The Osceola times., 1877-08-18
MaaaahllA Mlnla.

i
crumbs, fry in butter, and serve hot.
SWEET PorAro PIE Make a rich
piecrust, lay in slices of steamed sweet
potato and thin slices of apple, spread
thickly with sugar, butter and grated
nutmeg; cover with crust, and bake.
To PREVENT TIN RusrTNG.--Rub
fresh lard over every part of the dish,
and then put IL in an oven and heat II
thoroughly, Thus treated, any tin-ware
may be used in water constantly, and
remain bright and free from rust indef.
initely.
GERMAN OR FRENCH MUSTARD
Equal quantities of English or Itaiisn
mustard seed are mixed with nutmegs
cloves, mace, cayenne pepper, salt, and
vinegar; mix and grind in mill until
| It is as fine as fonr; three grindings are
necessary; use whole spices.
CuERAYT SHRuB.--To pint OF
strained currant juice put pound oi
sugar; boil gently together for eight or
ten minutes; then set it where it will
cool when lukewarm, add wine-glass
of brandy to pint of syrup; bottle and
cork tightly and keep in cool place.
LEMON JUICE STAINs.-Let the spot
ted part of the cloth absorb little water
without dipping, aud hold the part over
n common birthstone match at proper
distance. The sulphurous gas which is
discharged soon causes the spots to dis.
appear.
CTTRoN PREsERvEs.--Peela and cut the
citron into inch squares; the part con-
| tanning the seeds should be cut out then
10 every gallon of water, add alum as
large as walnut; in this boil the citron
slowly till straw will ea'ily pierce it,
then drain well and put into the "pre-
serve syrup" allowing pound OF sugar
to every pound OF fruit. Also add four
sliced lemons (remove the seeds) toevery
ten pounds of citron, and J 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. ene
pound sugar, ten eggs, one pound -four
four pounds raisins, three pounds cur.
rants, one pound citron, half a pint of
brandy, half an ounce Of mace. half an
ounce of cloves, half an ounce of Gin
namon, one cupful molasses.
CHOCOLATE EIcE-cREAM.-One quart o.
cream, one pint of new milk, one pound
of sugar, two well-beaten eggs, fiv,
tablespoonfuls grated chocolate ruhbe,
; smooth in little milk, flavor TO taste
heat the milk almost to boiling, pour i
, by degrees in with the beaten egg an,
sugar, and freeze.
MEAT CRoQUErTEs.-llse cold roas
beef, chop IL fine, season with pepper an
salt, add one-third the quantity of brea
crumbs, and moisten with little milk
, have your hands floured, rub the mea
into balls, dip IL into beaten egg, the
into fine pulverized cracker. and fry i
butter; garnish with parsley.
/ APPLE EGGs.-- Pare and core a col
venient number of apples, leaving ther
I whole; fill with sugar. and pour owe
4 water; then place the oven; when NIGEL
0 baked take eggs, prepared as for omlett,
/, pour in and over the apples, aud retur
a to the oven for about ten minutes; graf
2 over them nutmeg, and serve hot.
HoMINY CRooUErrEs.--To every cur
ful of cold, boiled, fine homlny add
tablespoonful of melted butter; mix wei
/, together; add slowly little milk; the
beat all TO paste; at the last on
taaspooniul of white sugar and on
beaten egg; -four your hands and rol
the homny into balls; dip into beatel
, egg, then fine cracker crumbs; frv il
hot butter, and serve with currant Jelly
MoLAssEs FRUIT CAKE. - Two an,
one-fourth pounds -four, one and one
fourth pounds butter, one pound sugar
six eggs, one cupful milk, two pound
, raisins, one pound currants, one hal
pound citron, two teaspoonful cinnamon
two teaspoonful cloves, one teaspoonfu
! ginger, one teaspooniul mace, one nut
meg, one pint molasses one teaspooniu
so la, two teaspoonfuls cream last in.
FRENCH CAKE. = Two cupfuls sugar
half cupful butter, three eggs. on,
cupful milk, one teaspoonful soda, tw,
of cream of tartar; take one half the bat
ter, mix two ounces Of grated chocolat,
, with 1t, and flavor to taste; then bake i
so you can have alternate LAYERS, lik,
jelly cake, of the chocolate and whit.
with cocoanut icing between. Cocoanu
icing--One and one-halt cupfuls whit.
sugar. one tablespoonful of corn-starch
, mixed with little water, the whites o
two eggs, without beating, eight table
spoonfuls grated cocoanut; boil in
vessel over water, and cool before using
BLACK FRUIT CAKE---One pounc
butter and one pound white sugar, beater
to cream; beat well the yelks oftwelvt
eggs, and stir all together; add half .
pound of -four; stir ia well then on,
tablespoonful ofcinnamon, two teaspoon
fdls nutmeg, one teaspoonful cloves stil
well; then the beaten whites OF the eggs
with another half-pound of -four, ON,
wineglassful brandy, one pound of cur
rants well washed and drained, one pound
of rsisins seeded and chopped, one halt
pound of citron cut in thin pieces mix
all together. This will make two cakes
Bake two hours or longer; bake in deer
tins linsd with well-buttered paper.
RICE CRoQUErrEs. - Take half cup
full of rice; let it soak two or three hour
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 slowly for few
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
thicken; turn II out to cool; when cold I:
-four your hands, roll the rice into balls,