The herald and mail. [volume] (Columbia, Tenn.) 1873-188?, 1875-07-09
HOUSEHOLD HINTS.

RYE BRFAp.-Pour boiling water on
rye meal and mix into a stiff dough,
make into squares or rolls aud bake in
hot oven. When the beginner can
manipulate the dough readily, he may
succeed in making it light in loaves,
three inches in diameter.
RAISED CAKE.-Five cups Of flour,
one of butter, One-half cup of yeast,
three cnps Of milk Rub the butter
into the flour, add milk and yeast, and
set it to rise when risen, work IN the
sugar, add spice to taste when raised,
put in with a fork one cup of Toured
raisins.
| LOAF GINdERBREAD. - One cup of
butter, two cups of molasses or one cup
of mOlasses and one cup of sugar, two
eggs well beaten, one teaspOouful Of
saleratus. one cup Of milk, sweet or
sour Gf sour heap your spoon with
saleratus), flour TO thc consistency Of
pound-cake.
SUGAR CAKE.-One pint Of dry flour,
one half a pint of butter, one-half Of
! sugar mix the flour and sugar, rHb in
the bHtter, add an egg beaten with
enough milk 20 mOisten the whole; roll
thin and bake in a quick oven. These
recipes are for those who have few eggs
or none.
YEAST CAKEs.-These are made by
stirring in corn meal TO fresh, well-risen
yeast, and working it mp into a loaf,
| cut off thin slices and put them where
they will dry il near the fire, don't let
| them get too hot. To use any yeast
cakes ] soak them in a little warm wa.
ter until soft, ami stir them right mp
with the flour.
BREwIs. This is m dc OF pieces Of
dry bread. Place the pieces in spider
or other convenient vessel, pour on cold
milk, sprinkle in a little salt and pieces
of butter, as much or as little as yOu
wish, set it over the fire when IL hOils
it is done. This may he made with
white or with brown bread, and is very
good.
CASTLE PUpDNG.-T eggs, ono
| quarter pound Of sugar, one.qUarter
pound of butter, one quarter pound Of
! flour beat butter to cream, and sugar
finely pounded, then eggs and -four.
| Bake three.quarters of an hour in n
moderate oven in small cups when
done turn out on fiat dish and cover
with thick, white saucn, favored with |
wine or essence.
FRUIT PUDDING. Chop six apples !
fine, CRATE six ounces of stale bread, |
add six ounces of brown sugar, six |
ounces of currants. washed carefully |
and Toured Mix all well together with |
six ounces of butter, cup of milk, |
and two cups of -four in which two tea |
spOOnfuls of baking powder have been |
thoroughly mixed. Spice 10 taste. If |
necessary add more milk IN mixing. /
Put III a pudding bag, tie loosely, and |
boil three hours. To bc eaten with |
cream s nee.
TEA-CAKTs. - Rub a quarter Of
pound of butter into n quart of dried
-four, then beat up two eggs with two
teaspOOnfuls of aifted sugar aud two
teaspoenfuIs of yeast pour this mix
ture into the middle of the flour, adding
a pint of warm milk as you mix it,
Beat it mp WITH the hand until il comes
of without sticking, and set il go rise
before the fire, covering with cloth,
and after an hour make IT into cakes
about an inch thick set them on tin
nlatcs 10 rise before the fire for ten
Minutes, ard then bake in a slow oven.
APPLE OR PRuNE PUDDING. Crust to
be same as for cream tartar biscuit, to
be cooked by steam iu n covered tIn
boiler roll the crust to the required
size and half an inch thick use first a
layer of ernst, then sliced apple and 80
or having the top layer a crust, leaving
room for the pudding to swell if
prunes are used swell them first 10y
soaking them in warm water; don't let
them boil, as that breaks the skin.
Cook the pudding an hour and n half or
two hours, according TO the size. Make
a Eauce same as for dumplings. ! have
made these puddings with peaches, both
fresh and dried, and with dried apples
(always swelling the dried fruit, with
blackberries and with whorileheTrica
(Or huckleberries) and | never knew of
one being neavy made this way.
APPTE DUMPLINGS. The old way to
make these is TO make mp dough same
as for cream tartar biscuits, take piece
of the dough, either roll or pull it. with
hands till il is abont half an inch thick ;
take o cored and pared apple, half or
quarter, according to the size, put IT. in
the center Of the dough, make it mp
into rOund ball, pinchinR the dough
together il too thick when IL - closed
cut off n piece of the dough When all
are made drop them into boiling water
and hoil them half an hour. / use
!
cup of water boiled together for few
Minutes, add n small piece Of butter
and little nutmeg
Brown BREAD. One quart Of milk,
sour if you have IL, if not sweet; four !
cups of corn meal, two cups of either ]
rye or wheat flour, just which you pre- J
fer, or rye meal, twO-thirds Of "A cup Of
molasses, one even ieaspoonful of salt,
a heapinR teaspoonful of soda or sale
ratus this may he baked we like it. {
best cooked in covered tin puddinR
boiler and set into a kettle of boiling
water, first putting into the kettle three {
or four very large nails for the boiler 10 I
set upon steam two hours and half.
I never scald meal for bread except I
when I have made the old fashioned !
kind that is risen with yeast, but We ,
like this kind Of bread much better. '