The Globe-republican., 1891-06-17
USEFUL AND SUGGESTIVE.

USEFUL AND SUGGESTIVE.
half cup butter. two cups sugar. four
eggs (whites), three cups -four, one-half
teaspoonful Of soda Flavor with cit
ron Bake.-Detroit Free Press
-F.ankie's Gingerbread - Three
quarters of q cupful Of butter, three
quarters of . cupful Of molasses. half .
cuptul Of sugar, two eggs, half a cupful
81 sweet milk. one teaspoonful of soda.
two cupfuls Of -four. ginger and CHINA
mon to TASTE.
Stuffed Eggs-Halve ten harl-boiled
eggs; take out the yolks and season,
adding minced meat Of any kind pre-
ferred; fill the eggs, join and put in >
dish Use bread crumbs and milk with
the remainder of the mixture; pour over
all and bake--Boston Budget
Potato Puffs-Boil and mash three
mealy potatoes, mix with them three
ounces of sugar three ounces of flour. a
little grated nutmeg. add small piece
Of butter. and two well beaten eggs.
make into cakes. fry brown and serve
with white sauce.-Boston Herald
To separate the yolks and whites Of
eggs. break the shell on the edge of a
dish. then pass the yolk several times
quickly from one half-she1 TO the other,
letting the white fall to the dish: in
this way the yolk will remain unbroken
in the shell. When eggs are TO be
beaten separately. beat the yolks until
creamy and light colored. and the
whites until dry, or SO that they will
not fall from the bowl il il is turned
upside down
Cabinet Pudding. Take \ two
quart pan filled with sliced cake. four
ounces butter, one-half pound chopped
citron. two quarts milk. six eggs. one
lemon juice and rind; butter two pud-
ding pans, place in them = layer OF
sliced cake. then sprinkle on the citron
and bits Of butter. another layer OF
each; beat the eggs and add two quarts
milk. lemon juice and rind. and pour
over the cake in pans Bake for twenty
minuteS-Home-
Perhaps the best way 70 clean PAM
pas grass is to shake it gently about IN
a lather Of lukewarm water. The adj
dition of little borax or ammonio
would hasten the cleansing process
Pass each plume through the hands
now and then to get out the dirt; rinse
well in water slightly blued. in which
little starch has been dissolved Tn
less the grass is firm and in good con-
dition any attempt at cleansing will BE-
uselesS-N. Y. World
Jelly Cake-Butter the tins so there
will be no delay in sending TO the oven
at once. Roll out one cup of white
sugar. mix two teaspoons of cream tar
tar with one cup of flour. dissolve one
teaspoon soda in just three tablespoons
ef sweet milk; 10 three well-beaten
, eggs add sugar and stir well. then add
; milk and stir long enough TO mix thor
| oughlv but no more. Bake in steady
!, oven, but not over hot Spread the
! Jelly after the cake is cool-Springfeld
| Mass Republican.
English cheese-cakes are easily pre-
| pared. Slightly warm one ounce Of
| butter and cream it with two ounces OF
| sugar: add two ounces of grated cocoa
nut, a dessertspoonful of rosewates
and few drops of vanilla essence,
| then the heated yolks of two eggs and
| about two tablespoonful of milk-co-
! coanut milk IL you have it Have ready
six small patty-pans lined with puff
paste. Place little of the mixture in
each and bake them in brisk oven for
ten or fifteen minutes When done
brush them over with the white of an
egg and leave them for minute more
| n the oven.-N. Y. World.
finger Observation-Disclosures
cup Of molasses, one-half cup of lard,
one-half cup Of sugar, half :up OF
water, two teaspOonfuls soda, two tea
spoonfuls ginger. one teaspoonful OF
salt Use hot water in cold weather.
Put lard into water until melted Mix
very soft Turn onto well-floured board.
roll about one inch thick. cut into
three-inch squares and hack each square
three times lightly Bake in mOder-
ate oven. They will run together and
form compact sheet. and should be
cut on the old tins with sharp knife.
then lifted carefully onto 4 cloth -
cool. Pack into jar or tin pail. COW
ering closely. and the older they get
the better they'll be.-Detroit Free
| Press