The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1874-03-28
HoUsEHOLD HINTS AND RECIPES.

HOUSEHOLD HINTS AND RECIPES.
w4rrIrsap ne quart aour. two
cream tartar, one teaspoon soda NIX i
with one-tourth pint milk
ISD1AS BEEADs-One quart utter |
milk. four caps Indian meal, two cups
hour. oae cup noIaSses, one tablespoon |
soda, = little salt Steam three hoars-
meal. Two cups -four, two teaspoons
salt, swo-thsris cup uaolasses, one tea
rpOon so.ie. NIX With sour milk Bake
Sn muffin rings.
MuvvuSs One quart milk, lump OF
butter SIZE OF hens egg. two eggs, one
tablespoon brewers yeast, make K into
thick batter with -four. Best It well
and bake n quick oven
Rte BHzAD-Ons quart rye -four.
one quart -four, Two teaspoons sslt, two
thirds cup molassss. one quart milk
and water, half and half, one yessf
cake n cup Of water
RYE ASD ISD1AS MUFTr5s- = Two
czps Iadiaa meal, Two caps rye, half =
cup yeast. Rise over nighS; N the
morning add one teaspoon soda. half a
cup nolassss and llttle salt. and bake
AUersrA's ISD1AS CAzE-ons cup
rziik, one tablespoon sugar. one egg.
butter half tie size Of an egg, one cup
Indian neal. one and oHs-hslf cup Hour.
one teaspoon cream tartar, one-hAlf
teaspoon sOda, little salt.
Rrz PAsc4kEs.-One egg. three
tourths OF = pint OF mix, small meas
IRE, one cup Ezelasses, teaspoon cream
tartar, Cne-half teaspoon sods. salt, t~o
snd one-foarth caps rye meal, Two ana
one-fourth cups fcnr. Fly tn minutes.
- SI1zlsSsz - FTEaD 40 EsErT-
Wash elem, and sprinkle pounded resin
over the hfir; dip n boiling wafer and
take ont Immediately, and thsn serape
them clean then sozk them n water
for four dSys, ehAnging the water every
day.
RrE DROP CAKEs-One egg, two
caps ne. tEo c1Fs -four, half cup
sugar. 5 teaspoon salt, 4 teaspoon cream
tartar, hale = teaspoon soda, = teaspoon
melted butter, enc and ols-half cup
mix Drop from g spoon or ; fist pan,
and bzke hAlf an hoar.
i
Eggs. one PINT Of ulilk, one tablespoon
batter, one giil yeast. Beat the eggs,
add the mllk - them WITH the meltea
butter pou- this into the -four, havi7g
f-st pat ID the yeast. L aust be mixed
softer than bread, and If net moist
enough, add more milk. Let Il rise
before baking.
HoxnzToS BEEAD.-Five cups Indian
=
we meal. four cups batter-nilk, two
cups sweet milk, one-haf cup nolSsses,
two teaspoons salt, TWO teaspoons soda
Put II II 4 three-quzrt pail that has =
cover let x stand ne2z: the IRE thirty
minutes with the cover Of, 10 Tlss, then
pat on the cover, and bake or steam
four hours
RoLLs-One pint new milk, one cup
yeSst, one egg, teaspoon saleratus,
-four 70 make 8 stiff batter. Let i rise
over night. bat DO not put The salerstus
II til morning. Make the batter 50
STIFF that you can form II into rolls
without adding any more -four. Let II
Tise after being formed into rolls As
long 81 possible, allowing thirty min
utss 10 bake1
OzEIErTE eggs make q goO5
omeletts; break them into bowl beat
them = with fork, with teaspoon OF
salt, pepper, some chopped parsley, AD6
little melted butter pour the mixture
into 10: pan. N which piece OF but
ter, the size OF an English walnut, has
been melre5: cook gradually. turning up
the edges, and roll II over Just before
placing il On the dish; ham chopped
tine, instead Of parsley, makes ham
omeleets."