Jasper Republican, Volume 1, Number 40, Rensselaer, Jasper County, 18 June 1875 — HOUSEHOLD HINTH. [ARTICLE]

HOUSEHOLD HINTH.

or mosquito-Dar onnas or sicx-rooms wetted. The effect on the atmosphere is to refresh it, as though a storm had oc. curred. Silver Cake. —Take the whites of six egg*, one and onehalf cups of sugar, two-thirds of a cup of cream or sweet milk, one-half a cup of butter, one-half teaspoonful of cream of tartar, two and a half cups of flour and a little soda. A Nice Cake.—One cup of rich, sweet cream, three eggs, three cups flour, one and a half cups of sugar, two teaepoonsful cream-tartar, one teaspoonful soda, a very little salt; flavor with lemon. Beat very light and bake in a moderate oven. Vinegar Pies.—Take two cups of molasses, one of vinegar, three heaping teaspoonfuls of flour, wet up one cup o water, add a lump of butter the size of a hen’s egg, flavor with lemon or nutmeg; put the molasses and vinegar in a skillet and let come to a boil, then stir in the rest and let boil. Jelly-Roll Cake.—Four eggs, one cup of sugar, one cup of flour, one-fourth of a teaspoon of salt; beat the eggs and sugar together until very light, then add the flour; beat five minutes, then bake in a bread-pan, in a hot oven; when done epread the jelly and roll while warm; it must not be cut until cold.

Canning Fruit.—To can blackberries, pick over the berries nicely, place them in an earthen jar, and to every quart of berries put one heaping teaspoonful of sugar; let them stand until next day, when there will be juice enough to cook the berries without putting in any water. Strawberries and currants may be canned in the same way, only add a little more sugar. Peaches: Pare and seed your peaches; take the parings and seeds and boil them in just water enough to cover them; strain through a cullender; take this liquor or juice to cook your peaches in. Pears and quince the same way. Fruit Cake.—Two cups white sugar, two-thirds of a cup of butter, three eggs; beat separate; three cups flour, before sifted, three teaspoonfuls baking-pow-der, one cup sweet milk; flavor with lemon. Take one-half of the above mixture, and to that add one tablespoonful molasses, one cup raisins, one-half cup currants, five cents’ worth citron, chopped fine; one tablespoonful of flour stirred over the fruit to keep it from sinking to the-bottom; one teaspoonful of cinnamon, or cloves and nutmeg. Make two layers of each, and when cool take the white of one egg and two tablespoonfuls white sugar and spread between the layers, like jelly. Light Biscuit. —I will give you my way of making biscuits, which are as light as a sponge: I take a quart of flour and a heaping teaspoonful of soda; put in the flour, pulverize your soda and stir it in flour, add the salt, then the lard, a lump of lard larger than a hen’s egg, work it well in the flour, then your buttermilk. The quantity of aoda depends on the sourness of the buttermilk; I like it sour enough to be thick; pour the buttermilk in and stir your flour like batter till it is too thick to stir. Roll very soft; do not work them more than you can help, it soddens them. Do not cook them too fast; set them on the stove hearth and let them rise a little, or put them in the stove before it gets hot enough to cook them.— Cor. Cincinnati Times.