The home journal. (Winchester, Tenn.) 1858-188?, 1877-08-23
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70 PREVENT TN KIFlING'-~ hup
fresh lard over every part OF the dI'h,
aud then put it in an oven ana heat 1t
thoroughly, Thus treated, any tln'ware
may be used in water constantly aud
remain bright and free from rust indci-
iHitclY,
GERMAN OR FRENCm MrsrARD,-
Equal quantities Of English or Italian
mustard seed are mixed with nutmcp8,
cloves, mace, cayenne pepper, salt, ana
vinegar mix and grind in mill untlI
il is ~ fine IA flour; three Grlndlng7 are
necessary; use whole spices,
CuRRANT SmRUH--Io n pint Of
strained currant Juice put pound OF
sugar; boil gently together for eight or
ten minutes; then get it where 1t VIII
cool when lukcwarm, add n winegIaas
Of brandy to a pint Of syrup; bottle ana
cork tightly and keep in cool place.
LEMON JuIcE SrAIN4--Let the spot.
ted part Of the cloth absorb little water
without dipping, and hold the part over
Il common birthstone match at proper
distance. The sulphurous gas which is
discharged soOn causes the spots to dis
appear
CrrRON pREsERVEs.--Pecl and cut the
citron into inch squares; the part con
tanning the seeds should be cut out then
TO every gallon Of water, add alum ~
large ~ walnut in this boil the citron
slowly till Il straw will caily pierce it,
then drain well and put into the "pre-
serve syrup" allowing n pound OF sugar
to every pound OF fruit Also add four
sliced lemons (rrmovc the sccls) toeycry
ten pounds Of ctron, and ! pound green
ginger root well cleaned, Boil in the
syrup till clear then put away in closely
covered Jars after it has become cold,
FRUIT CAKE.-Onc pound butter, one
pound sugar, ten eggs, one pound Hour
four pounds rai8ins, three pounds cur,
! rants, one pound citron, half n pint OF
brandy, half an ounce of mace, half an
ounce Of cloves, half an ounce of Gin
namon, one cuplul moasscs.
CHOCOLATE ICE-CREAM,--On quart OF
cream, one pint OF new milk, one pound
OF sugar, two well-bratcn eggs, five
LabIcspooniuIS grated chocolate rubbed
smooth in n little milk, flavor to taste ;
heat the milk almost TO boiling, pour it
by degrees in with the beaten egg and
sugar. and freeze.
MEAT CRoQuErrE1- Use cold roast
beef, chop it fine, season with pepper and
salt, add omc-third the quantity Of bread
crumbs, and moistcn with II little milk;
have your hands Toured rub the meat
into balls, dip it into beaten cpg then
into fine pIIycriHcd cracker, and fry in
butter; rarnish with parsley.
ArpLE EGu1-- Pare and core a con.
vcnicnt number of apples, leaving them
whole; fiji with sugar, and pour over
WATER then place the oven when nicely
baked take egg, prepared AS for omIctte,
pour in and over the apples, aud return
to the oven for about ten minutes; crate
over them nutmeg, and serve hot
llOMNY CEoQuErrES.--To every cup
iul Of cold, boiled, fine homlny add II
tablespoonful of melted butter; mix well
together add slowly n little milk; then
beat all to n paste; at the last one
taaspooniul OF white sugar and one
beaten egg flour your hands and roll
the hominy into balls; dip into beaten
egg, then fine cracker crumbs; fry in
hot butter, and serve with currant Jelly.
MOLAssES fRUlr CAKE. -- Two and
one fourth pounds flour, one and one
fourth pounds butter, one pound sugar,
SIX eggs, one cup'ul milk, two pounds
raisins one pound currants, one half
pound citrnn, two tcaspOonlul cinnamon,
two tca4pOonlul cloves, one teaspooniul
ginger, one tcaSpooniul mace, one nut
meg, one pint moasses, one teaspOonlul
20 la, two teaspOontuls cream last in.
FRENCu CAKE -T Two cupfuls sugar,
halt II cupful butter, three cgg4, one
cupIul milk, one tcaspoonlul soda, two
of cream Of tartar; take one half the bat
ter, mix two ounces of grated chocolate
with it, and flavor to taste; then bake it
80 you can have alternate layers, like
Jelly cake, of the chocolate and white
with conoanut icing between. Cocoanut
icing-Onc and one-halt cupiuls white
sugar. one tablespoonful OF cOrn-Itarch
mixed with little water, the whites OF
two eggs, without beating, eight table
spJOutulS grated cocoanut boil in a
vessel over water, and cool before using.
BLACK FRUIT CAKE.---One pound
butter and one pound white sugar, beaten
to Il cream; beat well the yelks oftwelvc
eggs, and stir all together; add half a
pound Of flour; stir in well then one
tablespoonful of cinnamon, two teaspoon.
flIs nutmeg, one teasp0Oniul cloves stir
well then the beaten whites OF the eggs,
with another half-pound of flour, one
wincglassiul brandy, one pound of cur,
rants well washed and drained, one pound
of raisins seeded and chopped, one half
pound OF cIron cut in thin pieces; mix
all together. This will make two cakes.
Bake two hours or longer bake in deep
tins ln.d with well-buttered paper.
RICE CROQUErrEs Take half a cup
ful of rice let it soak two or three hours
in warm water, enough to cover it then
drain dry; add one pint of milk; cook
this in one pan set in another OF hot
water until the rice is soft then add one
tablespoonful of sugar, one of butter and
a little salt let it cook slow y for lew
moments; beat well two eggs, remove
the rice from the fire and slowly add the
eggs, keep constantly stirring; then
place the pan on the fire, and let the rice
thlcken; turn it out to cool when cold (:
Hour your hands, roll the rice into balls,
punch hole halfway through with
, your finger, fill it up with Jelly; then
cover up the opening with the rice dip
> 1t INTO beaten egg, then in cracker
T crumbs, and fry in butter,
{ A BOUQUET was at the bottom of y
5 Union DEPOT (Tenn.) ,hooting. A Young
A lady gave it to one OF two suitors, and
r the other two shot him dead.