The Hickman courier., 1874-01-17


holes an string them on wire intermixed
with gay beads, and now form the bas-
ket- to fancy.
G. C.pLDEN PUDDING. Six ounces bread
crumbs, two ounces -four, one-quarter
pound suet, one-quarter pound of or
ange msrmalade, one-quarter pound
sugar, three eggs, with sufficient milk
to mix boil for two houts.
PosY's PUDDING.-One-h half pound Of
-four, one-half pint of molasses, one
half pound suet, the rind and juice of
one large lemon, a little eitron finely
minced, two eggs, with sufficient milk
to mix thoroughly; boil three hours.
CHEAP SPoNGR- CAKE PUDDING.
three small sponge-cakes in a little milk,
and mix them with the juice and grated
rind of lemon, piece of butter, a
very little loaf sugar and one egg. Beat
altogether, and bake half an hour in q
quick oven.
CUP PUDDNG.-Beat two eggs, strain
them; mix two ounces of -four very
smoothly with half a pint of milk, a
dessert spoonful of sugar, and CRATE of
nutmeg. Fill we'll battered cups three
parts full bake about half an hour.
Very good for delicate people.
BAKED LEMON PUDDING. the
yolks of four eggs to fro;h mix with
them four ounces of pounded sugar and
q quarter of a pound of warmed butter /;
stir veil, and add grated rind and juice
saisA.ss pun
paste, put in the mixture, and bake for
forty minutes.
RANCID BUTTER.-Butter is composed
of fat and little albumen. When the
temperature is raised the aibumen acts
as ferment, and decomposes the fat,
converting it into acid-butyric. This
is soluble in water. No matter how
rancid your butter is, it may be made
perfectly sweet by washing.
BARLEY SUGAR.-Dissolve one and a
half pounds of loaf sugar IN half pint
of water, with the white of half an
egg when it is at candy height add a
teacupful of strained lemon juice, and
boil it quickly till it RECEIVERS its former
state pour it over marble slab, and
when it becomes stiff, cut it in strips
and twist it.
SPLENDID SPONGE CAKE.-Weigh
eleven eggs, and allow the weight in
fine white sugar, and the weight OF
eight eggs in lightly sifted -four, the
half of lemon juice, or one table
spoonful of vinegar. Mix yolks and
sugar, beat lightly, and add alternately
whites of eggs and -four then stir but
lightly, and bake slowly.
DRIED FRUIT MELANGE.-BoiI the
fruit until perfectly soft; beat the
wh5ses of four eggs with pounded su-
gar till smooth like icing season the
fruit with spices and sugar put in a
baking dish. Spread the eggs smoothly
over it, and bake till light brown.
Serve with cream. Green apples pre-
pared in this way are still nicer.
RICH WEDDNG-oAKE.-Five pounds
finest -four, three poands good butter,
Eve pounds currants, two pounds sifted
loaf sugar, two nutmegs, one quarter
ounce mace, one quarter ounce of
cloves, sixteen eggs, one pound sweet
almonds, One-half pound candied cit
ron, one-half pound orange and lemon
peel, half pint of rich raspberry syrup
Bake FIVE hours in a slow oven.
CARD RECEIvEB.-No. 2. From the
card board in any fanciful shape and
with a brush spread thick paste OF
gum arabic over the receiver, and sprin-
kle rice thickly over it and leave 1t to
dry. In the meantime put parcel OF
red sealing-wax IN alcohol, to dissolve.
which will take twenty-folr hours, ther
put this solution smoothly over the re
ceiver and the rice on it, and it will bt
a good imitation of coral.
FRIzzLED BEEF.-Shred some dried
beef, parboil it until it is sufficient,
freshened, drain off the watar, and adj
enough boiling water to cover it. Rul
equsa quantities of butter and -four to
gethA until smooth, then add tn
beef. Beat up three eggs, yolks an
whites together, stir these in with lii
tie pepper couple of minutes befor
taking from the fire; this is to be serve
up hot.
NANTUCKET GOLDFISH. the thic
part out of firm, white, dried codtisf
and soak it over night, then cut 1t int
very small pieces, and parboil for fe'
minutes, changing the water until tn
fish remains but slightly salted. Drai
off the water, leaving the fish in th
saucepan. Pour over it little MOI
milk than will cover it; when it become
heated, add little butter and peppe
thicken with flour stirred smooth
milk. Stir constantly for few mil
utes.
FRENCH PANCAKES eggs, tv
ounces Dutter, Two Ounces sheeu suSa
two ounces -four, half pint of new mill
Beat the eggs thoroughly, and put the
into a basin with the butter. whic
should be beaten to a cream stir IN ii
sugar and -four, and when these mgr
dents are well mixed, add the mill
keep stirring and beating the mixtul
for a few minutes put on buttere
plates, and bake in quick oven fc
twenty minutes. Serve with a cut len
serves or marmalade between each.
Dr. ADAM SMITH, in paper read b,
fore the London society of arts, recon
mends the use of tea in the followin
cases: After a full meal, when tn
sysfxrn ia Oppressed for the corruler