Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1873-10-25
FOE THE HOUSEWIVES.
Scrambled Eggs.

Melt tablespoonful of butter In sauca-
pan; beat the yolks of six eggs for q few
minutes; then add to them six tablespoon
| fuls of milk and a tablespoonful of salt;
beat little longer and pour them into the
melted butter. When they thicken slightly
pour in the whites unbeaten, and mix them
with The yolks carefully with q fork, and
serve on pieces of toast, in hos dish, or if
preferred, omit the bread. The whites
should not be beaten hard, only stirred
with the fork enough to mix slightly with
the rest.
spiced Tomatoes.
To four pounds of large red tomatoes
take two pounds Of good brown sugar, a
pint of cider vinegar, half an ounce of cloves,
and half an ounce of stick cinnamon. Stew
all together in preserving kettle over
slow fire until the tomatoes are nearly
cooked. Take than out ard put them on
dishes to cool, letting the syrup go on SIM
mering slowly. When the tomatoes are
cold return them to the syrup and finish
the cooking. Let them become cold before
putting them into the jars. The syrup
must be boiled down until thick as molasses
and poured cold over the tomatoes. Tie
them down with bladder or waxed paper.
HOme-NIade Rolls.
Take two quarts of -four, into which rub
o tablespoon of lard and a teaspoon of salt.
Make hole in the flour and p >ur into it
one pint of cold. boiled milk, in which is
half teacup Of good yeast, aud less than
half cup Of sugar. (The sugar may be
omitted if desired, or less quantity used.)
Do not stir, but let it stand until morning.
Then stir up and knead; let it rise until
noon, then knead again and roll out upon
a board. Let the dough be about half an
inch in thickness, and cut into long squares;
roll up and put in tins TO rise. Let them
stand until tea-time, and bake half al
hour. For small family use half these
quantities.
How TO Make Good Coffee.
Crest care should be given to the brown
ing Of coffee. 1t should be carefully picked
over a slow fire and constantly stirred; o.
ly such quantity lput into the spider as
will stir well, so that it may be Drowned
evenly. When it has become tender and a
nice brown, it should be taken from the fire.
La grinding for use, it should be ground
much cosrser, than we commonly grind
spices. If not, it should be well mixed
with egg before putting it to steep. 1t
"a longer time injuries the flavor. Only
part of the wster should be poured upon
the coffee until done boiling. The water
added should be boiling. If You have
cream, never insult any one by putting milk
into his coffee. You might as well add so
much cold water as the blue milk.
salt-Rfstng Bread.
A correspondent of the Household gives |
the following recipe for making salt-rising |
bread, and is considered by some as more |
wholesome: "Put three teacups Of water, |
as warm as you can bear your finger in, in |
/ two quart cup or bowl, and three.fourths |
Of teaspoonful of salt, stir in -four enough |
10 make quite stiff batter; this is for the |
rising, or emptyiDgs, as some call 1t. Set |
The EoFl, closely covered, in o kettle, in |
warm water, rs warm as you can bear your |
inger in, and keep it as near this tempera-
,ure as possible. Notice the time when
you s'set" your rising; in three hours stir in
wo tablespoonfuls of -four, put it bach, and
d five and one-half hours from the time of
'etting, 1t will be within one inch of the top |
IF your bowl. 1t is then light enough, and
sill make up eight quarts of -four; make
ponge in the centre of your -four with one
quart of water Of the same temperature as
ising, stir the rising into it, cover over with
! little dry -four, and put it where il will
Ieep very warm, but not scald; In three
ourths of an hour mix this into stiff dough;
f water is used, be sure it is very warm,
md do not work as much as yeast bread;
make the loaves little larger, and keep it
warm for another three quarters of an hour;
will then be ready to bake. While rising
bis last time have your oven heating; It
leeds hotter oven than yeast bread. If
hese rules are followed, you will have
read as white as snow, with light brown
rust, deliciously sweet and tender"