The household (of the Detroit free press)

Rub together into a stiff, short paste, two pounds flour, one pound butter and six ounces loaf sugar; make it into square cakes, about half an inch thick, pinch them all along the edge at the top ; over the whole surface of the cakes sprinkle some white comfits ; put the cakes on tins so as to touch each other on their edges, and bake in a slow oven. 394 EGGS. EGG GEMS. Mix together any kind of cold meat (chopped fine), with an equal quantity of bread crumbs ; use pepper, salt, a bit of butter and a little milk; fill some buttered gem-pans with the mixture, then carefully break an egg on the top of each ; season with pepper and salt, and sprinkle some very fine cracker crumbs on top ; bake eight minutes ; a little grated cheese may be added to the cracker, if desired. FRIED BREAD. Take dry bread, dip it into hot water quickly, and lay on to a hot pancake griddle, which has some lard or butter melted ; salt, and when nicely browned on one side, turn on the other and brown ; add more butter when needed. Some prefer the bread dipped in egg first. SWEETENED FRIED BREAD. Beat three eggs very light and stir into one pint of sweet milk ; slice some bread ; dip into the milk and eggs and fry a light brown in butter and lard. Sprinkle over the top with powdered sugar and cinnamon. SWEET POTATO SHORT CAKE. Take two potatoes to three pints of flour, mash the lard in the potatoes (same quantity as you use for ordinary short cake), rub them and flour smoothly together without working ; roll out, bake in quick oven ;. use yeast powder. EGGS. BAKED EGGS. Beat up six eggs, one tablespoonful flour, six of sweet milk ; melt a piece of butter in the frying-pan ; when hot, turn the whole in and bake in a very hot oven ; to be served as soon as done. STUFFED EGGS. Boil the eggs hard; then cut them in two carefully; remove the yellow and mix it with fried onions, salt, pepper and a little parsley, and a little ham chopped fine. Fill the whites with this and fry so as to brown the yellow. POACHED EGGS. Poached eggs can be made very appetizing. Have a little boiling water with vinegar, peppercorns and salt, ready. Break the eggs in whole, and when done, serve on toast. FRITTERS. 395 SCALLOPED EGGS. Make a force meat of finely chopped ham, fine bread crumbs, pepper, salt, a little minced parsley and some melted butter. Moisten with cream, or milk, to a soft paste, and half fill some patty pans or scallop shells with the mixture. FRITTERS. POTATO FRITTERS. Grate six cold boiled potatoes ; add one pint of cream, or milk and flour enough to make stiff as other fritters ; the yolks of three eggs; then the beaten whites, a little salt ; fry in hot lard. CROQUETTES. One cup full of minced meat, two cups of bread crumbed or soaked soft, one egg, salt and pepper to taste ; fry in spoonfuls in boiling lard. CRULLERS. One cup of sugar, two eggs; beat well together; add two tablespoonfuls of melted lard from the kettle, two-thirds of a cup of sweet milk (or cold water), a teaspoonful of salt, two heaping teaspoonfuls of baking powder, mixed with flour, to roll; flavor with ground cinnamon; cut in rings, and fry in hot lard. MATRIMONIES.