CHOCOLATE FROSTING. : pelb< Pokndea table-spoons grated chocolate, one and a half cups 2 desl sugar, whites of three eggs✪ Chocolate Frosting; beat the whites but very | little (they must not become white), add the chocolate, stir it in; oe pour in the sugar gradually, beating to mix it well. —In the FRostine. | eee . Tee whites of two eges to a stiff froth, Ae gradually hale ij pound best pulverized sugar, beat well for at least half an hour, | | flavor with lemon juice (and some add tartaric acid, as botia i a Nites the icing). Lo: color a delicate pink, — use| strawberry, eurrant or cranberry ; or the grated peeling of an orange or lemon . moistened with the juice and squeezed through a thin cloth, will color a handsome yellow. This amount will frost one large cake. —Mrs. W.W. W. « FRost1n@ WITH GELATINE. Dissolve large pinch gelatine in six tablespoons boiling water; strain and thicken with sugar and flavor with lemon. This a enough to frost two cakes. —lirs. We Awd. ! FROSTING WITHOUT Eacs. . To one heaping tea-spoon Poland starch and just enough cold. water to dissolve it, add a little hot water and cook in a basin setin _ hot water till very thick (or cook in a crock; either will prevent its burning or becoming lumpy). Should the sugar be lumpy roll it. thoroughly, and stir in two and two-thirds cups while the starch is hot; flavor: to taste, and spread on while the cake is a little warm. This should be made the day before using, as it takes longer to — harden than when made with eggs, but it will never crumble in — : eutting. This is excellent. —Mrs. Ola Kellogg Wilcox. . Minnesota FRostine. i Beat whites of three eggs until frothy, not white, add one Sa He third pints powdered sugar gradually with one hand, beating — briskly with the other. Flavor with a tea-spoon of vanilla. It is _ better not to beat the whites of the eggs until stiff before adding sugar, as it makes. the icing very bane to dry. ae C. J., Winona, ~ Minn. | \, ; : * ' ORNAMENTAL FROSTING. Draw a small syringe full of the icing and work it in any design you fancy ; wheels, Grecian borders, flowers, or borders of bead- te ing look well.—Mrs. M. J. W. ‘ -Yetrow FRrostine. The yolk of one egg to nine heaping tea-spoons tutveryed sugar, and flavor with vanilla✪ Frosting. Use the same day it is made.— lS. Wi . Rose Coorg. | Mix together one-fourth ounce each of powdered alum and cream n oy tartar, one ounce powdered cochineal, four ounces | loaf-sugar, and ‘ CE Leo ak ORV LLERS AMD gin Rte ; a salt-spoon soda. Boil fen minutes in a pint pure soR water✪ Rose Coorg; i ata when cool bottle and cork for use. This is used for jellies, cake, ia iee-cream, etc.—Mrs W. E. H., Copeenel) ( CRULLERS AND DOUGHNUTS. e p To cook these properly the fat should be of the right heat. When hot enough it will cease to bubble and be perfectly still; N try with a bit of the batter, and if the heat is right the dough will rise in a few seconds to the top and occasion a bubbling in the fat, the cake will swell, and the under side quickly become brown. Clarified drippings of roast meat are more wholesome io fry them in than lard. A good suet may be prepared as follows for those. who are sensible enough not to like greasy doughnuts or who He- __ braically oppose lard. Use only beef suet, which is quite as cheap, cleanly, and healthy. Buy from the raed markets, speaking before — _ hand, and securing nice, whole, clean leaves, which cut up in small pieces, put intoa dinner-pot, which will hold well about ten pounds. ✪ Crullers

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CHOCOLATE FROSTING. : pelb< Pokndea table-spoons grated chocolate, one and a half cups 2 desl sugar, whites of three eggs; beat the whites but very | little (they must not become white), add the chocolate, stir it in; oe pour in the sugar gradually, beating to mix it well. —In the FRostine. | eee . Tee whites of two eges to a stiff froth, Ae gradually hale ij pound best pulverized sugar, beat well for at least half an hour, | | flavor with lemon juice (and some add tartaric acid, as botia i a Nites the icing). Lo: color a delicate pink, — use| strawberry, eurrant or cranberry ; or the grated peeling of an orange or lemon . moistened with the juice and squeezed through a thin cloth, will color a handsome yellow. This amount will frost one large cake. —Mrs. W.W. W. « FRost1n@ WITH GELATINE. Dissolve large pinch gelatine in six tablespoons boiling water; strain and thicken with sugar and flavor with lemon. This a enough to frost two cakes. —lirs. We Awd. ! FROSTING WITHOUT Eacs. . To one heaping tea-spoon Poland starch and just enough cold. water to dissolve it, add a little hot water and cook in a basin setin _ hot water till very thick (or cook in a crock; either will prevent its burning or becoming lumpy). Should the sugar be lumpy roll it. thoroughly, and stir in two and two-thirds cups while the starch is hot; flavor: to taste, and spread on while the cake is a little warm. This should be made the day before using, as it takes longer to — harden than when made with eggs, but it will never crumble in — : eutting. This is excellent. —Mrs. Ola Kellogg Wilcox. . Minnesota FRostine. i Beat whites of three eggs until frothy, not white, add one Sa He third pints powdered sugar gradually with one hand, beating — briskly with the other. Flavor with a tea-spoon of vanilla. It is _ better not to beat the whites of the eggs until stiff before adding sugar, as it makes. the icing very bane to dry. ae C. J., Winona, ~ Minn. | \, ; : * ' ORNAMENTAL FROSTING. Draw a small syringe full of the icing and work it in any design you fancy ; wheels, Grecian borders, flowers, or borders of bead- te ing look well.—Mrs. M. J. W. ‘ -Yetrow FRrostine. The yolk of one egg to nine heaping tea-spoons tutveryed sugar, and flavor with vanilla. Use the same day it is made.— lS. Wi . Rose Coorg. | Mix together one-fourth ounce each of powdered alum and cream n oy tartar, one ounce powdered cochineal, four ounces | loaf-sugar, and ‘ CE Leo ak ORV LLERS AMD gin Rte ; a salt-spoon soda. Boil fen minutes in a pint pure soR water; i ata when cool bottle and cork for use. This is used for jellies, cake, ia iee-cream, etc.—Mrs W. E. H., Copeenel) ( CRULLERS AND DOUGHNUTS. e p To cook these properly the fat should be of the right heat. When hot enough it will cease to bubble and be perfectly still; N try with a bit of the batter, and if the heat is right the dough will rise in a few seconds to the top and occasion a bubbling in the fat, the cake will swell, and the under side quickly become brown. Clarified drippings of roast meat are more wholesome io fry them in than lard. A good suet may be prepared as follows for those. who are sensible enough not to like greasy doughnuts or who He- __ braically oppose lard. Use only beef suet, which is quite as cheap, cleanly, and healthy. Buy from the raed markets, speaking before — _ hand, and securing nice, whole, clean leaves, which cut up in small pieces, put intoa dinner-pot, which will hold well about ten pounds.

Buckeye cookery