household hints. 
As has been stated in a'former number of the Cabinet 
these recipes are all carefully prepared and are fur! 
nished by ladies of extended experience and personally 
known to us, so our readers need have no fears in fol¬ 
lowing them literally. A lady recently tried the recipe 
for Soft Molasses Cake given in our July number, and 
thinking it ought to have more flour, added it. The re¬ 
sult was a stiff, tough cake, as totally unlike what it 
would have been had she followed the directions mi¬ 
nutely, as can be imagined. 
We would be very glad if our readers would inform 
us if they have any failures with these recipes and we 
will give them at any time more explicit directions. 
In making cake use powdered sugar, as it renders it 
much more delicate and tender. For canning and pre¬ 
serving, the granulated is best; to preserve the fruit 
flavor, and iu canning, one cup full to each quart of 
boiling fruit is a safe rule, although some of the tart 
fruits, such as currants and plums, require more. Fruits 
for preserving should be carefully selected, removing 
all that are imperfect, and should not be dead ripe, 
nor allowed to stand over night without scalding. 
A nice way to can peaches is, to place a steamer over 
a kettle of boiling water. Lay a cloth in the bottom of 
the steamer and fill with peaches, pared and halved, 
and cover tightly. Let them steam fifteen minutes, or un¬ 
til they are easily pierced with a fork. Make a syrup of 
sugar, adding water until of right consistency. As the 
peaches are steamed drop them a moment or two into 
the syrup, then can. 
Huckleberry Pudding. 
One tea-cup of molasses, one dessert-spoon of saleratus, 
stirred thoroughly in the molasses; as much flour as 
you can stir in, and then add one quart of huckleberries. 
Put in a three-quart basiu and steam two horns. Serve 
with liquid sauce. MRS - B - J - s - 
This is an excellent dessert, and easily made. If suf¬ 
ficiently stiff with flour before adding the berries, none 
need fear the result. 
To make a plain pudding-sauce: take one even table¬ 
spoon of butter and three tea-spoons of flour, stir well 
together, add enough boiling water to make a scant pint 
of sauce ; two table-spoons of sugar. Let this come to a 
boil, then add one egg well beaten, and the flavoring. 
To prevent curdling the egg, let the sauce cool a trifle 
before it is added. 
To Preserve Sweet Corn. 
Boil the com on the ear from three to five minutes, 
then slice off, being careful not to cut too close to t e 
cob, pack down in a stone jar, allowing three pints o 
corn to one pint of salt, put in, in layers. When "M® 
for use, soak over night to freshen. Corn put up iu is 
way late in the season, will keep nice and fiesi a 
winter. M ' E- F ' 
Tomato Soup. 
To one pint of tomatoes canned, or four large raw 
ones, peeled and sliced, add one quart of boiling 
and let them boil. Then add one tea-spoon so 
it will foam; immediately add one pint of swee nu > 
with salt, pepper, and plenty of butter. When tins bods 
add eight small crackers rolled fine, and serve. <1 
, f MltS. B. J. =. 
to oyster soup. ' 
Tomato Soup No. 2. 
A good stock is the first requisite. A beef shin is the 
best; veal or lamb the most delicate. When the stock 
is ready scald the tomatoes, peel them thoroughly, and 
rub them through a fine sieve, and add to your stock.. 
Fry a few pieces of thin-cut salt pork (chop them fine) 
and a small bunch of summer savory, one onion, one 
bunch of parsley, one sprig of mint, also chopped fine; 
salt and pepper to taste. d. m’donald. 
Tomato Catsup. 
For catsup enough to fill turn wine bottles, take one 
peck of ripe tomatoes ; one table-spoon of sugar ; small 
tea-spoon of salt; cinnamon to taste; as much red pepper 
as it will bear; some strong vinegar. Boil until thick, 
then bottle hot and seal with wax. A. L. T. 
Preserved Tomatoes. 
Take of the yellow plum-shaped tomatoes those that 
are ripe but not the least soft. Pour boiling water on 
them to take off the skins; allow one pound of sugar to 
one of fruit, and make the syrup with as little water as 
will dissolve the sugar; use three lemons to seven 
pounds of fruit; remove the seeds from the lemons 
and put the slices in the syrup. When boiled clear, lay 
in the tomatoes. Boil very gently three-quarters of an 
hour. S. J. F. 
Omelette. 
A very delicate omelette is made from four eggs 
beaten separately ; one cup of sweet milk and one table¬ 
spoonful of flour ; pinch of salt. Add the flour dis¬ 
solved in a little of the milk to the well-beaten yolks, 
then stir in gently the whites of the eggs, beaten very 
stiff, and last the milk. Have a deep spider, heated 
and well buttered, pour in the omelette, cover with a 
lid and let it cook on the top of the stove until it is set 
around the edges, and you think sufficiently browned 
on the bottom; then place it in the oven for five minutes 
to finish cooking the top. If cooked just right it will 
then, with the aid of a knife, easily slip on a plate, 
doubling it together so the top will be in the centre. 
s. c. F. 
Anna’s Cup Cake. 
One-half cup of butter; one-half a cup of sweet milk; 
two eggs; oue cup of sugar; two tea-spoons of baking 
powder; two cups of flow. This is always a success and 
is equally good whether baked as layer cake or in small 
fancy tins. 
French Pudding. 
•Slice small pieces, very thin, from your bread, enough 
to fill a quart dish half full, buttering each piece lightly' 
before cutting. Lay them loosely in the dish ; sprinkle 
on one-half cup of sugar and a little grated nutmeg ; 
then heat one quart milk; beat the yolks of four eggs, 
add them just before boiling, and immediately pour over 
the bread. Beat the whites, add a little sugar and 
spread them over the pudding ; set in the oven five min¬ 
utes to brown lightly, and it is ready for the table. 
This dessert can be made iu twenty minutes ready for 
MRS* J» A. F* 
Cocoa-nut Drops. 
Grate a cocoanut; add half its weight of fine sugar, 
mix well together with the white of one egg, and drop 
on white paper. Bake in a slow oven. miss. db. t. 
i/v 
