Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1873-02-22

Coed Cracker PuddinK.u SR
] Heat 3 pints new milk, partially cool, stir
In 3 CRACKERS and allow tosRelE Add I
cup stoned raisins-stralned, and well
beaten eggs. Stir the whole and bake.
Sauce. One cup sugar, cup sweet
butter, / dessert spoon -four; beat together
and thin with ] cup boiling water; season
with nutmeg. F&eF N
IsfE ~ Fig Puddeng. "a
Take one pound of figs, six ounces of
suet, three-quarters OF q pound of -four,
and milk. Chop the suet finely, mix 1t
with the -four, andsmake it into a smooth
paste with milk. Roll it out about half an
inch thick, cut the fgs in small pieces, and
strew them over the paste. Roll it up,
make the ends secure, tie the pudding in
cloth, aud boil from one and q half to two
hours. rs
To Make Good Tea.
Select pure tea. Srald the tea urn per-
fectly sweet, drop in the dry tea and pour
on small quantity Of boiling water, heat,
but not boil, few moments. add more boil
ing water, allow moment to settle, then
serve. Or, pour on the dry tea, at first, suf-
6cient boiling water 10 extract the strength,
but not destroy the flavor, and allow to
stand few moments, then serve. To boil
tea ruins the favor and destroys tn inyigor-
sting power.
lTfF QuaRins Puaaine.
Lay slices OF light bread, cut thin and
| spread With butter, in pudding dish, alter
mating the layers Of bread with raisins till
quits near the top. Beat Eve eggs up we'll,
aad add to them quart of milk sailed and
spiced according to taste. Pour this LIQUID
ever tbs contents Of the dish. Bake the
| pudding half an hour, and eat with sweet
sauce. 1t win be necessary 10 boil the raj
sins in q very little water so as to make
them tender, and add the water with the
rest. . Tfit ios I'oa5
- Cream sponge Cake.
Six eggs, two cups iaour, two cups sugar,
two teaspoons cream tartar, mixed in the
| flour; one-half teaspoon soda, dissolved In
very little hot water; beat together the
yolks of the eggs and sugar until light and
creamy; add TO the weli-beaten whites,
then the -four, and last Of all the soda.
Bake in round tins, about an inch thick.
To make the cream for the cakes, heat one
pint of milk, and add TO Ii one tablespoon
ful of corn starch dissolved in little milk;
two eggs, one cup of sugar--all beaten to-
gether; boil until it thickens. Split the
cake when cold, and fill with the cream.
How to Sweep a Carpet.
There are three. ways TO sweep carpet
one right and two wrong ways. One wrong
way is to hold the broom nearly in front of
the operator, with the handle inclined back
ward toward him, then press down as
forward thrust is given, thus throwing the
heaviest dirt thalf way across the room,
while the light particles are sent whirling
about, covering, as they settle, every article
of furniture. .I-.a go.
Another wrong way to sweep a carpet is
to move the broom forward with heavy,
drawing stroke, by which the material to
be removed is pressed into the carpet rsthsr
than worked gently along on the surface.
Ii either of these wrong ways is adopted,
the broom will wear out the carpet more
than it is worn by the occupants OF the
dwelling. When sweeper collects dust
pan full Of the nap of the carpet every time
it Is swept, new one will soon be required.
Choosing Hstching Eggs.
Eggs for Matching should be chosen of |
the fair average size usually laid by the hen |
they are from, any unusually large or small |
being rejected. Some hens lay immensely |
large eggs, and others small ones. A fat |
hen viii always lay small eggs, which can |
only produce small and weakly chickens. /
Absolute size in eggs is, therefore, of but |
little importance. Round, short eggs are |
usually the best to select; very long eggs,
especially If much pointed at the small end, /
almost always breed birds with some awk-
warkness in style of carriage. Neither
should rough-shelled eggs be chosen; they |
usually show some arrangement of the or |
gans, and are often sterile. Smooth-shell- |
ed eggs alone are proper for Matching. 1t is
a farce to suppose that the sex of a bird can
be determined by the shape Of the egg.
= Yeast Cakes.
To make yeast cakes that will keep two |
or three months:-First, to make the yeast: |
take half dozen potatoes and a handful |
of hops; boil them till done, the hops being |
tied in a Goth. Remove from tbs fire; |
mash the potatoes fine; squeeze cut the |
hops, then put the liquor with potatoes |
back on the fire, and thicken it with three |
or four tablespoons of -four. Stir it until |
it boils to prevent burning; then remove
from the fire and let it stand until luke
warm, then put in teaeup of good yeast
and keep it moderately warm until it rises.
For the yeast cske:-Take the yeast
when light, and stir in nice Indian meal |
until it can be handled without sticking to
the hands. Scatter handful of meal on
your cake board and scrape the dough out |
of the dish on that; with the hands shape |
it into mound. do not on any account |
mold the dough and roll out with rolling
pin.) Slice off the cakes with knife, and l
lay them on a suitable board to be dried by |
the stove, or in the shade any way, as the |
sun is aptto ferment them. They should be |
turned over often while drying. After the
cakes are entirely dry they should be |
wrapped in several thieknesses lof paper
and kept from the air. Some people prefer |
soft yeast for bread as most convenient,
making it often, but using the cakes to raise |
it WITH Cakes made in tnistway will keep |