Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1872-10-12

To fourteen cups of hour add one cup OF
lard, two teaspoonfuls of soda, four cream
of tartar. Rub the ingredients well into
-four; then add three cups of water, work
thoroughly, and bake quick.
Chicken Cheese.
Boil two chickens till tender, take out all
the bones and chop the meat fine, season to
your taste with salt, pepper and butter,
pour in enough of the liquor they were
boiled in 70 make it moist, put in what
ever mould you wish, and when cold turn
out and cut into slices.
Pumpkin Cheesecake.
Crate as much pumpkin as will half fill
a quart bowl; sweeten it well and add en-
namon or ginger, with the peel of lemon
grated. Beat up an egg quite light, stir into
a cup OF milk, and mix it with the pumpkin;
add currants or slices of candied peel or
citron, after the mixture is poured into the
crust. Stewed pumpkin may be used III
stead of grated; equal proportions OF stew
ed apple and pumpkin make very nice
cheesecake.
Apple Cheesecake.
Peel, core and slice half a dozen large
tart apples, slew them with a few cloves or
sllspice, in only as much water as will keep
them from burning. When soft, reno e
the spice, and beat the apples smooth, With
a small piece of batter and as much brown
sugar as required. Line square shallow
pan with thin pie crust, making it fit
smoothly in the corners and around the
sides and ends of the pan, and put in the
apple mixture (when cold); scatter hand
ful of currsnts, well washed and dried, over
the top, and bake about twenty minutes in
a rather quick oven. Cut the cheesecake
in pieces two inches wide by three long, and
serve either warm or cold.
Orange Banns.
Rub intn one pound of -four quarter Of a
pound of butter or lard and the same of
sugar. Wet the mixture with the juice of
two large oranges, and tive well-besten
eggs, making the dough just stiff enough to
roll out easily. Having Toured your pie
board and rolling pin, roll out the dough in
square sheet One-thirld of an inch thick,
lay it on buttered tin, and bake it brown
in rather quick oven. When done, cut it
in squares, and sift sugar thickly over
them. Or the sheet eff paste may be cut
into squares or round cakes, and laid not
close together in a baking-pan. These
bunns are either hot or cold. Double the
quantity of butter may be used, and little
slips Of candied orange peel worked into the
dough, or pressed into the tops of the
bunns.
How TO Have Fresh Eggs.
A correspondent of the Country Cen
tleHdn says: "The way to have fresh eggs
at all seasons of the year, and the only way
| l know Of, is to have breed Of hens that
| will Law in the winter as well as in the sum-
mer. In order to accomplish this, LIST.
Get the hens. %. Keep them well on
variety of food-pounded bone in the win.
ter TO take the place of gravel in the sum-
mer. Sd. Give them warm costing places;
d hen poor, cold and half frozen every night,
will not lay the next day. 4th. Hatch
early pulIets to lay in the fall, while old hens
are moulting, as they will stop laying for
few days during this process, and keep
mostly pullets over winter, as they will lay
more eggs the first year than the second,
and so on. There is scarcely a day in the
whole year that do not bring fresh eggs
from the barn to the house."