Richland beacon. [volume] (Rayville, La.) 1869-1890, 1876-05-20
DOMESTIC ECONOMY.

OF butter. one quart molas>es, onc
teaspooniul ginger, Two rtspooniul+
of soda stirred into the molas>es, Aour
enough to roll on tins.
Corn SrACn CAKE.-Two cups
corn starch, one cup four, two teas
poonfuls baking powder, one cup
sugar, half cup butter, white Of -Four
eggs, two cups of mix or water.
F italian BEEFsrEAK. - Score
steak travcrsely with a sharp knife
cutting it through lay it in II stew
pan with small piece Of hnricr
season it with pepper and salt, ard
an onion chopped fine. Let it CO, K
three-guarlcrs Of an hour in its own
gravy, and serve hot.
CHocOLATE CANDY.-Onc pound
and half of brown suga". half pm
of milk, boil sugar and IA il together
fifteen minutes, then add u quarter o.
a pound OF grated chocolate, SHUTTER
size Of an egg. one .eaSpOonful vanilla
boil till thick pour into bullrred pans;
when Dearly cold work into squares.
! BUTTERNuT CAKE-Fuur eggs,
beaten separately two cups sugar.
one Of butter, one cup butteruut meats,
one-balf cup sweet mix. two and one
half cups Il 'ur (heapd,) one teas
pOOnful soda two of cream tartar.
Rub the black scales off irom iL,.
meats before putting them in the
cake. Bake iu two leaves.
EGGs 4 LN TGIPE.-Prcl. slice and
fry in butter three or far Spanish
onions; when done dust in some
-four, and let it catch to brown :;
put in a lite hot milk, salt and pep.
per, and lei the sauce reduce put to
this a dozen small hard loiled eggs.
quariere.l; mix them gently with the
sauce, not to break the slice; arrange
the eggs neatly in dish.
ArPLE PrpDINC-Pare about u
dozen apples. and chop them up iinc !;
then gra'c aboe, bali Us II nch bread
Gin bulk. put the apples in thick
layer al the bottom vi your pudding
dish. sugar NUTMEG. AMI cinnamon
to taste; then "a layer of bread crums
baif the drph; then appl"-, and again
bread at top some small bits of butter
Pour over the whole half q tumbler
Of Geld water. and after the pudding
has been made an hour, bake it in a
hot over about an hour.
>EGG CRAcKERs.-To four pounds of
flour take one-nalf pound butter, ten
eggs. and thrce-fourIhs of pound Of
sugar. Mix -four and batter together,
and add the other ingredients. roll it
out one-cigh,h If an in,h Tick, Gu, il
into shapes, oak leaf, etc; have ready
ole can Of cold and another of boiling
waite; drop them into bot water. aud
let them remain until they come to
surface then in the cold until quite
cool. Then place them on fiat tin,
and bake in moderate oven until u
light brown color.
. ORANGE SwEEFNEArS-Soak the
oranges in salt aud water over night t;
next morning wash them in fresh
wa'er, and then put into preserving
. kettle aud boil them until a broom
, corn will pierce them. Take them
. from the water and crush them to q
I paste with pe>tle in deep dish,
. remove ali the seeds. add TO this
paste its equal weight in loaf sugar.
: Then boil the whole until it is just
, ready TO candy. Pour it on two
plates, and dry it in a cool oven
then cut into squares. The best way
to obtain the weight is 10 weigh the
oranges before cooking them, and
subtract two ounces from each pound
to make up for the shrinkage in cook
ing.
How To MAKE Coon PILE DUMP
LINGs.-First procure good, juicy
apples, pare and core. having then,
in halves. Get all your ingredients
ready before beginning to mix your
dough; sugar, soda, sour milk, lard,
salt, -four, and apples. Now make o
dough, as for soda biscuits, only add
ing o little more lard to make il
shorter. Take q bit of dough out Oh
the kneadiDg board, and after kneatl.
ing roll this US for pie crust. Then
cut in pieces long enough TO cover all
apple, allowing for tapping the edges.
Put in two of your apple halves,
sweeten according to taste, and cover
apple and sugar with dough. Lay
The dumplings in your bread pans,
the smooth side up, FIRST having your
pans well buttered. Proceed in this
manner until you get your pans well
filed (be sure it is a large.sized pan
for they go of like hot cakes, then
place small bit of butter Oh the top
of each dumping, sprinkle handful
Of sugar over oil then place in q
moderate oven and allow them to
bake an hour. Serve (not too hot)
with pudding sauce. Or with sugar
and crcan.-Trariicai Farmer.