The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1872-06-07


CooKIEs.-Four cups sugar, two cups
Of butter, one cup of milk, four eggs,
one teaspoonful Of soda, little nutmeg
and caraway seed, and flour to roll out.
MUFFINs.-One quart of flour, two
eggs, two tablespOOnfuls of butter, two
tabIespoonfuls ofsugar, two tablespoon
fus of soda and one of cream tartar,
sweet milk enough to make batter as
thick as gridlecakes. Bake in muffin
rings.
SPONGE CAKE.-Six eggs, and four
cups of sugar, beaten twenty minutes,
with two tablespoOnfus of cream tartar,
five cups OF flour, one teaspOonful Of
soda, dissolved in half cup of cold
water to be added after the flour. Fla
vor with lemon.
BREAD AND BUTTER PUDDING
layer of quartered sour apples sprin-
killed. with sugar and nutmeg; layer of
dry bread, (nO matter how dry) butter
ed; another layer Of apples, with sugar
and nutmeg rs before; and continue
until you have filled your dish.
AN EXCELLENT GINGERBREAD =
One pint of moIasses, one teacup of but
ter, half a teacupful hot water, one tea
spoonful of soda, half teaspOOnful
pulverized alum dissolved in hot water
two tablespoonful of ginger; the whole
mixed thoroughly with enough of flour
to out and cut in cards. Bake ut once
i'm a quick oven.
FLOUR PUDDING.-TakeO one quart of
sweet milk, one teaspOonful salt, half
teacup of sugar, mix, boil and thick
en- with one teacup OF wheat flour, wet
with cold milk and stir until it bolts
again, then remove from the fire.
When half cold odd two well-beaten
eggs, and favor with nutmeg or lemon.
Add rasins if you ChOose. Bake half
All hour. To be eaten cold, with or
without sweetened cream.
VINEGAR PIE.-Two thirds of q tea
cupfui Of mol;ssess, three tablespoon
fuls Of vinegar, one teaspoonful af but
ter, two eggs, and nut meg.
CHERRY BRAED.-Cut fresh bread
into slices ALI inch thick, spread into a
flat dish and pour stewed cherries over.
Any fruit with plenty of syrup will do
rs well.
GRITS FLUMMEkY.-Boila teacupful
Of gifts, (steepec in water over night;
rs for break fasD, until the water is
evapnra,cd, then add a pint or more
of milk, bell until done. Add one egg
with sugar and nutmeg to taste.
To Boil GgIT FOR BREAKFAST
Take one coffee cup of grits, steep over
night in Que pint Of water, boil in same
until well cboked, resembling thick
musIl; replenishing it from time to
time while cooking with boiling water.
Be careful not TO burn. Add salt to
taste while bciling, and when thor
oughly cooked, season with butter and
serve up hot.
PEA PUDDING FOR CORNED BEEF
Pick and wash pint split peas; put in
bag, tie rather loosely and let them
cook till tender. Take them out and
rub through a sieve. Mix with an egg
a bit of butter and little pepper, stir
well tOpether, -four the bag, put in the
pudding and tie very alOse; then put in
with yGur meat and boil one hour.
ENGLISH PUDDING.-Raisins well
stoned but Ii 1T CHOPPED, one pound; cur
rants, one pound; chopped suet, one
pound; one-fourth pound flour or fine
~ crumbled bread, three ounces of su-
gar one half-ounce of grated. lemon
peel, blade of mace, ne-half of nut
meg, one teaspoOnful of ginger, six
eggs well beaten. Work thoroughly
together, tie firmly in a cloth or hap,
allowing room to swell and boil two
hours.
Potato CORQUETTEs. -Proportions.
quart of potatoes. Peel, boil and
mash, mix them with the yOlks of
the fire, stir for two minutes, spread in
Il. b., Ii
designed for breakfast, in which case a
little milk may be added to molsten
their dryness; mix thoroughly, divide
into tablespoon parts, shape them, roll
il bread crumbs, dip into beaten eggs
(the whitest, roll in bread crumbs
again and fry in hot fat. Take Oft
when done, drain, dish and serve im-
mediateIy. When they are shaped
fiat, they are "cr0quettes q la duchessG. !"
Any kind of crOquettes properly made
are very Dice, even when made simpler
than these directions. Some use the
inside of baked potatoes.
TAKING CoLD.-If q cold settles OH
the outer covering OF the lungs, it be-
comes pnumoDia, inflammation of the
lungs, or lung fever, which in many
cases carries off the strongest man to
his grave within week. fla cold falls
upon the inner covering Of the lungs,
it is pleurisy, with its knifelike pains,
and its slow, very slow recoveries. Ii
d cold settles upon the JOINTS, there is
rheumatism in its various forms; in
flammatory rheumatism with its ago
MES of pain, and rheumatism of the
heart, which in an instant sometimes
snaps the cords of lie with no friendly
warning. 1t is of the utmost practical
Importance then, in wintery weather,
to know not how so much to cure q
clOid as how to avoid it. Colds always
come from one cause, some part or the
whole of the body being colder than
natural for time. If q man will keep
his feet warm always, and never allow
himself to be chilled, he will never
take cold i'm a lifetime, and this can he
accomplished only by due care in
warm clothing and avoidance of drafts
and undue exposure. While multi
tubes Of colds come from cold feet, per-
haps the majority arise from persons
cooling of too quickly after becoming
a little warmer than is natural for exer-
else or work, or from confinement to a
warm apartment.- Woods Household