The herald and mail. [volume] (Columbia, Tenn.) 1873-188?, 1874-03-06

spoonful of salt.
IoINa.-Into the white of an egg,
beaten till very light, stir six table
spoonfuls. of, powdered sugar, and spread
over the cake while warm.
NICE DISH FOR THE SIcK.-To one
tea-cup of cream take four rolled or
grated crackers, one teaspoonful of white
sugar, the white of one egg beaten to a
froth, with teaspoonful of jelly of any
kind.
To MAKE A FANCY Box.-Paint a
wooden box white, and when dry, sketch
with a pencil figures on it, such as flow
ers, birds, animals or castles. Then
paint all except the figure black. They
are substantial and very pretty.
LEMON JELIY.-Two cups of sugar /;
yolks of three eggs juice of two lem
ons. Cook till thickened by setting in
boiling water, then add the well-beaten
whites of three eggs spread between
the layers of the cake, and trim off the
rough edges.
PUDDING SAUCE.-One half tea-cup
of butter, one and a half tea-cups of
sugar, and one pint of strawberries
mashed till juicy Canned berries may
be substituted for fresh ones.) Beat
the butter and sugar to a cream, then
stir in the berries.
Snow PUDDNG.-Dissolve one-half a
box of gelatin in one pint of cold water.
After it is thoroughly dissolved add one
pint of warm water, two cups of sugar,
juice of two lemons. Let it cool, then
put in the whites of three eggs well
beaten. Serve cold with sugar and
cream.
BUTTERMILK YEAST PowDERs.-One
quart of fresh buttermiIk made up with
corn-meal to a stiff batter, with a tea
cupful of yeast. Let it rise then add
enough flour to make it a stiff dough.
Put it on dishes or boards to dry in the
shade. Rub it up, and keep it in bag.
To one quart of flour put one table
spoonful of yeast powder.
Soft GINGERBREAD. Six cups of
-four, two cups Of sugar, two cups of
milk, two cups of butter, two cups of
molasses, four eggs, one tablespoonful
of baking powder. Melt the butter and
molasses together, mix in the sugar,
ginger, milk and eggs in the above
order, and stir in the flour, and lastly
the baking powder. Dissolve one tea
spoonful of soda in the milk if sour.
SPONGE CAKE.-Beat briskly together
for fifteen minutes, one pound of fine
white sugar and the yolks of twelve
eggs, then stir into this the grated rind
and juice of one lemon, the whites of
twelve eggs beaten to a stiff froth, half
tablespoonful of salt, and lastly, stir
in three-quarters of pound of sifted
-four, star we'll, and bake in a quick
oven. These proportions will make
three goOd-sized loaves.
QUEEN OF PUDDINGs. together
one quart milk, one pint bread crumbs,
five tablespoOnfuls of sugar, the yolks
of three eggs we'll beaten, and one table
spoonful of butter. After baking, spread
over the top thin layer of any kind of
Jelly or preserves. Have ready the
whites of the eggs, beaten to a stiff
froth, and spread over on top of the
fruit, then bake to light brown. May
be served cold with sugar and cream, or
warm with sauce.
SPONGE. CAKE PUDDING.-One teacup
of fine white sugar, three eggs, one tea
cup of -four, half a nutmeg, one tea
spoon of baking powder, ono salt-spoon
of bicarbonate of soda, dissolved in two
tablespoons of milk. Beat together the
butter and sugar, add the milk, nutmeg
and half a teaspoonful of extract of
lemon then the yolks of the eggs well
beaten. Stir in the flour slowly, and
last mix in the whites of the eggs. Beat
well together, and bake twenty minutes.
FEDERAL LOAF.-One quart of -four,
gill of yeast, two eggs, one spoonful
of butter creamed, making 1t softer
than light bread dough. Lightened in
the shape you bake it in. For company
invited to tea it is very nice to cut this
loaf in slices nearl y an inch thick, but
tering while hot. Replace the slices
when buttered, until the loaf resumes
its shape. At right angles cut through
the whole, quartering it, and so send to
the tea-table, or hand around, as you
may desire.
MADISON CAKEs,-To each quart of
-four put half pint of yeast, two eggs,
large roasted potato, a table spoonful
of sugar, and a little lard beat the
yeast, eggs, and sugar together mash
the potato and mix it in, and then make
up the flour with it as for rolls. Roll
out the dough when risen, and cut them
out in biscuit shape, letting the cakes
stand TO take a second rise. Bake in a
quick oven. They are prettier if you
save the white of an egg and glaze the
tops of the cakes over when baking.
n rrOr, TT2r-cr-ry-TNr, Good IoY.oxzT,,
sugar is the sweetest, especially much
sweeter than the so-called granulated
white sugar, which contains much water
of Capitalization, and often a certain
amount of free moisture besides, while
the moisture of brown sugar is due to
syrup or molasses, which increases the
sweetness more than water does. The
finely-powdered white sugar made from
loaf-sugar is much sweeter that the
granulated white sugar, and goes almost
as far in sweetening as the brown quail
ties do. Loafsugar is the best.
COFFEE CAKE.-One cup of butter,
one cup of sugar, one cup of molasses,
one cup of coffee (rather strong), one
pound of raisins, one pound of dried
cHrrants, half pound of citron, one Ia
ble-speOnful of cloves, one tablespoon
full of cinnamon, one tea-spoonful of
soda dissolved in warm water. Mix to-
gether the butter and sugar, stir in the
molasses with the spices, then put in
the coffee and soda, and add the flour
gradually, stirring the mixture we'll.
Lastly, mix in the fruit alternately,
thickly dredged with flour. Use as
much as half a cup of -four in dredg-
ing. After mixing thoroughly it is
ready for baking. Line the bottom of
the pan with CREASED paper, and bake
with paper over the top, in a slow oven,
from two to three hours being the time
required for baking.
THE FRELEss LOCOMOTIVE - The
statement is made on the authority of
General Bsauregard, president of the
New Orleans and Carrollton street
railroad company, that a fire'ess To-
connective that takes on q suficieucy of
power at given point for a round trip,
is a success. These locomotives have
now baaD IN I1sa for two months ON q