The Household

One quart of milk raised ; when light, add one cup of butter, one egg, one tablespoonful of white sugar, half teaspoopful of soda ; raise again ; roll thin and bake quickly. RYE DROP CAKE. One pint of milk and three eggs, a tablespoonful of sugar and a salt spoonf ui of salt. Stir in rye flour until about the consistency of pancakes. Bake in buttered cups or saucers hall an hour. BAKED MUFFINS. One cup and a half of sour milk, hr.lf a cup of butter, two eggs, one teaspoonful of soda (you can use sweet milk and cream of tartar). Stir to a stift batter, and bake in muflin-rings. They are best made with one cup of cream and one cup of sour milk. CRUMPETS. Mix a gilí of yeast with two quarts of water, just lukewarm, to which add sufficient flour to make a thinnish batter, and let it stand six hours in a warm place ; when raised, stir it well with a wooden spoon, and let it remain f our hours longer, when bake in muffm rings. OYSTBRS FOR LUNCH. Take a fine oyster, wrap it thinly with bacon, fastening it with a little skewer. Lay it on a piece of toast.and put it into a Dutch oven or a hot stove oven a very little time. Prepare as many in this way as desired. SAMP. Soak a quart of cracked Indian corn over night, and put it on the fire the flrst thing after breakfast, with three pounds of beef, not too salt, and one of pork. Cover with water, and let it cook slowly flve hours, being very caref ui not to burn. DUTCH PIE. Prepare a rich paste as f or other pies, upon pie tins ; pare, quarter and core nice tart cooking apples and place upon the paste, beginning at the outer edge and filling up the center uniformly. Sprinkle sugar plentifully over them, aleo a little flour, bits of butter, grated nutmeg and a few drops of water. Bake and serve hot. INDIAN MUFFINS. One tablespoonful of yeast, one pint of water, flour enough to make a thick batter, and let them raise through the night. In the morning add one plan of Indian meal, a cofLee-cup and a hift of milk, a teaspoonful of soda, some salt and two eggs. Beat the rnixtrue well before putting it into the rings to bake. PARING POTATOES. Many persons in preparing potatoes for cooking, pare off a thick slice trom the surface. Professor Blot, in his lectures on the potato, says the skinning process is all wrong, as the strength of the vegetable lies near the surface - the starch growing less abundant as the center is arproximated. The starch near the surface contains the nutriment which is not more than seven or eight per cent, the balance being niainly water. BAKED INDIAN PUDDINGS. Scald sweet milk, and stir in Indian meal till it is of the required thickness. Add sufflcient molasses to produce the desired sweetness, a little salt, and any kind of spice you desire. A few sweet apples pared and sliced are a great addition. Bake in a thick earthen dish for two and a half hours by a steady fire. This is a cheap and excellent pudding when there are no eggs. TRANSPARENT SOAP. Shave in thin slices one pound of brown bar soap, and put in a junk bottle with half pint of alcohol. Without corking the bottle place in a basin containing water, put the basin on the stove and boil ten minutes; then remove the bottle from the water and turn out the liquid to cool, add a few drops of oil of bergamot or lemon to scent. CORNMEAL SLAPPERS. To a quart of sweet milk, stir in sufflcient meal, with one handful of wheat flour, to make a rather thin batter ; add a little salt and not more than half a teaspoon of soda, but you can judge better by stirring in very little at a time, until the mixture feels liglit. Bake like buckwheat cakes. These cakes are far superior to those with eggs and butter, and certainly they are less trouble. The flour is a great improvement. Adrián JJadies as Cooks. At the March meeting of the Lenawee County Farmers' Club, Mrs. Allen Warren exhibited an apple pie, whicli was excellent, and all housewives who have trouble to make good pies of apples at this time of the year will be thankful for Mrs. Warren's receipe: Pare and grate six sour apples (Bellflowers preferred), add to the pulp three eggs, two cups of sugar and onehalf teaspoon of extract of lemon, bake with one crust. This makes a large pie. If apples are small, of course more must be used. Mrs. N. J. Strong had two cans of apples put up lately by the new process of smoking the water and fruit with sulphur, charcoal and sugar. These cans had not been put up long enough to afford any test as to the value of this method, but were exhibited for the purpese of calling attention to the matter, and to obtain if possible the testiinony of those who purchased the same or similar recipes last fall. J. W. Helme is certain that the process can bejsuccessfully used, but says that the fruit must be lieated to drive out the sulphuric acid. Mrs. Strong also had a can of apple butter, made lately of sour apples. Cooked the apples until as thick as desired, added one quart of boiled eider and three cups of sugar to nine quarts of sauce, cinnamon to taste. Probably not rich enough to keep without sealing, but empty fruit cans are plenty at this time of year.