The star of Pascagoula. [volume] (Pascagoula, Miss.) 1873-1878, 1877-08-17

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FRIED BOILED EGGS. - Slice hard
boiled eggs, dip in raw egg and bread
crumbs, fry in butter, and serve hot.
SWEET Potato PIE.- Make a ricf
piecrust, lay in slices of steamed sweet
potato and thin slices Of apple, spread
thickly with sugar, butter and grated
nutmeg; cover with a crust. and bake
To PREVENT TIN RusrING.--Rul
fresh lard over every part of the dish
and then put it in an wen and heat il
thoroughly, Thus treated, any tin.wart
may be used in water constantly, and
remain bright and free from rust indef
initely.
GERMAN OR FRENCH MUSTARD
Equal quantities of English or Italian
mustard seed are mixed with nutmegs
cloves, mace, cayenne pepper, salt, and
vinegar; mix and grind in a mill unit.
it is as fine as flour; three ~grindings are
necessary use whole spices.
CURRANT SHRuB.--To a pint OF
strained currant juice put q pound Of
sugar, boil gently together for eight OF
ten minutes; then set it where it will
cool when lukewarm, add a wine-glass
OF brandy to a pint of syrup bottle and
cork tightly and keep in a cool place.
LEMON JUICE STAINs.-Let the spot
ted part Of the cloth absorb a little water
without dipping, and hold the part over
a common birthstone match at a proper
distance. The sulphurous gas which is
discharged Don causes the spots to dis
appear.
CGTRoN PREsERvEs.--Peel 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 as
large as a walnut; in this boil the citron
slowly till a straw will ea-ily pierce it,
then drain well and put into the "pre-
serve syrup" allowing a pound of sugar
to every pound oil fruit. Also add four
sliced lemons (remove the seeds toevery
ten pounds of c%itron, and J pound green
ginger root, we'll cleaned. Boil in the
syrup till clear; then put awayin closely
covered Jars after it has become cold.
FRUIT CAKE.-One pound butter, one
pound sugar, ten eggs, one pound Hour
four pounds r~aisins, three pounds cur
rants, one pound %citron, half a pint OF
brandy, half an Inc of mace, halt an
ounce of cloves, half an ounce of Gin
namon, one cupful molasses.
CHOCOLATE ICE-CREAM.-One quart OF
cream, one pint of new milk, one pound
OF sugar, two ~well-beaten eggs, five
t~ablespoonfuls grated chocolate rubbed
smooth in a little milk, flavor to taste
heat the milk almost to boiling, pour ii
by degrees in with the beaten egg and
sugar, and freeze.
MEAT CROQUETTEs.-Use cold roast
beef, chop it fine, season with pepper and
salt, add one-third the quantity OF breaG
crumbs, and moisten with a little milk
have your hands Toured, rub the meal
into balls, dip it into beaten egg, ther
into fine pulverized cracker, and fry in
butter garnish with parsley.
AppLE-EGGs.-- Pare and core a con
venient number of apples, leaving them
whole; fill with sugar, and pour over
water; then place the oven when nicely
baked take eggs, prepared as for omletter
pour in and over the apples, aud return
to the oven for about ten minutes CRATE
over them nutmeg, and serve hot.
HoMINY CRoQUETTEs.--To every cup
full of cold, boiled, fine homlny add a
tablespoonful of melted butter; mix wei
together add slowly a little milk; ther
beat all TO a paste; at the last one
taaspoonful OF white sugar and one
beaten egg; flour your hands and rol
the hominy into balls; dip into heater
egg, then fine cracker crumbs try II
hot butter, and serve with currant jelly
MoLAssEs FRUIT CAKE. Two anC
one-fourth pounds -four, one and one
fourth pounds butter, one pound sugar
six eggs, one cupful milk, two pound
r%aisins, one pound c%urrants, one.hal
pound citren, two ~teaspoontul cinnamon
two t%easpooDful cloves, n teaspoontu
ginger, one %teaspoontul mace, n nut
meg, one pint molasses, one teaspoontu
so la, two teaspoonfuls cream last in.
FRENCH CAKE.-Two cupfuls sugar
half a cupful butter, three eggs, on
cupful milk, one ~teaspoontul soda, tw
of cream of tartar take one halt the bat
ter, mix two ounces Of grated chocolat
with it, and flavor to taste then bake
so YOU can have alternate layers, lk
ielly cake, of the chocolate and whit
with cocoanut icing between. CocOanu
icing--.One and one-half cupfuls whit
sugar, one tablespoonful of cOrn-starct
mixed with a little water, the whites
two eggs, without beating, eight table
spoonfuls grated c%Oc0anut boil in
vessel over water. and cool before USING
BLACK FRUIT CAKE.--One poun
butter and one pound white sugar, beate
to a cream beat well the yelks oftwelv
eggs, and stir all together; add halt
pound Of flour; stir in well then on
i, tablespoonful ofcinnamon, two teaspoon
: falls nutmeg, one teaspoonful cloves; st
well then the beaten whites o. the egg
. with another half-pound of -four, OF
w~ineglassful brandy, II pound Of Gu
, rants well washed and drained, one poun
/. of raisins seeded and chopped, n hal
a, mound of citron cut in thin pieces; mi
all together. This will make two cake
: Bake two hours or longer; bake in dee
+, tins lined with well-buttered paper.
RICE CRoQUErTEs, Take half a Gu
t full of rice; let it soak two or three hou
in warm water, enough to cover it; the
IS drain dry add one pint of milk coo
, this in one pan set in another OF b
e water until the rice is soft then add o.
a tablespoonful of sugar, n of butter al
n a little salt let it cook slowly for a te
is moments; beat well two eggs, reno,
IF the rice from the fire and slowly add Il
n eggs; keep constantly stirring; tn.
Y pIsce the pan on the fire, and let the ri
d thicken; turn it out to cool when col
a. -four your hands, roll the rice into bal
is punch a hole halfway through WI
1 - c.. en- :, nm with ieIly th