Richland beacon. [volume] (Rayville, La.) 1869-1890, 1873-11-08
HOUSEHOLD HINTS.

PLUM Pn.-Either fresh fruit or the
fruit that has been canned can be used.
If the latter the plums should not have
been entirely ripe when bottled. In
the centre of Q deep earthern pie-dish
insert a teacup. and All the dish with
the fruis, if fresh. adding abOut the
quantity OF sugar TO make them sweet
enough, AMI a very small quantity of
molasses. Moisten tho edge OF the dish
with cold water, and place around the
edge q narrow strip of the pie-crust,
which must not be too rich; this strip
of crust must now be moistened with
water or the white of egg to prevent
the juice escaping. Place the upper
ernst on, folding il in the middle SO rs
to allow il to rise when the fruit ex.
pands. Pick holes in it with a fork to
let ont the steam. Bake about half or
three.quarters Of OH hour.
CHICKEN P1E-Select your tender
chickens, Joint them, and season with
salt and pepper. sprinkling q small
quantity over each piece, and arrange ir
deep earthern pie-dish, leaving on!
the breast hone, the back and the neck.
Cut fine piece Of butter the size Of wal.
nut, and put over the pieces of chicken
enough cold water TO nearly cover the
meat, and about pint of oysters, with
ont any OF the liquor, allowing one pint
of oysters to two medium-sized chick
ems. A little pounded mace is a great
Improvement. Make the crust moi
unite 40 rich "a for ordinary pies. and
when placing over the dish lay fold in
the middle, that there may be room fol
the meat and liquor i'll cooking. Bake
in q moderate oven about two hours
Should the crust be too brown before
the meat Is done, leave the oven-doors
open.
TEA RrL1sH.-Select a piece of bee
from the fore-quarter weighing about
twenty pounds; place it in q stone pot
or a perfectly sweet and clean butte,
firkin over three tablespoonful Of
saltpetre pour one gallon of hot water
and when cold pour over the beef. The
weather should be cold, and in this
mixture the meat should remain forty
eight hours. At the end of two days
take out the meat, and into the pores
and crevices rub well one pint of fine
salt and one tea-cupful of molasses
next morning turn the meat over and
rub again, turning and rubbing in salt
and molasses for six mornings. The
next day place the meat in boiling
water, and, when it commences to boil,
skim carefully, and put the vessel on
the back part of the stove, where il
will simmer, but lot boil. Allow hall
an hour to each pound Of meat in cook.
ing it; when done, remove and press
with heavy weight. Slice, when ooid,
in very thin slices. If the twenty
pounds is too large. cut in two or three
pieces, but have the proportion the
same of saltpetre, etc.
BRAN BREAp.-Boil one pint of milk
and thicken with Graham -four add
cold milk enough to make thin batter,
and when cool enough add half tea.
cupful of hop yeast, and a small guam
tity of syrup molasses. Stir in Graham
-four to form q stiff batter, as stiff Is
can be stirred with spoon. When
light sprinkle q small quantity Of fine
-four on q board, ard work the bread
until it ceases to be sticky, being care
full not to put on too much -four, and
get it too stiff and dry put it into q
round basin that will At in 10 the steam
er, and when light work q very little
put into the basin again and set it into
the steamer, having plenty OF boiling
water in the vessel beneath. A me-
diminished loaf should cook one hour,
and the lid of the steamer must not be
removed or the water cease boiling.
else the bread will be heavy. When
done remove from the steamer and put
in the oven for about twenty minutes to
give it q crust. The steaming gives
lightness and moisture to the bread,
and the finish in the oven dries the out
side and gives crust to'it.
RNrsrN CAKE.-Wash we'll one pound
of sweet butter, and cream with il one
pound of white sugar. In tho winter,
when the butter is very cold, it is bet.
ter, before washing it, to set it near the
stove, where it will soften but not melt,
and rse tepid water for washing it.
When the sugar and butter are well
creamed, add slowly one quart of tepid
new milk and four pounds of sifted
flour; mix we'll in q tea-cupful of lively
homemade yeast. and put in q warm
lace until light. This should be in -four
or five hours, when mix into this batter
another pound each OF butter and sugar,
we'll creamed together, and, If needed,
q little mole -four. Have ready two
pounds of raisins, seeded and cut fine,
and half o pound of currants. Mix q
small quantity of -four through the
fruit, and stir into the batter with q
very small portion of pulverlzed mace.
Let the batter rise again, stir we'll with
spoon or the hands, and pour into
thin well buttered tins, putting them in
q warm place until they commence 70
rise again; then set into . slack oven,
increasing the hest gradually until hot
enough, and bake about an hour and q
quarter, trying them with Q broom
splinter before taking out.
HEAD-CHxEsE.-Select q clean, fat
and perfect pigs head; have it cut
through the centre of the forehead and
snout, and again under tho eyes, sepa.
rating the snout from the foreS cad also
have the eyes, lids and surrounding
membranes, with tine sac removed. 90.
ing close to the bone socket that The
eye may not break. Then remove the
ears, with the wrinkled skin surround
ing them, taking out the canal of thu
ear, and the horny portion containing
the drum, etc. After this il done thu
b ues of the snout are easily taken out
Put the piecrs to soak in plenty of luke
warm water, draining of and adding
fresh until the blood is removed. Sing
OF the hairs and examine the flesh,
part of the snout and lower jaw, takini
of he skin, which will now come ava,
easily with the knife wash again arc
salt. Nix thoroughly together on