Rensselaer Republican, Volume 12, Number 50, Rensselaer, Jasper County, 3 September 1880 — Household Recipes. [ARTICLE]

Household Recipes.

Cbm Mygbu. —Six ounces" floor, three ounces Indian meal, two tablespoonfuls of tablespoonful of melted butter, npae egg, one half pint of milk, three teabaking powder. ’ *H£ feri l (bkt.—Two cup of sugar, twothirds of a cup of butter, two cup of sweet milk, one cup of chopped raisins, four and one-half cup of flour, end two heaping tsaspoonfuls of baking powder. Avded Potato**. —Parboil large potatoes, peel and cut them into thick slices. Broil the slices on a gridiron over a clear fire until brown on both sides. Serve on a hot dish with pegper, salt and butter. jfowTfWdiap.— Ohe cap of suet chopped fine, one of molasses, two of flour, one and a half cap of sweet milk, ape teaspoon each of soda, cinnamon and doves, one cap of raisins Steam two hour* without lifting -cover. Jdiewild. —Two cup of flour, one cup of Indian meal, one teaspoon of cream tartar, half of soda, one cup of sugar, piece pf butter the size of an egg, one coffee cup of milk or water, one or two eggs; make stiff as cake. Oyster Sauce. —Set'a basin on the fire with, half a pint of oysters and one pint of botilna water. Let them boil three minutes am then stir in half a cap of butter beaten to s cream, with two tablespoonfuls of Hoar; let this come to a boil and serve. Ldg Cake. —Two cup of sugar, one cup of batter, mixed together; one cap of sweet milk, one-half teaspoonful of soda, one cap of corn starch, two cap of floor, one teaspoonful of cream of tartar, whites of five.eggs. Flavor and frost with chocolate frosting. Amber Pudding. —Half a pound of white sugar, half a pound of batter, boiled together for five minutes; when hot par it apoo the yolks of eight egg% well beaten; line a dish with puff posted pvt some marmalade in the bottom, par the mixture over it, and bake in a slow oven for half an boor. This pudding is so rich that it is better eaten when cold. „ Baked Macaroni.— Break up a macaroni into small pieces one or two inches long; after washing it in cold water, add two cup of milk in a tin dish and set in a kettle of boiling water to soak for an hour; add a teaspoonful of butter aud pour it in your serving dish; then add still more if needful to cover it; set in a hot oven and let it just come to a boil, and serve hot.