The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1874-04-02
HINTS AND RECIPEs.

HOUSEHOLD HINTS AND RECIPES.
WAFF1Es.-One quart -four. two
small teaspoons salt, two teaspoons
cream tartar, one teaspoon soda mix
with one-fourth pint milk.
INDIAN BREAD.-one quart lutter-
milk, four cups Indian meal, two cups
flour, one cup moiasses, one tablespoon
soda, little salt. Steam three hours
GRAHAM MUFFnSs. Six cups graham
meal, two cups flour, two teaspoons
salt, two-tiirds cup molasses, one tea
spoon soda. mix with sour milk. Bake
In muffin rings.
AIuFF1Ns,-One quart milk, lump Of
butter size of hens egg, two eggs, one
tablespoon brewers yeast, make it into
a thick batter with -four. Beat it well
and bake in quick oven
Rye BREAD.-Ons quart rye -four,
one quart -four, two teaspoons salt, two
thirds cup mOlasses, one quart milk
and water, half and half, one yeast
cake in cup of water. -.s-.s~.
Rye AND INDIAN MUFF1Ns. - Two
cups Indian meal, two cups rye, half a
cup yeast. Rise over night; in the
morning add one teaspoon soda, half
cup molasses and little salt, and bake.
AUGUSTUS INDIAN CAKR.-One cup
milk, one tablespoon sugar, one. egg,
butter half the size of an egg, one cup
Indian meal, one and one-half cup flour,
one teaspoon cream tartar, ons-half
teaspoon soda, little salt.
Rye PANCAKES egg, three
fourths of pint of milk, small meas
ure, one cup molasses, a teaspoon cream
tartar, one half teaspoon soda. salt. two
and one-fourth cups rye meal, two and
one-fourth cups -four. Fry (, n minutes.
--A------
To CLEANSE CALF's HEAD AND FEET.
Wash clean, and sprinkle pounded resin
over the hfir; dip in boiling water and
take out Immediately, and then scrape
them clean then soak them IN wates,
for four days, changing the water every
day.
RYE DROP CAKEs.-One egg, two
cups rye, two cups flour, half a cup
sugar, a teaspoon salt, teaspoon cream
tartar, half teaspoon soda, teaspoon
melted butter, one and one-haIf cup
milk. Drop from a spoon on fat pan,
and bake half an hour.
eggs, one pint of milk, one tablespoon
butter, one gill yeast. Beat the eggs,
add the milk to them with the melted
butter pour this into the flour, having
first put in the yeast. 1t must be mixed
softer than bread, and if not moist
enough, add more milk. Let it rise
before baking.
HoYLEroN BREAD.-Five cups Indian
meal, seven cups wheat flour, two cups
rye meal, four cups butter-milk, two
cups sweet milk, one-half cup molasses
two teaspoons salt, two teaspoons soda
Put it IN three-quart pail shat has
cover ; let it stand near the fire thirty
minutes with the cover Of, TO rise, ther
put on the cover, and bake or steam
four hours.
RoLLs.-One pint new milk, one cur
yeast, one egg, a teaspoon saleratus
flour to make stiff batter. Let it rise
over night, but do not put the saleratuf
in till morning. Make the batter sc
stih that You can form it into rolls
without adding any more -four. Let i
rise aiter being formed into rolls a!
long as possible, allowing thirty min
utes TO bake.
OMELErTE. Six eggs make a gooC
omelette; break them into a bowl bea
them up with fork, with teaspoon o
salt, pepper, some chopped parsley, anC
a little melted butter pour the mixtur,
into hot pan, In which piece of but
ter, the size of an English walnut, has
been melted; cook gradually, turning III
the edges, and roll it over Just before
placing it on the dish; ham chopped
hne, instead of parsley, makes chan
omelette."
FRIED Edas.-The association of egg
with ham is of such honored antiquity
that it would be unwise to disturb It
Break eggs, then, one by one, into
SANGER, and slip them into a pan il
which ham has been light and quickly
Drowned, (nOt dried up.) and fry then
n light brown on the under side; by
this time they will have assumed con
sistency on the top, and must be talkeI
up carefully with q fab slice or skim
mer, without turning, and placed roam,
the edge OF the dish, the ham occupy
ing the centre. -