The herald and mail. [volume] (Columbia, Tenn.) 1873-188?, 1875-10-29
HOUSEHOLD HINTS,

HOUSEHOLD HINTS.
PORK CAKE.-One pound pork, chop
ped very fine; two cups sugar, one cup
molasses, one pint water, one pound
raisins, chopped, not very fine; one tea
spoonful of cloves, one nutmeg, one tea
spoonful soda. If it is iced, it will keep
some time.
DESSERT. as many crackers as
may be desired in saucers and cover with
boiling water When all the water is alb
sorbed cover with thick cream and SUI
gar; then place a spoonful of jelly in the
center of each and season with nutmegs.
No nicer desert can be desired
FRUIT-CAKE-Two pounds raisins;
one and half pounds currants; three
quarters of pound citron; six ounces
butter; half pound sugar three eggs
half pint milk; half gill brandy; small
cup molasses; large teaspOOnful of soda
one and half pounds flour; spice to
please the taste.
COCOANUT CAKF.-Two cups sugar;
half cup butter; cup sweet milk; three
and half cups -four; two eggs; two
teaspo0nful cream tartar; one teaspoon
full Of soda, put in the milk, stir the
cream tartar in the flour; then stir alto
gether without beating the eggs. For
frosting use the whites of two eggs. Make
the cake in six thin layers, putting frost
ing and cocOanut between.
CHICKEN CHEESE. This is so nice that
| every one who eats it once likes it again
Boil two chickens till tender, take out all
/ the bones and chop the meat fine; season
to taste with salt, pepperand butter; pour
IN enough liquor they are boiled in to
make moist. Mold it in any shape you
may choose, and when cold turn cut and
cut into slices. 1t is an excellent travel
ing or picnic lunch.
LEMON RICE PUDDING Boil four table
spoonfuls Of rice till softened; one quart
Of milk sweetened to taste; small piece
of butter When nearly done, add the
beaten yeIks of four eggs, and one tea
spoonful of lemon extract; putin the oven;
when nearly done beat the whites to a
froth; add four spoonfuIs Of white sugar;
pour over the top and brown it; to be
eaten cold. Very nice.
Fowl STEwED WITH OYsTERs.-Fill
the inside Of young fowl with oysters;
put it in a jar or tin pail, tightly closed,
and put it in a kettle of water Boil an
hour and half; there will be quantity
Of gravy from the fowl and oysters; add
to it a little -four made smooth in a small
quantity of water, some butter, season.
ing to taste, and more oysters, with their
liquor. Serve this with the fowl, which
will be very white and tender. All the
fine flavor lost in ordinary boiling will be
preserved.
SWEET PICKLEs.-These are made from
ut
| fruit, as well as from watermelon rinds,
the tleshy part of ripe cucumbers, etc.
The material is cooked in water until soft
enough Tor d straw to pass easily, and,
when cool, placed in a jar with few
cloves stuck in each. To each seven
pounds of fruit take three pounds Of
brown sugar. one quart vinegar, four
ounces cinnamon and two ounces cloves.
Boil the vinegar, sugar and spices together
for few minutes, and pour over the
fruit. Repeat the boiling for three days
in succession, and put away for use.
BAKED PEACHEs.-Wipe the fruit
we'll cut into halves and remove the
stones then with paste cutter (if you
want something fanciful, otherwise
simple squares will do) cut some slices Of
bread. On each piece place half q peach,
skin down; dust well with sugar; put a
tiny piece of butter on each, and bake
slowly. When done, dish them and
turn the Juice over, if any; otherwise
add syrup Of pears, and serve warm.
ApricOts and pruues may be served like
wise.
THE American Rural Home gives
method Of preparing peaches which will
be well to try. Take good sized free
stone peaches, wipe them with a towel
| halvc them and place them fiat side down
in hot butter. Let them fry to nice
brown, then turn and fill the seed cup
with sugar, which by the time the fruit
| is properly cooked, will be melted and
form with the juice of the peach rich
syrup. Serve up hot, and if you don't
like them you need not repeat the eX-
pertinent. Most persons think the dish
superb.
CREAM CHEEsE.-Take of sour milk
curd. one quart; thick rich cream, one
quart; fine salt, one tablespoonful;
napkins, eight; large soup plates, four.
Process Drain the curd to the con-
sistencv of soft butter; add the cream,
and beat well until thoroughly mixed
then add the salt, fold a napkin in four
folds and lay it in one of the plates, into
which pour the cream; then fold another
napkin and lay it on top; these are to
drain the whey off freely. The mixture
should make three or four plates; set the
plates in a cool place for twenty-t0ur
hours; change the napkins and plates
every four or five days, when the cheese
will be fit to use.
PRESERVING CTTRON.-Pare the cit
ron and cut in small slices, not exceed
ing a quarter of an inch in thickness; re-
move all the seed, weigh and put them In
aIum-water for two or three hours; then
pour the alum-water off, and boil in clear
water until you can pierce them with
straw. Then make a syrup, allowing
three-fourths of pound Of sugar to
pound of citron; place your citron in this
syrup. and cook the same as you do any
other preserves. Just before taking from
the stove slice two or three lemons (ac-
cording to the quantity Of preserves you
have). then let them cook minute lon
ger, and they are ready for use or to put
away. If cooked down too strong, the
preserves will become candied after
awhile. Some omit the lemon, but l
think it adds greatly to their appearance
and flavor.
-s--a.------.1S.--.=s.s
Waiting for a Gave.
Three or four days ago, within two