The Sumter banner. [volume] (Sumterville, S.C.) 1846-1855, 1855-02-21
Valuable IgccciDtS


leans:-Beat two eggs very light, mis
alternately with them one pint of sour
milk or buttermilk, and one pint o
t'ne meal, melt one table spoonful ol
butter and add to the mixture, dissolve
one tablespoonful Of soda or sal;urat.
us, de-. in small portion of the m ilk
and add to The mixture the last thing,
beat very hard and bake in pan in a
quick oven.
Rice Custard Pic.-Take 8 table
spoonful of Rice flour, one pint OF
milk-boil them together. When
cold, add eggs beaten, butter the size
OF an egg, one spoonful of Essence of
eanIlla-sweetcn to your taste.
Beef a la mode.-Takc 10 lbs. OF
the round, cut small holes in it, and
stuff it all over with picked pork fat,
rub it well with pepper and salt; add
sweet maJoram, summer savory,
sweet basil, mace, cloves, pepper, salt,
parsley, leeks, and Sd pound of lard.
and stew it hard for one hour and
half.
Black Cake that wiU keep q Year
Sugar, l pound; butter, l pound; flour
pound; ten eggs; brandy l pint;
raisins, 2 pounds; currents, 2 pounds.
Mace. nutmegs and cloves to flavor.
Bake it well.
Buckeye Bread--1'uko a pint Of
new milk, warm from the COW; add a
teaspoonful Of salt, and stir in fine In.
dian meal until it becomes thick
batter; add gill Of fresh yeast. and
put it in warm place to rise. When
it is very light: stir into The batter
three beaten eggs, adding wheat flour
until it has become of the consistcnce
OF dough; knead it thoroughly, and
set it by the fire until it begins to
rise: then make it up into small Ioaves
or cakes, cover them up with thick
napkin, and let them stand until thew
rise again, theE, bake 1t in q quick
oven. i a.
Io Bake. Beef Tender. Those who
have worn downltheir teeth, in mas,i.
eating poor old tough COW beef will
oe glad to learn that common carbon.
ate OF soda will DC found remedy for
the evil. Cut your steaks the day be-
fore using, into slices about two Inch.
es thick, rub over small quantity Of
soda, wash of next morning, cut it
into suitable thickness, and cook to no.
ton. The same process will answer
for fowls, logs Of mutton, &c. Try it:
all who love delicious tender disbos
Of meat.
Vinegar from Beets. Good vinegar
is an almost indispensable article in
every family, many of whom purchase
it at considerable annual expense
while some use but a very indineren,
article; and others, for want ola little
knowledge and less industry, go with.
out. 1t is an easy matter, however.
to be at all times supplied with good
vinegar, and that too, without much
expense. The juice of one bushcl Of
sugar beets, worth twenty live cents,
and whic any farmer can raise with.
out cost, will make from five to six
gallons of vinegar, equal to the best
made of cider or wine. Craze the
beets, having first washed them and
express the juice in cheese press. or
IN many other ways which little
ingenuity can suggest, and put the
liquor into an empty barrel; cover the
bung hole with cause and set it in the
sun, and in twelve or fifteen days it
will be ready for use.
Jelly Cake.-Take six ounces Of
butter aud eight Of Sugar, and rub
them to cream; stir into it eirht
we'll beaten eggs and pound of Sifted
flour; add the grated rind and inice Of
fresh lemon, and turn tho mixture
INTO sc"ll"ped llates that have been
well putered. The cakes should not
be more than quarter of an inch
thick on the plates. Bake them i'm.
medIately in quick oven till of q
light brown. Pile them on plate.
with layer ofjelIy or marma.ade on
the top OF. each.
1he Best Ham -How Cuyed.-As
our readers, especially in the country,
may have some curiosity to know the
method by which the prize ham, pre-.
sented at our Fair was cured, we have
procured the recipe ior publication.
1t is furnished by Mrs. E. NJ. Henry,
of Charlotte, the lady who was the
successful! contestant:
After cutting out my pork, | rub
the skin side Of each piece with about
half teaspooniul of saltpctre, we'll
rubed in. ] rub the pieces MI over
with salt, leaving them well covered
on the fleshy side. then Law the
hams in large tight tronghs, skin side
down. let them remain in the
troughs without touching or trou
bling them for four or five weeks. nc.
cording to the size Of the hog, no mat.
ter how warm or changeable tn
weather is. ! then take them out f
the trough and string them on white
oak splits, wash all the salt off with
the brine, if sufficient, if snet,iwilh
/ water: then rub them wolf apa tbns,