Year: 1876




Snow CAKE.-One and half goblets of
sugar; one goblet of flour the whites of
ten eggs, and one heaping teaspoonful Of
cream tartar.


GRAHAM FLOUR PUFFs.-One quart of
sweet milk, three well beaten eggs, two and
a half cups: of oatmeal, one and half cups
of graham flour, and little salt. Use 4
mediun1-szed cup. Heat and oil the gem
irons and bake in quick oven.


BAcoN.-To you who have to eat bacon
instead of pork, as do, | would suggest
when it is half done pour off the grease, turn
it and pour over it half teaspoonful Of
sweet cream, and let it finish frying slowly.
Boil five minutes before frying.


IcING THAT WILL Nor BREAK.-Take
one pound of pulverized white sugar, the
whites of three eggs beaten until you can
turn the dish upside down, one teaspoonful
of flour or corn starch added to it; flavor
with lemon; flour the top of the cakes as
soon as taken from the oven; put on the
cling with a large-bladed steel knife dippep
in warm water, and then smooth the icing
with it.


CANNED GRAPE PUDD1NG.- Pick and
wash good sweet grapes SAY Concord-and
put in alternate layers with one-fourth the
quantity of picked and washed rice, and
sugar enough to sWeeten. Fill up with wa
| ter, and cook in the water one hour after
it begins to boil. Can as usual tor fruit,
and serve cold when wanted, either with
or without sauce of sweetened cream.
This pudding is not likely to keep more than
two or three months, owing to the liability
of the grapes to deposit tartaric acid.
Snow PUDDING.-Into one quart Of sweet
milk put one pint of bread crumbs, butter
the size ofan egg, the well beaten yelks Of
five eggs !; sWeeten and flavor as for custard;
mix the whole well together. While the
above is baking, beat the whites of five eggs
to stiff froth, add half teacup sifted sugar,
pour it over the hot pudding when cooked.
and return to the oven until delicate brown.
The above is excellent without addition,
but some prefer layer of jelly or canned
peaches on the pudding before frosting.
No sauce.


HoMINY CRoQbETTE.--To cupful of
cold, boiled hominy, add teaspoonful of
melted butter, and stir it well, adding by
degrees cupful of milk, till all is made in
a soft, light paste; add teaspoonflil Of
white sugar, and one beaten egg. Roll I'M
to oval balls with floured hands. dip in beat
en- egg, then rolled cracker crumbs and fry
in hot lard.


BUTTER MILK CAKE.-One pound of11our,
one pound of sugar, half pound of butter,
five eggs, halt pint Of buttermilk. Beat
the eggs well add by degrees and alternate
" the flour, sugar, milk and butter. The
last must be washed and creamed. The but
termilk should be just fresh from the churn
if decidedly sour, a pinch Of soda will be
found needful.


i To MAKE MoLAssEsV VINEGAR.-f a bar
rel is needed, take two gallons Of molasses,
one quart of yeust, (brewers' is the best,)
three ounces of tartaric acid, and if there is
no mother at hand, cut Il handful OF coarse
white paper into strips and add. Rain
water is the best and should be used, but
good spring water will answer. Put in q
warm place i'll the sun; put glass bottle IN
the bunghole, neck down of course, and let it
remain for four weeks. II a small
quantity is wished, tnke quart of
molasses aud add to it three gallons OF
i rain water. and one pint of yeast. If in
: winter let il stand to ferment in warm
S place where it can have the sun several
-.