The Van Buren press., 1893-05-06
usEEuL AND SUGGESTIVE.

-firahain Sponge Cake. -Four eggs
beaten with one cup and half sugar,
one teaspoon lemon extract, one tea
spoon baking powder, two cups Hour.
Beat thoroughly and add three-fourths
of cup boiling water, is made very
thin. Can be made from white or dra'
ham.tiour Makes nice layer cake by
baking in jelly tins-Detroit Free
Press
Dainty Pudding boil one quart
of milk, stir in four tablespoonfuls OF
corn starch and the yolks of four we'll
beaten eggs Pour in a pudding dish
and set in the stove until thick, take
out and put the whites of the eggs with
teacup of sugar and two teaspoolfuls
of extract of lemon over tho top OF the
pudding and serve.-Home.
-Maclserel Salad -Tshe me pound
of cold boiled fresh or carred lnackerel
and pick into pieces. Add ma. as much
chopped celery. Cream three table,
spoonfnls of fresh butter into the yolks
of four hard-boiled eggs, add tea
spoonful of mustard, pinch OF salt
and cayenne, with four tablespoonfuls
of vinegar; mix all together and pour
over the fish, Garnish with celery tips.
-Harpers Bazar tEH
-Scalded Corn Meal Cakes. = Mix
half teaspoonful of salt and one tea
spoonful sugar with one cup OF fine
white corn. meal. Pour on boiling
water enough to scald and swell the
meal. When all moistened, add milk
enough to make thick batter tha.
will not spread when dropped on the
griddle. Cook slowly until one side is
Drowned, then turn and cook the other
side.-Boston Budget
Glazed Beef Tongue. Boil large
tongue, and as soon as it is done re-
move the skin and trim away the un-
slightly parts of the root. Then with
thin iron skewers, one through the tip
and two through the root, fasten it
firmly to a board. This will give it
good shape when cold. 1t should then
be glazed and ornamented in the same
manner us the ham, though the design
must necessarily be smaller. A very
pretty one is running vine with fruit
and leaves. The butter may be tinted
green with spinach juice, or pink with
cochineal, and sometimes the tiny silver
pellets are used stuck in the centers of
the butter dots. Ladies Home Journal.
-Puree of Celery.-Cut the celery in
small pieces and cook in but little
slightly salted water until very soft;
then rub it through fine colander, or
better still, a soup seive. To the pulp
thus obtained from two or three heads
of celery, add pint or two of milk,
when it boils, thicken a little by rub
bing large tablespoonful each of flour
and butter together. Let it boil two
or three minutes, then season to taste
with salt and pepper and it is ready to
serve Fried bread cut in small squares
is nice served with it or to throw into
the soup in the tureen.-Orange Judd
Farmer.
--Koumiss. Dissolve one-sixth of
yeast cake in a quart of milk at blood
heat Cook one and half tablespoon
fuls of sugar one minute in table,
spoonful of water, and mix with the
milk. Put in bottles with patent fasten-
ers and fill to the neck; as a matter of
precaution it would be well to insert
first a piece of raw cotton to exclude
air. Shake thoroughly and place in
temperature of sixty-eight to seventy
degrees Fahrenheit for twelve hours;
then lay bottles on their. sides in re-
frigerator for three days before using
If successful the kcumiss will froth
abnndantly when opened IN. Y. OBJ