Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1873-12-06
DOMESTIC ECONOMY.
Helpful Hints for the Housewife.
SPA RE-ITIa

Helpful Hints for the Housewife.
sPARE-RIB.
Basic them with a very little buttea
and little -four, and then, if liked
sprinkle with sage crumbled.
JELLY CAKE.
One teacup of butter, two of sugar
two of eggs, half a teaspoon of soda
one of cream of tartar stirred in the
-four; -four to the consistence of batter
cakes; bake Immediately.
MUFFINS.
One egg; two cupfuls of milk, or one
of milk and one of water; four teacup-
fuls of flour and two spoonfuls OF
baking powder. This makes Just
enough to fill properly dozen muffin
rings.
CREAM CAKE.
One cup of butter, one cup of cream
or sour milk, two cups of sugar, three
cups of -four, four eggs, one teaspoon
full of soda mixed invinegar and stirred
In at the last. Mix as youwould pound
cake, bake In shallow tins.
POTATO PUDDING.
One pound mashed potatoes, three.
quarters of pound of butter, three
quarters pound sugar, four eggs, one
gill of brandy, one gill of rose water
one gill of cream; work thepotatoes and
butter well together; beat the sugar
and eggs to a froth; mix them well and
bake in quick oven.
swEETENED DOUGHNUTs.
One pint of sour milk and seven ia
blespoons of sour cream; soda to sweet
en-; one teaspoon of salt; one coffee cup
of sugar; one egg well beaten with the
sugar; nutmeg, or other spices, to suit
the taste; -four to knead well and hard
VIII make heaping six-quart pan OF
doughhuts.
COTTAGE PUDDING.
Take cup of sugar; Il tablespoon
full of butter, beat together; l egg beat
to froth, and add to a cup of milk,
with teaspoonful of soda dissolved
in it; lastly. pint of -four, with two
teaspoonfuls of cream of tartar well
mixed through the -four dry. Let II
stand half an hour before baking. Bake
in buttered cake pan. Eat with wine
sauce, prepared as follows: tb brown
sugar, ! ID butter; cream them together;
eggs, well beaten, stirred in after the
rest begins to heat; l wine-glass of
wine. Boil five minutes, stirring all
the time.
HOW TO BOIL POTATOES.
In ireland potatoes are boiled to per-
lection. The Irish boil them in their
jackets" They nick piece of the skin
off before they place them in the pot;
the water is gradually heated, and new.
er allowed to boil; cold water is added,
as soon as the water commences TO boil;
and it thus checked until the potatoes
are done; the skins will not then be
broken or cracked, until the potatoes
are thoroughly done. Pour the water
off completely, and let the skins be
thoroughly dry before peeling, When
the skin is off or broken the waterruns
through and makes them waxy.
PENNSYLVANIA RUsK.
Two pounds of flour, one pint of good
new milk, two spoonfuls of good yeast;
set the sponge to rise over night. Ear
ly in the morning add little salt, two
large spoonfuls Of pulverized white
sugar, brown will answer; three large
spoonfuls of butter, two well-beaten
eggs and half nutmeg; add -four un-
til it is the consistency of bread. Knead
it well for fifteen or twenty minutes;
set it to rise again. When it has risen
mould it into cakes about the size of a
small hens egg; place them in a large
iron pan a little distance apart; set
them to rise. When they are well raised,
beat the white of an egg with a little
sugar, and brush over them. Bake
them fifteen or twenty minutes, not
longer. If they are not nice, it will
certainly be your own fault.
TO ROAST A QUARTER OF LAMB.
Have boiling water two or three
inches deep in the lower part of the
boiler, deep enough to just touch the
bottom of the pan to be set over it.
Place the lamb in the inner pan with
out water, first seasoning it with salt
and pepper, if agreeable. Put on the
cover, fitting it in tightly. When the
water begins to boil, set the boiler back
on the stove or range, where it will
keep just at the boiling point, and let
it remain cooking the usual time
fifteen minutes for each pound is gen
orally thought long enough. When
done take it out, dredge with -four, and
put it into a quick oven to brown, but
not scorch. 1t is usually estimated that
one pint of gravy is lost when meat is
boiled in the usual way. Here you have
it all saved in the dish, the pure juice
of the meat making excellent gravy.
SOME SUGGESTIVE HINTS.
Always keep your kitchen utensils in
incest order.
The more soups and broths are skim
med, the better and clearer they will be.
flashes and minces should never boil;
and the gravy should be made before
the meat is put in.
Meat is improved by hanging a day
before it is sailed.
Boiling in a well-foured cloth will
make meat white. ......
Let the fat you fry meat in be boil
ing hot when it is put in, and keep so
till finished.
Picked or salt meat requires longer
boiling than that which is fresh.
The more roast meat is basted the
better
Meat in order to be tender should not
boil too rapidly. 1t should be put into
cold water and heated gradually.
Mutton should be soaked for a couple
of hours in cold water, previous to
boiling.
Pieces of horseradish added to the
vinegar on pickles improve their flavor
and prevents mold.
A teaspoonful of spirits of ammonia
added to the rinse water will make
rusty black goods look as good as new
Potato cut in small squares and put
into cruets or bottles with the water tc
wash them will clean them quickly and
well.
THE Choctaws also progress in civil
ization. The members Of their coun.
Gil, their judges, ETC.. have Just return.