The Canton mail. [volume] (Canton, Miss.) 18??-1882, 1876-01-22
HOUSEHOLD HINTS.
poJGHNUTs WITHOUT EGGS.

HOUSEHOLD HINTS.
| poUGHNUTs WITHOUT EGGS.
One half teacup of buttermilk or
sour milk same of cream and of sugar,
one teaspoonful of salaratus, spice and
salt to taste; add a little yeast, flour
enough to mold, and let it rise before
frying; or if an egg can be put in,
the yeast can be left out and the dough
fried at once.
BAKED INDIAN PUDDING.
Scald quart of milk, and while
boiling thicken it with pint of corn
meal, remove from the fire, thin with
cold milk to the consistency of batter,
add two well-beaten eggs, cup of
raisins, sugar to taste, a little salt, Gin
namon or nutmeg, and bake two or
three hours in a moderate oven.
NEW WAY TO COOK APPLES.
Fill quart bowl with alternate lay
srs of thinly sliced apples and sugar ;
add half a tea-cup of water, cover with
saucer held in place by a weight.
Bake slowly three hours. Let stand
until cold, and you will turn out a
rounded mass of clear red slices i'm
bedded in firm jelly. Cooked in this
way, few desserts are more delicious.
PLAIN sUET PUDDING WITHOUT SODA.
One pint OF milk, one-half pound of
suet, chopped fine; three eggs, well
beaten; one-half teaspoonful of salt
add -four gradually until you have
made thick batter. Tie in a cloth
which has been dipped in boiling water,
and well sprinkled with flour let the
water boil before putting in the pud-
ding, and boil two hours. To be eaten
with canned or preserved fruit.
TO KEEP THE HAIR FROM FALLING OUT.
Wash the head every week in salt wal
| ter, and rub the skin of the head with
coarse towel. Then apply a dress
ing composed of bay rum and sweet
oil, in which a few drops of tincture of
cantharides have been mingled. This
will stimulate the skin and keep the
hair from falling out and turning gray.
The dressing for the hair may be
scented with cinnamon oil or some
such warming essence.
COTTAGE PUDDING.
Three eggs well beaten, one pint
sweet milk, one-half tea-cup -four,
mixed dry, with one teaspoonful of
yeast powder, with lump of butter
the size of a walnut bake twenty
minutes in a quick oven serve hot.
Sauce for same one teacup sugar, one
tablespoon corn-starch, one-half tea
spoon tartaric acid, half teacupof water;
boil together. IF the corn-starch is
mixed first dry with the sugar it will
not lump. When liked, little wine
or brandy is an improvement to the
flavor.
TO COOK POULTRY.
All kinds of poultry and meat can
be cooked quicker by adding to the
water in which they are boiled little
vinegar or piece of lemoa. By the
use of little acid there will be a con-
siderable saving of fuel, as well as
shortening of time. Its action is
beneficial on old, tough meats. render
ing them quite tender and easy of diges-
ton. Tainted meats and fowls will
lose their bad taste and odor if cooked
in this way; and. if not used too freely,
no taste of it will be acquired.
PoTrED MEATS.
1t not infresuently happens in a
family that quantities of cooked meats
remain on hand. Such should be
ported. Cut the meat from the bones,
chop fine and season high with salt,
pepper, cloves and cinnamon. Moist
ell with vinegar, sauce, or melted but
ter, according to the kind of meat, or
to suit your own taste. Then pack it
tight into jar, and cover over the top
with about quarter of an inch of
melted butter. 1t will keep months,
and always afford ready and excellent
dish for the breakfast or tea-table.
CoRN-sTARCH CAKCE.
This is a simple and digestible cake,
easily and quickly made, and generally
liked. Rub well together one cup of
butter and two cups of sugar. Add
the white of six eggs beaten to froth
Stir in one cup of sweet milk, two cups
of -four in which have been thoroughly
mixed two tea-spoonfuls of baking
powder or two of cream of tartar and
one of soda, and flavor with one tea
spoonful of extract of bitter almonds
Cor other flavor desiredD. Lastly, stir
in one cup of corn-starch, which acts
both as food and shortening. Imme-
diately bake in Il moderately quick
oven.
BEST FROsTING.
Many cooks are troubled to make
good frosting that will adhere to the
cake and not crumble to pieces when cut.
To all such wish to recommend the fol-
lowing simple method. 1t takes but
few minutes to make the frosting and
it is always good. 1t is much better
than 10 beat the eggs to froth; for
one large cake usea pound of pulverized
ed sugar, rolledor sifted, to free it from
Jumps, and the whites of two eggs,
Sometimes the frosting stiffens up so
that l do not quite use all the sugar.
Stir the sugar gradually into the whites;
when nearly stiff enough, squeeze in
the half of lemon when all the sugar
is in that is required, give it good
stirring; put the frosting in the center
of the cake, dip a broad-bladed knife
in water often enough to prevent stick
ing; when spread, pat the cake on the
stove-hearth or under the stove for half
an hour or Whereabouts, till it gets firm.
The lemon:juice gives it pleaseut fla
vor, while the acid acts upon the FROST
ing, making it winter and nicer to cut.
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Ravages of Cholera in Syria.
The last summer has been one of
npstilence and manic in SYRIA Early |