Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1871-07-01
KLLrLRLE RRrLPEs.

10 CURE GRATED HANDS,-Usc inca
to wash with instead Of soap and bath
with sweet cream at night.
SrICE CAKE.-Fivo eggs; four and
half cups Of flour; three OF sugar; on
of butter, and one and a half cup Of sou
cream q teaspOOnful Of soda; CHINA
mon, nutmeg and cloves to taste.
SUGAR DBors.-One pound Of flour
thrCe-quarters of Il pound Of sugar hal
4 pound Of butter; five eggs; one gill o
rose water. Drop them In white paper
and CRATE loaf sugar over them befOrt
baking.
MOUNTAIN CAKE-The whites of eigh
eggs, one cup of butter; one Of swee
cream two and a half teacups OF sugar
three and a half Of flour, with two tea
spoonsful Of yeast powders stirred IL
the flour.
CARAMELs-Four cups Of sugar, and
one of cream, and one of chocolate; 9
piece of butter the size of an egg, and
teacupful of vinegar. Stir until done
then pour out in a dish, and when near
ly cold, cut in little squares.
SUGAR PIEs--0ne cup Of brown Sill
gar; add to 1t half a cup Of water; boil
until thick; when cold add two eggs
beaten with q tablespoonful of flour
then a piece of butter the size OF an egg,
melted, and put in the last; season to
you taste. Bake your crust a little be-
fore you put in the mixture.
FRENCH RoLLs.--WOrk one pound OF
butter into a pound Of flour, and a we'll
beaten egg; two tablespOonsful OF yeast
and q teaSpOonful of salt, and as much
warm milk as willmake a soft dough
sprinkle flour over it with a cloth, and
set in a warm place, until light; bake in
a quick oven.
BREAKFAST Corn CAKE. Take one
pint of sour milk, one tablespoonful OF
shortening, n little salt, one teaspoonful
of s~aleratus 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 al equal amount of the DIES
sicated, into a glass dish. Make a Gus
tard with one quart Of new milk, one
level te~aspoontpl Of salt, sugar to taste,
and five OF 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.-Take one cup of SUI
gar, and with this rub one-third of a
cup of butter, until the whole Is of the
consistency Of cream then take either
Ii 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 it Oh the
table, add to the whole about o~ne-fourth
of a cup of boiling water,
COFFEE CUsTARD.--Mix one egg with
a cup OF fresh ground coffee, and pour
on 1t a pint of boiling water; boil five
minutes pour in cup of cold water, and
leu it stand ten minutes. Pour it Off
clear into a saucepan, add a pint of
cream, and boil. Beat from five to eight
eggs with II and a 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 thlckens. Serve
in cups to eat cold.
A GOOD BREAKFAST DIslI.--Cut fat.
SAT- pork Ill tnln slices, ana Try 1t until
brown; then place it OH a heated plat
ter, OF the grease that remains, pour
off One-half, and keep for shortening;
to the remainder LETT in the frying-pan,
add a little boiling water, and two table
~spoonfuls of flour well beaten up with
cream. Stir until it cooks and thickens
then pour over the pork and serve very
hot. a nice accompaniment to buck
wheat cakes.
CoCOANUT MACCARO0Ns.--Grate 4 CO.
%coanut, and spread it on a dish, and let
it dry gradually for a couple of days.
Add to it double its weight OF finely
siftcd sugar, and the whites of eight
eggs, beaten to Il stiff trOth, Roll the
mixture into small balls, place them in
a buttered tin pan, and bake them in a
gentle oven for twenty minutes; move
them from the pan while warm.