Huntsville gazette., 1893-06-17
HOME HINTS AND HELPS.

Soft Ginger Cake: One-half plnt OF
molasses. two ounces of butter, two
eggs, one teaspoonful of soda, one-half
teaspoonful of thin cream, one-half
pound of flour. Bake thirty minutes
Farm and Fireside.
-Potted Ham: When the ham Is
nearly finished cut off all the meat and
chop as fine as possible; add pepper,
mace, cloves, ETC., and little melted
butter. Pack tightly in jar and pour
a little melted butter over the top.
-Citron Cake: Four eggs, beaten
separately One cup of butter, one
half cup of sweet milk, three cups OF
-four, two teaspoonsful of baking pow
der, one-half pound of citron, chopped,
and rolled in -four Bake in long, mar
row pans.-Detroit Free Press.
-Stewed Ribs: Lard-rolled ribs OF
beef: sprinkle with salt and pepper
and braise them. Add few carrots,
and simmer till reduced to glaze.
Made teaspoonful of brown braided
-four, moisten with little pot liquor,
heat together, skim and serve.-Good
Housekeeping.
Baked Cod: Flake up with fork
cold baked cod. Put in a pint of milk
to pint of fish, and a little thickening
of -four, Salt and pepper to taste, and
half very small onion. Put in pud-
dipg-dish, cover with crumbs, and put
little bits of butter on top. Bake until
the top is brown.-Old Cook Book.
-Rhubarb Jelly: Wash and slice the
stalks, but do not remove the skin; add
a little water, and boil till very tender.
Drain through a jelly cloth without
pressure. Return to the fire and boil
ten minutes; then add an equal weight
of granulated sugar which has been
previously heated. Try the jelly at
short intervals by dropping little on
cold plate. When stiff enough, re-
move from the fire and pour into
glasses. This jelly may be favored
with any fruit juice or extract and SO
varied definitely.-Rural New Yorker.
-Made-Over Dishes: Among the nu-
merous dishes that may be made from
remnants of previous meals are the
several preparations of fish. While
fish is warm the skin and bones may be
easily removed, and | always attend to
this as soon as | take it from the table,
so that it will be ready for use in other
dishes. Add heated sweet milk to fish
and season well, using little butter;
add, also, the beaten yolk of an egg.
Heat this hot in the oven and beat the
white of the egg, after having slightly
salted it, spread over the fish, set in
the oven until it is light brown, and
you will have very nice dish.-Prairie
Farmer.
Raised Doughnuts: To pint of
lukewarm milk add a teacupful of
melted lard, and stir into this enough
sifted flour to make thick batter; add
teacupful of yeast, and keep it in
warm place until the batter lis light.
The batter is usually made just before
going to bed and allowed to stand over
night. Work rinto the batter when
light four beaten eggs, two cupfuls of
granulated sugar, teaspoonful of salt
and one of cinnamon or grated nutmeg.
When the whole is well mixed together
knead in flour until it is about as stiff
as biscuit dough. Cover with bread
cloth, and put it in warm corner near
the stove. When of a spongy lightness
roll the dough out half an inch thick,
and with a cake-cutter or a small
tumbler cut it into cakes Once more
let these remain until light, then fry in
hot lard. Take them out in drainer
or colander, set in a pan to drain, and
let your assistant roll them while they
are hot in pulverized sugar. When
properly sugared they should resemble
snow wballs,-Boston Budget.