Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1872-11-16

size to handle. Crate with common graf
or, and add milk enough to make it little
thinner than common stewed pumpkin.
To enough pumpkin for three pies, add one
egg. Season with cinnamon. Bake a
little longer than II the pumpkin was
stewed.
Cup Cake.
Take one cup butter, two of sugar, three
of -four, one-half cup sweet milk, five eggs,
one teaspoon cream eftartar, one-halfspoon
soda. Bake in hearts and rounds. A plain
cake to be baked in loaves is also made by
using the above Ingredients, only substitute
ing half molasses, and half sugar, and add
ing plenty Of spice.
Care Of the Hair.
To keep the hair healthy, keep the head
clean. Brush the scalp well with a stiff
brush, while dry. Then wash with CASTLE
soap, and rub into the roots, bay rum,
brandy or camphor water. This done
twice month will prove beneficial. Brush
the scalp thoroughly twice week. Dampen
hair with soft water at the toilet, and do
not use oil. -
Miuce Pies.
Take four pounds boiled meat, one-half
pound suet, four ounces cinnamon, two
ounces mace or nutmeg, one ounce cloves,
four pounds raisins, one pint molasses, one
quart brandy, sugar to make it uery sweet.
To the above add an equal weight (nearly
twelve pounds) Of tart apples chopped fine.
This will keep months. Before baking,
add tablespoon of cider or vinegar to each
pie.
A Relish for Breakfast or Lunch.
Take quarter of pound of good, fresh
cheese; cut it up in thin slices and put in a
spider, turning over it a large cupful of
sweet milk; sdd quarter of a tablespoon
ful Of dry mustard, dash of pepper, lit
tie salt, and piece of butter as large as a
butternut; stir the mixture all the time.
Have at hand three Boston crackers, finely
powdered or rolled; sprinkle them in grad
ually; as soon as they are stirred in, turn
the contents into warm dish and serve.
Dried Eggs
The eggs must be beaten TO q uniform
consistency and poured in thin layers upon
polished iron plates, which are paced in a
current of hot air; the paste rapidly dries,
and must be packed in Theoretically sealed
cases. When required for use, the dried
egg can be dissolved in cold water and
beaten to foam like fresh eggs. 1t is said
that eggs can be preserved for years in this
way, and that they retain Their agreeable
flavor to the last.
Preserved Orange Peel.
Clean carefullT; cut in thin strips; stew
In water until the bitterness is extracted;
drain off the water and staw again for half
an hour in strip Of sugar and water, allow
ing half pint Of water and pound of sugar
to each pound of peel. Put 1t aside in jars,
and keep it in cool place. If desired, a
little cinnamon and ginger may be stewed
with the peel, but it is moe delicate cooked
simply with sugar. Lemon peel may be
prepared in the same manner, either alone
or mixed with orange peel. These form
pleasant s'relishes" eaten with cake or
bread, or If chopped finely when prepared
they form excellent favOring for buildings
and pies.
A Splendid Sponge Cake.
Weigh one pound of fresh eggs In the
shell, an equal weight of pulverized white
sugar, half pound of fine -four. Break
the eggs and beat separately the yolks and
whites. Always, when practicable, have
one person beat the yolks steadily the same
length of time it takes another person to
beat the whites, until they stand up per-
fectly stiff and dry. Add the sifted sugar
gradually to the yolks, then mix in She
whites. Lastly, cream gently in the -four,
and be sure not to beat at all sfterward, or
you will certainly spoil the cake. Crate in
the peel of one lemon, and add also its
strained juice; more if the fruit is indifer-
ent. Lemons are to be preferred as the
seasoning for sponge cake, but if they are
not to be obtained, substitute mace.