Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1893-07-18
HOMEMAKERS COLUMN.
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RECIPES.
CARAMIL FILLMa FOE CARA
| Thoroughly reliable caramel niiing fof
| cake may be made according TO the fol-
| lowing recipe: Onc-half cupful Of brown
sugar, one cupful Of milk. one table
spoonful (scant) OF butter, one-haif
teaspoonful Of vanilla.
To CLEAN SILVER PLATE.-fill .
large saucepan with water and add one
ounce OF carbonate Of potash and .
quarter Of pound Of whiting. Put In
all the spoons, forks and small plate,
boil for twenty minutes, remove the
saucepan from the fire, and allow the
liquid to become cold. Then take each
piece out and polish with soft chamois,
using q soft brush to clean the en-
bossed and engraved parts. The large
pieces should be boiled separately.
Nur CoOKIEs.-Nut cookies are made
| In the same manner % ordinary sugar
cookies except that the amount OF short
euing IA lessened according TO the rich
ness Of the nuts: eight tablespoonful
Of sugar, six tablespoonfuls OF melted
butter, four tablespooufuls OF milk, two
eggs, two teaspoooufuls OF baking
powder. Flour to thicken.
COTTAGE BEER.-The following recipe
for cottage beer makes most refreshing
drink: Into 1--WE gallons Of cold water
throw two generous handfuls OF hope,
and boil until the water Ii well colored
and the hops sink to the bottom. Strain
Through bag. add half = gallon OF
syrup, and allow the liquid to cool; and
when 1t IL just mllk.wsrm, stir In dis
solved yeast cake, and let the beer fer
ment over night. Pour II into Jugs or
bottles, and permit Il to fermeut another
night. Then carefully wipe the mouths
of the Jugs or bottles and cork tightly
for use. Allow the beer to stand In \
cool place for at least two days before
opening. To give strength, add half q
gallon Of sifted wheat bran sewed In
bag, boiling It with the hops. Always
put the hops In cold water.
SOrr GINGER CAxEs.-Soft ginger
cakes are made as follows: ! cupful OF
molasses, I cupful Of sugar, cupful OF
butter, I cupful Of sour cream, eggs, ]
easpoonful OF soda, tablespoonful OF
ginger, -four to make stiff batter.
Bake In small pans.
SPONGE CAKE.-2 cupfuls Of powder.
ed sugar, 2 cupfuls OF -four (sifted), 2
teas poonfuls OF baking powder, eggs,
"a teacupful of boiling water, pinch
OF salt, lemon or vanilla to taste. Beat
the whites and the y0lks Of the eggs
separately. Add the boiling water after
all the other ingredients have been
mixed, and bake In moderate oven.
BAKE EGGS thus: Cut very thin slices
OF bacon, allowing two slices for each
egg to be used. Fry the meat very crisp
and brown, and arrange the slices 10
groups Of two on large, hat plate.
Break an egg over each group, bake II In
hot oven, and serve. Individual
dishes for baking eggs can now be pro-
cured Mt small cost, and the serving is
more elegant when they are used.
For ripe tomato pickle choose small red
tomatoes which should be thoroughly
ripe, but firm. Prick each tomato with
pin, and place In stone Jar with about
thirty nasturtium seeds to every quart
Of tomatoes, scattering the seeds. Cure
the tomatoes with cold vinegar. They
will be ready for use In abouttwo weeks
After the juice has been squeezed from
lemons, the peels may be utilized Tor
cleansing brass. Dip them In common
salt, and scour with dry brick-dust.
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