The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1871-02-17
VALUABLE RECIPES.


DELICATE CAHE.-One and half cups
white pulverizel sugar, one and half
cups of butter, one and a half cups flour,
half cup of sweet milk, half cup corn
starch, whites of six eggs, one teaspoon
full cream tartar, half teaspoonful soda.
CORR STARCH CAKE,-Take four eggs.
and beat the whites and yolks separate
ly; to the yolks add one coffee cup Of
pulverized sugar, and one half cup OF
butter, beaten with the sugar; one-half
teaspOonf ] soda, and one of cream tar
tar; thicken with corn starch, and flavor
to salt the taste, then add the whites of
the eggs.
To Loosen THE GLASS SHOPPERS OF
BOTTLEs.-Put one or two drops ofsweet
oil round the stopper. close to the mouth
of the bottle; then put it little distance
from the fire. When decanter gets
warm, have wooden instrument with
cloth wrapped tight round it; then
strike the stopper first on one side, then
OH the other; by persevering a little
while, you will most likely get it out.
Or, you may lay the bottle i'm warm
water, so that the neck of the stopper
NAV be under water. Let it soak for a
time, then knock it with wooden in
strument as before.
MARBLE CAKE.-White portion; the
whites of four eggs, beaten to irOth !;
white sugar, one cup; TIVE tablespoon
fuls sweet milk; one-half teaspOonful
soda; one of cream tartar; and one-half
cup of -four. Dark portion: the yOlks
of four eggs; brown sugar, one cup,
molasses, Ome-half cup, butter, one-half
cup; sour cream, One-half cup; one tea
spoonful of each of the following spices {:
nutmeg, cinnamon, cloves and allspice ::
one-half te1spOnnful soda; and two and
half cups of flour. This makes two
cakes.
COLD VEAI--Mincc the veal very fine.
with little ham, a tablespoonful of
flour, three well-beaten eggs, one small
onion, scalded for five or ten minutes to
remove the coarser flavor, and then
chopped fine; sweet herbs, and pepper
and salt to suit the taste. Butter deep
pie-plate; set small cup in the center,
and fill the plate all round the cup, with
mince-meat. Bake Of delicate brown
then remove the cup, and fill its place
with some nice sauce--apple, cranberry
or jelly, or, if you please, some scOlloped
oysters. Beef lamb or chicken prepared
in the same way is very good.
To PRESERVE POTATOES This meth
oil, as recommended by the Board of Ag-
riculture, is to dig, I'm a very dry spot,
trenches, six feet wide and eighteen
inches deep; spread straw to pile the
potatoes into the shape of the roof of a
house, and to cover tight and close with
straw, six inches thick, and then with
earth fifteen or eighteen inches more,
flattcd regularly and firmly, and sharp
at top, raised from three to five feet
above ground. IT there should be any
apprehensions of moisture. dig trench
at a few yards of, deeper than that in
which the potatoes are laid. The drier
they are, when thus packed up, the safer
they will be.
HALE PUFF PAsTE.-Put ono pound Of
flour upon your pastry slab with two
ounces of butter, rub well together with
the hands, make a hole in the center, in
which put pinch of salt and yolk of an
egg, with the juice OF lemon .aix with
water, then roll it out thin and lay half
Il pound Of butter (prepsred as for puff
paste) rolled into thin sheets over, fold
it in three, roll and fold again twice
over, lay it in cold place quarter Of
an hour, give another roll. and it is ready
for use when required; this paste is
mostly used for fruit tafts. for which it
is well adapted.