The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1873-01-09
DOMESTIC RECIPES.

ING Mediterranean, often use
glue instead of starch to stiffen it-they
will find fiour-starch better than glue if
it is thoroughly cooked; the clothes put
in when boiling hot; we'll stirred and
wrung out as SOON as they are cool
enough to handle.
How TO Cook LIvER.-Cut it into
slices half an inch thick; wash it well
and boil it fifteen minutes in water in
which there has been thrown several
spOOnsfuls of salt. Lift it out and
sprinkle over it a little pepper, allspice
and ginger; roll it in -four and fry in
hot lard. Thicker the gravy with -four
and pour it over the liver before it is
sent to the table.
To MAKE ToAsT.-It is better to
steam bread when it is wanted for toast,
as it is very warm and tedious work to
brown it before the fire. Cut the bread
into slices, set them in a steamer and
steam them for half an hour; when done
set the steamer of, lay the lid aside and
let the bread dry for few minutes
of sugar and one of flour with enough
cold water to make a smooth paste,
then pour ON "a pint of boiling water and
cook for ten minutes stirring frequently;
when done put in a piece of butter the
size of an egg and nutmeg or other
spices for favoring. Dip the slices of
bread into this gravy and lay Them in
hot dish.
GRAHAM AIUFFINs. Take three pints
of luke-warm milk, half a teacup of
homemade hop yeast, three tablespoon
fuls of sugar, one teaspoonful of salt;
stir it into three pints OF Graham flour
and one pint of barrel -four Set III a
warm place to rise over night, and next
morning pour it into ''gem" pans or
mullins rings, and bake in a very hot
oven.
GRAHAKs GEMs.-Measure out one
quart Of Graham flour, and sift into it
one measure of each of Horsfords bak-
ing powders; add one teaspOonful of
salt, two tablespoonfuls of sugar or mo-
lasses, and one tablespoonful of melted
butter; stir into this one pint of sweet
milk, or half milk and water, and a tea
/ cup OF wheat flour Butter small cups
/ or muffin rings, and bake quickly.
/ GRAHAM DODGERS. one pint of
butte1milk; stir into it one quart of
/ Graham -four, and n teaspoonful of soda
dissolved in water; add TO this one we'll
beaten egg and pinch of salt, with
bolted flour enough to make very stiff
batter Butter fiat tins, and take out
the batter with large spoon in small
cakes. Bake for twenty minutes, or un-
til well Drowned, in hot oven. Break
in halves when eaten, and spread with
/ buttcr-a nice relish for breakfast lunch
or tea.
BUTrERMILK GRAHAM CAKES. Take
three cups of rich buttermilk; add to it
one teaspoonful of soda, dissolved in
hot water; mix with it one large hand
fIh of bolted flour, and enough Graham
flour to make it as stiff as griddle cakes;
put III a pinch of salt, and one egg thor
Oughly beaten Put ''gem" pan on
the stove and heat it very hot: butter
the apertures, and turn in the batter.
Let it stand on the stove until the bulb
bles rise in the batter; then bake in
hot oven for twenty minutes. These
are more delicious than cakes raised
with yeast.
GRAHAM BREAD.-Purchase your flour
in small quantities, and if possible pro
cure it ut the mill where it is made
freshly, ms it does not retain it's sweet
ness as long as fine flour Take one
quart of milk warm water or two-thirds
milk and one-third water; stir this into a
pint of wheat -four, add enough Graham
flour to make a stiff batter. Mix with
it half pint of homemade yeast; add
a pinch of salt. Let it rise in warm
place over night. Ia the morning add
to it II small teacup of molasses OF
brown sugar, and stir in enough Gra-
ham -four to make as stiff batter as Is
possible to stir with spoon. Put the
batter in two bread tins to rise, and let
them stand about an hour, or until the
sponge is well risen If there is any
danger of its becoming acid small
teaspoonful of soda dissolved in hot
water could be added with molasses.
Graham flour requires a thinner or soft
er sponge than wheat-fOur, and it can
not be moulded with the hands; it also
needs baking a little longer than loaves
made of bOlted -four. It is well to sti1
the yeast into the milk-warm water, and
then turn that upon the Graham and
bolted -four The latter is added tc
give more gluten or consistency to the
dough.
JUNmLEs. Make a dough of five
pounds of -four, one pound of butter
two pounds of sugar, six eggs. ROl
out the dough. Sprinkle over will
white sugar, and fry them a light brown
in hot wnter.
To GLAZE SHIRTS. every quar-
of made starch add a teaspoonful o
starch and one of white soap, scrapeC
fine Boil the starch, after adding no
water, until YOU have it as thick as yol
wish
TIM PHILOSOPHY or FRYrNG.-Th,
true philosophy of frying is to have tn,
fat at boiling hot heat before anything
is put into it. Being merely warm /
e penehates, and the food is greasy;
hot, it is the perfection of cooking.
\ NICE FRIED CAKE.-Take one cul
of sugar, two eggs, one tablespoonful o
butter, one teasponful of soda, two tea
spoonfuls of cream tartar, one cup O
sweet milk, and stir in flour until tlaicI
enough. Then fry quickly.
FRIzzLEE BEEF.-Put apiece of butte
the size of an egg into skillet; silve
: mp some beef and put in, turning nearl,
all the time, till done. Put the mea
> in one side of the skillet, and put in
little cream, milk or water for gravy.
FoRCE MEAT BALL.-Chop pound o
4wo of veal kidney or any tender mea
fine; mix with one or two eggs and
little butter or raw pork, some like al
, onion. season with salt and pepDer