The Canton mail. [volume] (Canton, Miss.) 18??-1882, 1876-04-22
TAIT1BLE RECIPES.

SOUR APPLE JEILY.-Take sour APP |
pies and stew them tender; squeeze
through coarse cloth; add sugar to
taste, and simmer down as thick rs de-
sired
To TAKE WHITE STAINS OUT OF
DARK WooD.-Use equal parts of vine
gar, sweet oil and spirits of turpentine
shake all well together in bottle; ap
ply with n flannel cloth and rub dry
with old silk or linen.
SPONGE CAKE.-Three eggs beaten one
minute; one and half cups of white
sugar beaten five minutes; one cup of
flour, beaten one minute; one-half cup
of cold water and another cup of flour,
with two teaspeonsful of baking powder
beaten one minute; bake in slow ov en-
OLD-FAsHIoNED BAKED INDIAN PUD-
DING.-( Made. as it should be, without
eggs. Take a large cup of meal and
teacupful of molasses and beat them we'll
together; then add to them a quart of
boiling milk, some salt, and small
piece of butter; let it stand while in
the dish you are going to bake it in I'M
til it thickens, and when you put it in
the oven pour over it from half to pint
of milk, but do not stir it in, as this
makes the jelly. Bake two or three
| hours.
BOILED APPLE DUMPLINGs - One
pound of suet; one pound of -four;
heaping teaspoonful of salt chop the
suet in little of the flour to prevent
caking; chop very fine-as fine as meal !;
then add -four and mix thoroughly; then
add cold water enough to make paste !;
roll as thin as pie-crust; pare a dozen
large apples, quarter and core them, keep
ing each apple by itself; place the quar-
tiers together again and cut the paste in
a square to cover the apple; tie each
dumping ina square cloth, leaving a very
little room to swell. Boil an hour, put
ting them into boiling water; serve with
hard sauce.
CLAM CHOwDER.-Twenty-five clans
chopped fine; six potatoes chopped fine
two onions chopped fine; piece of salt
pork, also chopped, and butter about the
size of an egg, salt and pepper to taste
the clam juice and one pint of milk and
the same of water; six crackers rolled,
one nutmeg grated, teaspoonful celery
seed. Boil these slowly for at least four
hours, adding water if it becomes toe
thick; half an hour before serving add q
coffeecup of tomato catsup and two ia
blespoonfuls of Worcestershire sauce
When ready for the table add tumbler
of sherry; cut lemon in slices and serve
with it.
SALT Fish.-To be used to advantage
must be soaked the afternoon previous
to using, the water changed before bed
time, and again early in the morning
Once more change the water after break
fast. put it on the back of the range OF
stove and never allow It to boil, scarcely
simmer, until you find it soft enough tt
pick apart very fine with fork. Il
must not be chopped but carefully
picked; it takes more time, but is the
only right way. For Goldfish cakes have
the potatoes nicely mashed with mill
and little butter, proportion of one cuI
of fish to three of potatoes, little pep
per, red or black. Dip in egg or not, a
you prefer, before frying brown. To bt
made into cakes not too thick.
CoD-FIsH BALLs-The first and mos
important thing to be remembered is
have the Ingredients cooked on the day
to Soak (" Ia Gay sat and Elf at lGel
boil till tender. Have your potatoe
boiling, too. When the fish is done
pull every lump, ne matter how small
apart, until it is light and feathery
Mash the potatoes until they are perfect
ly smooth, add little cream or milk, ant
little butter, but not enough to colo
them; mix all thoroughly: roll into fiat
small balls, about one-half inch thick
Be careful to make them a good shape
A little raw onion, chopped fine, is de
licious, mixed through them, just suffi
Gent to favor. Fry good brown, ir
plenty of hot lard. Cooked oysters, laid
on before eating, make them still better
Remember, the beauty is to have then
fine and white inside, like cream-puff