The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1878-03-08
The HOUSEHOLDS

sugsr sni one OF butter well rubbed to
gether four egg, whites and yolks beaten
separately; one cupful of cold water,
three cupfuls of sifted -four, one tea
spoonful soda, two of cream tartar, two
cupfuls of kernels of hickory-nuts.
CORN MUFFINs. quart of wheat
-four, two tablespoonful royal baking
powder; add to it one cupful yellow
meal; cream together one cupful butter,
one cupfui sugar, three eggs add one
Pint milk stir wei then add -four and
meal. Bake in muffin rings in a hot
oven.
BRowN BREAD.-Brown bread is one
of the most popular New England pre-
partitions of Indian meal and when
carefully made and properly baked, it is
an excellent and nutritious fosd. In
deed, it would be difficult to find more
hearty and strengthening meal than the
favorite Boston Sunday breakfast OF
brown bread and baked beans.
YORKSHIRE PUDDING lone cupful Of
-four, one pint of milk, two eggs; add
little salt, and mix into a batter; pour
into the creased pan and bake under the
beef when nearly done remove the meat
to brown the pudding; the eggs should
be well beaten.
Poor MANS FRUIT CAKE-One cup
chopped raisins, one cup sour milk, two
cups syrup, one cup butter or drippings,
two teaspoons soda, two handfuls dried
apples soak all night in water, chop fine
30 as 10 have two tea-cupfuls, and one
cup syrup and let it simmer down almost
dry. Stir quite thick, then add the
fru t; cinnamon and allspice TO taste.
VEAL CAKE.-Cut slices of cold roast
veal and boiled ham, very thin-there
should be as many sgain slices of veal
/ as of ham; cut three or four hard boiled
eggs into Slices; chop few sprigs oil
! parsley fine batter mold, and put in
alternate layers of veal, ham, eggs and
parsley-seasoning each layer with pep
per and salt; fill up with good stock
and bake in brisk oven about one-hal
hour; when cold, turn out and garnish
with parsley. This is nice for tea.
SCOTCH FANCY CAKEs.-Rub half s
pound of butter inte pound and hal
of -four; break four eggs into three
quarters of pound sugar and whish
them five minutes; make 4 print with
the butter and flour; pour in the egg.
and sugar, and add half gill of cream
mix all into 4 dough; cut into piece:
about two inches acIoss and an eighth OF
an inch thick; cover the tins with
buttered paper; lay the cakes on and
bake.
Mr. BowICK, the English author
urges that where there is the slightest
reason for doubling the terminating
powers of seed grain, it should be tested
before sowing much more generally than
is often done His directions, though
too late for our fall crops and much in
advance of spring seeding, may well be
put on record for future use, They are
as follows: Draw one hundred grains
pTemis cuousIy, lay them in two pieces oil
thick flannel well saturated with rain
water, place it in warm temperature,
always wet, and in fifty or sixty hours
you will find it sprouted. The general
adoption of such handy method would
give a certsinty to what a farmer was
growing. Thus, if he found the gennina,
tive percentage low, he must add more
seed to make up the deficiency.
scRAPPLE: This savory and nutritious
dish is made from the trimmings or scraps
of pork and Indian meal. The following
IS sgood receipt: Silt one pound OF meal
and half a pound of -four together; stir
them into three quarts of boiling water
with halt level teaspoonful each oil
pepper, thyme, summer-savory and sweet
marjoram, six sage leaves rubbed
fine, one nutmeg, grated, and two tea
spOonsfuls of salt; boil for three quarters
of an honr, stirring frequently ; add two
pounds of pork trimmings, boiled tender
and chopped fine, or one pound of brown
pork scraps; then boil the scrapple for
fifteen minutes, stirring often enough to
prevent burning, and pour into buttered
mould to cook. When you want to use
the scrapple turn it from the mould, cut
1t into slices and fry it brown.