Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1871-01-20

one and quarter pounds of -four; tene eggs
Beat tn oroughly, roll thin, and bake at
once. They are excellent and viii keer
long time.
To Remove Ink Spots.
Put the article stained over a warm fla
iron, stretch it well, then squeeze few
drops of lemon juice on it, and the spot
will disappear at once. Wash immedi-
ately in cold water.
Rice Pudding.
To one cup of boiled rice add half q
cup of butter, five eggs, sugar to taste,
and cream enough to make it liquid.
Flavor with essence of lemon, and bake
in rich paste in deep pudding dishes.
Dust Under Furniture.
Sprinkle sheet of coarse brown paper
with clean water and rub this across the
carpet in places which you cannot reach
to sweep; the dust will collect in little
rolls, which the roughness of the paper
will bring away.
Pea Soup
A pint and half of split peas, two
small onions, pepper and salt to taste.
Use three quarts of water and boil from
five to six hours. Pork is often put in,
but makes it far less wholesome. If the
water is hard add piece of saleratus
not larger than pea. 1t would be diff
cult to find way in which the same
amount of nourishment could be obtained
for four times what this costs.
Coffee.
Having picked over the coffee, wash it
nicely, parch it evenly in the oven until
the berries crack open; when thoroughly
Drowned (not burned) let it stand until
luke-warm; then beat the yolks of two
eggs to froth; stir it through this warm
coffee, and set it in the oven minute to
dry. Take the ground coffee, one table
spoonful to pint of boiling water; stir
it up with cold water first, and set it on
the back of your stove; let 1t simmer half
an hour; stir the grounds down when
they rise, and use good cream.
Raisin Pudding.
Soak two ounces of raisins in enough
brandy to cover them. Take half a pound
of flour, half pound of chopped suet, a
dessertspoonful of ground ginger, two
eggs, four ounces of white sugar, and
enough milk to make it a pretty light
paste; add the raisins and brandy, put it
into cloth or basin, boil it for two hours,
and serve with what pudding sauce you
please.
Farmers Pudding,
Take one pint of bread crumbs, and
quart of milk, half cup of sugar, four
eggs, taking only thel yelks, butter the
size of walnut, one lemon, grated; bake
until done, but not wstery; then spread a
layer of currant-jelly or any preserved
fruit over it. Take the whites of the
eggs and sugar, in which has been stirred
the juice of the lemon, beat to q stiff
froth, pour it over the pudding, and
brown it Serve cold with cream. 1t
can be made without a lemon. Flavor
with nutmeg.
Plum Pudding.
Take three ounces of flour and the same
weight of finely grated bread-crumbs, six
ounces of nice beef suet chopped very
small, six ounces of raisins, weigh the
raisins after they are stoned, six ounces
of well cleaned entrants, four ounces of
minced apples, five ounces of sugar, two
ounces candled orange peel, half tea
spoonful of nutmeg mixed with pounded
mace, very little portion of salt, a wine
glass of brandy. and three whole eggs.
Mix all these Ingredients well together;
tie them up tightly in thick flannel
cloth, and boil four hours. This is a
light, rich, but of course, small pudding,
1t should be served with wine sauce.
Mock Mince Pies.
Mock mince pies can be made by chop
ping apple very fine, adding a little
pounded cracker, say three to a two
quart dish full of apple-alI kinds of
spice, cup of chopped citron, half a
pound each of currants and raisins, sugar
10 your taste, and little currant wine if
you have it. 1t will be moist enough.
When you ELL the pies, put three or four
small pieces of sweet butter on the top of
each pie, before putting on the upper
crust. They are very good, and save the
nice mince pies, which, if made tooth
some, are expensive. By the way, do
you know that q pound of citroD, chopped
fine and added to large jar of mince
meat, gives it finer flavor than anything
else you can put in, and do you know that
mince meat neUer should be cooked
until it is cooked in the pie9 1t destroys
the nice aroma of the spice and gives it
an insipid taste nothing can correct.