The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1873-10-31
HOUSEHOLD HINTS.

HOUSEHOLD HINTS.
FORCE MEAT BA1L.-Chop a pound
or two of veal kidney or other tender
meat fine, mix with it one or two eggs
and little butter or raw pork; some
like onion; season with salt and pepper.
Do them up into balls about the size of
half an egg, and fry brown.
NICE Corn BREAD.-Thicken one pint
and half of rich buttermilk with
corn-meal, to the consistency of butter;
dissolve one teaspoonful of soda in a
cup of new milk, add a little salt, and
beat very light; pour this into buttered
pans. and bake two hours. Serve hot.
YEAST CAKE.-Two cups of dough,
one cup of sugar, one cup of butter,
two eggs, one tablespoonful of CHINA
mon, one cup of aisins. Stir the but
ter and sugar well together, beat the
whites of the eggs, add the dough and
stir well; add the cinnamon, and last of
all the raisins, rolled in little -four.
BUoKwHEAT CAKES. Make a thin
mush of corn-meal, cooking it about
ten minutes; allow it to become per-
fectly cool before putting the cakes to
rise. In mixing the cakes take pint
of the mush to a quart of buckwheat-
flour, add water and yeast as in ordin-
airy cakes made of buckwheat. Making
a mush of the corn-meal prevents the
raw taste there always is when the meal
is put in uncooked.
MIXED BREAD.-Scald two quarts of
meal. After it has cooled add cupful
of best yeast and allow it to stand over
night. Mix early next morning, using
sufficient fine -four to make Ioaves that
will stanI up nicely. It is necessary to
add more salt than for white bread,
with the addition of one teaspoonful of
soda and one cup of molasses. Allow
it to rise as other light bread, and have
the oven very hot when first put in. 1t
requires more time than other bread.
OYSTERS FRIED.-Select the largest
and plumpest, drain, and spread on a
cloth to absorb all the liquor beat I'M
til light the yOlks of two or three eggs
dip in an oyster, then into rolled
cracker, again into the egg, and then in
cracker. Have the butter perfectly
hot, and enough in the dripping pan to
cover the oysters, just as in frying
doughnuts or fritters. Lay them in
one at time when brown, turn and
brown the other side. Cooked in this
manner they are less greasy than where
there is only fat enough to fry them in
The ordinary way.
CREAM PE.-This requires three cups
of milk, two eggs, two tablespoonfuls
of corn-starch, a pinch of salt, butter
the size of walnut and two table
spoonfuls of sugar. Have the crust
ready baked then scald one and half
cup of the milk with butter and salt;
beat the yolks of the eggs with corn
starch, and the other one and half cup
of milk, and add to the scalded milk,
with one teaspoonful of lemon extract.
Put in the crust and bake until done.
Then beat the whites of the two eggs
into high froth, add the sugar and
spread over the pie, and brown slightly.
CREAM BEER.-It is an effervescing
drink, but far pleasanter than soda
water, inasmuch as you don't have to
drink for your life to get your moneys
worth, the effervescence being much
slower. Two ounces tartaric acid, two
pounds white sugar, the Juice of one
lemon, three pints of water; boil to-
gether five minutes when nearly cold
add the whites of three eggs, well
beaten, with half a cup of -four and
half an ounce of essence of wintergreen.
Bottle and keep in cool place. Take
two tablespoonfuls of this syrup for
tumbler of water, and one-quarter of
teaspoonful of soda.
PICKLED CAULIFLowERs.- good |
white heads, break them into small
pieces and boil for ten minutes in strong |
salt and water. Skim out the pieces, |
which should be so tender that splint |
of broom corn can be run through the |
stems. Lay them on towel to drain |
off the water, and when thoroughly |
cold put them into pickle jar, with a |
few whole cloves, allspice, pepper, and |
sticks of cinnamon tied up in cloth. |
Boil and skim the vinegar then pour |
it directly over the caulifowers. IF a |
few beets are sliced up in the vinegar |
while boiling, they will color the cauli- |
flower stalks a bright coral red, and !
make them more attractive to the eye
Country Gentleman.
BUTTER CURING MADE EAsY.-Strain |
the milk shallow; the more surface, the |
more cream, hence large pans are the |
best. Keep it in room free from jars; !
do not churn in the room keep it at an
even temperature it must have light |
and air; it is much like the rest of us,
and spoils for want of good, pure air,
but it is averse to draughts. Watch it
if you want good, sweet butter, and
skim when the milk is thoroughly thick
or loppered. If you skim sooner you
will lose some cream if later there |
will be spots on it or mold, and your
butter will not keep. After skimming |
your cream into your cream pail stir all |
together with case-knife or spoon a |
knife is best, as it manipulates the par
ticles against the sides of the pail more
thoroughly. This process takes but a
moment, and if you do it each time that |
you skim, when you come to churn, if |
your milk is at the proper temperature,
your butter will come in less than ten |
minutes, as the particles are already |
half churned.