, kohl rabi, celery,
satisfy and caulifower are all good
crops, but not so generally raised as
they should be.
NooDLEs.-Beat two eggs in cup
till light; fill the cup with sweet milk,
add pinch of salt mix as stiff as you
possibly can, roll, cut very fine, and
lay on cloth to dry two hours. Boil
thirty minutes, season with butter.
POTATO AND PARsNIP STEw.-Two
quarts Of potatoes, after being sliced
thin; one quart Of sliced parsnip one
fourth pound of salt pork, cut fine and
pairboiled. Put in hot water and
boil slowly two hours, seasoning with
pepper.
BAKED EGGs.-Butter the bottom
Of tin pan. Break one egg at a
time and drop in caresu,s''ONSMlTt
70 broo A Ak M, '''. ss'',s,' - - -, -;
10 pFe"" . ; ~. Sprinkle with salt
and pepper, and set iu quick oven
until the yOlks are set. Serve hot in
the pan in which they are cooked.
LEMON PUDDING.-Yolks of four
eggs, four tablespoons sugar, two Ia
blespOons hot water, juice of one
lemon. Beat all together well cook
in farina kettle until quite thick, re-
move from the fire and stir in the
whites of four eggs beaten stiff with
two tablespoons of sugar.
TUMBLER CAKE.-Three tumblers of
flour, l tumbler of sugar, tumbler
Of butter, ! tumblcr of sweetmilk, !
teaspoonful Of soda, J teaspoonful of
salt, 2 eggs and l pound of raisins.
Spice to your taste-I use nutmeg and
Glove. Measure with a common glass
tumbler.
LAYER CAKE.-Two cupfuls Of flour
well sifted, one-fourth cuptul of but
ter, one-half cupful of ice-water, one
half teaspoonful of salt, one heaping
teaspoonful of baking powder. Fla
vor to taste. Rub the butter into the
sugar, then break in the eggs and beat
till stiff; add iceswater and stir again.
Sift the powder with the flour, add
and beat well. Bake in a quick oven.
Jelly, chocolate frosting, or plain
white frosting may be used between
the layers.
LAYER CAKE No. 2.-Break two
eggs into teacup (do not beat them)
and fill the cup with sweet milk. Into
one cupful of sugar rub a lump of
butter half as large as an egg, before
mixing with eggs and milk; then add
one-half tcaspoonful of salt, and lastly
one and one-half cupfuls of -four with
which one teaspoonful of baking pow
der has been sifted. Flavor with va
nilla. Beat all thoroughly. Bake in
quick oven. 1 use fmr round tin
plates for baking both No. l and No.
2.
MONTANA Pork CAKE.-Soak some
dried apples over night Off evaporated
apples is used it will not require more
than an hour or two for soaking). Chop
quite fine, two cupfuls of the apple
to which add two cupfuls of molasses
and let it stew slowly for two hours
then set aside to cool. Chop very fine
one cupful of fat, salt pork, pour over
the pork one cupful of boiling hot
water or coffee Il prefer coflee). Into