The herald and mail. [volume] (Columbia, Tenn.) 1873-188?, 1875-05-07
HOUSEHOLD HINTS.

SODA CAKE.-One-h half cup of but
ter, one and half cups of sugar,
two cups of -four, one-half cup of milk,
three eggs, one.half teaspoon soda, one
teaspoon cream tartar.
GINGER SNAPs.-Take one table
spoonful of ginger, one of lard, ons
even of salaratus, half pint of molasses,
half teacup of water knead soft, roll
thin, and bake in an oven.
SILVER CAKE-One cup of butter,
two cups of sugar, three cups of -four,
one cup of milk, the whites of three
eggs, one half teaspoonful of soda, one
teaspoonful of cream tartar.
CooKIEs.-One teacup half lardand
half butter, one of thick cream, two of
sugar, one coffee-cup milk, one heaping
teaspoonful of salaratus, two cream tar
tar knead soft; bake in quick oven.
PORK CAKE.-One pound of pork,
chopped very fine; two cups of sugar
one cupOf molasses; one pint of water;
one pound of raisins, chopped not very
fine one tablespoonful of cloves, one
nutmeg; one teaspoonful of soda. If
it is iced it will keep some time.
DESERT. PLACE as many crackers as
raay be desired in saucers and cover
with boiling water. When all the water
is absorbed, cover with thick cream and
sugar then place a spoonful of Jelly
in the center of each, and season with
nutmegs. No nicer desert can be de-
sired.
BREAD PUDDING.-Grate the crumbs
of a stale loaf, pour over it one pint of
boiling milk. Let it stand an hour.
Beat it till well combined add four
we'll beaten eggs, quarter of a pound
of butter, and half pound of sugar.
Flavor with grated lemon peel and nut
meg. Bake with or without paste.
To CLEAN and restore the elasticity of
cane chair bottoms Turn the chair
bottom upward, and with hot water and
a sponge wash the cane, work well, so
that it is we'll soaked; should it be
dirty, use soap, let it dry in the air,
and it will be as tight and firm as new,
provided none of the canes are broken.
BOMBAY PUDDING.-To a good, sweet
custard, add large spoonful of butter,
a glass of wine or brandy, little grated
nutmeg. and one grated cocoanut mix
aud bake in a puff paste, light brown.
This is very nice and delicate for an in
valid. Dessicated cocoanut, in cans, is
very good.
A DELICIOUS PUDDING.-Halfa pound
of flour, half pound of sugar, half
pound of butter, half a pound each of
raisins, currants and citrOn, a nutmeg,
and small pinch of mace. Add four
eggs, whisked for at least half an hour,
Put the pudding in a well Toured cloth,
that has also been scalded and boiled
for three hours. Send to the table with
the accompaniment of wine sauce.
COTTAGE PUDDING.-One pintof flour,
two eggs, one cupful of pounded sugar,
one cupful of milk, half a tea spoonful
of soda, one tsa-spoonful of cream of
tartar dissolved in a little milk, one
tablespoonful of melted butter. Beat
very light just before dinner, and bake
quickly. To be eaten with sauce,
Even without the sugar it is very nice,
and answers well as a fancy bread upon
the tea-table.
MOLAssEs PLUMB CAKE.-Two cupfuls
| of molasses, two cupfuls Of butter, six
eggs, two cupfuls of brown sugar, six
cupfuls OF flour, one pound of plums,
two lemons Guice and rind), two spoon
fuls Of ginger, other spice to your taste.
Beat up the eggs very light, and sepa-
rately, add the spice, rub the butter and
flour together, beat in the molasses
then mix all together. and, if you
choose, have it hot for dinner, with the
| addition of French sauce.
MEAT AND PoTAToEs. Little Dot"
in the Ohio Farmer. says that the best
way to cook meats is by boiling. next to
cook in the oven, instead of over the
fire, steak, ham, pork, or any other
sliced meat lay the slices in the fry
| ing-pap, season, and then put the same
in we'll heated oven, turn the meat
| often, and it will be found much more
juicy than when cooked over the fire,
beside saving all the grease spatters
from outside of the stove, which smells
so disagreeable when burning off.
ITALIAN CREAM.-Put the Juice of
| one lemon and the rind of two to one
quart of thick cream. Sweeten with
half pound of sugar, and let it stand
for half an hour. Add one ounce of
| insinglass dissolved in half a pint of
water till perfectly smooth and free
| from Jumps. Strain the whole mixture
! through fine seive, and then beat to-
| gether for several minutes. Then put
into mold or molds, and when cold
and perfectly set turn out upon a de-
| sert-dish.
| FROM a friend / learned her method
| of warming up cold potatoes, which ex-
| oelled any previous method [ had ever
| practlced. 1t was this: "Always chop
| the potatoes fine, adding a slice of
! bread milk rising preferred also
chopped fine. Mix thoroughly, then
put the whole in the warming, pan-add
pepper, salt, and lump of butter, and
! dip on cream Cor milk enough to moist
en- the whole then put the warming
/ pan IN the oven, leaving it alone until
| well baked through; never stir it up
until just before dishing it for the table
the hotter the better"
BAKERS BUNs.-Mix half pound SUI
| gar with two pounds flour, rake hole
in the center of the flour and pour In
! half pint of warm milk and two table
| spOOnfuls of yeast, make the whole
into thin batter and set the dish be-
fore the fire covered up until the Ieaven
begins to fermeut; add to this half a
! pound of melted butter and milk enough
to make soft paste of all the flour :;
! cover this with a dust of flour, and let
| it rise again for half an hour: shape
| the dough into buns, and lay apart on
a buttered TIN, in rows, TO rise for half
az hour; bake N quick oven. A few
| currants are added with the butter.
SUPERIOR BREAD PUDDING.-Crumble
one pint of loaf bread, and pour over
the crumbs one pint of sweet milk; stir
in the beaten yolk of five eggs, a good
sized cupful of sugar, and one table
| spoonful of melted butter; season with
lemon; bake the pudding until it is of
the consistency of baked custard. When
little cool, spread over a layer of Jelly
or preserve beat the whites of the
eggs until very light, and add five
tablespoonfuls of white powdered sugar.
| Flavor this meringue with vanilla, put
it on the pudding, and brown slightly
| Some persons eat this pudding with a
little cream, poured in each platter, as
| a sauce.
| UNION CAKE.-First make your black
cake after the following recipe: One
| cup of butter, two cups of brown sugar,
one cup of molasses, one cup of strong
coffee, four and half cups of sifted
flour, four eggs, two teaspoonfuIs of
soda, two of cinnamon, two of cloves