Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1874-02-28
DomEsrIc ECONOMY.
HELPFUL Hints for the Housewife.

ed porcelain kettle Is to boil peeled Po-
tatoes in it, when the porcelain viii be
nearly as white as when new.
CRoQUET.
Take cold roast meat. turkey, chick
en- or beef, mince very fine and add
gravy, or, If this is not convenient q
little butter; beat in an egg, or eggs &C
cording to quantity of meats. Season
with salt, pepper, little cloves, and a
few drops of extract of celery. Add a
cup of milk, and crate over the top
some stale bread. Put IN a baking
dish and bake little brown. If pre-
ferred, it may be made in balls and
fried. This preparation turns to good
account the cold meat which some
times accumulates on the housekeep-
er's hands, and at the same time makes
really nice dish; either for broadcast
or side-dish for dinner.
HOW TO MAKE GOOD CAKE.
Use none but the best materials for
making cake. If you cannot afford to
get good -four, dry white sugar, and
the best family butter, make up your
mind to go without your cake, and eat
plain bread with a clear conscience.
There are no intermediate degrees of
quality in eggs. l believe have said
that somewhere else, but it ought to be
repeated Just here. They should be,
ike Caesars wife, above suspicion. A
tin whisp or whip is best for beating
them. All kinds of cake are better for
having the whites and yolks beaten
separately. Beat the former in large
shallow dish until you can cut through
the froth with knife, leaving as clear
and distinct an incision as you would
in solid substance. Beat the yolks In
an earthenware bowl until they cease
to froth, and thicken as if mixed with
-four. Have the dishes cool-not too
cold. 1t is hard to whip whites stiff in
a warm room.
Stir the butter and sugar to cream.
Cakes often fail because this rule is not
followed. Beat these as faithfully as
you do the eggs, warming the butter
very slightly if hard. Use only silver
or wooden spoon IN this as IN other
parts of your work. / have heard of
silver egg-whips, but they are not like
" to come in general use, except where
the mistress makes all the cake, pud-
dings, etc.
Do not use fresh and stale milk in
the same cake. 1t acts as disastrously
as piece of new cloth in an old gar
ment. Sour milk makes a spongy cake;
sweet, one closer In grain.
Study the moods and lenses Of your
oven carefully before essaying loaf of
cake. Confne your early efforts to tea
cakes and the ike. Jelly-cake, baked
in shallow fat tins, is good practice
during the novitiate. Keep the heat
steady, and as good at bottom as top.
Streaks In cake are caused by un-
skillful mixing, too rapid or unequal
baking, or sudden decrease In heat be-
fore the cake is quite done.
Don't delude yourself, and maltreat
those who are to eat your cake, by try
ing TO make soda do the whole or most
of the duty of eggs. Others have tried
it before, with unfortunate results. If
curiosity tempt you to the experiment,
you had better allay it by buying some
sponge-caks at the corner bakery.
Test whether a cake is done by run
ming clean straw into the thlckest
part. 1t should come up clean.
Do not leave the oven-door open, or
change the cake from one oven to the
other, except in extreme cases. If it
harden too fast on the top, cover with
paper. 1t should rise to the full height
before the crust forms.
Except for gingerbread, use none but
white sugar. Always sift the -four.
Be accurate in your weights and meas
ures.
There is no short road to good for
tune In cake-mdkiHg. What IS '1orth
doing at all is lcorth doing lreH. There
is no disgrace In not having time to
mix and bake a cake. You may well
be ashamed of yourself if you are too
lazy, or careless, or hurried to beat
your eggs, cream your butter and
sugar, or measure your ingredients.
Cream your sugar and butter,
measure milk, spices, etc, before begin
ming work. For fruit cake it is best to
prepare the materials the day before.
Let your icing dry thoroughly before
wrapping up the cake.
SIT your -four before measuring, as
all the following receipts are for sifted
-four.
Pound Cake.-1 ID. -four; l ID. eggs;
l lb. sugar; 81 Id. butter; l glass
brandy; l nutmeg; l teaspoonful mace.
Cream half the -four with the butter,
and add brandy and spice Beat the
yoIks until light, add the sugar, then
the beaten whites and the rest Of the
-four alternately. When this is thor
oughly mixed, put all together and beat
steadily for half an hour.
If properly made and baked this is a
splendid cake.
Washington CGke.-S cups sugar,
cups butter; eggs; l cup milk; cups
-four; 2 teaspoonfuls cream-tartar; l
teaspoonful soda; Mix as usual and
stir in, at the last, ! ID. currants well
washed and dredged; ! ID. raisins seed
ed and chopped fine, then Toured: a
handful of citron sliced fine; cinnamon
and nutmeg to taste. Fruitcake takes
longer to bake than plain, and the heat
must be kept steady.
Lincoln CGke.-l ID. butter; l lb.
sugar; lb. -four; 6 eggs; 2 cups sour
cream or milk; grated nutmeg; l tea
spoonful powdered cinnamon; table
spoonful rose-water; teaspoonful soda
dissolved In hot water, and stirred into
the milk Just before adding the latter
to the cake.
Cream the butter and sugar, put with
them the yolks whipped light, then the
cream and spice, next the flour, then
the rose-water, and double-handful Of
citron cut in slips and dredged; finally,
the beaten whites of the eggs. Stir all
well, and bake In a loaf or a "card, y
using square shallow baking-pan.
This is a good cake and keeps well.
Nel0 Years Cake. fUery nice. Ill Id.
sugar; lb. butter; ] pint cold water; 2
eggs; 81 lbs. flour; l teaspoonful soda
dissolved in hot water; tablespoonful
caraway seed sprinkled through the
flour.
Rub the butter, or, what is better,
chop it up in the flour; dissolve the
sugar In the water; mix all well with
the beaten eggs, cut in square cakes,
or with an oval mould, and bake quickly
A CHARIvARI party which waited
urOn a newly married mir ", CravUfOrd