Democratic Sentinel, Volume 5, Number 3, Rensselaer, Jasper County, 25 February 1881 — HOUSEHOLD HELPS. [ARTICLE]

HOUSEHOLD HELPS.

■ Tua Cakes. —One cup of four creanf, one cup of sugar, two eggs, two cups (full) of flour, teaspoonful oi soda. Fbikd Oysters.—Dip each oyster in beaten egg, then in rolled Crackers or corn-meal and fry quickly in hot butter or lard. Puffs.—Two eggs, two cups of milk, two cups of flour and a little salt. Pour into hot roll pans, and bake in. a quick oven. Fill the pans aboqt half full. -h* - * Cocoanut Cookies.— one cup butter, two eggs, one ful soda dissolved in a tablespoonrm of milk, one cocoanut and flour enough to roll. French Loaf Cake.—Two cups sugar, half cup butter, half cup of sweet milk, teaspoonful of soda, two of cream tartar, three eggs, three cups flour; flavor with lemon. Lemon Flap-Jacks.—One pintos milk, four eggs, juice of one lemon, flour to make a light batter, pinch of soda. Fry in hot lard S.'rve with sugar and nutmeg. Fried Milk Toast.—Dip slices of bread in milk, wetting both sides; have some butter in a hot frying pan and fry the bread a delicate brown. Will relish for tea. Puff Cake.—Two cups sugar, three eggs, one cup butter, one cup sweet milk, two teaspoonfuls cream tartar, one teaspoonful soda, three cups flour. Bake in a quick oven. Potato Puffs.—-Two cups of cold, mashed potatoes; stir into this one tablespoonful of melted butter, two nrell beaten eggs, and one cup of milk or cream. Pour into a deep dish and bake in a quick oven. Cider Cake. —One cup of sugar, half cup of butter, one egg well-beaten, one large cup of cider, one teaspoonful ol soda, flour sufficient to make it as thick as pound cake. One cup of raisins can be added if desired. Cream Cookies.—‘Two cups sugar, two eggs, one cup cream, one cup butter, one teaspoonful soda, one teaspoonful lemon extract or one-half a nutmeg, grated; flpur enough to make a dough as soft as it/can be rolled. Delicious. Layer Cream Cake.—Three eggs, one cup white sugar, four tablespoonfuls cold water, one teaspoon of cream, two spoonfuls of baking powder, half cup flour; for the cream, half cup of cream beaten to a stiff froth; add a little sugar; flavor to taste. Washington Cake.—Two eggs, one cup of sugar, one-half cup of butter, one-half cup of milk, one and a half cups of flour, one small teaspoonful of saleratus, same quantity of cream of tartar. This will make three cakes. I use half butter and half lard. Fruit Cake.—One cup of batter, two ups of sugar, three and a half cups of lour, one cup of molasses, one cup of •ream, four eggs, one pound of raisins, iitron and currants according to means, me teaspoonful of saleratus, spice to aste. Warranted to keep a year. Fried Apples.—Quarter tart apples without peeling; have some nice salt pork fryings, or butter if preferred, and lay the apples close together, skin side down; cover till well steamed; then uncover and brown both sides, turning and watching closely to prevent burning. Feather Cake.—One cup of white sugar, one teaspoonful of melted butter, one egg, two-thirds cup of milk, two even cups of sifted flour, two even teaspoonfuls of cream tartar, one of soda; flavor with lemon. I always sift my cream tartar and soda into the flour. You will be surprised when you make this cake, it is so delicate. Molasses Cake.—One cup of buttermilk, one egg, one cup of molasses, half cup sugar, two-thirds cup of shorten lag, two even teaspoonfuls of soda dissolved in a little water, one teaspoonful of salt, two of ground cinnamon, a very tiny bit of cloves, one even tea spoonful of ginger, one-third of a small nutmeg and flour sufficient to make middling stiff. This will make two small loaves or one quite large one. Snow Balls, White.—One cup of sugar, six tablespoonfuls of melted butter, two eggs, one cup of sweet milk, two teaspoonfuls of cream tartar, one of soda, a very little nutmeg, one teaspoonful ’of salt; mix middling soft and roll out, and cut with a small round cutter. I use my canister top, it being just the right size. Fry in hot lard. Have ready a small bowl with a little flue white sugar in it. As you take them from the lard drop them in the sugar and roll around quickly until the surface has a very thin coat of sugar all over it, then lay carefully bn a plate. Repeat with each cake separately, adding a little fresh sugar occasionally.