The Sumter banner. [volume] (Sumterville, S.C.) 1846-1855, 1855-02-21
Valuable I8CcciDts

GU "I Inc oC. Charles Hotel, New Or
leans:-Beat two eggs very light, mix
alternately with them one pint of sonr
milk or buttermik, and one pint OF
line meal, melt one tablespoonful IF
butter and add to the mixture, dissolve
one tablespoonful of soda or salmrat-
us, DC, in small portion Of the milk
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 -four, one pint of
milk-boil them together. When
cold, add 3 eggs beaten, butter the size
OF an egg, one spoonful of Essence Of
Vanilla-sweeten to your taste.
Beef a la mode.-Take 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 maUoram, summer suyory,
sweet basil, mace, cloves, pepper, salt,
parsley, ieeks, and Sd pound OF lard,
and stew it hard for one hour and n
half.
Black Cake Mat wiU keep q Year
Sugar, | pound; butter, pound; -four
pound; ten eggs; brandy 4 pint;
raisins, 2 pounds; currents, 3 pounds.
Mace. nutmcgs and cloves to flavor.
Bake it we'll.
Buckeye Bread--Tukc a pint Of
new milk, warm from the COW; add a
teaspoonful Of salt, and stir in fine In
dian meal until it becomes a thick
batter; add gill OF fresh yeast. and
put it in warm place to rise. When
j! IS very light, Stir into ;hc 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 oavcs
or cakes, cover them up with q thick
napkin, and let them stand until thew
rise again, Their bake it in quick
oven,
70 Bake Beef Teader.-Those who
have worn doWnstheir teeth, ii masti.
eating poor old tough COW beef, will
be glad To learn that comm:cs ca rlon
ate OF soda will be found remedy for
the evil. Cut your steaks the day be-
tore Using, Tito slices ;.n1ui Two inch.
es thick, rub over small quantity Of
soda. wash ott next morning, cut it
into suitable thickness, and cook to no.
ton. The same process will answer
for fowls, logs Of mutton, &c. Try il.
all who love delicious tender dishes
Of meat.
Ninegar from Beets.-Good vinegar
is an almost indispensable article in
every family, many of whom purchase
1t at considerable annual expense.
while some use but very Indifferent,
article; and others, for want of u 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 bects, worth twenty. five cents
and whc any farmer can raise with
out cost, will make from five TO six
gallons of vinegar, equal to tho 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 a 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 If
will be ready for use.
Jelly Cake.-Takc six ounces of
butter and eight of Sugar, and rub
them to n cream; stir into it eight
we'll beaten eggs and pound of sifted
flour; add the grated rind and iuice of
a fresh lemon, and turn the mixture
into sc"ll"ped Ilates that have been
we'll pulered. The cakes should not
be more than quarter of an inch
thick on the plates. Bake them i'm.
mediately in a quick oven till of q
light brown. Pile them on n plate
with layer ofjelIy or marlna'ade on
the top of. each.
Tie Best Ham -How Cured 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. M. Henry.
OF Charlotte, tho lady who was tho
successful contestant
After cutting out my pork, rub
the skin side Of each piece with about
half teaspoonlul of saltpctre, we'll
rubcd in. ! rub the pieces all over
with salt, leaving them we'll covered
on the fleshy side. then Law the
hams in large tight troushs, skin side
down. let them remain in the
tronghs without touching or trou
bling them for four or five weeks. &C.
cording to the size Of tho hog. no mat.
ter how warm or changeable III.
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, it, not, with
water; then rub them we'll and 9hor.