The home journal. (Winchester, Tenn.) 1858-188?, 1875-04-01
HOUSEHOLD HINTS.

~ stew them gently, with II cup OF waller
l. white sugar sufficient TO sweeten, and 0
" little cinnamon when reduced nearly
y to n pulp, turn into II dish. Make
n soft custard of u quart Of milk, the
a yelks Of four eggs, a little sugar, and
extract OF lemon, When it is cold, lay
% it Owe the apples, and whip up the
u whites Of the eggs with u quarter OF a
pound Of powdered sugar, and heap
lightly on the top.
h FRENCH COFFEE. French coffee is
much talked Of and the general suppo-
sition is that the peculiar French quail
I ty is in some liltering process, or in the
way the element 10 extracted from the
berry. But any intelligent housewife
knows how to extract the element from
o the berry, without any peculiar appa'
ratus. Unless she Hews it up az 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
Y Of two parts to reduce it to the proper
+ strength. This addition is made with
hot milk. This large proportion OF no
milk, in the place OF 80 much warm
water, gives the coffee n richness like
. unto that made by the addition OF cream
; in the ordinary way. by this means
{ hotels, and any body that will go to
/. the expense of buying good milk, can
. have good coffee without cream.
RICE CAKEs.--To one tcacupful of
cold boiled rice put one OF flour, one
egg, one tablespoonful of corn-starch,
%te0spoonful of salt, and sour milk or
bnttermilk enough to make n batter
mix smoothly, and at the last add a tea
spoonful of soda and n little melted
butter bake Immediately. IL 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. Pick and wash a
~teacupful Of rice. Put it into a sauce
pan with n pint OF milk sweetened to
taste, and II pod of vanilla; let the
milk boil till the rice is thoroughly
done. When cold, remove the stick of
vanilla and work in the yolks Of six
eggs one by one then stir in the whites
of eight eggs whipped to a stiff froth.
Pour the mixture into n plain cake
mold put it into the oven at once
bake for about half an hour, and serve
in the mold, with II napkin pinned
round it.
TEA CAKEs.-Rub u quarter of a
pound of butter into a quart of dried /
flour, then beat up two eggs with two '
t%esspoonfuls Of sifted sugar and two !
tesspoonfuls of yeast pour this mix :
turo into tho middle of the flour, adding
II pint of warm milk as you mix it. Beat n
up with the hand until it comes Off Ii
without sticking, and set it to rise be
fore the fire, covered with a cloth q
after an hour, make it up into cakes y
about an inch thick, set them on tin =
plates to rise before the fire for ten
minutes, and then bake in a slow oven. =
MACCAEoNI WITH CHEEsE.--Take half ',
a pound of large maccaroni, cut it into c
convenient lengths, and place it into u a
sausepan with plenty Of fast. boiling Il
water, add salt to taste, and lot it boil o
less than half an hour. Drain
off the water, place the maccaroni in a .
deep dish, pour over it a couple OF =
ounces of butter melted till it Just be- r
gins to color, and plenty of grated Par. t
mesan cheese, turn over the maccaroni c
with two forks as q salad is mixed, then
put ON q final layer of Parmesan, place
the dish in a brisk oven for a few min
utes, and serve. :
ROLLS FRENcH). Take half n pint
of yeast and n pint and n half of warm {
milk, add sufficient flour to make it the
thickness Of batter put into a pan,
cover over, and keep warm. When it
has risen to it's utmost height, add a
quarter of a pint of warm water and a
half an ounce of salt !; mix all together. d
Rub into it u little flour, 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 p,
in a quick oven.
MUFFINs. Strain into q pan q pint of
warm milk and q quarter of q pint of $
thick yeast, add sufficient flour to make
it into q batter; cover it over, and let
it stand in q warm place until it has
risen add a quarter of a pint of warm
milk and an ounce of butter rubbed in
some flour quite fine mix them well to-
gether, then add sufficient hour to make {
it into dough; cover it over, and lot it 4
stand for half an hour then work it up Z
again, and break it into small pieces, q
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 I
too hot.
BEEF FmLETs WITH VEGETABLES - =
Gut some rump steak in slices half an
inch thick, trim them all to the same
size in the shape of cruets, and lard
them finely and thickly with fat bacon; !
lay them out the larded side uppermost
into q baking-dish, and put in as much l
rich stock of gravy as will come up to, c
but not cover, the larding; cover
the dish, and place it in the oven to
gently for half an hour, then
the cover, haste the fillets with :
the gravy, and let them remain uncov- {
cred in the oven for the larding to take /
color. Take equal quantities of car :
rots and turnlps, cut them into the '
shape Of small olives, parboil them, (
then toss them in butter separately I'M s
til done. Melt a piece Of butter in a :
saucepan, add = little flour, mix well,
and put in AS much Of tho gravy in 4
which the tillets have praised as will :
make enough sauce ; stir we'll, add the :
vegetables and when quite hot ar !
range them, and serve.