The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1873-11-07
HOUSEHOLD HINTS

the centre of a deep earthern pie-disb
insert a teacUp, and fill the dish with
the fruit, If fresh, adding about the
quantity Of sugar to make them sweet
enough, and very small quantity of
moiasses. Moisten the edge of the dish
with cold water, and place around the
edge a 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
TIE Juice escaping. Place the upper
crust on, folding it in the middle SO as
70 allow 1t to rise when the fruit ax-
pands: Pick holes in it with fork to
iet out the steam. Bake about half or
three-quarters of an hour.
CHICKEN PK.-Select your tender
chlckens, Joint them, and season with
Salt and pepper, sprinkling a small
quantity over each piece, and arrange in
deep earthern pie-dish, leaving ont
the breast-bone, the back and the neck
Cut line piece of butter the size of a wal
hut' and put over the pieces of chicken
enough cold water to nearly cover the
meat, and about pint of oysters. with
out any OF the liquor, allowing one pint
vi oysters 10 Two medium-sized chick
ems. a little pounded mace is a great
Improvement. Make the crust nof
quite so rich as for ordinary pies and
when placing over the dish Law fold in
the middle, that there NAV be room for
the meat and liquor in cooking. Bake
IN moderate oven about two hours
SnouId the crust be too brown before
Ihe meat Is done, leave the oven-doors
open.
TEA RELIsH.-Select a piece of beef
from the fnra- o,-ko l.
twenty pounds; place it in a stone moi
or perfectly sweet and clean butter
hrk1n; over three table-spoonfuls 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 crevlces 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 sal.
and mOlasses for six mornings. The
next day place the meat il, boiling
water, and, when it comm>nees to boii
skim carefully, and cut the vessel on
the back part Of the stove. where If
Will simmer, bat not boil. Allow half
an hour TO each pound of meat in cook
ing u when done, remove and press
WIN heavy weight. Slice, when cold.
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 BREAD.-Boil one pint of milk
and thicken with Graham -four add
cold milk enough TO make thin batter,
and when cool enough add half a tea
cuptuI OF hop yeast, and small uuan-
Llty OF syrup molasses. Stir in Graham
nour 20 form a stiff batter, as stiff as
can can be stirred with a spoon. When
iSht sprinkle small quantity of fine
nour ON board, and work the bread
anul IL ceases to be sticky, being care
tul not to put on too much fionr- and
get II too stiff and dry; put it into a
round basin that will IS in to the steam
er, and when light work a very little
put into the basin again and set it into
the steamer, having plenty of boiling
water IN the vessel beneath. A me-
dlum-sized 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 mt
IN the oven for about twenty minutes to
give 1t crust. The steaming gives
hghtness and moisture to the bread.
and the finish in the oven dries the ont
side and gives a crust to it.
RAIsTN CAKE.-Wash we'll one pound |
OF sweet butter, and cream with it one
pound OF white sugar. In the winter.
When the hEtter is very cold, it is bet |
Ter, before washing it, to set it near the |
stove, Where 1t Will soften but not melt
ana lS use tepid water for washing it,
When the sugar and butter are well |
dreamed, add slowly one quart of tend
new milk and four pounds of sifted
nour; mix well in tea-cupful of lively
homemade yeast, and put in a warm |
place until light. This should be in four |
or hve hours, when mix into this batter |
another pound each of butter and sugar, |
wei creamed together, and, if needed, |
little more flour. Have ready two |
pounds of raisins, seeded and cut fine. |
and half pound of currants. Mix a |
small quantity of -four through the |
fruit, and stir into the batter with a |
very small portion of pulver1zed mace. |
Let the batter rise again, stir well with |
a spoon or the hands. and pour into
thln well buttered tins, putting them in /
a warm place until they commence to
rise again; then set into a slack oven.
increasing the heat gradually until hot |
enough, and bake about an hour and
quarter, trying them with a broom
splinter before taking out.
HEAD CHEESE clean fat
and perfect pigs head have it cut
through the centre of the forehead and
snout, and again under the ewes, sepa-
rating the snOut from the forehead: also
have the eyes, lids and surrounding
membranes, with tine sac removed, 60
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 the
ear, and the horny portion containing
the drum, etc After this is done the
bones of the snOut are easily taken ont.
Put the pieces TO soak in plenty of luke
warm water, draining off and adding
fresh until the blood is removed. SINCE !
on the hairs and examine the fleshy |
part of the snOut and lower Jaw, taking
OFF the skin, which will now come away
easily with the knife wash again ard
salt. Mix thoroughly together one
quart of salt and a tablespoonful of
hnely pul verized saltpeter, rubbing the
pieces of meat well with it, and. if
wished, a little sugar or moIasses
Pack the pieces closely in a crock let
them remain for two weeks. turning
occasionally, that the top pieces NAV 90
INTO the brine thAt has been formed at
the bottom. Wash all the brine off at
the end of that time, and boil gently
until tender and the meat strips off the
bone without using a knife After tax
ing out all the bones cut fine with
knife and fork, season with black pep
per and very small portion of mace
(pulyerlzed sage is an improvement if
used sparingly,) put into a dish with
straight sides packing close and press
ing with heavy weight. Cut in thin
slices and eat with mustard and vim
egar.
A BOTANIsTs PROTEST. Akin
son, an eminent English botanist. pro-
tests against the extirpation of rare wild
plants though the eagerness of incon-
siderate specimen hunters. This work
of destruction is encouraged by the per-
sistent offer of prizes for the Ian gest and
host aO1lapfiou nv botanic oOniaE1as |