Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1872-11-30

| tEee ggs, TO stiff frosh (they can be LEFT
out OF the custsrd), spread them over the
top, sprinkle white sugar al over them, and
brown In the oven. The stewed apple
should be about half an inch thick on the
bottom and sides of the pudding dish.
sausage Meat.
a good recipe for sausage meat Is some
times difficult to find just when it Is want
ed. Here is one that we think win meet
all the requirements: Take ali the spare
meat and tenderioins from your pork and
grind it In 8 sausage grinder or chop it.
Season it highly with black pepper, salt and
powdered sage. Boil one or two pods of
red pepper and pour the tea over 1t; work
it sll up. Cook small piece to try it, and
il not seasoned high enough add what it
wants. Pack in jar, or stuff skins with it
after they have been soaked and cleaned
nicely. Hang them up to dry. Smoking
makes them hard.
Indian Fritters.
Take three tablespoonsfals of -four, boil
ing water, the yolks of four eggs, the whites
of two, hot lard or clarified dripping, and
jam. Put the water into basin, and pour
over it sufficient boiling water To make it
into astiff paste, taking care to stir and
beat it well, to prevent it getting lumpy.
Leave tia little time to COOL, and then
break into It without beating them At frstl
the yolks Of four eggs and the whites of
two, and stir and beat all well together.
Have ready some boiling lard or butter;
drop deset spoonful of batter in at time,
and fry the fritters Of light brown. They
should rise so much as to be almost like
balls. Serve on q dish, with spoonful of
preserve or marmalade dropped In between
each fritter. This is an excellent dish for
q hasty addition to dinner, if guest unex-
pectedly arrives, 1t being so easily and
quickly made, and it 10 always great favor
tie. 1t takes from i've to eight minutes to
fry the fritters.
Recipes for Cakes.
A lady who has used the following re-
cipes for many years, and knows them to
be excellent, sends them to the Country
Gentleman, hoping they may prove valuable
to many young housekeepers:
FRUIT CAKE.-Five cups Of -four, four
eggs, three cups Of sugar, two cups Of but
ter, one cup of sour milk, one tesspoonful
Of salerstus, one & lass Of brandy, two
pounds Of rsisins, two pounds Of currants,
one fourth pound citron, one tablespoonful
Of cinnamon, and one of msce-one nut
meg. Bake one and one-half hours under
q slow fire.
DELICATE CAKE.-Two cups OF pow
dered sugar, two of -four, one of cream, two
tablespoonfuls of butter, two teaspoonfuls
Of cream tartar, one Of soda, little salt,
the whites Of eight eggs beat to froth.
Stir all together well for fifteen minutes,
and flavor with vanilla.
SPONGE CAKE.-The yolks Of eight eggs,
one teacup of -four, one of sugar, two table
spoonfuls of brandy, one Of cream tartar,
one-haf of soda. Bake till done brown in
a quick oven.
JELLY CAKE.-Two eggs, one cup Of su-
gar, one of -four, four tablespoonful Of wa
ter, one of cream tartar, and one-half of
soda. Bake in three fat cakes Of equal
size, and put together while warm with jelly.
The whites Of eggs beaten to froth, and
stirred stiff with powdered sugar, favored to
suit the taste, and spread in thin coat
over any Of these, will greatly enhance their
beauty.