The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1871-05-12
Valuable RECIPES.

i
Two CrsTARD PIEs.-One quart OF
six, eggs. two tablespOonsful of rice
starch. Set your milk i'm boiling water.
EXCEPT little to mix I'm the starch.
Beat the yolks and sugar and starch light |
and stir in the milk until it thickens.
then the pie crust baked be careful to |
fasten it well on the sides of the PIE pan,
for if it falls from the sides it will not |
hold the custard. Have the whites well |
beaten. witt. six or eight tablespoonful
OF sugar, pour in the custard and spread
on the icing, and brown.
LOAF CAKE.--Threec cups oflight bread
dough. three cups of brown sugar, one
cup OF butter or lard, four eggs, one glass
of whisky or wine, small tablespoon
full of soda. a tablespoonful of cinnamon,
and one of nutmeg, teaspoonful of
cloves, Put all the ingredients into pan
except the soda; take your hands and
work them well together. The goodness
of the cake depends on the ingredients
being thoroughly incorporated, then add
| the soda. Bake in slow oven; 1t Will
not hurt to stand two or three hours, or
even half day, if rot convenient to
bake it. 1t Is very nice with pinch of
raisins added.
1 CUsTARD R,DDING.--Take one quart
of sweet milk thickened with three very
large spoonsful of flour and stir it i'm
while boiling hot, three eggs well beat
en-. with sugar enough to sweeten the
mixture. A little salt and spice must
be added; also raisins il desirable. Bake
or steam one hour.
To MAKE COOP PAsrRY.--Take IA
l r,nfrn1 q, haI ~ md q
quarter Of butter and lard, mixed; a
teacup of cold water; take out pint OF
the flour, and quarter of the butter !;
put the balance of the flour on board !.
put In the butter; pour i'm the water,
mixing it with knife the while; roll it
out and spread over part of the flour
and butter left out cut in strips and lay
one on the other, and roll again; do this
five or six times, until all the flour and
butter is used, then roll all together, and
set away in cool place two or three
hours before using; use knife; do not
put the hand in the dough. This makes
the very best kind OF pastry.
To CLEAN SILvER.-Dissolve two tea
spoonsiul of alum in quart of moder-
ately strong lye; stir in a gill of soft
soap, and skim off the dross. Wash the
silver clean in hot water, then cover it
with this moisture, and let il remain ten
or fifteen minutes, turning 1t over ire
quently, then wash in in hot soap suds,
and rub well with dry cloth.
STEAMED APPLE PUDDING.-Make a
dough as Cor biscuits, Of one pint OF
flour, teaspoonful of cream of tartar,
half teaspoonful of saleratus; mix
with milk If convenient, If not, with wa.
l dill a lkflo 81, I:xysI s,,<<
three portions; then take pint of ap-
. bottom of a pudding boiler, cover them
: with crust, and put in layer of apple:
and crust alternately, taking care tt
{ have the crust on the top; steam two
r hours. 1t is very good.
CRoqUETTs.-Mince very fine what i.
left of roast or boiled fowls or veal. will
small portion of the lean and fat O
6 ham, and grated bread; mix them wei
together with a piece of butter and /,
: little cream or yolk of one egg, and seas
l ON with pepper, grated lemon rind, nut
! meg and mace. Ii stronger seasoning j,
required, a spoonful of mustard may b,
Y added. and catsup instead of cream
! Having worked the whole thorough,
, together, form into small cones or suga
:. loaves. smoothing them nicely; max,
:, some longer than Others Thicker SOM
! beaten eggs with fine bread crumbs. di]
! the croquettes into it and fry them slow
l ly in butter until they are of ligh
e brown. Serve them up Immediately
!. standing them up in hot dish, the larg,
f ones in the center, with sprig of pars
4. ley OH the top of each.
To MAKE TOUCH BEEF TENDEK.-Th,
London Queen says, to those who hav,
, worn down their teeth in masticatins
poor, tough corn beef, we viii say, tina
carbonate of soda will be found a RENE
dy for the evil. Cut the steaks the day
: before using, Into slices about two inche.
thick, roll over them a small quantity
of soda; wash off next morning; cut
into suitable thickness, and cook to suit
, your taste. The same process will an.
! swer for fowl, mutton, or any fresh meat
Try it, all who love delicious, tender
dishes of beef.
, Mildew is readily removed by rubbing
or scraping little common soap on the
arti,'le, and then a little salt and starch
on that. Rub all well on to the article
and put it in the sunshine.
To Cook BEETs.-Beets, when sweet
and not withered, are very good baked
i'm covered vessel at least three hours
or until they yield to the pressure of thu
fingers. Then put them into cold water
until the skin will slip off readily. They
are good enough without dressing.