The Evansville journal. [volume] (Evansville, Ind.) 1866-1870, 1867-02-07
LADIES, COLUMN.
Domestic Receints.

: nan a pound OF butter, half pOunC
OF currants or cherries, and fourseggs
leaving out the whites Of two; little
vine and candied lemon peel are a
4 great Improvement. s4arfsf sggl' I
INDIAN FPUDDING.-The Florida
iSentinet tells how to make this dish
Add to one pint of cold milk. one
pint OF meal, one teaspoonful OF salt.
two tablespoonfulls of -four, one tea
spoonful of the essence of lemon. one
teacupful of sugar or syrup; and stir
all to batter; and add two quarts of
boiling milk, stirring until we'll mixed.
and baked three hours in duick
oven, heated so as to boil Serve hot.
with butter. The above is cheap
healthful, and one of the best of pud
dlngs. The essence of oil may vary
| according to taste. 31foIa FTV'Y
SWEET SANDWICHES. - Take four
eggs, half pound of pounded lumn
sugar, half a pound Of fresh butter.
and half pound of fourf Beat the
butter t., cream. dust in the -four. and
add the eggs well Whisked; then beat
| with a fork for quarter of an hour
Butter q tin, pour in half the mixture
and bake from quarter of an. honr
to twenty minutes, Remove it from
the tin, butter again, and add the 9th
rer half Of the mixture. Bake as be-
fore. When cool, spread Jam thicklyl
oyer one portion of the cake, place
the other part over it, and cut it into
whatever shape you please. 5 81
"A COOP Pound CAKE.-Beat me
pound of butter to cream. and mix
with it the whites and yolks of eight
eggs beaten apart. Have ready. warm
by the fire, one pound of -four. and
the same of sifted sugar: mix them
anda few cloves, little nutmeg and
cinnamon, in fine powder together.
then by degrees work the drv inore. |
dients into the butter and eggs. |
When well beaten. add a glass of wine |
and some caraways. 1t must be beat |
en- full hour. Butter pan, and
bake 1t an hour IN quick oven. The
above proportions, leaving out four
ounces of the butter and the same of
sugar, make a less luscious cake. and
to most tastes more pleasant one.
MINCED MEAT. - The following
method produces very Convenient
nutritious and digestible preparation
OF meat, especially good for the sup
per table, when any kind Of meat is
desired at that meal. Take. saw
three and half pounds of lean beef.
without tendons-the cross rib is yery
good for this, but any lean part wifi |
do. Before cooking, chop1it very fine
"a Hale's meat cutter will do il quick i
~. Mix with it six soda crackersqI
rolled fine; three well-beaten eggs
one and a half spoonfuls of salt, a
teaspoonful or less of ground pepper.
one small nutmeg, grated four table.
sp0onfuls OF cream or milk, and if the
meat is free from fat, add butter the
size OF an egg or $50 Mix all thor
oughlly, ma Ike into a loaf, and bake !
well IN dripping pan one. and half !
or two hours, basting as with other !
roast meats. twill keep for q week F,
or two at least.-4naericdn Agricuz- .
eu1.tst. 4eaHal fB5 Fl :
CRANBERRY c AKEs-Take a Gun oil e
Hour, mix with cold water and a little
lard, work. together and roll out and >
cut about an inch in thickness, Take ,
quart OF the berries and put them
n quart OF water, and let them stew
until done, then sweeten them well,
hen bake your cake; and when done
'pllt IN two and spread on the cram
berries enough to cover it well.I
'pprln1kle on more sugar, and put in a
piece OF butter IN small Jumps on it,
hen put the other half of the cake
N the top and prepare the same way,
hen set 1t back in the oven, for five
NICE BREAKFAsT Dish Slice a
eW cold biscuit, or some dry. light
read, fry them slightly in a little but
err or nice gravy Beat three or four
ggss with half a teaeupful of new
nllk and apinch of salt. When the
read Is hot pour the eggs over it and
over tor few minutes, stir lightly,
{, that all the eggs may be cooked.
ms IS nice dish, besides saving the
ried bread. 81 1a IT
HoMINY G AKEs.-Get some grated
ominy and boil it in milk; beat up
lree eggs with a pint of milk and a
tile salt; beat this altogether into a r
after; then have some boiled fat, ~
nd make the cakes and put them in
le fat and fry, Eat them with ham. +
IS an excellent dish for breakfast.
CREAM CHEEsE.-Put about tea + T
ipful OF thick cream on a folded
apkln, placed in tea saucer. AS
'on as 1T IS firm enough, turn it over
pom another napkin. 1t generally +
qulres to be turned three times. once u
'ery three ahours, and will then be-
TO eat. Serve with parsley, and =
10 a little salt outside. -