Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1872-02-09
FOR THE HOUSEWIFE.
Honey Emit Cake.


Take four eggs, and well beat. Sieve in
five cnps of -four. Add two cups of honey
one Of sweet milk, two teaspoons cream-of-
tartar, one Of soda, one pound of raisins
and currants, one quarter Of pound OF
citrOn, one teaspoon each of cloves and Gina
mon. Bake in large lOaves and slow oven
This keeps fresh for months.
Baked Ham.
Most persons boil ham. 1t is much bet
ter baked, if baked right. Soak it for an
hour in clear water and wipe it dry; next
spread it all over with thin batter, and then
put it into deep dish with sticks under it,
to keep it out of the gravy. When it is full
ly done, take off the skin and batter crusted
upon the flesh side, and set it away to cool.
A Good Breakfast Dish.
-Four eggs, three-quarters pint of new
milk, and piece of butter the size of wal
nut; salt and pepper to suit the taste. Beat
the eggs, add the milk and butter, and pour
all together into hot frying-pan containing
half a spoonful Of fryings. Stir constantly
for three or four minutes, when it will be
ready for the table. Quite a nice flavor is
obtained by making it after frying ham or
fresh sausages. This recipe will make
enough for six or eight persons, and in
these times, when eggs are so scarce and
sold at such eXorbitant prices, it is quite an
economical dish, as it will often answer in
their stead.
DOughnuts.
Take some well risen bread dough -four
your hands, and pull it in small pieces of
equal size. Roll them in round balls, fiat
ten them little, and cook the same as
wonders. Sift plenty of white sugar all
over them when done. Or take light bis
cult dough, roll it out thin, and cut in dia-
monds, OvalS or other shapes with tin cut
tiers. Finish as usual. Mix equal portions
of cinnamon and white sugar, dredge some
of it over a fat dish, and according as the
nuts are done roll them in it, and dredge
more over them. They are best warm.
Any sort of pie or cake dough makes good
plain doughnuts in this way.
Jelly Cake.
Cut up three-quarters of pound of but
ter in a pound and quarter Of sifted -four,
and mix with it half a pound of powdered
sugar; make into smooth, light paste with
three yOlks of egg and one white. Rel the
dough out in thin sheet, lay them on but
tered tin plates, and bake in a slow oven
till they begin to color. Spread one cake
with jelly, lay the other on it, pressing it
evenly down. Have ready an icing made
of the two reserved whites of the egg,
be ten up with three tablespoonfuls of pow
dered sugar; spread this smoothly on the
top of the cake, brush it over with essence
of lemon, dust little fine sugar over it
through lawn seive, and put it in a warm
place to harden. This cake may be made
round or square, or in fancy forms with tin
cutters. 1t will be found very nice, and is
easily made.
Cooking Meat.
Beefsteak is best broiled on a gridiron
over live Goals. When ready to turn, take
upon the platter, and take off the juice of
the meat, which rises upon the top, return
to the gridiron, but do not cook too much.
a great deal of really nice beat is spoilt by
being OverdOne. When not convenient to
use gridirOn, heat spider very hot, put q,
in the meat (without grease) and cook
quickly, do not salt until nearly or quite
done, as the salt draws out the Juice OF the
meat. Butter plentifully after taking up,
pour little hot water into the spider, then
upon the platter which with the butter
makes nice gravy.
Tender beef is very nice baked, with
Or without dressing; should be baked /
slowly, basted occasionally, and if not
cooked too long, will be tender and Juicy.
Tough beef can be made tender by boiling;
let the water boil before putting it in, and
when nearly tender enough, let the water
boil out, and the meat fry in the gravy. A
easpoonful of saleratus put in the water
when the meat is put in, will make it cook
N considerably less time.