St. Landry democrat., 1878-03-23
The Household,

Snow SPONGE CAKE.-One cupfu
-four, little heated, one and one.hal
cupfuls sugar, two teaspoonfuls cream
tartar, mixed with -four no soda), whites
of ten eggs. This makes very white
beautiful cake.
HIoKoRY>NUr CAKE.-Two cupfuls
sugar, two-thirds cupful butter. three
and one-half cupfuls -four, whites of four
eggs well beaten, three teaspoonfuls
baking powder mixed with -four, one
cupful sweet milk, one and one.half pints
sliced (net chopped) hickory.nu This
makes two rather small leaves. a
GOOD Mock MINCE P1Es.-Eleven
ground crackers, one cofee-cup chopped
raisins, enc cup hre#n sss.ggaar gga, cup zHe+
lassess, two cups boiling water, half cup
melted butter, half cup vinegar, two
tablespoons cinnam on, teaspoon cloves,
teaspoon nutmeg; roll the crackers fine
and throw boiling water on them.
SUET PUDDING.-One cup of suet, one
Of raisins, chopped fine, one of molasses,
one of sweet milk, one teaspoonful soda
dissolved in the milk, three cups offiour,
nutmeg, cinnamon and cloves, one or all
RS desired. Boil or stew steadily for three
hours. Liqnid or hard sauce as preferred.
Ladies' Floral Cabinet.
POTATO P1E.--One pound of mashed
potato, rubbed through eolender; one
half pound of butter rubbed to q cream
with two cupfuls of white sugar; six
eggs, the whites and yelks beaten sepa-
rately; the juice Of one lemon squeezed
into the potato while hot; one teaspoon
ful OF nutmeg, the same of mace. Bake
in shells of paste, or in dishes lined
with good paste, without covers. To be
eaten cold.
10 SUGAR Or CRYsTALrzE POP CORN.
Put into an iron kettle one tablespoon.
full OF butter, three @tablespoonfuls of
water, and one teacupful of white sugar
boil until ready to candy, then throw
10 three quarts Of corn, nicely popped
stir briskly until the candy is evenly
distributed over the corn set the kettle
from the fire, and stir until it ia cooled
q little and you have each grain separate
and crystalized with the sugar; care
should be taken not to have too hot fire
lest yen scorch the corn when crystalizing.
Nuts of any kind prepared in this way
are delicious.
FOR keeping beef perfectly sweet for
using fresh, the following method is re-
commended by q New York state farmer:
Gut the beef in pieces to suit your con-
yenience, expose it where it will freeze
very solid, wrap each piece in separate
piece OF paper, securing it with twine,
and bury II in bin OF wheat. If YOU
nave No wheat, peas, barley or any other
heavy grain will answer good purpose.
] have kept beef fresh and sweet in this
way from the 1st Of January to the 1st
OF April. have had some beef kept in
this way which was better and more
tender on the LIST of April than on the
week it was killed.
CocoANUT CREAM CANDY : One.
cocoanut, one and a halt pounds granu.
lated sugar, milk of the cocoanut Sat
the sugar and milk on the fire in an
enameled saucepan; let it heat rather
slowly, and when the sugar il dissolved
boil it rapidly five minutes; then add
the cocoanut finely grated: boil Ian
minutes longer, stirring constantly to
prevent its burning try little on = cold
plate, and if il becomes on cooling J
rather firm paste it is done; have sbeat
OF buttered paper, lay on it four strinz i
buttered wood in the form Of aouara
pour the mixture into it and let il coo,
Il should be rather soft when first made
but will dry in two days if placed in >
warm, dry place. Mark it out with ]
i