Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1873-10-18
FOR THE HOUSEWIFE.
Scent Powder.

FOR THE HOUSEWIFE.
Scent Powder.
A charming receipt for scent powder, To
be used for wardrobes, boxes, etc, far finer
than any mixture sold at the shops, is the
following: Coriander, orris root, rose leaves
and aromatic calamus, each one ounce; Law
ender flowers, two ounces; rhoiium wood,
| one-fourth of drachm; musk, FIVE grains.
These are to be mixed and reduced to q
coarse powder. This scent on clothes is as
If all fragrant aowe had been pressed in
their folds.
Omeletfe.
Beat six eggs very light, the whites to .
stiff froth that will stand alone, the yolks
to smooth thick batter. Add TO the yolks
small cupful of milk, pepper and salt, and
lastly stir in the whites lightly, Have
ready in hot fryins pan q good lump of
butter. When it Kisses pour in your mix
ture gently and set over clear fire. 1t
should cook in ten minutes at most. Do
not stir, but contrive as The eggs "set," to
slip oad-bladed knife underline omelette
to guard against burning the bottom. When
done, lay Rot dish bottom upward on the
top of the pan, and dextrously upset the
latter 10 bring the Drowned side Of the
omelette uppermost. Eat soon, or 1t will
fall.
Corn MEAL CAKEs.-Take one quart of
sweet milk and boil with half cup Of su-
gar and half cup of butter. Add enough
of Indian or Southern corn meal to make
stiff batter. Beat three eggs to foam; add
little pinch of salt, and bake In shallow
pans for half an hour.
RICE CREDIBLE CAKEs.-Take coffee
cupfnl of cold boiled rice, add to it the same
amount wheat four-thil 1t to batter
with cold sweet miik-beat up one egg to
froth, and pinch of salt, and stir into the
cakes. FryGn hot griddle, and you viii
always boil enough rice for dinner upo1 one
day to give you cupful for cakes for the
next morning for breakfast.
FLANNEL CAKEs.-Boil one pint Of milk
with two hesping tablespoonsful of butter;
add one pint Of cold milk, and -four enough
to make as stiff batter as you can stir;
turn in two tablespoonsful of brewers yeast,
or a small cupful of homemade yeast. Set
it to rise in cool place, if the weather is
warm, over night. Pour the batter into
small baking tins or 'gem pans" and bake
for half an hour.
BREAD CREDIBLE CAKEs.-Save all your
bits and crumbs of broken bread whether
they are toasted or not; and when you have
q good supply, turn upon them enough boil
ing water to soak them thoroughly. Let
them stand until perfectly soft, then rub
through colander or seive, and mix three
or four tablespoonful of -four with them.
Add enough milk TO make thin batter, and
also one beaten egg. This makes delicious
griddle cakes, and saves all the old pieces
Of bread into the bargain.
Oysters.
OYSTER FRITTERs Drain the LIQUOR
from the oysters, and to cupful of this add
the same quantity of milk, three eggs, a
little salt, and flour enough for thin bat
ter. Have ready in the frying pan a few
spoonfuls of larG, or half lard, half butter;
heat very hot, and drop the oyster-batter 10
By the tablespoonful. Try spooful first,
to satisfy youself that the lard is hot enough,
and that the fritter is of the right size and
consistency. Take rapidly from the pan as
soon as they are done to pleasing yellow
brown, and send to table very not. Some
fry the oyster whole, enveloped in batter,
one in each fritter. In this case, the batter
should be thicker than If the chopped
oyster.
SCALLoPED OYsTERs.-Crush and roll
seyera, handfuls of Boston or other fryable
crackers. Put layer in The bottom of
buttered puddipg-dish. Wet this with q
mixture of the oyster liquor and milk,
slightly warmed. Next have a layer Of
oysters. Sprinkle with salt and pepper, and
lay small bits of butter upon them. Then
another layer of moistened crumbs, and 80
on until the dish is full. Let the top LAYER
be of crumbs, thicker than the rest, and
beat an egg Into the milk you pour over
them. Stick bits of butter thickly over it,
cover the dish, set it in the oven, bake half
an hour; if the dish is large, remove the
cover, and brown by setting it upon the
upper grating of oven, or BY holding hos
shovel over it.
FLIED OYsTERs.-Use for frying the
largest and best oysters you can find.
Take them carefully from the liquo.; lay
them in rows upon clean cloth, aud press
another lightly upon them TO absorb the
moisture. Have ready several beaten eggs,
and in another dish some ackere crushed
fle. In the frying pan heat enough nice
butter to cover the oysters ertirely. Dip
each oyster first in the egg, then into the
cracker, rolling it over that it may become
completely incrusted. Drop them carefully
into the frying-paD, and fry quickly to
light brown. If the butter is hot enough
they viii soon be ready to take out. Test
it by putting in one oyster before you risk
the rest. Do not let them lie in the pan an |
instant after they are done. Serve dry, and |
let the dish be warm. A chatting dish is
best.
STEwED OYsTERS--Drain the LIQUOR |
from two quarts Of firm, plump oysters;
mix with it small teacupful of hot water, |
add little salt and pepper, and set over the |
FIRE in a saucepan. When it comes to a |
boil, add large cupful of rich milk, (cream |
is better.) Let it boil mp once, put in the
oysters, let them boil for five minutes or
less-Do more. When they erufled, ;" add
two tablespoonful of butter, and the in
slant it is melted and we'll stirred IN, take |
the saucepan from the fire. Serve with |
oyster or cream crackers, as soon as posi- |
bic. Oysters become tough aud tasteless
when cooked too much, or left to stand too |
long after they are withdrawn from the fire. |
A good and safe plan is, TO heat The milk |
in separate vessel set in another of bot |
water, and after 1t is mingled with the Ii |
quor and oysters, stir assiduously or 1t may |
''catch," as the cooks say. g., scoich on
the sides or bottom of the saucepan.
ROAST OYsTERs.-There is no pleasanter
frolic for an Autumn evening, In toe regions
where oysters ara plentiful, than an i'm
promptu "roast" in the kitchen. There the |
oysters are hastily thrown into the fire by
the Peek. You may consider that your
fastidious taste is marvellously respected If
they are washed first. A bushel basket is
set to receive the empty shells, and the click
of the oyster-knjves forms constant accom-
paniment to the music of laughing voices.
Nor are roast oysters amiss upon your own
quiet supper-tsble, when the "good man"
comes in on wet night, tired snd hungry,
and wants something heartening." Wash
and wipe the shell-oysters, and lay them 10 )