The Canton mail. [volume] (Canton, Miss.) 18??-1882, 1876-04-29
CHOICE RECIPES.

CHICKEN SALAD.-BOil chicken do
not chop very fine; cut up one bunch of
celery, the size OF cent; to make the
dressing, wash smooth the yolk of hard
boiled egg, one full teaspoonful of salt,
one or two tablespoonfuls of made
mustard; stir in slowly four tablespoon
full of sweet oil, then two tablespoonfuls
of vinegar; pour over the chicken and
celery.
LEMON PIE Yolks of four eggs and
one whole one, nine tablespoonful of
granulated sugar, juice Of two lemons,
and the grated rind of one, three pounded
milk crackers soaked in one tumbler of
milk, mix and bake Then beat the
whites of the four eggs with four table,
spoonfuls of powdered or fine graduated
sugar, and spread and put in the oven to
brown. This makes two pies.
MUsH BIscUT.-One quart of milk
(water will do), piece of lard size of an
egg, tablespoonful of salt; put on the
fire; when boiling, add sufficient corn
meal to make a rather stiff mush. When
this is milk warm, add one cup of yeast
and sufficient -four to make into a
dough. Work we'll; in the morning
make up into cakes, let rise about fifteen
or twenty minutes, and then bake,
QUEEN PUDDING.-Six eggs, two cups
of white sugar, one cup sweet milk, one
cup grated bread, one tablespoonful of
butter, one lemon, or you can flavor with
essence of lemon, one nutmeg. After
squeezing the juice, slice the lemon and
place in the bottom of butter dish,
pour the pudding on it and bake brown,
then put layer of jelly or preserves on
the top, and cover it with thick layer
of icing and brown it nicely.
CHICKEN PUDDING.-Take two Young
chickens, stew them in a little water
season with salt and pepper. Take six
eggs, we'll beaten, one teacup of sifted
-four, six large roasting-ears, grated, one
teacupful of sweet milk, or enough to
make the batter of proper consistency, q
spoonful of butter. Pour the batter into
a buttered dish, and drop the pieces o.
chicken into the batter, bake quickly
and serve with drawn bntter.
HOMEMADE YEAsr.-An invaluable
recipe: Three tablespoonful of hops
two teacupfuls of yeast, ten potatoe!
peeled and boiled in a large pipkin o
water. The hops to be confined in j:
thin muslin bag securely tied. A coffee
cupful of white sugar, two saucerfuls o
-four, proportion of salt. Put in /:
large tin pan to rise for two or three
days; then transfer to a covered ston'
jar in a cellar, refrigerator, or any cole
place.
CocoANUT CAKE.-Four cups of -four
three of sugar, one cup of milk, five eggs
beaten separately (save the whites o
three for icing), one cup of butter, TIVE
teaspOonfuls of cream of tartar, one tea
spoonful of soda, the half of cocoanu
grated and put into the cake, the othe
half put with the whites of three egg
and half a cup of powdered sugar, with
little orange water or lemon juice for tn
icing bake the cake in jelly pans; whel
done spread the icing between and O.
top; put in the oven for a few minutes
OYSTER SHORT CAKE. quar-
Aeur, three tablespoonful bakin
powder, one tablespoonful butter,
Finch of salt, and enough sweet milk
moisten we'll. Roll about an inch THO
and bake on tin pie plates quickly
While it is baking, take one quart {
!, oysters and half cup of water and pu
on the stove then take half cup of mil
and the same of butter, mixed with
tablespoonful of flour, and little sa
and pepper; add all together, and DO
up oncs. When the cakes are dom
split them open and spread the oyster
between them, some on the top. Pu
, the oysters that are left in a gravy disl
and replenish when needed.