Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1872-10-19
FOR THE HOUSEWIFE
!. Annie Gambler. " q


Pare, core, and slice twelve large tart ap-
pies. Add 10 them the juice of two lem
ons and the grated peel of one; sweeten to
taste; stew very slowly for two hours; turn
into a mould When cold, serve with
cream. qFBsn7iG So ssgit5i
Hominy PuddtnE. $50 -
Prepare as for batter cakes, add one. egg
to each pint, some whole cinnamon, sugar
to suit the taste, and q few raisins, and
bake like rice pudding. A little butter or
chopped suet may be added. Serve hot or
cold, with or without sauce.
To wash Calico.
To prevent calico from fading while
washing infuse three gills Of salt into four
quarts Of water; put the calico in while hot
and leave it till cold. In this way, the col
ors are rendered permanent, and will not
fade by subsequent wsshings.
! IF Hickory Nut Cake.
Take one-half cup of butter, two cups
of sugar, and four eggs beaten separately,
three cups Of -four, one-half cup of sweet
milk, two teaspoons of baking-powder, two
cups of hickory-nu meats cut fine, one
teaspoon extract vanilla. "A
HOminy Breakfast Cake.
Mash the cold hominy with a rolling pin,
and add little -four and milk batter, 30 as
to make the whole thick enough to form
into little cakes in the hand, or il may be
put upon the griddle with spoon. Bake
brown, eat hot, and declare you never ate
anything better Of the cake kind.
Floating Island.
Beat four yolks of eggs with two table
spoons of sugar; teaspoon Of -four; then
stir into quart milk and bring it to boil,
stirring it all the time; have the whites
beat nicely and slip it on the top of the
milk, dipping a little Of it on to cook the
egg; then CRATE nutmeg ever the top; let it
cool, and it is ready for the table. .
l Cold SIaw.
Cut the cabbage rather fine into basin
or large bowl; sprinkle little salt over;
then with potato masher thoroughly bruise
the cabbsge; take three tablespoonfuls su-
gar, half pint best sweet cream, four able
spoonfuls vinegar; stir well together, and
mix through the cabbage. The cabbage
should not be too green. Many persons
do not know the value of cream in cooking;
1t is far preferable to butter in great many
things.
Drying Pumpkins
Take the ripe pumpkins, pare, cut into
small pieces, stew soft, mash and strain
through cullender, as if for making pies.
Spread this pulp on plates in layers not
| quite an inch thick; dry it down in the
stove oven, keep at so low q temperature
as not to scorch it. In about day It will
become dry and crisp, The sheets thus
made can be stored away in q dry place,
aud they are always ready for use for pies
or sauce. Soak the pieces over night in a
little milk, and they will return to nice
pulp, as delicious as the fresh pumpkin
we think much more so. The quick dry
ing after cooking, prevents any portion
from slightly souring, as is always the case
when the uncooked pieces are dried; the
flavor is much better preserved, and after
cooking is saved. This plan is quite as lit
tie trouble as the old mode, to say nothing
of the superiority IN the quality Of the ma
terial obtained. Try it and you will not
return to the old method, we are sure, and
you will also become great lover Of
pumpkin pie, all the year round.