The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1874-01-22
HOUSEHOLD HINTS.

HOUSEHOLD HINTS.
CLovE BAsKEr.-Soak the cloves in
brandy till softened-pierce them with
holes an string them on wire intermixed
with gay beads. and now form the bas-
ket to fancy.
GOLDEN PUDDING. Six ounces bread
crumbs, two ounces -four, one-quarter
pound suet, one-quarter pound of or
ange marmaIade, one-quarter pound
sugar, three eggs, with sufficient milk
to mix boil for two hours.
PosY's PUDDNG.-One- half pound of /
-four, one-half pint of molasses, one
half pound suet, the rind and juice of |
one large lemon, little citron finely
minced, two eggs, with sufficient milk |
to mix thoroughly; boil three hourss
CHEAP SPoNdR CAKE PUDDING. Soak
three small sponge-cakes in little milk,
and mix them with the juice and grated
rind of lemon, a piece of butter, a
very little loaf sugar and one egg. Beat
altogether, and bake half an hour in q
quick oven.
Cur PUDDNs.-Beat two eggs, strain
them mix two ounces of -four very
smoothly with half pint of milk,
dessert spoonful of sugar, and CRATE of
nutmeg. Fill we'll .bnttered cups three
parts full bake about half an hour.
Very good for delicate people.
BAKED LEMON PUDDING. the
yolks of four eggs to froth mix with
them four ounces of pounded sugar and
& quarter of a pound of warmed butter
stir veil, and add grated rind and juice
of one lemon; line a dish with puff
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 albumen acts
as a 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 SUoAR. Dissolve one and
half pounds of loaf sugar in half pint
of water, with the white of half an
egg when it is at candy height add
teacupful of strained lemon juice, and
boil it quickly till it RECEIVERS it's former
state pour it over a 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 flour, the
half of a 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 MELANaE. the
fruit until perfectly soft beat the
whites of four eggs with pounded SUI
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 q light brown.
Serve with cream. Green apples pre-
pared in this way are still nicer.
RICH WEDDNG-oAKE.-Fiv pounds
finest -four, three pounds good butter,
five pounds currants, two pounds sifted
loaf sugar, two nutmegs, one quarter
ounce mace, one quarter ounce o
cloves, sixteen eggs, one pound swee
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 REcEIvER.-No. 2. From tn
card board in any fanciful shape All
with brush spread thick paste c
gum arabic over the receiver, and sprir
kle rice thiclkly over it and leave it
dry. In the meantime put parcel c
red sealing-wax in alcohol, to dissolve
which will take twenty-four hours, the
put this solution smoothly over the r,
ceiver and the rice on it, and it will b
good imitation of coral.
FRIzznED BEEF.-Shred some drie
beef, parboil it until it is sufficient
freshened, drain off the wat r, and ad
enough boiling water to cover it. Ru
equal quantities of butter and -four t
gether until smooth, then add IL
beef. Beat up three eggs, yolks ar
whites together, stir these in with Ii
tie pepper couple of minutes befo,
taking from the fire; this is to be serve
up hot.
NANTUCKET CoDFIsH.-Cu the thiC
part out of Arm, white, dried codfs
and sock IL over night, then cut it in
very small pieces, and parbon for fe
minutes, changing the water until L
fish remains but slightly sailed. Ora
OIL the water, leaving the fish in &
saucepan. Pour over it a little mo
milk than will cover it; when it becom
heated, add little butter aud peppe
thicken with -four stirred smooth
milk. Stir constantly for few mi
utes.
FRENCH PANcAKEs.-Two eggs, ty
ounces butter, two ounces sifted sugl
two ounces -four, half pint OF new mil
Beat the eggs thoroughly, and put the
into basin with the butter, viii
should be beaten TO a cream stir in {
sugar and -four, and when these ingi
clients are we'll mixed, add The mil
keep stirring and beating the mixtu
for few minutes put on butter