The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1875-04-08
HOUsEoLD HINTS.


four hours.-Herald Of Health.
HOUSEHOLD HINTS.
STUFFED Eees.-Out some hard
boiled eggs in half, mince the yelks
with capers, anehovies and truf1es in
due proportions, and q little tara
gOn add pepper and salt. Fill each
half egg with this mixture, pour some
liquifed butter over each egg, warm
them in the oven. and serve each half
egg on bread sippet cut with an orna-
mental cutter, and fried light color
in butter.
LIGHT CoLoRED GINGERBREAD.--
Fresh butter, melted, h., -four, dried
and sifted, II h., brown sugar, II h.,
bruised sugar, I h., 9 eggs, the yelks
and whites beaten separately, rose-
water, two tablespOonfuls, white wine,
two tablespoonfals. Mix all these well
together. Bake one hour. Then with
a spoon spread it over fiat tins about
the thickness of a penny piece. Bake
it of light brown, and, while warm,
cut it into oblong pieces, which place
on end till cool,
APPLE SNow.-Peel, core, and quar-
ter dozen Spitzenberg apples, and
stew them gently, with cup OF wafer,
white sugar sufficient to sweeten, and
little cinnamon when reduced nearly
to pulp, turn into a dish. Make
soft custard of a quart of milk, the
yelks of four eggs, little sugar, and
extract of lemon. When 1t is cold, lay
it over the apples, and whip up the
whites of the eggs with a quarter OF
pound of powdered sugar, and heap
lightly on the top.
FRENCH CoFFEE.-French coffee is
much talked of and the general suppo-
sition is that the peculiar French quail
ty is in some fltering process, or IN the
way the element is extracted from the
berry. But any intelligent housewife
knows how to extract the element from
the berry, without any peculiar appa-
I-ratus. Unless she sews it up as the
French do, she will have nothing that
will appear like French coffee. The
French make their coffee so strong that
one part of liquor requires the addition
of two parts to reduce it to the proper
strength. This addition is made with
hot milk. This large proportion of hot
milk, In the place of SO much warm
water, gives the coffee a richness like
unto that made by the addition of cream
in the ordinary way. By this means
hotels, and any body that viii go to
the expense of buying good milk, can
have good coffee without cream.
RICE CAKEs.-To one teacupful of
cold boiled rice put one of -four, one
egg, one tablespoonful of corn-starch,
| tesspoonful of salt, and sour milk or
bnttermilk enough to make a batter
mix smoothly, and at the last add tea
| spoonful of soda and a little melted
butter bake Immediately. If sweet
milk is used put in rather less soda and
double the quantity of cream of tar
tar. Cold boiled hominy can be used
in the same way. These are an ex-
| cellent substitute for buckwheat cakes.
RICE SoUFFLE. and wash a
teacupful of rice. Put it into a sauce
pan with pint of milk sweetened to
taste, end a pod Of vanilla let the
milk boil till the rice is thoroughly
done. When cold, remove the stick of
vanilla and work in the yelks of six
| eggs one by one then stir In the whites
of eight eggs whipped to a stiff froth.
| Pour the mixture into a plain cake
mold; put it into the oven at once :;
bake for about half an hour, and serve
in the mold, with a napkin pinned
round it.
TEA CAKEs.-Rub a quarter of a
| pound of butter into a quart of dried
! -four, then beat up two eggs with two
! teaspoonfuls of sifted sugar and two
teaspoonfuls of yeast pour this mix
| ture into the middle of the -four, adding
pint of warm milk as you mix it. Beat
up with the hand until it comes off
without sticking, and set it to rise be
| fore the fire, covered with a cloth !;
| after an hour, make it up into cakes
| about an inch thick, set them on tin
| plates to rise before the fire for ten
| minutes, and then bake IN a slow oven.
MACCARoNI WITH CHEESE. Take half
pound of large maccaroni, cut it into
convenient lengths, and place it into
| sausepan with plenty of fast boiling
water, add salt to taste, and let it boil
rather less than half an hour. Drain
off the water, place the maccaroni in a
| deep dish, pour over it couple of
! ounces of butter melted till it Just be-
| gins to color, and plenty of grated Par
mesan cheese, turn over the maccaroui
with two forks as q salad is mixed, then
| put on final layer of Parmesan, place
the dish in a brisk oven for few min
utes, and serve.
Rolls (FRENoH). Take half a pint
of yeast and pint and a half of warm
milk, add sufficient -four to make it the
thickness of batter put into a pan,
cover over, and keep warm. When it
has risen to its utmost height, add o
| quarter of q pint of warm water and
| half an ounce of salt mix all together.
| R1b into it little -four, two ounces OF
| butter, then make the dough not quite
so stiff as for bread; let it stand three
| quarters of an hour, when it Will be
ready to form into rolls then let them
stand until they have risen, and bake
in a quick oven.
MUFFNs Strain into pan a pint of
warm milk and quarter of a pint of
thick yeast, add sufficient -four to make
| it into batter; cover it over, and let
| 1t stand in a warm place until it has
risen add a quarter of pint of warm
milk and an ounce of butter rubbed in
some -four quite fine mix them well to-
| getheT, then add sufficient dour to make
IL into dough; cover it over, and let it
stand for half an hour then work it up
again, and break it into small pieces,
roll them for a quarter of an hour.
Next begin baking; when laid on the
iron watch them carefully, and when
one side changes color turn the other.
Be careful that the iron docs not get
too hot.
The Gondola.
Charles Warren Stoddard writes from
Venice fO tho Son Fropafeoo Gl,-o,,sol~