Year: 1874

1VlaIO tFE. Two Gu IlS OF cOltl mashed
potatoes; stir in two tablespoontuls OF
melted butter, beating to Il cream add
two well-beaten eggs, one cup of cream
or milk ! pour into a deep dish; bake in q
quick oven,


JELLY ROLLS. Take three eggs, halt q
cup of sugar, cup Of flour, teaspoontul
of soda, or, in lieu of the soda and cream
tartar, one and a half teaspoontlls of bak-
ing powder; bake in thin cakes: spread
with Jelly, and roll up with the Jelly side
in; cut in slices across the roll.


CRACKER PIES. Take nine soda crack
ers, break them and pour over them two
cups Of boiling milk, let them stand until
reduced to pulp, add one and one-fourth
cups Of sugar, one ounce OF butter, toul
spoons vinegar OF two tartaric acid, flavor
with lemon or orange. This is sufficient
for three pies.


SUGAR CAKE. One-half pound OF butter
one-half pound Of sugar, one pound OF


flour, three eggs, and milk enough to make
a dough. Beat the butter and sugar to-
gether whisk the eggs light and add
them; stir in the milk and flour alternately
so as to form a dough. Roll the dough
out, cut in cakes and bake in a moderate
oven.


IRISH STEW. Trim the fat from three
pounds of the best mutton chops; pare
and cut in slices six large potatoes, and
six large onions. Put into a stew-pan a
few pieces of fat pork, and on these put
alternate slices of potato, onion, pepper,
and salt. Cover with cold water. Cover
the stew-pan very closely set it where it
will cook slowly, and let it stew for three
hours. Serve very hot


For SPONGE CAKE. A recipe that
never fails to make light and beautiful
cake-one pound Of sugar, three-quarters
of a pound of flour, one dozen eggs; beat
the yolks light, add the sugar; beat it
well whip the whites to stiff froth and
mix gently the Jolks and sugar; sprinkle
the flour lightly and Stir slowly if stirred
too much after the flour is in it will not
rise add spoonful OF lemon.


BAKED APPLES. Perhaps the very best
dish Of prepared apples for the table is to
bake slowly, with just heat enough not to
break the skin. When done, lay open and
remove the core sprinkle with sugar
(granulated is best), and work sugar and
pulp together; work to a fine consistence.
which a few strokes of the spoon viii do !;
then close the skin upon it, and lay away
to cool; it ought to be eaten cold


RICH PUDDINGs. Pare and slice six
medium sized apples. Place one-third on
the bottom OF the pudding-pan; scatter
over few slices of ounces, peach, pine
apple, or affew raisins cnt, tablespoon
tul OF uncooked rice, two tablespoontuls
Of sugar. Add two OF more layers III the
same manner, a little salt and bit Of nut
meg or mace. Fill up the pan with rich
new milk and bake slowly from two to
three hours.


The CARE OF OL-CLoTHs. An oil
cloth requires careful treatment and should
never be scrubbed with brush. but after
being swept with the long handled hair
brushes that are made for the purpose. it
should be carefully washed with a large,
soft cloth dipped into milk and wateT-
halt-and half; or, If the milk is not OBJ
tainable, tepid water without soap. The
latter ruins oil-cloth by taking off the
brightness of the paint, and it never
should be applied to it.


How TO MAKE APPLE-BUTrER When
apples are ripe make three barrels Of cider
Then pare and core four bushels of APP
pies. Then boil down the three barrels
of cider to one and halt, and set it con-
venient to the copper kettle, in which
place the four bushels Of apples Pour on
to the apples from the cider enough to
answer the purpose, and fire up. AS the
cider boils away, add more and more, un-
til it is all used up and the contents Of the
kettle are brought down to a proper con
sistency, of which one must be judge. 4
little practice will make one perfect.