Nashville union and American. [volume] (Nashville, Tenn.) 1853-1862, 1861-03-20

From tbs Ohio Farmer.

APPLE PupDIsG.-Take cne quart Of steTsd sp-
pies, one-fourth pound butter, four eggs, some
grated bread, q nutmeg and Little roseWater.
Sueetsn to your taste, and bake it in puff pans.
CoRS GRIDDIE CAKEs.-Make your batter Of sour
or buttermilk, and little thicker than when wheat
Aour Is used A handful of wheat flour should be
stirred in or they will break in pieces while being
turned. Cakes, half Of white -four and halt corn
meal are more easily digested than wheat alone.
Roasr GoosE-"ShOuld be dressed IN the same
manner and roasted the same length Of time as
turkeyn So says the last Farmer. Perhaps It IS
correct. but my experience has been otherwise.
should never think of roasting goose without first
half cooking it by boiling Eteaming; then should
never think of making the same kind OF dressing
but use more and stronger herbs. We accept tne
above amendment to the goose reciPe.-Ed. O.F1
BuCKwHEAT CAKEs.-Stir buckwheat -four into
lukewarm water; it will take nearly quart OF
-four to pint Of water; add small cupful OF yeast
set it to rise over night, if wished for brcakIas'
leave plenty of room in the vessel containing IL. or
il will oVerrun; if it should be sour in the morning
add soda until il is sweet These cakes should not
stand after baking so 70 sweat, as that destroys
the crisnness which should be part OF their ex-
ceIlence; they shonld be served when taken from
the gridde use part of the last batter TO rise the
next when you have them daily
WAYS OF A COOP HoUsBKEEPER--Ars. L., one
of the most notable housewives and best cooks IN
the State has new way ef cooking apples, at last
II WAS new to me- and viii be no doubt 10 many
others She psres TIE apples, and quarters them,
nIacin0 them IN tin plate with the core side up;
II dried apples,a little water is added; they are
th an act In the oven which is always hot At meal
time and roasted; when done, they are slid on .
common plate and sprinkled with sugar. to be eaten
warm. with bread and butter and cakes Il would
rsoire canned fruit Of extra flavor to tempt me from
The spple-dish il thus prepared. Strawberries and
half-ripe peaches are nos to be talked OF IN the
same day.. ID. y.
WAaxEp OvER MEATs.-Boiled or roasted veal
makes nice dish, chopped hee and warmed up,
with lust sufficient water to moisten it. and little
| butter salt and pepper added. Fresh or corned
beef Is good minced hne, with boiled potates, and
warmed up with salt, pepper and little vster add
butter Just before you take it Ep. Some people use
gravy that they have left the day before, for the
meat but 1t Is not as good when warmed over, and
there is no need Of its being wasted "a it can Be
clarified and used for other purposes Boiled ohions
or turnips sre good mixed with mnee meat, instead
Of potatoes. Veal, lamb and mutton good cut
into small strips and warmed with boiled potatoes
cut in Slices pepper, salt, little vsser-and but
! ter Just before you take Il up. Roast hees and
mutton, il not previously c5oked too much, are
nice cut In slices, and just seorched en- gridiron
Meat, when warmed over, should be On the hre just
long enough to get we'll heated through--it on the
FIRE long, most Of the juice Of the meat will be ex-
traced, and render il very indigestbe. Cold fowls
! are nice jointed aud warmed with little Etter,
then taken up and fried in butter till brown hs-
tie -four should be sprinkled them before trying.
Thicken the water that The fowls were warmed IN
add little salt pepper and butter, and turn II ovel
| the fowls.