The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1872-01-12
VALUABLE RECIPES.

n hECEtPT tOh CAUSAdE.-lO bMSiNS
pounds of meat add four tablespoons,
not too full, Of salt, six tablespoons OF
sage, three tablespoons of black pep
per, and to fifty pounds of meat add a
teaspoon of saltpetre.
FRIED CHICKEN. folks don't
allow me to put single drop of water
in it." said the good cook of a neigh
Dor 81 just season the -four well that
roll the pieces in, and when the lard
is hot I put them in and let them cook
very sLoULy." Well, / tried that way
and Thought it no. so good as it might
be. l also rolled the pieces in the
seasoned -four, and when the mixture
If lard and butter was hot and slightly
brown, 1 put in the pieces of chicken
and covered up closely, and very soon
they were ready to be turned and then
were soon done and dished, and the
iavor seemed finer and the meat much
more juicy. 1 had the fire pretty
quick but not enough to burn the
neat.
BRowN BREAD.-Take three quarts
of good yellow Indian meal and three
pints of rye, sift them together that
they may be thoroughly mixed then
add one teacupful of molasses, two
heaping spoonsful of salaratus or soda,
half teaspoonful of salt, half pint
of boiling water, or about two quarts
of good sour milk, or enough to stir
easily with a spoon. Put it in a small
milk nan. or in a brown bread kettle,
if Won are lucky enough to have one,
and bake in moderately hot oven.
After it is removed from the oven let
it stand few hours to cool, and com
mence cutting it around from the bot
tom. and if you don't say it is the best
brown bread you ever tasted, L viii ac-
knowledge am no judge.
AN ECONOMICAL BREAKFAsT.-f you
have few bits of meat or two or
three cold potatoes left over, put some
"drippings" into skillet; slice the
potatoes thin, cut up the meat fine,
and add salt and pepper to taste then
beat two or three eggs, according to
the size of the dish to be prepared |;
stir them to cup of cream or milk,
and pour over the meat and potatoes.
If eggs are not plenty, use fewer eggs
and more milk or cream. If milk, add
half tablespoonful of butter. Keep it
over the fire, stirring constantly, till
the eggs are cooked. 1t takes but a
few minutes to prepare this, but do
not leave it till done, or the eggs Will
burn and ruin the whole.
MOUNTAIN CAKE.-The yolks of sew
en- eggs, the whites of five, the other
two whites retained for the icing |;
three-quarters of pound of white su-
gar, half pound of white powdered su-
gar for icing, one lemon, one cocoa
nut, half pound -four. Beat the yolks
and whites separately until quite light,
then mix them; and in the meantime
add wine-glass and half of water to
the three-quarters of pound of sugar,
and when boiling hot pour in the eggs,
stirring well at the time till cool Let
the sugar dissolve slowly at first on the
part of the fire not too hot, before you
let it boil. Add the Juice of a lemon,
retaining few drops for the long,
then stir in the half pound of sifted
-four and bake in three fat cakes, like
you bake Jelly cake. Make the icing
of the two whites and the half pound
of sugar and the lemon drops, and
when the cakes are nearly cool turn
one upside down, spread on one third
Of the icing, and then layer of grated
cocoa-nut, then the next cake in the
same way with the icing and cocoa-nut,
and it Just makes beautiful loaf and
is really very delicious. 1 like little
tartaric acid in the icing.
BoNED TURKKY.-This noble bird,
the pride of American tables, cannot
easily be recognized after undergoing
the culinary process termed booming"
but for cold relish nothing more ac-
ceptable need be sought. 1t may be
,hus prepared Boil turkey In as lit
re water as may be, until the bones
an be easily separated from the meat.
r move all the skin; cut the meat
40 thin slices. mixing together the
rcht and dark parts. Season with
AZ and pepper. Take the liquid in
wlch the turkey was boiled, having
apt it warm, aud pour it on the the
aaa+. and mix it well. Shapeit like
f of bread, wrap it in cloth and
r.,ss Ii with "A heavy weight for a few
ours. When served up it is cut il
hin slices. Some of our professional
ooks can shape it somewhat hike the
original bird, so that one cannot tell at
once when it is seen that it is a boned
turkey; but this requires skill and Ia
Dor.
OLD ENGLISH PIUM-PUDDNG.-To
make what is termed pound pudding,
take Of raisins well-stoned, currants
currants thoroughly washed one pound
each; chop pound of suet very fine
" and mix with them; add quarter
of pound of -four, or bread very fine
ly crumbled, three ounces of grated
lemon-peel, blade OF mace, half
small nutmeg, one teaspoonfuli of GIN
ger, half dozen eggs, well beaten
work it well together, put it into a
cloth. tie it firmly, allowing room to
swell. and boil not less than seven
hours. It should not be suffered to
stop boiling.-GermantOwn Telegraph.
sEAsoNABLE RECEIPTS
MINCE MEAT-Six pounds of cur
rants, three pounds of raisins stoned,
three pounds of apples chopped fine.
four pounds of suet, two pounds of SUI
gar, two pounds OF beef, the peel and
Juice of two lemons, pint of sweet
wine, a quarter of q pint of brandy,
half an ounce of mixed spice. Press
the whole into deep pan when well
mixed.
LITTLE PLUM CAKES TO KEEP LONG.
Dry one pound of -four, and mix
with ounces of finely powdered su-
gar beat six ounces of butter to
cream, and add to three eggs well beat
en-, half a pound OF eurrants, washed
and nicely dried, and the -four and SUI
gar; beat all for some time, then
iredge -four on tin plates, and drop
he batter on them the size ola walnut.
If properly mixed, it will be a stiff
oaste Rake in a brisk oven