The Hickman courier., 1873-07-26
HOUSEHOLD HINTS.


Mrs. PRAY's CAKE.-Two-thirds of a
cup OF butter, two cups of sugar, three
eggs, one cup of milk, soda, cream of
tartar, one scant quart of -four, essence,
and fruit if you choose.
CREAM FOR CoFFEE.-One egg well
beaten, and one spoonful of sugar pour
over this one pint of scalding hot milk.
stirring briskly. Make over night for
use In the morning.
PorATo YEAsr-Peel and CRATE four
good sized potatoes, pour boiling water
upon it until it thickens like starch, add
one-third of a cup of salt, and nearly a
cup of sugar when cool stir in a cup of
yeast.
CREAM CAKE.-Two cups of -four, one
and one-half cups of sugar, one-half cup
of butter, and one-half cup of sour
cream, one and one-half teaspoonfuls of
soda, dissolved in little cold water.
little nutmeg, lemon, or vanilla.
CoFEEE CAKE.-Five cups of flour,
one cup of butter, one cup of coffee pre-
pared as for the table, one cup of mo-
lasses, one cup of sugar, one cup of
chopped raisins, or one cup of cur
rants, one teaspoonful of soda, spice
with one teaspoonful each of cloves and
cinnamon.
NICE CAKE WITHOUT EGGs. TO one
half cup of butter and one cup of sugar
beaten together, add one-half cup of
molasses, three and one-haIf cups of
fOur ono taaS1cocF,,I e .-
tar, one-half teaspoonfuI z soda, chop
ped raisins, one cup of milk, srice. and
citron if desired.
CREAM ToAsT.-BoiI the milk in the
tea-kettIe boiler; when hot, mix the
-four in cold milk, strain through a
sieve, and stir in rapidly; add the but
ter and salt to taste; let it boil five
minutes Toast the bread. pour the
cream over it, and serve.
GRAHAM GEMs.-One pint of sour
milk, one teaspoonful of soda, one tea
spoonful of salt, a spoonful of cream If
you wish, two parts OF Graham and one
OF fine flour, stir it as thick as YOU can
conveniently with spoon, bake thor
oughly, and eat as soon as done. Bake
1t In roll tins.
PUDDNG WITHOUT EGGs.-One-baIf
cup of suet, chopped fine, one-half cup
OF molasses, one-half cup of milk. one
cup Of chopped raisins. one-haIf tea
spoonful Of cloves, one teaspoonfuI of
cinnamon, nutmeg, one teaspoonfuI of
cream of tartar, one-half teaspoonful of
soda, and a little salt. Boil three
hours.
AUNT JERUsHA's TURNOVER.
two pounds; lard, one pound; salt.
half teaspoonful /; water enough to
make paste /; roll thin to about the size
OF TIN plate; take any berries you
like, and lay them in the center of the
crust lap the edges together; lay in
ple-pans and bake or, if you prefer it,
In a clean brick oven. m
BRD's-NEsr PUDDNG.-Take tart
mellow apples; pare and slice them /;
spread in buttered, deep tin. Make |
the batter as follows One cup of sweet |
cream, half cup sweet milk, a little |
salt, one teaspoon cream tartar, half |
teaspoon soda; pour over the apples |
and bake. 1t is excellent eaten with |!
sweet cream and sugar
STEAMED INDIAN PUDDING. one |
teacup sweet milk, half teacup butter |
milk, half teacup molasses, two teacups I
Indian meal, one of -four, one of Eng |
ish currants, one teaspoon saleratus
and little salt ; put it in basin, set
IN steamer over boiling water for two |
hours serve with a sauce made of but
ter and sugar or sweetened cream.
FRUTr CAKE-VERY NIoE-Put one
teaspoonful of soda in coffee-cup, add
five teaspoonfuls of hot water, four do.
OF melted butter, and fill the cup with
molasses. Make it sitter nth flour
than If eggs were used. Stir into this
mixture all it will hold of stoned and
chopped raisins, currants and citron in
slices, one teaspoonful each of pow
dered nutmeg and cinnamon, and
pinch of cloves.
CURRANT JELLY AND JANA writer
In Hearth and Home saws: : Currants !
are swelling rapidly, and jellying time
viii soon be here This year 1 shall I
try new recipe for jelly and jam. Pick
the currants from the stem, press the I
juice out of them-I should use port :
able cider mill for the purpose if L had
one--boil the juice twenty minutes, '
then add a pound of coarsS- grained,
granulated sugar to every pint of juice
boil three minutes, and dip into tum-
blers. The crushed currants will be t
good canned.
A Coon OMELEr.-Take five or six G
eggs, one tablespoonful of -four, one of
melted butter, and tablespoonful of 7
milk to each egg. Beat the whites of Z
he eggs to stiff froth. Nix the yelks q
yell beaten with the other ingredients, s.
whites last, and add salt after it is in s.
he PAN Grease the frying-pan, and le
'our the mixture in thin layer; turn tn
ne half over upon the other as it thick tf
rs, or roll it up. Cook to a delicate W
rown-it requires close attention. st
inely-minced or grated meat stirred th
nto this omelet varies the dish. m
How TO Cook BEANs.-Very many ui
eopie fail In cooking beans. Put the tn
cans In cold water, soft, and let them 10
oak three or four hours. Then put lei
aese beans in cold water, t,1 quarts of De
ater to one quart of beans, adding Pc
lbiespoonful of salt, bring them to a sn
ol and let them simmer until tender. so
y two or two and half hours. Pour %
10 water away from them; let them de
and by the side of the fire, with the
d Of the saucepan partially of, to al WI
W the beans to dry; then add one ye
unoe OF butter for every quart of ge
cans, and a seasoning of pepper and Is
NJ OO'