The Emporia news. [volume] (Emporia, Kan.) 1859-1881, 1860-08-11
RECEIPTS, ETC.

LIGHT INDIAN BIscUIr.-A quart of sift-
ed Indian meal. A pint of sifted wheat
-four. A very small teaspoonful of salt.
THEE pints of milk -Four eggs.
Sift the Indian and wheat meal into pan,
and add the salt. Mix them well. Beat
the whites and yolks of the eggs separately.
The yolks must be beaten till very thick
and smooth; the whites to a stiff froth that
will stand alone of itself. Then stir the
yolks gradually little at a time-into the
milk Add by degrees the meal. Lastly,
stir in the beaten white of egg, and give
the whole long and hard stirring. Butter
a sufficient number OF cups or small, deep
tins-nearly fill them with the batter Set
them Immediately into hot oven, and bake
them fast. Turn them out of the cups.
Send them to table, pull them open, and
eat with butter.
They will puff up nicely if, at the last,
stir in level :easpoonful of soda, melted IN
little warm water.
Delicious LEMON PIE.-Four eggs, two
coffee-cupfuls sugar; beat to froth; the
Juice of two fine fresh lemons, CRATE the
yellow peel off one, rejecting the peel of
the second, and the pulp of both; beat all
together few moments longer. Have
ready two pie pans lined with rich pastry,
into which turn the above; cover with pas
try, and bake an hour. Be sure and have
them well done.
BUrrERMILK PIE.-Three pints of butter
milk, two eggs, four tablespoonfuls of sug-
ar, teaspoonful of -four stirred into the
milk, and half nutmeg. Stir well togeth
er, and bake like custard pie.
CLEANSING KNIvEs.-A small, clean POI
ta.o, with the end cut off, is very conYe-
nient medium of applying brick-dust TO
knives, keeping it about the right moisture,
while the Juice of the potato assists in re-
| moving stains from the surface. A better
uolish can be obtained by this method than
by any other we have tried, and with less
labor.
YEAST FOR BREAD-The following meth
DDS of making yeast for bread are both ca.
| sy and expeditions Boil one pound OF
| good -four, a quarter of a pound of brown
/ sugar, and little salt, in two gallons OF wa
ter, for one hour; when milk-warm, bottle
| it and cork it close. 1t viii be fit for use
| in twenty-four hours. One pint of this viii
make eighteen pounds of bread.
ANOTHER WAY.-To pound of mashed
potatoes-mealy ones are best-add two
/ ounces of brown sugar, and two spoonfuls
of common yeast The potatoes FIRST 10 be
passed through cuilender, and mixed with
warm water 20 proper consistence. Thus
a pound Of potatoes will make a pound of
good yeast. Keep it moderately warm
while fermenting. No sugar is used by ba-
kers when adding the pulp Of potatoes to
their rising.
YIaGIxIA Corn BREAD.-Dissoive one
tablespoonful of butter in three and half
pints of boiling milk; into this scald one
quart of Indian meal; when cool, add q
4 half pint of wheat flour, little sugar, a
teaspoonful Of salt, and two eggs well beat
en-. Mix well together, and bake IN Two
cakes.
RECEIPT FOR THE Best PIcKLEs EVER
| MApE.-A peck of green tomatoes. sliced'
one dozen onions, sliced also, sprinkle them
t with salt and let them stand until the next
, dav. when drain them. Then use the fol-
4 loving as spiees.--one box of mustard
: seed. one and half ounce black pepper.
/ one ounce of whole cloves. one ounce Of
: yellow mustard seed, one ounce OF alspice;
Z put in The kettle layer of spices and. one
, iof tomatoes and onions alternately. Gov
: er them with vipegar: wet the mustard be-
foreputting it iE,--let the whole boil twen-
: ty miaptess and You vii be pestared by al
) your neza B9fs asking you for them