The free citizen. (Orangeburg, S.C.) 1874-1876, 1875-04-10
!: t:HoUsEoLD HINTS.

lLGGS.-Sut StIho
boiled eggs in half, mince tho yelks
with capers, a1chovies and truffies in
due proportions, and 6 little tara
gop; add pepper and, salt. Fill each
1iha,f egg vit..f35 this nj ts.re, roar some
liquifed butter over each egg, warm
them inthe ro7eh, and (serveI each half
egg on bread sippet cut with an orna-
mental cutter, and fried light color
In butter. ,IoTIHoxT 81 eJT+I..J
LIGHT Co1oRED G1NaERBREAD.L1-
and sifted3 Il Ii. brown isugar, IL lb.
bruised sugar, lb., 9 eggs, the yelks
and whites beaten separately, rose
water, two tablespoonfuls, white wine,
two 'tablespoonfuls. Mix all these we'll
together. Bake one hour. Then with
. u spoon spread it, over fiat Tins about
the thickness OF penny piece. Bake
it of light brown, and, while warm,
cut it into oblong pieces, which place
on end till cool. &ia
APPp1E Snow. Peel, core, and QUAR-
ter dozen Spitzenberg apples, and
stew them gently, with CUP of water,
whitessugar sufficient to sweeten, and a
little cinnamon when reduced nearly
to pulp, turn into a dish. Make q
soft custard of quart of milk, the
yelks Of four eggs, q little sugar, and
eztradt Of lemon { When It is cold, lay
Itzever The apples. and whip up the
whites Of the, eggs with q quarter of a
pound of powdered sugar, and heap
lightly on the top. ,.,a
FRENoH CoFFEE.:-French coffee is
much talked of and the general suppo-
sition is that the peculiar French quail
ty is in some filtering 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-
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 psIt of liquor requires the addition
OF two parSs: 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 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 gcod coffee without cream.
RICE CAKES. one teacupful of
cold boiled rice put one of -four, one
egg, one tablespoonful of corn-stsrch,
teaspoonful of salt, and sour milk or
puttermihs enough to make batter
mix moothly, 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.
I, :. RIcE SoUFFIE. and wash q
teaoupfnl of rice. Put 1t into a sauce
pap. With a pint of milk sweetoned tc
taste, and q pod Of vanilla !. let the
milk boil till the rice is thoroughly
dena.t-Sstr y an sFpfd, remove the. stick ol
vanilla and work. i'm the. yolks1 OF six
eggs one by one /; then stir in the whites
Pour. the mixture into a plain i cake
tnold; put it, into the oven at once
bake for about half an hon., and serve
in the mold with a napkin pinned
found it. s.'iatf7iis '::''-f- I 81 'lafTi .'li'
Ira. CAktEs,T tn, Rub a u quarter Of 8
pound of butter into a quart of dried
flour, then beat up two eggs with two
teaspconfuls of sifted sugar and two
teaspoonfuls of yeast; pour this mix
ture into the middlesof 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
fores .the fire. covered withIa cloth
after an hour, make it up into cakes
about an inoh thick, set them on: tin
plates to- rise before the fire. for ten
minutes, and then bake in q Glow oven.
MaccARoNi WITH CHEESE. - Take hall
aJponnd of large maccaroni, cut it intr
convenient iengtns. and place it into 1
sausepan with plenty&of fast boiling
water, add salt to taste, and let it boi
rather less than half an hour. Drain
off the ngater, place the maccaroni In q
deep dish, pour over it n couple oi
ounces of butter melted till it Just be,
gins to color, and plenty of grated Par
mesah chsebe. turn over the maccaron
with two forks as Is salad is mixed, ther
put on a tina layer of Parmesan, place
thBi dish in "a brisk oven for a few min
Ises, 'nd serve, iouTt 3fiT I5r9
Rolls (FRENcH. Take half PIN
of yeast and q pint and half of warn
milk add sufli dent; flour to make 1.-THE
thickness ct batter; put into pan
cover over, and keep warm. When q
has risen fo Tits faitnost height. add q
quarter of pint of warm water and
half an ounce of, salt; mix all together.
Rab into it little flour, two ounces oi
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