Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1899-01-12
HOUSEHOLD RECEIPTS.

LOBSTER SALAD.-Piok the meat from
the shell, cut into nice square pieces, out
up some lettuce and mix. Make dressing
Of four tablespoonfufs Of oil, two Of vine- .
gar, one Of mustard, the yolks of two eggs,
and pepper and salt to taste. Rub smooth
together forming . creamy looking sauce,
and cover the lobster with It. Garnish
with sliced cucumber pickles, egg.rings,
pnrsely and cold beet cut in fancy shapes.
WHITE MotAssEs CANpY.-Take two
pounds of refined sugar termed by grocers
'coffee G W, one pint Of pure sugar. house
syrup and one pint best Porto Rico or New
Orleans molasses Boil together until il
hardens, as above described, add one tea.
spoonful of carbonate Of soda, and work In
the usual manner.
TAFFY.-Eithe- Of the two kinds of mo.
lasses candy, il poured from the kettle into
tin trays without working, will produce .
fine plain taffy. 1t may be left In one sheet
the size of the tray, or when slightly cold
may be marked of in squares.
PHOSPHORUS, as used for poison Of yer.
nil and for matches, is sometimes eaten
by children. Magnesia or other alkali,
with water or mucilaginous drinks, are the
rcadiest means Of relief.
BROWN BREAD.-One quart warm water,
one teaspoonful salt, one cup brown sugar,
one cup Of wheat flour, and one cup of hop
yeast sponge stir stiff with Graham flour
let stand in a warm place an hour !; bake
Glow.
SSow FLAKE CAKE One and one.half
cups pulverized sugar, one Of flour, whites
Of ted eggs beaten to a stiff froth, one tea.
spoonful cream tartar, one half of soda,
pinch OF salt; flavor to taste; bake slow in
shallow tins.
BUCKwuEAT CAKEs.-Make q batter Of
WI rim water, teaspoonful of salt, teacupful
of homemade yeast stir in enough buck.
wheat flour to make batter set in worm
place the night before they are wanted that
they may be light to make them brown
nicely add little sweet milk. TO prevent
the griddle from smoking rub with very
little beeswae instead VI grease.
Coon CoFFEE. one egg, one cup
Of white sugar; stir together to froth;
have your coffee cups previously well
warmed; put two teaspoonfuls of this in
each cup; pour coffee in boiling hot stir
thoroughly and add thick cream.
MINcE MEAT. II One quart Of meat chop
ped very fine the neck piece is best, it
being free from tough streaks; three quarts
Of very tart chopped apples, one pound
seeded raisins, one pound seeded ourrants,
one half pound citron, cut very fne, two
quarts sweet cider, one cup boiled cider,
two pounds sugar, one tablespoonful salt,
one teaspoonfuI each Of all kinds Of spices
except cinnamon-of this take big hand.
full OF the sticks steep, not boil, half an
hour In one pint Of water-it ID better to
partly cook the raisins; stir these ingredi-
ents together in stone jar and set away
few days Thin with water and add more
sugar, II necessary, when ready to use.
Parsley eaten with vinegar will remove
the unpleasant effects Of eating onions.
DOLLY WARDEN CAKE.-Two cups Of
sugar, thirds Of q cup Of butter, one
cup Of sweet milk, three cups Of -four;
three eggs, one. half teaspoonful of soda,
one tsaspoonful of cream Of tartar Flavor
with lemon. Bake one ehalf Of this In two
pans To the remainder add ono tahls.
spoonful Of molassss, ono cup Of chopped
rsixins. one-half cup Of ourrants, pIspS Of
citron chopped fine, one teaspoonful Of Gin.
namon, cloves ,ud nutmeg. Bake In two
pans and put in sheets alternately with .
little Jelly or white Of an egg beaten to
froth.
GENrLRMEN's FAToRITE.-Seven eggs,
white and yolks beaten separately, two
cups sugar and one-haf cup Of butter,
worked to cream One tablespoonful Ut
water, two teaspoons, level full, of baking
powder, two cups of -four, one-half tea.
spoonful Of salt; bake in jelly cake tins.
JELLY FOR sAME.-One egg, one cup Of
sugar, three grated apples without the
peelings, one lemon; stir till it thickens
Cool before using.
MoLAssEs COOKIES. Two cups and
one half Of hot molasses, one cup of short
ening (half butter and half lard, one ,ea-
spoonful Of ginger and one of cinna'aon;
dissolve two teaspoonfuls of saleratus in
cup Of lukewarm water and throw In as
quickly as possible; add some flour and
stir few minutes as you would soft cake,
then add more flour; mix as soft as you
can conveniently and roll out.
SUGAR CooKIEs.-Two eggs, one cup OF
sugar, half cup of butter. half cup of sweet
milk, three teaspoonfuls of baking powder;
roll soft.
FL ut Juice VI ouC iCihoh,
one teacup of white sugar, one teacup OF
water one egg, one teaspoonfm OF flour,
two crusts, make one pie.
CRACKERS Equal parts oatmeal and
water; or one pint of meal wet with one
gill of water; work it few minutes with
spoon, until you can make il into mass;
place it on tue board well covered with oat
meal, dry; make compact as you can roll
out to about one sixth Of an inch in thick
ness, cut into squares with knife or into
shapes with cake.cutter; bake in very
moderate oven, or just said them at first
and let them dry ont in the oven. They
are hard to make at first, but you soon
learn to handle them and keep them from
scorching. This is one form of the Scotch
hammock. A rich addition is two heaping
spoonfuls of dessicated eocoanut.
PIE CRUST. T.-Just the same as for crack
ers; roll very little thinner 1t bakes
quickly, and care must be taken not to
burn it in cooking the contents OF the pie.
II is not suited for top crust. Fill with
stewed fruit, such as berries, peaches, ap-
pies, plums or cherries then make o mer
ingue Of white Of egg and sugar and pour
over the top. In summer, when you have
fresh berries. these pies are just the thing,
as you need not worry about their being
short enough, and they do not take half
the time Dyspeptics can eat them with
impunity --or fresh cream, whichever they