The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1872-04-05
VALUABLE RECIPES.


MuFFIss.-One quart of -four, a pint
OF warm milk, little yeast, two eggs,
little salt, two spoonfuls of butter melt
ed let it set to rise: when light put
in rings.
BARLEY COFFEE.-Take common bar
ley, or the skipless if it can be OBJ
tanned, roast as you would coffee, and
mix In such proportions as suits your
taste. 1t is very good. -t
HAM ToAsr.-Chop some lean ham,
put in pan, with a little pepper, a
lump of butter and two eggs beaten;
when well warmed, spread it ON hot
buttered toast and serve,
PLAIN CUsTARD. quart of milk,
four to six eggs, three spoons of sugar
Set in kettle of boiling water fifteen
minutes, stirring all the time. Flavor
with lemon or vanilla.
VEAL PIE.-Take a shoulder Of veal,
cut it up and boil an hour, then add a
quarter of pound of butter, pepper
and salt, cover the meat with biscuit
dough, cover close and stew half an
hour and it will be ready.
An IMPROVED METHOD OF COOKING
BEETs. Bake them. 1t requires about
two hours to bake medium beet.
1 hardly think any person will resort
10 the old method of boiling them after
eating one meal of baked beets.
To CURE FREoKLEs.-Take two
ounces of lemon Juice, half a drachm
powdered borax, and one drachm of
sugar. Nix together and let them
stand in a glass bottle for few days,
then rub it on the hands and face occa-
sionally. ...-
SWEET PICKLE (peaches).-Boil a
pickle made of one pint and half of
cider vinegar, three pounds and half
of sugar, with mace, cloves and CHINA
mon. Pour this boiling hot over six
pounds of fruit-plums require five
pounds of sugar to six of fruit.
Com STARCH PAsTE.-Corn starch
make the best paste for scrap-books.
Dissolve small quantity in cold water.
then cook it thoroughly. Be careful
and not get it too thick. When cold
it should be thin enough to apply with
a brush. 1t will not mold nor stain
the paper. 1t is the kind used by
daguerreotypists on "gem" pictures.
PEPPER SAUcE-On peck or one
hundred pods of bell-peppers, take out
the seed aad add one gallon of vinegar,
boil until soft enough to strain, then
add two tablespoonfuls of mustard,
three of salt, one of black pepper, three
of sugar, and half pint of onions
chopped fine, add spice if wanted.
Boil after mixing until the onions are
cooked.
CARPETED FLooRS.-When a carpet
is taken up to be cleansed the floor
beneath it is generally very much Gov
cred with dust. The dust is very fine
and dry and poisonous to the lungs.
Before removing it sprinkle the floor
with very diluted carbolic acid to kill
any poisonous germs that may be pres
emit, and to thoroughly disinfect the
floor and render it sweet.
FLOUR PUDDINa.-Take one quart of
sweet milk, one teaspoonful of salt,
half teacup of sugar; mix, boil and
thicken with one teacup of wheat -four,
wet with cold milk and stir until it
boils again, then remove from the fire.
When half cold add two well beaten
eggs, and flavor with nutmeg or lemon
Add raisins if you choose. Bake half
all hour. To be eaten cold, with or
without sweetened cream.
Easy BIsCgrr.-Rub dry into one
tamblerful of flour, two even table
spoonsful of soda, and four of cream
of tartar. Add two heaping table
spoonsful OF lard or butter, two tum-
blersful of sweet milk, and flour enough
to make light, soft dough. Roll out
lightly, cut into shape, and bake in
quick but not scorching oven.
To PICKLE MEAT IN One DAY.-Get
a tub nearly full of rain or river water,
and put two pieces of thin wood across
it, and set the beef on them at about
distance of an inch from the water
Heap as much salt as will stand on
the beef, and let it remain twenty
four hours; then take the meat off and
boil it, and you will find it as salty as
if it had been in pickle for weeks, the
water having drawn the salt complete
ly through the beef.
SpICED BEEF.-Chop fine the tough
ends of two very large beefsteaks, and
a piece of raw suet about as large as
half an egg, season with pepper and
salt, and littls dried summer savory;
then add two well-beaten eggs, with
about half pint of dried bread rolled
fine, or as much rolled crackers, and
piece of fresh butter as large as an egg,
make into along roll, with flour enough
to keep it together, put into a baking
pan, with dripping as large as half an
egg, and water enough to keep from
burning. Bake as you would a roast
ing piece of beef; when cold, slice thin
for the table. Some eat it with vine
gar.
MEAT-PIE.-Cut cold beef or veal
into small bits, and place in a deep
earthen dish. Add parboiled potatoes
cut in slices about an inch thick, and
gravy that may have been served with
the meat, butter and seasoning to suit
the taste, and hot water enough to
make the pie juicy. Sprinkle suffi-
cient -four over the top to thicken the
liquor. Make a crust as directed for
biscuit. Roll it out quite thin, spread
in layer of butter and dredge flour
over it. Fold together and lightly
roll out again to the size of your dish.
Lay it on, pressing the edges and cut
ting the top. Bake half an hour in a
quick oven. Just before removing
from the oven, take little warm water
and melted butter and haste the top. |
This softens the crust nicely. Chicken
pie made in the same way is very nice,
though it is better to have fresh chick |
en- parboiled with the potatoes until |
nearly done, and then placed in the
dish. seasoned and covered as above |
directed. Many think it an improve
ment to put slices of onions in the
pie.