Year: 1879


SfoNaE CAKE.-10 eggs, their weight |
in sugar, half the weight in flour, juice
of lemon, teaspoonful vanilla; beat
yelks well; stir them with sugar to
cream; beat whites to stiff froth; add
flour last, bake in a quick oven.
FRENCH CAKE.--14 cups of butter,
cups flour, cups sugar, eggs (always
beat yelks and whites of eggs separate
ly), juice of half a lemon and rind of
whole one; just before putting in oven
mix teaspoonftil of soda and the lemon
with l cup of SOUR milk.


Snow CAkE-Whites of 8 eggs,
cupful sugar, cup butter, cup sweet
milk, scant cup corn-starch 1 cup
flour slightly rounding, teaspoon
baking powder mixed with the -four.
Beat the eggs separately and add last.
This makes an excellent layer-cake for
cocoanut and orange.


10 FRY EGG G-PLANr.-Slice very thin,
sprinkle salt on both sides, lay one slice
on another till enough is prepared then
place heavy weight on top; this will
draw out any bitter taste. Let it remain
a few hours; make a rich batter or pre-
pare crumbs with egg, dip in the egg
plant, and fry in boiling lard. If too
rich, broil in fish-broiler.


| FRosTtNG.-Beatw whites of eggs to
stiff froth, and gradually pound best
pulverized sugar, beat well for at least
hour, flavor with lemon-juice (and
add tartaric acid, as both whiten the
icing). To color a delicate pink, use
strawberry, ,curraut or cranberry; or the
grated peeling of an orange or lemon,
moistened with the juice, and squeezed
through a thin cloth, will color d hand
some yellow. This amount will frost
one large cake.


SPIRITS SoF TURPENTINE.-One of
the most useful articles for housewif,
to keep on hand is bottle of spirits of
turpentine. There are so many purpos-
es for which it is almost indispensable
that it is wise to have 1t on hand. 1t is
a sure relief for burns. A few drops in
the bottom of drawer, or on the floor
of clothes-press or wardrobe, will ef-
fectually prevent moths from inhabit-
ing them; and thorough application
to bedsteads in the early spring will
save much annoyance and hard labor
through the long summer. Insects have
a great aversion to the odor of turpen-
tine, and it is sure death to those al
ready in possession.


FRICAbELLN.-Thisi is an economical
German dish, for any bits of meat left
over from a previous roast can be used,
added to some fresh meat. In fact, il
is better when made of part raw and
part cooked meat. Any sort of meat
may be used. 1t should be chopped ex-
ceedingly fine, and mixed thoroughly
with salt, pepper, dry bread soaked and
squeezed, and a tiny bit of grated nut
meg. Some meat broth or gravy OF
any kind must be added to keep it moist.
Form the mixture with the hand into
egg-shaped balls or finger-lopg rolls,
roll them In bread-crumbs, and fry
quickly in hot butter. If cooked too
long. fresh meat becomes dry. If beef
is used for the tricadell,s it should al
ways be cut from the top round.


APPLE TARTs.-Pare and slice
quarts apples and stew them tender with
the sugar and 1 gill of water. Put
pound of flour in heap in the middle
of the pastry-board, and make a hole in
its center; into this put small salt
spoonful Of salt, the yelk of an egg, and
a piece of butter size of a walnut. Mix
these ingredients with the fingers of the
right hand, and when they are well mix
ed, gradually add enough cold water to
make stiff paste, about ! pint. Roll
this about on the pastry-board, working
it well with the right baud, dusting the
board with flour, until the paste ceases
to stick to it. Work the butter with the
hand to press out the buttermilk land dry
it in a clean napkin. Roll out the paste
in a round, as large as dinner-plate,
dust it with flour, lay some butter in the
center of it, fold the edges up over the
butter, SO as to cover completely, press
the folded edges down slightly, and turn
the lump of paste over the board; fiat
ten it with a roller, and roll out evenly,
taking care not to break the butter
through it. Fold one side half over,
and then bring the other side up over
the first, roll it out, fold it twice more,
and set it, if possible, on ice. Let it
stand 5 minutes TO cool, roll it out again,
line the pie-plates with it, and fill them
with the stewed apple. Cover them
with paste, ornament the cover little,
brush it with beaten egg, or dust with
powdered sugar, and bake in rather a