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PIKE APPLE CAKES. 
Eub to a cream one cup of washed butter and two 
cups powdered sugar; add six yolks of, eggs beaten 
very light; four cups of Hour stined in lightly; half 
cup thick, sour cream; one even teaspoonful bi-carb. 
soda; one drop oil bitter almond, dissolved in a half 
wine, glass of brandy; bake in jelly-cake tins; when 
cool, spread between each cake grated pine apple, 
upon which a little sugar and sherry wine should be 
sprinkled; ice with lemon-flavored icing—oranges 
may be substituted. 
WHITE SPONGE CAKE. 
One cup of butter well washed; two cups fine white 
pulverized sugar; four cups of flour, after sifting; 
whites of seven eggs, beaten to a stiff froth ; one cup 
sour cream; one wine glass orange flower water; 
bake in moderate oven. 
YEAST AND LIGHT BREAD. 
Make a small bag of thin muslin, in which each 
week, during summer, put two good full handfuls of 
strong hops, boil in a half gallon of water, until re¬ 
duced to one cpiart; while boiling pare six full grown 
potatoes, cut in four pieces, and add to the hops about 
a half hour before removing from the fire ; while these 
are boiling, take a pint of flour, mix until smooth with 
as little cold water as possible, mash the potatoes fine 
and add to this, then remove and press all the water 
from the hop bag, stir the whole of the boiling hop 
water to the flour and potatoes, return the whole to 
the pot and stir constantly until just beginning to boil, 
when remove, and when cool add one cup good yeast; 
two tablespoonfuls brown sugar; two tablespoon fuls 
salt; one even teaspoonful powdered ginger ; set away 
until it rises to overflowing, then stir down ; do this 
two or three times, when you may bottle ; cork tightly 
and place in a cool spot, but never allow to freeze. 
TO MAKE THE BREAD. 
Sift two gallons flour in wooden bowl, make a hole 
in the centre and pour in one cupful of yeast, a little 
salt, a piece of well powdered alum, not larger than a 
small pea, and luke warm water, sufficient, to make 
three pints of batter. In winter allow this to remain 
in a warm place during the night, but in warm 
weather make up in the morning. When light and 
foamy, mix into a soft dough, adding warm milk or 
water if necessary, knead until the dough cleaves from 
the hand without sticking, then cover with cloth and 
blanket, lay a light board or tray over the bowl and 
set to rise in a warm place; when cracked on the top, 
turn out lightly, knead into loaves as gently and lightly 
as possible, place in greased tin pans, again set to 
rise; when light and before the lop cracks, put into a 
rather quick oven, which allow to diminish in heat in 
a half hour, and finish off slowly until a pretty light 
brown, when remove, pass a piece of butter in a thin 
cloth over the entire upper crust, wrap in bread towels, 
dampened slightly, about like clothes ready for ironing, 
set on end on a table to cool, then pack away in tight 
boxes or cans. This bread will, if the flour is sweet, 
be light, white and spongy and keep moist for days. 
If you wish to give “father” a breakfast treat, set 
your sponge at four o’clock p. M., and make up your 
mass before going to bed, rise an hour before breakfast 
and twisting off a piece make it into a loaf thick in the 
middle, cut in three long strips, braid loosely, after 
twist the ends, let raise a half hour, and 
Tins is a French twist loaf. A treat for tea is 
to make a small quantity of sponge with warm milk 
and a piece of butter the size of a walnut; proceed as 
directed for bread. Make into rolls, long shaped and 
slightly slashed down the middle, or in round balls; 
let rise the second time, and bake in as hot an oven as 
you can make for ten or fifteen minutes. Eusk only 
require a cup of sugar, two eggs, and shortening the 
size of a large egg; pass a feather dipped in beaten 
white of egg over them when baked, and dust fine 
sugar over. I do not believe you can fail if you use 
these recipes as directed, and have any judgment in 
baking. I was taught to bake by a mother who was 
not only a wise friend and instructor, but, the finest 
housekeeper I have ever met with. This is the 
French mode of making bread, rolls, &c., and for 
many years I have been accustomed to seeing this 
course successfully pursued. If you have it in your 
power to procure “unhulled barley,” yeast made from 
it is always reliable. You put two handfuls in with 
the hops. In summer, it is safe to add half a tea¬ 
spoonful of soda to your sponge. It would afford me 
great pleasure to send you any other recipes or di¬ 
rections you may need. Having young daughters of 
my own, I take great pleasure in imparting and gain¬ 
ing all the information I can, hence the cause of my 
being our village “Aunt,” I suppose, as I am a dear 
lover of young folks as well as of flowers. C. S. J. 
Sponge Gingerbread. —One cup of sour milk; one 
cup of molasses; half cup of butter or lard; one and a 
half teaspoonfuls of soda; one tablespoonful of ginger; 
flour to make it as stiff as pound cake batter. 
To Clean Kid Gloves.— Dampen a good sized piece 
of white flannel in sweet milk, then rub on it a little 
white castile soap; apply this as rapidly as possible 
to every part of the glove, which should first be put 
upon the hand. Next, rub the glove with a clean dry 
flannel, and it will be found to have nearly if not quite 
the original polish. 
The Proprietor of a well-known silver establish¬ 
ment in Philadelphia says that housekeepers ruin their 
their silver by washing it in soapsuds, which makes 
it look like pewter. He recommends soft leather and 
whiting to be used. 
Baked Tapioca Pudding. —Soak a teacup of tapi¬ 
oca in a quart of water over night, then put iu apples 
which are peeled and cored, the centre being filled" 
with sugar, or, if preferred, the apples may be quar¬ 
tered and cored; flavor the tapioca as desired, and 
bake half an hour. To be eaten with milk and sugar, 
or any kind of pudding sauce. 
Dr. Habershon, of Guy’s Hospital, says: “Old 
people cannot eat large meals, therefore they must 
take them more frequently. Many old people will 
wake up between three or four o’clock in the morning. 
It is a good plan that they should have some nourish¬ 
ment then, otherwise the interval between their night 
and morning meals is too long for their declining 
strength. It is by care in such minutiae that we may 
prolong the life of the aged. 
A Solution of pearlash in water, thrown upon a 
fire, extinguishes it instantly; the proportion is four 
ounces, dissolved in hot water, and then poured into a 
bucket of common water. 
Snow Pudding. —Dissolve half a, box of gelatine in 
one pint of cold water; add one pint of warm water, 
two cups of sugar, and juice of two lemons. Let it 
come to a, boil, and when cool add the whites of three 
eggs beaten to a froth, and the grated peel of one 
lemon. Serve cold with sugar and cream. 
Worth. Knowing.—Many persons have often no¬ 
ticed the extreme difficulty encountered in lighting the 
fire in a stove, especially in a still, damp morning. 
The stove at first won’t draw; even vigorous “ blow¬ 
ing ” will not suffice; and then when it does start, it 
is with a sort of explosion or outward rush of air 
which fills the room with smoke and gas, oftentimes 
puffing the unpleasant fumes in the face of the oper¬ 
ator. The trouble is caused by the difficulty en¬ 
countered in overcoming the inertia of the long column 
of air in the pipe or chimney, by the small column of 
air that can be forced up through the interstices of 
wood and coal, at the bottom of which the fire is kin¬ 
dled. All this may be remedied by simply putting a 
few shavings or bits of dry paper on the top of the 
wood or coal, and first lighting that. It immediately 
bursts into a blaze, because the air has perfectly free 
access to it from all sides, the heated air forces its way 
in the chimney, and establishes there an upward cur¬ 
rent. The match can then be apjilied to the kindling 
under the fuel, which will readily light, and if dry, 
burst into a brisk flame. 
To Destroy Insects.— The Boston Journal of 
Chemistry says that hot alum water is a recent sug¬ 
gestion as an insecticide. It will destroy red and black 
ants, cockroaches, spiders, chintz-bugs, and all the 
crawling pests which infest our houses. Take two 
pounds of alum, and dissolve it in three or four quarts 
of boiling water; let it stand on the fire until the alum 
disappears; then apply it with a brush, while nearly 
boiling hot, to every joint and crevice in your closets, 
bedsteads, pantry-shelves, and the like. Brush the 
crevices in the floor of the skirting or mopboards, if 
you suspect that they harbor vermin. If, in white¬ 
washing a ceiling, plenty of alum is added to the lime, 
it will also serve to keep insects at a distance. Cock¬ 
roaches will flee the paint which has been washed in 
cool alum water. Sugar barrels and boxes can be 
freed from ants by drawing a wide chalk-mark just 
around the edge of the top of them. The mark must 
be unbroken, or they will creep over it; but a contin¬ 
uous chalk-mark, half an inch in width, will set their 
depredations at naught. Powdered alum or borax will 
keep the chintz-bugs at a respectable distance, and 
travelers should always carry a package of it in hand¬ 
bags to scatter over and under their pillows in places 
where they have reason to suspect the presence of such 
bed-fellows. 
To Make Bread Spongy.—Emily Beals would like 
some lady to tell her through the Cabinet how to 
make bread spongy. The way to make spongy 
bread: “At night mix your bread with a spoon as 
stiff as you can, and if your yeast is good your bread 
will be light in the morning; work it down with the 
ends of your fingers three times ; it may stick a little, 
but flour your hands and work spry; don’t take it out 
of the pan till you make in loaves, when you make it 
in loaves don’t work any more than you can to get it 
in shape. The great secret in making spongy bread is 
in working it, and not having it as stiff as we used to. 
Apple Pudding.— Place some nicely made apple 
sauce, an inch or two thick, in the bottom of the dish 
in which you wish to serve your pudding. Make some 
corn-starch blanc mange, or boiled pudding, according 
to the rules given on the package, with or without 
eggs as fancy dictates; pour this over the apple sauce, 
and eat with hot or cold sauce. If eggs are used, the 
whites of them may be used for frosting, or jelly may 
be spread over the top or dropped in small bits over 
it to make it look nicer. It is quickly made, and quite 
nice. 
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