The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1871-06-23
VALUABLE RECIPES

To CURE CHAPPED HASDs.-Use meal
to wash with instead of soap and battle
with sweet cream at night.
SFicE CAKE-Five eggs; four and a
half cups of -four; three OF sugar; one
of butter, and one and a half cup of sour
cream; teaspoonful of soda; CHINA
mon, nutmeg and cloves to taste.
SUGAR DRors-0nc pound of flour;
three-quarters of a pound of sugar; half
apound of butter; five eggs; one gill of
rose water. Drop them in white paper,
and CRATE loaf sugar over them before
baking.
MOUNTAIN CAKE-The whites OF eight
eggs, one cup of butter; one of sweet
cream; two and 4 halt teacups of sugar;
three and a hall of flour, with two tea
spoonsful of yeast powders stirred in
the flour.
CARAMEIs-FoUr cups of sugar, and
one OF cream, and one of chocolate;
piece of butter the size of an egg, and a
teacupful of vinegar. Stir until done,
then pour out in a dish, and when near
ly cold, cut in little squares.
SUGAR PIEs-One cup of brown SUI
gar; add to it half Il cup of water; boiT
until thick; when cold add two eggs |;
beaten with a tablespoonful of flour;
then \ piece OF butter the size OF an egg,
melted, and put in the last; season to
you taste. Bake your crust little be-
fore you put in the mixture.
FRENCH RoLLs.-Work one pound of
butter into pound of flour. and we'll
beaten egg; two tablespoonsful OF yeast
and teaspoOnful of salt, and as much
warm milk as will make a soft dough
sprinkle flour over it with a cloth, aud
set III warm place, until light; bake in
a quick oven.
BREAkFASr Corn CAKE. Take one
pint of sour milk, one tablespoonful of
shortening, little salt, one teaspoonful
of salcratus dissolved in warm water,
and two eggs, well beaten. Mix the in
gradients well, and add one pint of corn
meal, Bake in a quick oven.
Snow PUDDING.-Grate a raw cocoa
nut, or use an equal amount of the des-
sicated, into a glass dish. Make a Gus
tard with one quart of new milk, one
level tcaspoonful of salt, sugar to taste.
aud five or more eggs. Boil it, when
done, pour over the grated cocoanut,
which will rise TO the top and make a
pretty appearance. Serve cold.
LIQUID SAUCE.--Takc one cup of SUI
gar, and with this rub oue-third of
cup OF butter, until the whole is of the
consistency of cream; then take either
one or two eggs, from which you re-
move the yolks, and beat up the whites
with the other two ingredients. Just
before you are ready to put 1t on the
table, add TO the whole about OnC-fourth
of a cup of boiling water.
COFFEE CUsTARD.--Mix one eng with
cup OF fresh ground coffee, and pour
on it pint of boiling water; boil five
minutes pour in i cup of cold water, and
leJ 1t stand ten minutes. Pour it of
clear into saucepan, add a pint OF
cream, and boil. Beat from five to eight
eggs with one and half cups of sugar,
and pour the boiling mixture over this,
stirring it well. Set the whole in boil
ing water, and stir till it thickeuS. Serve
in cups to eat old.
4 COOP BREAKFAST DISH-Cut fat.
salt pork in thin slices, and fry it until
brown; then place it on 4 heated plat
ter. OF the grease that remains. pour
of One-hal:, and keep for shortening:
to the remainder lets in the frying-pan,
add little boiling water, and two table
spOOnfuls of flour well beaten up with
cream. Stir until it cooks and thicken,
then pour over the pork and serve very
hot. y Dice accompaniment 10 buck
wheat cakes.
COCoANUT MACCAEOONS.--G CO
coanut, and spread it on a dish, and let
it dry gradually for couple Of days.
Add to ii double its weight OF finely
sitted sugar, aud the whites of eight
eggs, beaten to a Stiii iroth. Roll the
mixture into small balls, place them in
a buttercd tin pan, and bake them in
gentle oven for twenty minutes; move
them from the pan while warm.
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