The star of Pascagoula. [volume] (Pascagoula, Miss.) 1873-1878, 1877-06-01

MUFFINs.-Three pounds of flour,
%one.quarter pound of yeast powder,
three eggs, half a pound of sugar, three
ounces of butter. Mix the powder dry
in with the flour; in another pan rub
the sugar and butter we. together, then
add the eggs and beat to a thin batter;
then add the flour and wet with milk;
beat thoroughly fill the rings and bake
in a quick oven. These mullins are good
cold as well as hot.
To Cook SPINACH.--Wash free from
dirt and grit, and boil twenty minutes
in salt and water. Add q small lump Of
alum to give a handsome color. Drain
well, and chop as fine as powder. Add
butter, salt, a little pepper, and nutmeg,
and garnish with hard boiled eggs, cut
up in various shapes.
STRAWBERRIES HoRTCAKE.--One quart
of -four, half a cup of butter, two spoon
fuls of sugar, two teaspoonfuls of yeast
powder, -four to roll. Split open, spread
with butter, then thickly with straw
berries, then sprinkle with sugar, then
put on the upper half, crust down, spread
with butter, berries and sugar, and cover
all over with a pad, to steam and soften,
while hot. Eat with cream.
AsPARAGUs.--The fresher the better,
aud all stalks not crisp and tender
should be thrown aside. Cut off the
white parts, tie the rest in punches, and
boil, with a little salt in the water, for
almost twenty minutes; then take out
and drain a minute, lay in a deep dish
on slices of buttered toast, the heads all
one way, covered with a rich drawn
butter. Or the stalks may be cut in
inch pieces, boiled tender; then seasoned
and cooked for a few minutes longer in
thick cream.
COFFEE CUsrARD.-Boil one quart of
milk with five spoonfuls sugar. Add one
cup very strong hot coffee, four beaten
eggs, one half cup corn starch, rubbed
very smooth, in a little cold milk. Stir
well till smooth, put into cups and when
cold ornament with the beaten whites,
just before serving. Another good
method is to crush the coffee grains
ooarsely, and add one spoonful to the
boiling quart of milk; then proceed as
in an ordinary boiled custard, and strain
into cups.
EAL OAf.-Nllil CUlu iodSt veal DIS
fine as possible, add ene.fourth fat ham
chopped very fine, one cup grated bread
crumbs, one grated nutmeg, two beaten
eggs, a little salt and Cayenne; mix
well, form in a loaf, glaze over with eggs
and sprinkle with bread crumbs; bake
half an hour; serve with roast veal gravy,
heated, and thickened with a beaten egg
put in just before serving.
RHUBARB PIE.-Peel and cut the
stalk quite small into a rich paste, put a
layer of rhubarb, then a deeper layer of
sugar. sprinkle with nutmeg or CHINA
mon, lay on several small pieces of butter
and cover.
VEAL SwEEr-BREADs WITH ToMA-
rOEs.-Set over the fire two quarts of
nice, ripe peeled tomatoes, stew half an
hour slowly in their own liquor and
strain through a coarse seive; then put
in four or five sweet-breads, well trimmed
and soaked in warm water add a little
salt and cayenne, and one-quarter of a
pound of butter, smoothed in three
spoontuls of -four. Stew slowly till the
sweet breads are well done, or about an
hour and a half. A few minutes before
dishing stir in the beaten yolks of three
epgs.