, 1864-01-09
Domestic Arripss.

Beat | dozen eggs as for cu>tard, add |
cup Of sweet cream, and little salt; have
your spider well buttered, pour In your
mixture, set over a slow fire, stirring it
continually until it ihIckens. Pour it i'm.
Inedlate!y into deep dish.
Sweet biscuit are delightful repast for
tea, though very few cooks know how t.
prepare them. This is the recipe:
To three teacnps Of warm milk, put
small q eof yeast, and one Of brown sugar,
stir in -four enough 10 make u thick batter.
When this has risen light, which will pro.
bably be by the next morning, melt ccp
full Of butter with one Of sugar, and add
to the mixture small nutmcg, very little
saleratus, aud -four ennugh just to mold
smuoth. Let il rise again, and when per.
frctly light, roll out and put on tins like
biscuit and let them rise again, then bake
IN quick stove or oven twenty minutes.
Or, to one tumber Of milk, put half u
gill Of yeast, three eggs, Que coffee cup "f
81 gar, two ounces Of butter, aud onr small
nu meg. Beat the sugar and eggs together.
aud rub the butter into the anur, Of which
use just enough to muld it. Let it rise
o5er night, and proceed as above"
BoxED TuRKEY.-This noble bird, the
pride Of American tables, cannot easily be
recognized after undergoing the culinary
process termed Sbonin. !" but for a cold
relish n thing more accertable need be
sought. It is favorite dish for even ng
parties. 1t may be thus prepared: Boil II
turkey in as little water as may be, until
tho bones can be ca lily separated from the
meat. Remove all the skin cut the meat
in thin slices, mixing together the light and
dark parts. Season with salt and pepper.
Take the liquid in which the turkey was
boiled, having kept it warm, pour il on the
meat, and mix well. Shape il like loaf
of bread, wrap il in cloth and press with
heavy weight for few hours. When
served up it is cut in thin slices.
SoDA BIscuIr-Melt ha'f pound Of
butter in pint of warm milk, adding a
teaspoonful If soda, and stir in by degrees
half pound Of sugar. Then silt into q
pan two pounds Of -four; make hole 10
the middle, pour in the milk. &C., and mix
it with tho flour into dough. Put il on
your paste.board, and knead 1t long and
hri till It becomcs very light. Roll It
I into sheet half an inch thick. Cut |
in o little round cakes with The topO q
wins glass or with cutter of thlt size;
p lex the tops; hy them on ms spr nkl i
with 6nur, or in shallow iron pans; o d
bake them of light brown IN quick
oven; they will be done IN few minut'..
Th,se biscuits keep very well.
TEA BrscuIr.-Melt a quarter If pound
Of fresh butter in quart of warm milk,
and add u tablespoonful Of salt. Sin two
pounds Of -four in pan, make hDle in
the confer, and put in three tablespoonfhls
oi the bet brewers yeast. Add the milk
aud butter, and mix It into stiff paste.
Cnver Il and set Il by the FIRE to rise.
When quite light, knead il well, roll IL out
an inch thick, and cut il into round cakes
with the edge Of tumbler. Prick the
top uf each with fork ; lay them in butt
terei pans and bake them light brown.
Send them TO table warm, and split and
butter them.
DEtIcious PUDDmos. common
sponge cake in fat bottomcd pudding
dish. (Several may be prepared at one
time, rs they are quite as good when few
days old, and very dry). When desired
Er use, cul it into sixths or cighths, split
each piece, butter them, and return tn. IN to
their places Ia the dish. Make q custard
with Tour eggs TO one quart If milk, season
and sweeten to the taste, aad pour il over
:he cake. Bake half an hour. The cake
will swell aud Gil the custard.
New YEAR's CAxs.--Stir together one
and half pounds white sugar. and three.
quarters Of pound ot butter. Dissolve
a small teaspooifdl of pearlash In one pint
0f milk, and add TO the butter and sugar.
Stir in three ound. uf 0uur and two table.
sp0onflls Of calaway seeds. Roll about
halt an In h thick, cut in small cakes, and
bake in quick oven.
GIsGER SNAPs.-Rub together one cup
Of butter Tor half butt.r and halt lard)
and one of sugar, adding little 6our
Mix this with two cups Of molasses in
WHICH u teaspOulDut w eOuu uas oteu wei
stirred. Add one cup'of water, and spics
to the taste, beating the whole very thor.
oughly after which work in -four enough
TO make them mild easily. Roll thin,
cut small, and bake In quick oven. 4
Mock GoosE. - Being leg Of pork
skinned, roasted and stuffed goose fashion,
-Parboil the leg take off the skin, and
then put II down TO roast; baste II with
butter, and make q savory powder Of finely
minced or dried powdered sage, ground
black pepper, salt and some bread crumbs,
rubbed tgether through q colander; you
may add 10 this o little very finely minced
onion; sprinkle It with this when It Is al
most roasted; put half pint Of made
gravy into the dish, and goose stufiug
un6er the knuckle skin: or garnish the
dish with balls Of 1t fried or boiled.
CaEAM PrEs.-Take, one quart Of thick
cream aid stir in one well.beaten egg, dust
ing in -four if the cream be not too thick.
Sweeten to your liking, Aavoring with
lemon juice. II the cream Is very thick,
the epg can be omitted.
CorTAoE PUDDINus.--Stir well together,
one pint Of -four, one teaspoonful Of butte,,
two eggs, ono teaspooRfal soda, two tea.
spoonfIls cream tartar, and one teacupfil