The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1870-04-29
DOMESTIC NELAyGE.

LEMON PIE.-The juice and grated
| rind of OIe lemon, seven tablespOonftlls
of sugar, four eggs; whites of the eggs
to be beaten to frOth with five table
| spOOnfuls of sugar, and spread over the
top after 1t is baked: then set in the ov-
en- again and let it get light brown
| This makes one pie.
To ROAST LARGE FowLs.-Take the
| fowls when they are ready dressed, put
! them down to q good fire. drcdge and
haste them well with lard; they will be
near an hour in roasting; make a gravy
of the necks and gizzartls. strain it, put
| in spoonful of brown flOu when You
dish them. pour on the gravy. and serve
them up with egg sauce in a boat.
BATTER PUDDING.-One pint of rich
buttermilk or sour cream, one table
| spoonful of soda, two eggs, two large
spOOnfuls of sugar. and Il little salt; stir
in flour until as thick as batter for cakes.
Grease small baking pan. and pour in
half the batter; spread some fruit over
| it: either canned cherries or thinly size
ed apples are nice; then add the remain
der of the batter. Bake in moderate
oven. and serve warm with sugar and
cream.
COOKING PARsNIPs AND CABBAGE
Lucy Lamb" says; Wash the pars-
nips, scrape, boil tender, and then slice
and brown on griddle. with butter to
prevent sticking. Carrots are good cook
ed in the same way. Boil cabbage in
clear water; drain dry, add salt and a
good piece of butter put OH in little bits ;
cut in small squares for convenience i'm
serving, another method, requiring only
half as much time in cooking; boil in
clear water for forty or fifty minutes,
and serve as above. 1t is nearly equal
to cauliflower.
An ECONOMICAL DrsH.-Steam or broil
some mealy potatoes; mash them with
some butter or cream. season them and
place a layer ut the bottom of a pie disl, |;
upon this place a layer of finely chopped
cold meat or fish of any kind, we'll sea-
sOned; then add another layer of pota-
toes, and continue alternating these with
those Until the dish is filled. Smooth
down the top, strew bread crumbs upon
it, ard bake until well-brOwned. A
small quantity of meat serves in this
manner to make nice prcsentablc dish.
SALT IN COOKING VEGErABLEs.-lfo one
portion of dish of vegetables be boiled
in pure water, aud the other in water to
which little salt has been added, de-
cided difference may be observed in the
tenderness, flavor, and, if potatoes. meal
mess of the two. Onions are probably
more improved by being cooked in salt
water than any other vegetable. Much
of their unpleasant smell is taken away.
and peculiar sweetness and improved
aroma are decidedly apparent. Salt him
dcrs the evaporation of the soluble and
fiavoring principles of vegetables.
PoTATo PUDDING.-COOk in water two
quarts and half of fine potatoes, and
mash them through a fine cOlander.
Mix them then with Il quarter-pOund of
melted butter, and the same quantity of
pounded sugar. When the mixture Is
thorough, add six eggs, beaten as il for
Omelette. glass of brandy and a pound
of Zantc currants. Nix again. turn the
whole into a cloth, tic it that the pud-
ding may not escape. Put it to cook i'm |
boiling water, boil for a quarter of an |
hour, and take it out of the cloth. Set |
made in glass of wine. in which sugar |
and melted butter have been mingled.
RICE BALLs-Wasli a quarter of a
pound of rice we'll I'm cold water. put il !
into a saucepan with quart of boiling
water and little salt, and let it simmer
till quite soft and pulpy. then drain it
well off, and mix it while warm with
sufficient butter to moisten it. Season
with half teaspoOnful of powdered
mace, or of curry powder, If preferred.
Flour your hands and make it into balls
the size of a walnut; drop them into
stewed chicken or veal ten minutes be-
fore it is served, take them out careful
ly. and arrange them over and around
the stewed meat, pouring the gravy
over all. These balls will be found very
nice. They may also be brushed over
with beaten yOlk of egg, then dredged1
with grated cracker, and fried in plenty
Of boiling lard, to be served as 4 separate
lish with fricassees. &c.
SALAD DREssING.-Beatf tour eggs tOa
roth, mix with one pint of vinegar,
pure cider or wine yinegar.) stir over q
moderate fire until of thick eOnsisten-
~ and scalding hot, but remove before
I bOils; add large spoonful OF made
(mustard mixed with water or
vinegar,) two tablespOOnfulls of ground
black pepper. two teaspOonfuls OF salt,
ialf a teacup of salad oil (fresh). Boil
he caulihOwer in water, with little
'alt until nearly cooked enough for the
able, but not so as to fall to pieces |
break it up in suitable pieces for the ia
Die, and fill tine jar as close as may be,
md then pour in the dressing until the
ar is full-cork and set away for use.
cabbage should be boiled longer. This
lressing is delicious; will keep any
ength of time; Is fine for lettuce, cold
meats. &c. After the cauliflower Is used
,ut. the dressing remains good for future
lse. Persons liking nice dressings and !
condiments will say this Is the best Of all.