Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1870-11-26

Il
two round pie plates, then make crust
of one teacupful of cream, salt and soda,
roll an upper crust, put on, and bake;
when done turn bottom upwards; put on
sugar enough to taste; then turn again
and 30 on. To be eaten warm.
Picked Eggs.
Boil the eggs until very hard; when
cold shell them, and cut them in halves
lengthwise; lay them carefully in large
mouthed jars, and pour over them scald-
ing vinegar, well seasoned with whole
pepper, allspice, few pieces of ginger,
and a few cloves or garlic. When cold,
tie up closely, and let them stand month.
They are then fit for use. With cold
meat they are a delicious and delicate
pickle.
Take one and half pounds hop rising
dough; one tablespoonful white sugar;
| butter the size or bulk of walnut; yOlk
of one hens egg, well beaten; mix and
| knead well. Let il stand about half an
hour, or until having risen; then make
| into twenty-four round bits (; place in
pans, and let stand until having risen
then rub over with paste made of the
white of an egg and white sugar. Bake
| one-half hour.
Charlotte Russo.
Cut the inside from nice sponge cake,
leaving the sides whole; prepare blanc
mango, and let it remain over steam until
wanted; spread on the bottom a layer of
blanc mango, moving it around until
little thick spread in q thin layer of
any marmalade, until the cake is full F; the
marmalade should be much thinner than
the blanc-msnge, and the last should be
blanc-mange to look well.
Baked Pudding. k%
The following is said to be one of the
best buildings that ever was used in the
Metropolitan Hotel of New York: Five
tablespoonsful of corn starch to one quart
of milk; dissolve the starch in a part of
the milk, heat the remainder of the milk
to nearly boiling; having sailed it little,
then add the dissolved starch to the milk,
boil three minutes, stirring it briskly;
allow it to cool, and then thoroughly mix
with 1t three eggs, well beaten, with three
tablespoonsful of sugar; flavor TO your
taste and bake it half an hour.
Buckwheat Cakes.
Lettie Lee tells the Western Rural
that her experience teaches that not
many understand this inexpensive deli
cscy, for delicacy it is. She says the
friend who taught her how to make them
commenced her lesson with
''Not any yeast-made pancakes for mel
They are good enough, perhaps, but
can't compare with golden-hued, butter
milk buckwheat pancake. Seel / take
quart of buttermilk without drop of
water in it. Didn't l rinse down my
churn9 No; scraped the butter down
with spoon, to keep it rich, you know.
Now put in a teaspOonfui Of soda and
one of salt; then l dip five handfuls of
flour, so big, and then stir till mixed, and
no longer. If you keep stirring and ad-
ding now little flour and then little
more milk, you will find dough stringy
and cakes tough. All kinds of pastry
that are required to be tender and deli
cate, must be manipulated as little as
| possible.
''Don't think of setting the table du-
ring the operation of frying. Hive that
all done first, and merely get good start
before you ring the bell. You need not
have the disagreeable smell of burnt fat
accompanying the operation, unless you
wish to waste it. A large square of fat
pork is best l think, with the rind on;
skim it lightly over the griddle, though,
and when through trim off the soiled-
looking part, and it will do many times.
never turn a cake over twice, and l
don't let it get cooked through before /
turn it. Pop the cakes under the cover
tquickly; steaming a minute is the cap of
perfection, but see that the lid does not
bear on them heavily"
How 10 Cook Meats.
A correspondent of the NesO England
FARMER furnishes the following:
Salt pork, previous to either broiling or
frying, should be parboied ten minutes.
Cut the slices o quarter of an inch thick !;
pare off the rind and fry by itself, but
place the slices in cold water and heat
gradually to boiling. The pork is thus
nicely freshened and the remainder of its
cooking done more delicately. Set the
water aside in which the pork is par
boiled, and when 1t is cool remove the fat
that rises and add it to the dish after the
broiling or trying and, if you like,
thicken it with little flour and milk; if
you do not wish for gravy save it to
shorten pastry, for which it is very nice.
Sausages should also be parboiled in
the same way before broiling or frying;
if in skins prick them first very closely
with fork, or the skins will be likely to
crack and the meat be scattered. Some
persons parboil and partially fry them
soon after they are made, then pack them
IN stone jar and pour melted lard over
them, keeping them thus free from faint
some months. Bacon keeps very nice If
1t is sliced, the lind trimmed off, the lean
separated from the fat, the fat slightly
fried, and then both lean and fat packed
n jar aud the liquid fat that has fried
out poured over it. If not prepared in
this way it should be sewed up in cloth or
thick paper bags Immediately after it is
smoked, and laid down in clean shavings,
saw-dust or straw (dry oats are very good
for this purpose) and kept in a cool, dark
place. The lean of bacon requires much
less broiling or frying than its fat, so it
is always best to separate and cook each
by itself, and when done arrange them
together on the dish.
A slow, moderate fire is the best for
frying all sorts of meat; but fried meat is
30 hard TO digest it should seldom be seen
at table-thai is, fried lean meat; 1t is
more generally necessary to fry fat meat /;
but always broil, if possible, in prefer
ence.
To roast or rather to bake meat-as
range or stove ovens are more generally
used than rossters-hrst see that your
oven is hot enough to hiss loudly at a
sprinkle of cold water, then place the
mest, the bony side downward, upon a
griddle, In a sheet-iron pan. Use no
skewers, or as few as possible. Pour into
the pan boiling water to the depth Of half
an inch, and dissolve in this water tea
spoonful of salt for every five pounds of
meat. Replenish the evaporation of this
water every half hour with more of the
same temperature.
In most ovens, with brisk FIRE, twenty
minutes is sufficient time to allow for
roasting each pound of beef, mutton,
lamb or veuison; pork and veal require
half an hour, shoulder or leg of pork
rather more. Look at the meat often
| during the first fifteen minutes. If il
browns very soon lay over it a buttered
paper or set pan Of cold water in tho
even With il. When the upper side ID