Jasper Republican, Volume 2, Number 15, Rensselaer, Jasper County, 24 December 1875 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

Jenny T.rwn Cake.—Two and one-half cups of flour, one and one-half cups of sugar, one-half cup of butter, one cup of cream, one teaspoonful of cream of tartar, one-half teaspoonful of soda and two eggs; spice to your taste. Sponge-Cake.—The yelk of five eggs, broken into a dish containing one and one-half cups sugar and beaten till very light, the whites beaten to a stiff froth, then added, one and one-half cups flour. Bake twenty minutes. By baking this in thin sheets it makes excellent jelly-cake. Fruit-Cake—Very Nice.—Eight eggs, two cups brown sugar, two of sirup, two and one-half of butter, one-fourth of water, one teaspoonful of soda, flour to make it quite stiff, one teaspoonful each of mace, cloves and allspice, two of cinnamon. one nutmeg, two pounds each of raisins and currants, one of citron. Bake in loaves three and one-half hours. —OAio Farmer. A Good Pudding.—Take one quart of sour milk, half a pound of clear salt pork chopped moderately fine, two eggs well beaten, one teaspoonful each of soda and ground cinnamon, a teacupful of blackberry preserves or any other fruit you may prefer; flour to make a stiff batter. Put in a basin and steam two hours. To be eaten with maple molasses or melted sugar. Mince-meat Fritters.—With half a pound of mince-meat mix two ounces of fine bread crumbs (or a tablespoonful of flour), two eggs well beaten, and the strained juice of half a small lemon. Mix these well, and drop the fritters with a dessert-spoon into plenty of pure lard; fry them from seven to eight minutes, drain them in a napkin and send them very hot to the table. They should be quite small.

Good Recipe for Doughnuts.—Take three eggs; beat well; have your pot on the fire and your lard all melted ready to fry the nuts. Take three tablespoonfuls of the melted lard, two heaping cups of sugar, rolled; sift about three pints of flour, put it in the bread-bowl, make a round place in the middle of the flour to hold your eggs; when they are beaten, pour them into the flour; now the sugar, then the melted lard, now a half-teacup of sour cream or buttermilk, into which put one heaping teaspoonful of soda; beat up the milk and soda till it foams; pour that among all the rest; now put in ground cinnamon to suit, or any other spice you like best. And now the secret comes. If you want them good, don’t mix quick, but take your time; work and squeeze the eggs, lard, sugar, etc., backward and forward through the fingers until it will be stiff and make dough in spite of you. When you fry try and keep the grease at a regular heat, and not too hot, hut fry quickly. Make the dough about as stiff as biscuit dough.—Cor. Rural New Porker.