Year: 1879




Soft GingerJread.-2 eggs, butter the
size of an egg, ] cup of water, cup of
sugar, l cup molasses, teaSpoonful
soda, cups flour. Bake in 2 tins.
Fried CakeS-1 teacup of cream, l
egg, well beaten, piece of saleratus the
size of a hickory-nut, teaspoonful of
salt, and flour enough to make them roll
out thin. Fry in hot lard until of light
brown.


WafleS.--1 pint of sweet milk, 4 eggs,
1 large cupful of cold rice or hominy, a
little salt, flour to make stiff batter,
baking-powder in the proportion of 3
teaspoonfuls to quart of flour.


Farmers jelly Cake.-1 cup sour
cream, cup of sugar, l egg, l small
teaspoonful of soda; beat the egg and
sugar together; add the cream, and
flour enough to make thick batter.
Bake in round tins and spread jelly be-
tween.


Corn MaffnS.-3 eggs beaten light, l
pint of buttermilk GfVery sour use less),
l teacup cream or milk, l small tea
spoon soda. Lard or butter the size of
an egg. Meal enough to make the bat
ter the consistency of pound cake.
Bake in muffin rings.


Nice Breakfast DiSb.-Cold mashed
potatoes, made into little balls and
slightly fattened; dip them into an egg
slightly, so as to mix the yelk and white;
roll them in cracker crumbs. Fry them
in hot lard or butter. Send to the table
hot.


Birds Nest Padding.-Pare and core
tart apples; fill the openings with but
ter and sugar; put into pan heaping
teaspoonful of dry tapioca and sugar to
each apple; then put in the apples;
sprinkle over them cinnamon; fill the
pan nearly full of water and bake.


Hot SJaw.-S spoonfuls of sugar, of
salt, 1 cup of vinegar, l spoonful of
mustard; mix we'll together. Chop the
cabbage very fine; put it in the pan
with tablespoonful of water; let it get
well heated through, and then pour the
above ingredients over it.


PRIME P5eS.-Take pound of prunes
and soak them over night, so that the
stones will slip out easily; stew in some
water with as many raisins as you
wish, and sweeten; use less water than
for sauce; when both are soft, CRATE in
the rind of 2 lemons and fill the pie, al
lowing 2 crusts.


Chicken Salad.-1 chicken, chopped
fine, 4 eggs, boiled hard and chopped
or mashed fine, tablespoons mixed
mustard, J teaspoon cayenne pepper, }
spoon salt, J teacup melted butter, 3
tumbler of vinegar, l teacup cabbage,
and cup celery, chopped fine; mix
we'll together.


Qutcb Graham Mush.-1t pints sour
milk, J cup New Orleans mclasses, a
little salt, 2 teaspoonfuls of soda, dis
solved in little hot water, and as much
Graham flour as can be stirred in with
spoon; pour in well creased par, put in
oven as soon as mixed ,andbake 2 hours


KISS Pudding.-Scald 1 quart of milk
and dissolve 6 tablespoontuls of corn
starch in cold milk; add the yelks of 3
eggs, and stir into the scalding milk !;
put the whole into dish and let it stand
and cool. Take the whites of the eggs,
beat with 1 cup of sugar, put on top,
and set in the oven, to brown.


How to Cook FSSh.-Fish should not
be put into fry until the fat is boiling
hot 1t should be dipped in Indian-meal
before it is put in, the skinny side up
permost when first put in to prevent its
breaking. 1t relishes better to be fried
after salt pork than in lard alone. Never
put fresh fish to soak in water. If you
want to keep it sweet, clear and wash
it; wipe dry with towel, sprinkle salt
inside and out, put in a covered dish
and keep on the cellar bottom until
you want to cook it. If you live re-
mote from the seaport, and can not get
fish hard and fresh, wet it with an egg
| (beaten) before you meal it, to prevent
its breaking.


Hints for Cooking Meats.-In roasting
meat have the pan hot when you put
the meat in. If it is beef, put it in the
hot pan and let it stand half moment
and then turn it over, thus soaring both
sides and preventing the juices from
running so quickly. Do not put the salt
and pepper on the meat, but put it in
the pan with the water and then baste
the meat every three or four minutes.
You will find the meat will be thorough
ly seasoned and will be much more
juicy and tender, than by the old way
of rubbing the salt on the meat; put
ing the salt direct on the meat draws
the juice out and toughens it. roast
fowls in the same way; also fish; not
putting any butter or grease near them
until almost done; then l rub little
butter over them to give them nice
crisp outside. l think those who will
use this way of roasting meats, fowl
and fish, using no grease or fat, but
skimming it all off, will like it much