The Greenville enterprise. [volume] (Greenville, S.C.) 1870-1873, 1870-03-09
XVI--N0. 40.
Aumsatir KnipsH.
Fried Bread. Dip stale bread
in water, slightly salted. Fry
brown in lard.

fried read.--Dip stale bread
in water, slightly salted. Fry
brown in lard.
[Germaantoao,s Telegraph.
Cracker Pse.-TwO crackers
broken fine, one cup Of sugar, one
cup of boiling water, one teaspoon
tartaric acid, two crusts.
Lemon PSe.-One lemon chop
ped, one cup Of sugar, one-and-a-
half crackers made fine, three ta-
blespoons hot water, two crusts.
Country Gentleman.
Loqf Caks.--One cup of sponge
or two cups of light dough, one
cup of sugar, half q cup Of butter,
two eggs, halfa teaspontul ot soda,
one cup of raisins. Spices to the
taste.
To Remove Ink Spots from
LSnen.-Saturate the spot with
lard, and expose for day to the
hot sun then wash and boil with
out soap. Fruit stains also should
be washed without soap.
Cheap Pudding.-1 quart of
i milk, 6 table spoonsful of -four
and 4 eggs, we'll beaten; mix the
flour gradually into the milk, then
the yolk of the eggs, and lastly the
whites. Pour into O butter bak-
ing dish, and bake quickly. To
be eaten with butter of cream
sauce.
Bread -Ds1nea,lings.-Roll out
some light bread dough, cut into
small cakes, let them remain on
the table about an hour, then put
them into boiling water and let
them boil half an hour. Serve
hot; to be eaten with sugar and
cream.
Good Rusk.-One pint of new
milk, one ponnd white sugar and
two eggs beaten, stir these up with
some flour into a sponge, add
yeast and set to rise at night.
When light next day sufficient
flour to make a soft dough and let
it rise, then mould in pans, and
when light, proceed to bake. Add
tablespoon Of melted lard or but
ter to the sponge.
Il Saoiss Soup.-Boil three
pounds of potatoes, mash them
well and add slowly some good
broth, sufficient for the tureen.
Let these boil together, then add
spinach, little parsley, lemon,
thyme and sage, all chopped very
fine. Boil all together five min
utes pepper and salt to taste.
Just before taking it off the fire to
serve add two well-beaten eggs.
| Giblet Soup.-The giblet must
be well cleaned and singed; put
them into some strong veal or gra.
Wy broth, with shaliots chopped
very fine. Great care must be tax.
en- to keep the stock we'll skinned {;
when properly stewed, put in q
wineglass of Madeira, salt, pepper
and mace, sifted fine, and q little
lemon acid. When the rawness
of the wine and lemon is gone 30
that no flavor predominates, pour
it into tureen and send hot to ia.
BILE.
| AalSh or Indian Ms1dsn.-Take
a quart Of new milk, stir into
it two good handsful of Indiaf,
meal stir it until it comes to q
boil ; take it off the fire and stir in
a lump of butter the size of an egg
and salt to the taste let it become
quite cool, then stir in a teacupful
of yeast, and -four enough to make
a stiff sponge. Cover it and set Il
to rise; roll the sponge about O
quarter of an inch thick; cut Il
out with a tumbler; flour your
griddle well, and bake thoroughly
over n brisk fire, turning them
frequently to prevent burning. Dc
not set them in too warm a place
to rise, as they will be apt to sour
Dry Hop Yeast.-Pour quart
of boiling water to ten or twelve
good hops and place them where
they will boil a moment, strain,
and pour over four medium sized
potatoes grated mix thoroughly,
and add tablespoonful of salt
then set it on the stove until vel
scalded; when a little warmo,
than new milk add q cup of yeas
and set in a warm place TO rise
after it is nicely risen Gf the batter
is thick it will rise, if thin it will
foam, which is nearly as welD mis
in sufficient corn meal to allow @,
! working it into small cakes will
the bands place them where the,
will dry without either scaldinp O
drying so slow as to sour, as i,
: either case they are worthless.
!, place them on large tea-tray an
: suspend them high enough to b
out of the way and b foot or go fror
the pipe of the kitchen stove. The
) | will 1rv In aboee