Richland beacon. [volume] (Rayville, La.) 1869-1890, 1873-11-01
HOUSEHOLD HINTS.

OF sugar must be beaten together. Let
the mixture thicken by setting the pail
; IN kettle of hot water on the stove,
stirring it all the while. When cold
add lemon extract.
FORCE MEAT BALL.-Chop pound
or two OF veal kidney or other tepde,
meat flne, mix with it one or two egpt
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 CoES BRKAD.-Thickeno ore pint
and a half OF rich buttermilk with
corn-meal, to the consisten cy of butter
dissolve one teaspoonful of soda in n
cup of new milk, add little salt, and
beat very light; pour this into buttered
pans, and bake two hours. Serve hot.
YEAST CAKR.-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 sue ar we'll together, beat the
whites of the eggs, add tho dough and
stir well; add the cinnamon, an last OF
all the raisins. rolled in little -four.
BUCKwHEAr CAKEs.-Make q thin
mush of corn-msal, cooking it about
ten minutes allow it to become rer.
fectly cool before putting the cakes to
rise. In mixing the cakes take q pint
of the mnsh to a quart Of buckwhest.
-four, 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
m al. After it has cooled add cupful
of best yeast and allow it to stand oveI
night. Mix early next morning, using
sufficient fine flour to make loaves that
will stan up nicely. 1t 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. I,
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 PrE.-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-
Rether five minutes when nearly cold
add the whites of three eggs, we'll
beaten, with half a cup Of flour and
half an ounce of essence of wintergreen.
Bottle and keep in. cool place. Take
two tsblespoonfuls of this syrup for a
tumbler Of water, and one-quarter of a
teaspoonful of soda.
PIcxLKD CAULIFLowRRs,-T 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 80 tender that splint
of broom corn can be run through the
stems. Lay them on Q towel to drain
of the water, and when thoroughly
cold put them into q pickle jar, with
few whole cloves. allspice, pepper, and |
sticks of cinnamon tied up in q cloth. |
Boil and skim the vinegar then pour
it directly over the cauliAowers. If q |
few beets are sliced up in the vinegar |
while boiling, they will color the cauli- |
flower stalks q bright coral red, and |
make them more attractive to the eye
Country Gentleman.
BUTTER CURING MADE EAsY.-Ssrain
the milk shallow; the moro surface. the |
more cream, hence large pans are the
best. Keep it in room free from lars
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 il
II you want good. sweet butter. and
skim when the milk is thoroughly thick
or loppered. II you skim sooner YOU
will lose some cream; If later there
will be spots on IL or mold, and your
butter will not keep. After skimminQ
your cream into your cream pail stir all |
together with case-knife or spoon q |
knife is best, as it manipulates the par |
ticles against the sides Of the pail more |
thoroughly. This process takes but . |
and If you do it each time that |
you skim, when you come to churn, il |
your milk is at the proper temperature,
your butter will come in less than ten |
minutes, as the particles are already |
half churned.
"A story is told in Arkansas of q |
pedagogue who once came from Teunes-
zee to establish q school. He secured q |
sm II cabin on Crowley's ridge for q
.chool-room, and, after giving due no
hoe, opened his institution. Presently
The door opened and there appeared at
he threshold two tall, ungainly youths,
,ach with . shotgun on his shoulder.
After placing their guns in the corner
VI the room. these promising pupils