Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1871-12-23

BlnQ up Jne cut OF WOunu WIN Hne pull
verized earth, and renew the earth in the
course of few hours. This remedy is
simple and within the reach of every one.
Earth is a complete deodorizer and acts like
a charm, on fresh wounds. ---0-g E-a-rF
liquid Yeast.
les Take a. handful of hops, boil in quart
of water for ten or fifteen minutes, then
strain the water into quart of -four, let it
stand and cool, then add the yeast, also
tablespoonful of ginger; set it to rise and
when light, bottle up closely, and set it in a
cool place. 1t will keep three or four weeks.
Dyeing.
This process should, generally speaking,
: be intrusted to person who makes it his
profession; the following hints, however,
will be found useful: Pour the color de-
sirel into water as hot as the hand can bear
it; pass the stuff to be dyed through the
water as often as necessary for it to imbibe
the color perfectly; take care not to squeeze
or express it. Next, hang the stuff up till
it is quite cold, which win only require few
minutes, then plunge it into two psilfuls of
soft water, and afterward in one of hard,
and before hanging it up to dry, pass it
through little alum water; the process is
terminated by pressing or ironing out the
stuff before it is thoroughly dry. E4
90 Puddings- Oh T4F& Al
Mock PLUM PUDDING.-Butter small
mould or basin well, then cover the bot
tom and sides thickly with raisins and
currants, and fill it up with thin pieces of
buttered bread without any crust; steam it
for half an hour, and serve with wine
sauce.
\ BREAD PUDDING.-Butter a shallow
pan, and fill it three parts full with thin
slices of buttered bread. Stir two or three
well-beaten eggs into pint Of milk, add
tablespoonful of brown sugar and a little
cinnamon or grated nutmet; pour this over
the bread, and bake about three-quarters of
an hour in quick oven. Serve the pud-
ding warm.
CRANBERRY BREAD PUDDING.-Butter
deep dish and cover the bottom with the
crumbs Of bread sliced thin and buttered;
cover this with thin layer of Stewed cram
berries, well sweetened. Add alternate lay
ers of buttered bread and fruit till the dish
is full, finishing with layer of bread. Bake
from ten to fifteen minutes, and send it TO
table warm with pitcher of rich sweet
cream.
SYLLABUB PUDDING.-Well beat four
eggs; add to them six ounces ofpounded and
sifted loaf-sugar, glass of brandy, a glass
of white wine, and sufficient flour to make
it very stiff batter. Have quart of milk,
warm from the COW, poured upon it while
You continue beating; and, when it is well
frothed, put it into buttered dish, place it
in quick oven, and bake it for quarter of
an hour. Serve Immediately.
LIGHT PUDDING.-Beat up one egg with
half cup of sugar, and add cup of milk,
in which has been warmed piece of butter
as large as walnut. Sprinkle into pint
of -four two small teaspoonfuls of cream Of
tartar, add the milk, ETC., little at time,
beating the mixture well. At the last stir
in not quite teaspoonful of soda dissolved
in very little warm water. Pour the
mixture into buttered dish, CRATE nutmeg
over, and bake in quick oven about half
an hour. Serve it hot, with any common
sauce.
HAsTY PUDDING.-Simmer very slowly
stick of cinnamon and some bits of lemon
peel in a quart Of milk till it is well flavor
ed, then strain and let it boil quickly, and
while it boils shake in from flour dredge-
box two tablespoonful of flour, stirring it
all the time till it thickens. Then pour it
| into dish, stir in tablespoonful of brown
sugar, the same of butter and little salt;
serve warm. This old-fashioned dish may
be prepared more quickly by boiling the
milk without favoring ingredients, and
adding spice and lemon juice or white wine
with the butter and sugar. Hasty pud-
ding is made in the same way of buck
wheat, stirring the meal into boiling milk
until it is like thick mush. Then continue
stirring it for several minutes, add spoon
full of butter, a little salt, and nutmeg, gin
ger or cinnamon to taste. Serve it imme-
! diately, with sugar or molasses.
NOTIFIED RICE PUDDNG.-Haying pick
ed and washed well large cup of rice, put
it in buttered pudding pan, streW over it
three tablespoonful of light brown sugar,
a teaspoonful of salt, a little grated nutmeg
or cinnamon, and some bits Of fresh butter.
Fill the pan with three pints of milk, and
set it into a brisk oven. As soon as the top
of the pudding becomes Drowned mix it
well all through with spoon; let it brown
again, and mix it through the pudding
as before; and repeat this until the rice is
sufficiently cooked, then let the surface be-
come nicely Drowned before you take it
from the oven. The pudding viii be found
excellent, the crusty top mixed through it
making 1t very rich it is equally good cold
or warm. 1t may need a little more milk
added while baking, but it should not be toe
moist. A common fault in rice buildings,
especially when made without eggs, is to
| 4. AZ IN. - Il, l.,