The free citizen. (Orangeburg, S.C.) 1874-1876, 1875-04-10
Z HOUSEHOLD HINTS.

STUFFED Eaas. Gut somo hard
boiled eggs in half, mince tho yelks
with capers, anchovies and truffies in
due proportions, and q little tarrn.
gon; add pepper and. salt. Fill each
half egg with this mi & tire, pour some
liquifed butter over each egg, warm
them in the oven, and serve each half
egg on a bread sippet cut with an orna-
mental cutter, aud fried u light color
in butter. y.lrl. .y,..F g---..j
LIGHT ConoRED G1NaERBREAD.E--
Fresh butter. melted, h., flour, dried
and sifted, Il lb. drown sugar, 1, h.
bruised sugar, H., 8 eggs, the yelks
and whites beaten separately, rose
water, two tablespoonfuls, white wine,
two tablespoonfuls. Mix all these we'll
together. Bako one hour. Then with
spoon spread it over flat 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.
- APPLE SNow.-Peel, core, and QUAR-
ter dozen Spitzenberg apples, and
stew them gently, with cup of water,
whiteisugar sufficient to sweeten, and
little cinnamon when reduced nearly
to pulp, turn into q dish. Make o
soft custard of quart of milk, the
yelks, Of four eggs, n little sugar, and
EXTRACT Of lemon. When It is cold, lay
itTever the apples. and whip up the
whites of the eggs with n quarter of a
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 fitering 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 part Of liquor requires the addition
OF two paris to reduce it to the proper
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 good coffee without cream.
RICE CAKES. one teacupful of
cold boiled rice put one of flour, one
egg, one tablespoonful of corn-starch,
teaspoonful Of salt, and sour milk or
buttermilk enough to make a battor
mix smoothly, and at the last add tea
spoonful of soda md 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 homipy can be used
in the same way. These are an cx-
cellent substitute for buckwheat cakes.
RICE SoUFFLE. and wash a
teaonpful Of rice. Put it into n sauce
pan with n pint of milk sweetened to
taste, end, a pod Of vanilla let the
milk boil till the rice is thoroughly
demo. ~ H),aperpfd, remove the stick of
vanilla and work in the yolks OF six
eggs one by ono then stir in the whites
of'.eight eggs whipped to 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
found it. '..
TEA CAKES, Rub quarter Of n
pound of butter into Guart Of dried
-four, then beat up two eggs with two
teaspooninls 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 act it to rise bo
lore, the fire, covered with 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 i'll n allow oven.
MAcCARoNI WITH CHEESE. .-Tako half
pound Of large maccaroni, cut it into
convenient lengths, and place it into n
sausepan with, plenty of fast boiling
water, add salt to taste, and let il boil
rather less than half an hour. Drain
off the water, place the maccaroni in n
deep dish, pour over it couple of
ounces of butter melted till it lust be-
gins to color, and plenty of grated Par
meaan cheese, turn over the maccaroni
with two forks rs salad is mixed, then
put on tina layer of Parmesan, place
the; dish in "a brisk oven for a few min
L.es, oud serve, I-e
ROLLS (FRENcH). Take half pint
OF yeast and pint and half of warm
milk; add suffi oient, flour to make it the
thickness OF batter put into pan,
cover over, and keep warm. When it
has risen. 10 its utmost height, add
quarter of n pint of warm water and
half an ounce Of salt; mix all together.
Rab into it 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 lot them
stand until they have risen, and bake
in quick oven.