The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1873-07-31
HOUSEHOLD HINTS.


cup Of butter, two cups of sugar, three
eggs, one cup of milk, soda, cream of
tartar, one seant quart of -four, essence,
and fruit if you choose.
CREAM FOR COFFEE. egg we'll
beaten, and onespoonfuI of sugar ; pour
over this one pint of scalding hot milk,
stirring briskly. Make over night for
use in the morning.
Potato YEAsT.-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
emp of sugar when cool stir in a cup of
yeast.
CREAM CAKE.-Two cups of flour, one
and one-half cups of sugar, one-half cup
OF butter, and one-half cup of sour
cream, one and one-half teaspoonfuIs of
soda, dissolved in little cold water, a
little nutmeg, lemon, or vanilla.
OoFEEE CAKE.-Five cups of -four,
one cup of butter, one cup of coffee pre-
pared rs for the table, one cup of mo-
lssses, 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 Edas. TO one
half cup of butter and one cup of sugar
beaten together, add one-half cup of
molasses, three and one-half cups of
flour, one teaspoonful of cream of tar
tar, one-half teaspoonful of soda, chop
ped raisins, one cup Of milk, spice, and
citron if desired.
--OREAM Toast. Boil the milk IN. the
tea-kettle boiler when hot, mix the
hour 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 GEAIs.-One pint Of sour
milk, one teaspoonful of soda, one tea
spoonful of salt, spoonful of cream if
you wish, two parts Of Graham and one
OF tine flour, stir it as thick as you can
conveniently with spoon, bake thor
oughly, and eat as soon as done. Bake
it in roll tins.
PUDDING WITHOUT EaGs.
cup OF suet, chopped fine, one-half cup
OF molasses, one-half cup of milk, one
cup OF chopped raisins, one-half tea
spoonful of cloves. one teaspoonful OF
cinnamon, nutmeg, one teaspoonful OF
cream of tartar, One-half teaspoonful oil
soda, and little salt. Boil three
hours.
AUNT JERUsHA's TURNovEB. Flour
two pounds; lard, one pound salt
half a teaspoonful water enough tc
make paste roll thin to about the size
Of a tin plate; take any berries you
like, and lay them in the center of tn,
crust; lap the edges together; lay il
pie-pans and bake or, if you prefer it
in clean brick oven.
BmD's-NnsT PUDDNa.-Take tart
mellow apples; pare and slice them
spread in a buttered, deep tin. Max,
the batter as follows One cup of swee
cream, half n cup sweet milk, a littl,
salt, one teaspoon cream tartar, hal
teaspoon soda pour over the apples
and bake. 1t is excellent eaten Will
sweet cream and sugar.
STRAINED INDIAN PUDDING. Take on,
teacup sweet milk, half teacup lsutter
milk, half teacup molasses, two teacup
Indian meal, one Of flour, one of Eng
lish currants, one teaspoon saleratu
and little salt put it in a basin, Sc
in steamer. over boiling water for tw,
hours serve with a sauce made of but
ter and sugar or sweetened cream.
FRUIT CAKE-VERY NIoE-Put on,
teaspoonful of soda in a coffee-oup, ad,
five teaspoonfuls of hot water, four do
of melted butter, and fill the cup Will
molasses. Make it sitter with flou
than if eggs were used. Stir into thi
mixture all it viii hold Of stoned an,
chopped raisins, currant8 and oitron il
slices, one teaspoonful each of pow
dered nutmeg and cinnamon, and
pinch of cloves.
CuRRANr JELLY AND JANA write
in Hearth and Home says Currant
are swelling rapidly, and iellying tim
will soon be here. This year / shal
try new recipe for jelly and jam. Pic,
the ourrants from the stem, press tn
juice out of them-I should use port
able cider mill for the purpose if 1 ha,
One-bon the juice twenty minutes
then add a pound Of coarsesgrAined
granulated sugarsto every pint of juice
boil three minutes, and dip into tun
blers. The crushed currants will b
good canned.
A Coon OMELEr.-Take five or 81
eggs, one tablespoonful of -four, one G
melted butter, and a tablespoonful O
milk TO each egg. Beat the whites O
the eggs to a stiff froth. Nix the yelk
we'll beaten with the other ingredients
whites last, and add salt after it is i
the pan. Grease the frying-pan, an,
pour the mixture in thin layer; tur
one half over upon tho other as il thick
ems, or roll it up. Cook to a delicat
brown-it requires close attention
Finely-minced or grated meat stirre,
into this Omelet varies the dish.
How To Cook BEANs.-Very man,
people fail in cooking beans. Put tn
beans in cold water, soft, and let then
soak three or four hours. Then pu
these beans in cold water, two quarts O
water 10 one quart of beans, adding
tablespoonful of salt, bring them 10
boil and let them simmer until tender
say two or two and a half hours. Pou
the water away from them let ther
stand by the side of the fire. with tn
lid Of the saucepan partially of, TO al
low the beans to dry; then add on
ounce Of butter for every quart o
beans, and seasoning of pepper an,
salt.