Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1872-04-20
FOR THE HOUSEWIVES.
HickOrY.Nut Cake.

Take one-half cup of butter, two cups OF
! sugar, and four eggs, beaten separately,
! three cups of flour, One-haf cup sweet
milk, two teaspoons of baking powder, two
! cups hickory-nut meat cut fine, one tea
| spoon of extract of lemon, One-half tea
spoon extract of vanilla.
Breast of Lamb and Green Peas.
One breast of lamb, a few slices of bacon,
/ half a pinI of stock, one lemon, one onion,
one bunch Of savory herbs, green peas.
| Remove thin skin from a breast of lamb,
put it into saucepan of boiling water,
| and let it simmer for five minutes. Take
it out and lay it in cold water. Line the
! bottom of a stewpan with few thin slices
of bacon; lay the lamb on these; peel the
lemon, cut it into slices, and put these on
the meat, to keep it white and make it
tender; cover with one or two more slices
of bacon; add the stock, onion, and herbs,
and set it on a slow fire to simmer very
gently until tender. Have ready some
green peas, put these on dish, and place
the lamb on the top of these. The ap-
pearance of this dish may be much i'm
proved by glazing the lamb, and spinach
may be substituted for the peas when va
riety is desired.
Boiled Asparagus.
To each half gallon of water allow one
heaped tablespoonful of salt; asparagus.
Asparagus should be dressed as soon as
possible after it is cut, although it may be
kept for day or two by putting the stalks
into cold water; yet, to be good, like every
| other vegetable, it cannot be cooked too
| fresh. Scrape the white part of the stems,
| beginning from the head, aud throw them
f,,tr
| Of about twenty each, keeping the heads all
! one way, and cut the stalks evenly, that
| they may all be the same length; put them
| into boiling water, with salt in the above
| proportion; keep them boiling quickly I'M
| til tender, with the saucepan uncovered.
| Wien the asparagus is done, dish it upon
toast, which should be dipped in the water
| it was cooked in and leave the white ends
outwards each way, with thepOints meeting
in the middle. Serve with a tureen of
melted butter.
Helpful Hints.
A lady correspondent of the Mobile
Register furnishes the following:
BAKING HAMS.-MOst persons boil ham.
It is much better baked, if baked right.
| Soak it for an hour in clear water, aud 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 fully done take off the skin and
the batter crusted upon the flesh side, and
set it away to cool.
MoTHs.-This is the season inwhich moths
do begin to most trouble us in our furs and
wooden goods, but their TavageS may gener-
ally be prevented by packing camphor
among the goods. The most agreeable pre-
ventiye to use on wearing apparel, and as
| good a one as any, perhaps, is mixture of
! one ounce of cloves, one ounce of rhubarb,
and one ounce of cedar shayings, tied up in
a bag, and kept in box or drawer. If the
substance be dry, scatter it in the folds of
the cloth, carpets, blankets or furs; if liquid,
scatter it freely in the boxes, or on the cloth
or wrapper laid over or around it.
BOPs.-One pint of milk, three eggs, one
| spoonful of butter, four spOOnsful Of flour,
| mix well together and bake on plates, and
/ in a quick oven. They ought to be but
| tered while hot, and put one above another,
! before sent in.
BREAKFAST ROLLs.-POur a sufficient
quantity OF boiling water on one pint OF
corn meal to make thick Cruel; then let
it stand till nearly cold then add salt and
one large spoonful of yeast; mix in wheat
-four until it is still dough; knead it well,
and then let it stand in a warm place for
seven or eight hours to rise; when light
make into rolls, and bake one hour.
DIXIE PUDDNG.-Take slices of light
bread, spread thin with butter, and lay in
a pudding dish layers of this bread and
raisins, till within an inch of the top. Add
five eggs, well beaten, and quart of milk,
and pour over the pudding, salt and spice
to taste. Bake it twenty or twenty-five
minutes, and eat with liquid sauce. Be-
fore using the raisins, boil them in little
water, and put it all in.