Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1873-03-01
FOB THE HOUSEWIFE.


Boil potatoes nicely with the skins on.
When cold, peel and slice, chopping the
slices slightly. Have ready pan with a
small quantity of butter-sbout one tea
| spoonful to six slices; put in the potatoes
and brown lightly, seasoning with salt and
pepper. Just before serving, turn over
them half cup of good cream, stir and
send to the table hot.
| Potato Soup.
For family of six, crate five good-sized
potatoes, add two quarts water and place
over the fire and boil slowly half an hour
before wanted for the table; ten minutes
before taking up add half cup of sweet
cream, large spoonful Of butter, and salt
and pepper to taste. To those who are
| fond of onions, Q small one grated with
the potatoes adds much to the flavor of the
| soup.
To Believe IngrOwing Nails.
This is a painful annoyance, and is treat
| ed with advantage in various ways. The
most successful is to pare down the centre
! of the nail from loot to end. Let it be
worked down quite thin, so as TO relieve
the pressure at the sides, which causes the
soreness. Keep the end of the nail well
pared down in the centre, giving it the con-
cave form, just the reverse of the natural
edge.
To Make C0cOanut Candy.
Rasp very fine a round, fresh c9coanut,
| spread it on a dish and let it dry naturally
| for three days. Four ounces will be suffi.
cieGt for pound Of sugar for most tastes,
but more can be used at pleasure. Boil
the sugar, and when it begins to be very
| thick and white, strew in the nut; stir and
mix 1t well, and do not quit it for an in
slant until it is finished. Keep the pan a
little above the fire to prevent the nut from
burning.
Boiled Indian Padding.
The old-fashioned way was to stir meal
| into new milk until it was thick enough to
| put into cloth bag without soaking through
much. Salt it, of course, and put in hand
full of dried raspberries, tie the bag, leaving
room for the meal to swell one-half. Put it
over to boil at eight O'Clock in the morning,
and boil until noon, adding boiling water as
needed. 1t should be eaten, ii possible,
with maple molasses.
The best way, however, to make boiled
| pudding is to steam it. Take equal parts
| Of rich buttermiik and sweet skim-milk,
| two eggs, large teaspoon of soda, and stir
| in meal to make rather thin batter. Have
| enough, when done, to make a two-quart
| pan two-thirds full. Put this in the pan in
steamer, cover tight and steam an hour
| and half, and it will be nicer aud lighter
| than boiled pudding.
| Cream Cakes.
For the cream, beat up one egg, then add
| to it halt cup of sugar and half cup of
| -four, mixing thoroughly together. While
| this is being done, put on the fire half a pint
of milk, and when it boils stir into it the
| egg, sugar and -four mixture; then add
| piece of butter half the size of an egg. Cook
| till of the desired consistency, which will
take but few minutes, stirringit the whole
| time. When cold, add and thoroughly mix
| with it nearly one and half teaspoonfuls of
the extract of vanilla and lay aside for fur
| ther use.
For the cake, put one tumbler of water to
boil, and then add quarter or pound of
butter. When melted, dump into 1t one and
half tumblers of -four, stirring and mixing
thoroughly together, and being careful not
to burn, 1t is sufficiently cooked by the
time it is well mixed. Remove from the fire,
and when cool, stir in five unbeaten eggs,
mixing one at a time, Incorporating all well
together. 1t will then be of the consistence
ofstiff paste. Drop on tins creased with but
ter, and bake in aquick oven for from fif-
teen to twenty minutes. This quantity
makes fifteen cakes. They puff up and form
complete shell, in which the creamis to be
put. A hot, quick oven will give them a
beautiful brown, and they will maintain
their shape. OF course they must be cut on
the sides, with knife, to allow the cream to
be inserted. .Is1osl
These two recipes make beautiful and
very palstable cake.