RECIPES.

Waikato Times, Volume XIX, Issue 1592, 16 September 1882, Page 6

RECIPES.

Fruit Cakk. — One cup of sugar, one-half cup of butter, one-half cup of sour milk, one cup of raißins, one egg, two cups of floury one teaspoon of saleratus, itwo tablespoons of molasses. , Picnic Cake. — Two cups of sugar, one-half cup of butter, one cup of milk, three eggs, Jhree cups of flour, two teaspoons of cream-of-tartar, one teaspoon of saleratus." Sweet, Cream Cake. — One 'cup of sugar, one cup of flour, one-half cup of sweet cream, two eggs, one teaspoon of cream-of-tartar, onehalf teaspoon of saleratus. Season to taste. Doughnuts. — One cup of white sugar, six tablespoons of melted butter, two eggs, one-and-a-half cup of sweet milk, a little salt and a little nutmeg, three even teaspoons of cream-of-tartar and one-and-a-half of soda, mixed with the flour, flour enough to roll and cut well. If there is too much flour they will be harder. Fry to nice brown in hot lard. If some are desired for the tea-table, cut in little round cakes, as near one inch in diameter each way as possible,; as soon as cooked through, take them from the kettle one at a time, and drop in a small bowl in which is a tablespoonful of pulverized' sugar, roll them around quickly and put on a plate, proceed in this manner, adding, a little fresh sugar as needed, until all are J coated with, a thin, fine coat of, white. . These are ornamental as well as useful. Yeast and Bread. — Take one-and-one-half yeast cake which you know, to be good, . soak : in' a. teacup of warm water , ( .thicken and set ; to r,ise as for bread., Take a two-gallon jug, put in it half a teacup of salt, also the same ' of sugar. Peel 12 large, potatoes, put to boil $ in two quarts of water, when done mash and i strain through a colander; on the^sUgar-and « salt— t Fiii,,up the, jar,' within' a, couple' of / inches of the, top with cold water, the ,< yeast, is lighjs, (as v it should be when tins, is -i done) put it iri»,;stir i thoroughly,", set ijrin' &~ f /I wam.pla^untu $ thick whse sourn^Sses on , ,1 tne'top;, t very cooJ.Tplac^;Jit^iis\ '{i

visiting us asked me why I did not^'dd beets to my corned-beef hash. "Beets ?", I said, with a look of incredulity. " Yes, beets" shere- ' plied. "Make a hash of two parts boiled ■ potatoes, t one part boiled beets and one part 'cold corned beef. Chop fine, mix; season 'with butter and pepper, add a little hot water 4o keep from burning, and juat before you take 1 . r ;!rom the fire turn over a third cupful of ! with a teaspoonf ul of made mustard mixed with it. Mix thoroughly and serve." Washing the Butter Bowl.—^Dairymen, the most tliorough, prefer a solution of salsoda in the water they cleanse butter untensils with, to soap, as it has no disposition to sour if not quickly rinsed off. Clean sand, in scouring wooden utensils, always cleans . the milk deposit from it easier than soap suds.