The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1876-08-25

Melons anu cantal0upeS are abundant
and getting cheap, good, though perhaps
not yet possessing the sweetness they
will have little later. Great ripe to-
matoes are almost given away and no
more toothsome salad exists than can be
made with slices of tomatoes, little
little olive oil and vinegar
aud salt Below appears recipes for the
week:
Recipes.
GINGER ALE.-The Belfast ginger ale.
which has for the last few summers be-
come quite a popular beverage, may be
made as follows Powdered double re-
fined sugar, sixteen ounces bicarbonate
of soda three and one half ounces; citric !
acid, four and one half ounces; essence |
OF cayenne, four drains; essence of lem
on, forty drops. The soda, acid, and |
sugar must be carefully dried separately |
at temperature not exceeding one hun |
dred and twenty degrees and the sugar
before drying must be thoroughly in
corporated with the essence, to which
small quantity of caramel as coloring
may be added. This forms a powder,
desert spoonful of which will make
tumblerfltl of the drink.
TOMATO SoUP-To three quarts stock
made from three or more pounds beef or
mutton, add one beet, one carrot, one
turnip, one onion, one potato chopped
fine; boil one hour; then add two quarts
of stewed tomatoes, well seasoned with
pepper, salt, and one tablespoonful each
of sugar and vinegar, boil briskly for
half an hour, and strain through a
sieve; let it cool little while
you take a porcelain kettle, holding
four to six quarts; put in one-fourth
pound butter; heat it until light brown,
when add three tablespoonfuls flour; stir
| constantly till clear and brown; pour in
the soup; mix thoroughly; add a table
spoonful of Worcestershire sauce, and
serve after boiling five minutes.
BREAKFAST CAKE.-One and a half
coffee cups OF light bread dough, two
ditto of white sugar, half teacup of but
ter, three eggs, half teaspoon of soda, one
teacup of stoned raisins Cloves, CHINA
mon, or nutmeg TO taste. Rub the raj
! sins in -four. Stir the batter with the
hand, and if not thick enough add a
small bit of -four. Put a layer of the
batter in a deep, round baking pan, then
layer of raisins, until all the batter is
in the dish. Place the pan in a warm
| place for two hours, or until the mixture
is light; bake.
| OUNCES PRESERVED WHoLE.-Pare
and put them into a saucepan, with the
parings at the top; then fill with hard
( water, cover close, and set over gentle
fire till they turn reddish; let them
stand till cold; put them into a clear,
thick syrup; boil them for a few min
utes; set them on one side till quite
cold; boil them again in the same mar
ner; the next day boil them until they
look clear; if the syrup is not thick
enough boil it more; when cold, put
branded paper over the fruit. Tie
ounces may be halved or gu cred.
To PRESERVE PEABs.-Talle pear not
| quite ripe and peel off the skins. Pre-
pare a syrup with three-quarters of
! pound of sugar 70 each pound of fruit
| Melt it and boil for half an hour, re-
moving the scum that rises. Put in tue
pears and let them boil for ten MINUTES
or just long enough to soften little;
then take out and cover tightly with
paper wet in whiskey or alcohol, and
cover with another paper placed over the
mouth of the jar
Corn FRITTERs.-Take half a dozen
ears of sweet corn, CRATE it from the cob
As fine as possible; three well-bcaten
eggs; 4 tablespoonful and half of -four
season with pepper and salt; melt equal
portions Of lard and butter in a frying
pan; when boiling hot drop in the mix
ture a spoonful at a time. Fry brown
| and send to the table hot
SUMNER SANDwIcHEs-Tak half a
! pound Of butter, three tablespoonfuls of
mixed mustard, three tablespoonfuIs Iof
per, little salt and the yolk of an egg;
braid these together very smoothly, and
let it cool Chop very fine some tongue
and ham. Cut the bread thin; spread
over the meat, then the bread, and press
it together very hard Trim off the
edges, that the sandwiches may be all
one size.
GINGER WINE.-To three gallons of
water add three pounds of sugar and
four ounces of race ginger. washed in
many waters to cleanse it boil together
for one hour; strain it through a sieve :;
when lukewarm, put it in a cask with
| three lemons cut in slices and two ellis
Of beer yeast; shake it well aud stop the
cask tightly; let it ferment week; if
not clear enough then, let it remain
until it becomes so; it will be fit fer use
ten days after boiling.
To MAKE PIccALILLI To half a
bushel nicely chopped tomatoes, which
must be squeezed dry, add two dozen
onions chopped fine, one dozen green
peppers chopped, one box of ground
mustard, one large root of grated horse
radish, nearly pint of salt. four table
spoonfuls ground cloves, four of allspice
Mix thoroughly in a stone jar and cover
with vinegar, making a hole in the
centre to let the vinegar go to the bot
tom.
LEMON CUsTARD.-On package
gelatine; soak in one-half pint cold
water half an hour, then dissolve thor
| oughly in half pint of boiling water;
add juice of three lemons grated peel
of one; two and one-half cups sugar
pour into mould, and place in refrigera-
tor Make rich custard to pour over.
and serve with jelly.
PIoKLED EGGs.-Boil the eggs until
quite hard; remove the shell lay them
in a wide-mouthed jar; pour over them
scalding vinegar, well seasoned with
whole pepper, allspice, a few races of
ginger, and a few cloves or garlic; when
cold cover them to make them alright,
and in a month they viii be ready for