Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1873-07-19
SELECTED.
Useful Recipes.

RAcHEL's CORN BREAD.-Three quarts Of
corn meal, one quart OF wheat flour, two quarts
water, TWO thirds of cup OF molasses, two
cakes yeast, teaspoonful of salt. We use the
Old fashioned yeast cakes made from hops
Cover the cakes of yeast with cold water and
soak till we'll dissolved. Mix the meal and
-four, adding the molasses, yeast and salt. using
the water hot as may be without danger OF
Scadiug the yeast. Knead thoroughly, place
nearly full when the bread is sufficiently risen.
Bake 10 quick oven at first, and then an even
baking heat, for four hours. 1t is improved by
Maudlug in the oven over night.
PINEAPPLE FRITTERs. and core
pineapple cut into slices and stew with a hit
lie water, sugar and lemon peel when soft,
add little white wine (Catawba or California
Is cxeellentl aud the juice Of half a lime !; with
httic BIT Of butter when cold, make a batter
with three spoousful of fine four,t Of cream,
glass OF wine, some sugar, and four eggs and
beat all together we'll. Prepare frying pan
with plenty Of boiling butter. Throw the fruit
Into the batter, take it out In spoonstul, and
Try one by one nice brown put on SIEVE
before the fire to dry, and serve on white
napkin, with plenty Of powdered sugar.
\ COOLING CUP-In these warm summer
oaysa cooling cup is desideratum. All ''hot
sou rebelious liquors should be abjured; but
Such drink as the following ruay be taken
con aM0re; half fill china punch bowl with
SlcaS of pineapple (thc riud cut theretorm) aud
Nuouept very thin, arranged in alternate lay
CTS each layer being thickIy strewed with white
sfaoulatcd sugar. Pour over the fruit as much
slaIet wine as will fill the BOWL cover closely,
a4a ,r! let 1t stand six hours. Then put in piece
,I VI Ee and when cold turn into it a bottle of
Pa, la1n soda water, and serve, in large gohlets,
"',l slices OF pineapple and lemon. The Table.
lP IASDY FRUIT After peaches, plrms,
Irons or Aulnces have been preserved take
ne 'Fult from the syrup; drain it in sieve; to
a,!VuIl OF loaf. sugar put half teacup Of wa
S.' "neu 1t is dissolved, set it over moderate
c's, cs, When boiling hot put in the fruit; stir it
Iu''ouslly until the sugar is canded aboutit;
o.. u'u lake It upon sieve, and dry it in a warm
t;' 'so c[ u. before fire. repeat this two or three
''1es IL you wlsh.-GodeyS.
o, AR'SIecRATlC SIIoRTcAKE Rub together
,'l J quart OF flour butter as large as au egg,
n;', Ma oue teaspoonful of salt. Then add half
cs,I' , pt more OF thick cream, enough 10 sufi-
vnb WHY wet the ttour--sour cream is the best,
u E,A nali teaspoouful of pearlash dissolved in
Will T'i water. Sweet cream will do just as
- out II 1t is used leave out the pearlash
on,Sl SnoEr CAKE No. Rub together one
Gun oe o hour, one teaspoouful of salt, and one
iuio ipo' butter, lard or beef dripping Make
and s,p1 paste with either sour or butter milk,
in G GuI hait teaspoonful of saleratus dissolved
aud it.Ie h.l warm water. Make into soft dough
five el,rLht,lSs-Oue ,,h,l quart sifted -four, four or
One ,aI1 ,II11esp9ons yeast one tablespoon saleraus,
sur,T ,"D,espoon salt, four or five tablespoons
stiff ,,l mlAed with warm nights milk, not very
warrL ',t =, oehlnd the stove TO rise over night
fire tuem tun TO see IT they rise, keeping good
bake ~ 'ne morning pour into muffin rings to