Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1877-08-25

CocoASuT FICMMERY.--Beat the
whites of eggs stiff CRATE the white
part of a ~cocoauut, mix the Two.
sweeten to the taste, prepare a boiled
custard, pouroyer a nice square Of sponge
cake, in 4 glass dish, sad lay the eges
and cocoa on the top.
DELICIOUS Milk LENoSADE-Upo pom
six ounce loaf sugar pour one pint boil
lug water, add one.quarter pint Of lemon
Juice and half as much good cherry wine.
Then add three.quarters of q pint of cold
milk, stirring well and straining to make
it clean, chill in the refrigerator and it
will be found a most refreshing and in.
~vigorating drink.
EGGs COOKED IN ITALIAN STYLE
Molsten two spoontuIs of -four with
TOUR ounces of butter, in a saucepan,
stirring constantly When of the con.
slstency OF thick butter, thin with a little
boiling milk and season with pepper and
salt. Add three ouuces more OF butter
and a little chopped parsley, work well
together. Have ready eight hard boiled
eggs sliced, and add them to the sauce
and serve hot.
One lemon sliced,
n spoonful t%artaric acid, one ounce
ginger root, one pound and a halt OF
sugar. Pour ten quarts of boiling water
on the above ingredients. When blood
warm stir in two giIls of homemade
yeast, cover with a thin piece Of gauze
TO keep out flies and insects and allow to
stand all day in the sun. When cold in
the evening bottle, cork and wire it,
then place it on the floor of the cellar.
In forty eight houls it will be ready for
use and will pay the trouble of makingit.
loaf
sugar as for candy. Of stiff white paper
make the shape of a pyramid and cover
we'll over with the boiled sugar, having
first buttered the paper we'll. Set it on
a table and begin at the bottom and
stick upon this frame with the sugar,
ma%ccsr0OnE, kisses or other little fancy
cakes from the bakers; lay a row of each
around alternately, until the whole is
covered. Put a tasteful little ornament
on the top to finish it, as a little flag it for a
patriotic feast, or a little Cupid if for a
wedding feast; if for an evening supper.
a bit OF wax candle burning from the
center looks very pretty.
ALMOND MACCARooNs.-Blanch THAT
is, scald and remove the brown
skin) half q pound of almonds. and
pound in a mortar with one tea
spoonful lemon essence till a smooth
paste add an equal quantity of sifted
white sugar and the beaten whites oftwo
eggs. Work well together with the
pestle till very smooth, then dip the
hands in cold water and wolk the paste
into balls the size oil a nutmeg; lay them
on white paper an inch apart and put
them in a cool oven for forty minutes.
C%ocoanut can be grated and used in the
place Of almonds.
PINE APPLE KIssEs.--Beat the
whites Of eight eggs very stiff; add
n pound finest pulverized sugar
gradually beat all together one hour at
least the longer beaten the more ligbt
and crisp they are. With a poo DROP
them in small half.eggs shaped piles on
white paper; dry in a moderate: oven
without browning. Lay the papsr on
cold bricks in the oven, that the under
side may not scorch. When stiff take
them up with a knife, and with a tea.
poon scoop out the soft inside and Eli
with grated pineapple and lay two to.
gether, making them egg-shaptd. They
may be filled with orange pulp, grated
%cocoanut or bright red, acid jelg. and
also left with no filling but the sugar
itself, In that Gaze the fro.h should be
Favored with lemon or vanilla before
dry ing. Those kisses in the ha!f-egp
shape will make a very nice pyramid
(see recipe given aboveG when no baker
ls convenient.