The Canton mail. [volume] (Canton, Miss.) 18??-1882, 1876-05-20

fuls,of flour, a little salt; bake twenty
minutes.
CoLD-wATER POUND CAKE.
Half cup of butter, two cups of sugar,
three eggs, one cup of cold water, three
pounds of flour, one teaspoonful cream
Of tartar, one-half teaspOonful soda.
WHITE FIG CAKES.
Two cups of sugar, three-tourths cup of
butter, one cup of milk, one cup of corn
starch, two cups of -four, the whites of
six eggs, one teaspoonful of baking pow
der; flavor with lemon.
-~s SALMON SALAD.
One can of salmon, six eggs boiled
hard and chopped cucumber pickles; add
vinegar and pepper to taste; before mix
ing drain the oil from the salmon and do
not use it if the pickles are sharp and
QUEENS CAKE.
One pound of sugar, three-fourtbs
pound of butter, eight eggs, beaten sepa-
rately one pound of -four, ONE heaping
teaspoonful of baking-powder, one wine
glass of cherry bounce, two cups Of cur
rants.
TIPSEY CAKE.
Take square or oblong sponge cake;
blanch handful of almonds; rplit them
in four pieces and stick the surface of the
cake full of them; set in deep glass
dish, turn over it as much wine as the
cake will absorb and let it stand an
hour. Turn in as much soft custard as
the dish will hold.
RAISED CAKE.
Three cups of new milk, one of yeast,
two cups of sugar; work it into stiff
batter with -four; let It rise over night;
in the morning put in one and half
cups of butter, one more cup of sugar,
one teaspoonful of soda dissolved in milk;
put in spices and raisins as long as you
can stir it with spoon.
FRUIT CAKE.
One cup of molassess, one pound of
flour, one of sugar, three-fourths pound
butter, two of seeded raisins, three of
currants, one of citron, half pound
blanched almonds, half ounce mace, one
wine-glassful of brandy, ten eggs cream
the sugar and butter; add the eggs
beaten separately; stir in the flour, bran
dy, spices, then the fruit.
DARK FIG CAKE.
Two cups of sugar, one of butter, one
of cold water, with a teaspoonful of soda
dissolved in it; three cups of raisins,
chopped fine; cinnamon and nutmeg,
four eggs, one pound of figs; use the figs
whole, covering them well with the cake
to prevent burning. Bake in layers,
fosting between each layer. Make as
stiff as pound cake. Cut with a very
sharp knife to prevent crumbling. This
receipt makes two loaves.
ADELE BATES CHOCOLATE CAKE.
Two cups of sugar, one-half cup of
butter, whites of three eggs, one cup of
milk, two and three-foruths cups of
-four, three teasposnfuls of baking pow
der; bake ON jelly tins; whites of two
eggs, well beaten, with not quite cup
of pulverized sugar; and six tablespoon
fuls of grated German sweet chocolate
and two teaspoonfuls of vanilla; spread
the cakes.
ICE-CREAM IN THE COUNTRY WITHOUT
THE ORDINARY FACILITIES.
Take three pints of milk, four eggs,
well beaten, three-fourths pound of.
sugar, and one tablespoonfuLcorRs starch;
mix in three quart tin pail boil in
kettle Of water till quite thick; add one
pint sweet cream, and flavor to taste.
Freeze in a common WATERFALL or any
vessel of suitable size, with equal parts
of ice chopped fine, and coarse salt. Ro-
tate the pail and stir frequently.
BLACK CAKE.
Two pounds of currants, two pounds
of raisins, (after washing both currants
and raisins, when they are dry dIedge
with fisur) one large spoonful of ground
cinnamon, one large spoonful of ground
mace, four nutmegs, one gill of molasses,
one gill of brandy, one gill of rose water,
if you choose; sift one pound of -four
into one pan and one pound of sugar into
another; add to the sugar three quarters
of pound of butter and stir to cream;
beat six eggs light and stir into the but
ter and sugar alternately with the flour,
then add, by degrees, fruit, spice and
liquors and stir hard; bake in a mo1er-
ate oven about four hours; let it remain
in the oven to cool.
8 e - TOMATO CATsUP.
One bushel ripe tomatoes, slice and
sprinkle with plenty Of salt; put in porce-
lain-lined kettle and simmer three or
four hours; strain through a colander or
sieve. then put in a flannel bag the fol.
lowing spices, bruised: Two ounces black
pepper, two ounces cinnamon, one ounce
of mace, four ounces of white mustard
seed, two ounces allspice, halt pound
garlic, peeled and sliced. Boil down to
thick consistency. While boiling throw
in the Dag of spices; allow it to remain in
for half an hour. When boiled to the
requisite thickness add one dessert SPOON
full of brandy or whisky allow it to cool;
put in bottles. Catsup from this recipe
will keepfor twenty years, if well corked.
BEEFsTEAK sTEwED.
Beat them little with rolling-pin;
-four and season: then fry with sliced
onion to a fine brown; lay the steaks into
stcwpan, and pour as much warm wa
ter (not boilingl over them as will serve
for sauce; stew them very gently for
half an hour, and add small table
spoonful of catsup before serving.
1 send receipt which was given to
me by the late Capt. Benjamin L. Waite
of the "BIack Ball line," who obtained |
it from Cornish fisherman, and it is
"Tbe Cornish method to Marinate Shad."
Procure male shad, they are the best;
split down the back, and divide each