The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1872-04-19
NEUTRALITY-SUSPICIOUS..

/ yALgABLE EEcIpEs.,
-Hei. sYEft lliW ~ ---ss1 DsFaiiSsi = -
III eik,TsG nsstti-a5sgI 10, lies5pt.T &c
,Goop CopKLEsi TO Use FRESH. -One
cup 0fibutter, 1.-TWO cups OF white sugar,
bne cup of sweet milk, one egg, lemon;
saleratus and cream of tartar. ioq es''s
MILK BIsGptirT, One and one fourth
pound of butter, three tablespoonsful of
yeast, one half pint of milk; make them
into dough and let them rise. Bake
them In tins. III NJ tsi ,:,ifst 91H ~
VRRY FNE DoUGHNUrs.- Half a tea
cup of butter or lard, one teacup of
Sugar, one teacup of sweet milk, four
eggs, one teaspoonful of extract of lem
on, or allspice and cloves if preferred,
saleratus and cream of tartar. ,tiHn0.
SUGAR BIscUIrs. pound of -four,
one half pound of butter, one fourth
found of sugar, one half pint milk and
the same of rising, four or FIVE drops of
pearlash. Mix them into alarge dough-,
make them into cakes and let them rise,
-JualBLEs.-One pound Of flour, one
pound of butter,y one peund' of sugar
four eggs, come cinnamon, a glass of
rose water Beat the butter and sugar
! light, then add the -four and eggs just
stirred in, ~ 2 -. 49,, ~,
FIAKY Pre- CRUST Mix in the usual
way, not too short; roll ont and spread
with lard, fold over and spread again,
and then roll and spread the third time,
roll off in humps as you need it. Lard
f makes it better than butter, and. it will
Keep, nice longer after it is baked. -.
| RAISED DoUaHNUTs. Mix the sponge
the same as for yeast bread, and to a
four quart pan of sponge add three
teacups of sugar and a little nutmeg;
when working over. the dough for the
last time, add one and a half teacups of
lard, let the dough get light and roll out
and cut into rings. - -, 80 o3go5g ar'.
LISBON CAKE. Ono cup of butter,
two cups of sugar, three cups of -four,
three eggs, half cup of milk, and a
very little saleratus and cream of tartar;
one teaspoonful of extract of orange,
one and half cups currants we'll -four
ed, stirred in the last thing. Mix well.
Ice while warm with almond icing. i'ii
SPoNGE CAKKTHAr NEVER FAILs.-Two
cups of the best coffee sugar.. two cups
of flour, five eggs. Beat the eggs sepa-
rately. Stir the whites, afterbeating to
Ia stiff froth, with the sugar. Then
add the yolks. Put in the -four the last
thing, stirring lightly and no more than
necessary to mix well. Flavor to your
liking, and pinch of salt. .ssd y .ot
STEwED CELERY Wash and strip off
the outer leaves of six heads, halve or
whole them as you prefer, cut them in
four-inch lengths; put them in a stew
pan with q cup of broth, stew until ten
der, then add two tablespoonsful of
cream, a little -four and butter season.
ed with pepper, salt and nutmeg; sim
mer all together. -,,V ysr, ,atsrr s5-r
BLACK CkKE.-One pound flour, one
pound of butter. one pound of sugar, a
dozen eggs, two pounds Of raisins, two
pounds of currahts, one fourth pound
OF citron, a wine glass and a half of
citron. a wine. glass and o half of
brandy and wine mixed, some mace,
cloves, nutmeg and cinnamon 10 your
taste. Bake four hours in o stove
oven. 81 5fsi1r-f .y--.I esq ~ go 10
SPANISH BUNs.-One and one half
pounds -four, one half pound of butter,
one half pound of sugar, four eggs, one
glass of brandy, wine and rose water
mixed, some currants and one half pint
of rising. Rub the -four, batter, sugar
and cinnamon we'll together, then add
the other ingredients, beat all well to-
gether, and stir in enough milk to make
it proper batter. Bake them in tins.
b SAUSAGE. farmers wife writes:
This is a recipe that has descended in
our family, and I never ate sausage that
was better. Those who do not like pep
per, might diminish the quantity: For
80 pounds of meat, well cut, add ~ OF.
fine salt, 6 o. pulverized sage, 4oz. black
pepper, 2 tablespoonsflll of mustard,
and summer savory to the taste. The
mustard prevents the seasoning from
rising in the stomach, SO that sayory
can be used with safety. :.
a. RED SrRINGs tied on tools used by
children aid one to keep track of these
Implements. For instance, here is a
small hammer with string of scarlet
cord through its handle. An old case
knife hangs by string Of red braid put
through girnlet hole in the handle.
Two lead pencils have red cord tied
around one end. A knot of scarlet
braid on one bow of the scissors makes
it no difficult task to find them when
lost. Children need ga place for every
lining" in order to learn to keep things
in their places.-A1'. Agricttlterist.