San Marcos free press. [volume] (San Marcos, Tex.) 1877-1892, 1878-01-19
DOMESTIC ECONOMY.

SPONGE CAKE.--1 cup sugar, cup
flour, 2 eggs, 2 teaspoonfuls of baking
powder stirred in the -four, and table,
spoons of milk. This makes nice roll
jelly cake.
RAISED DoUGHNUTs.-1 cup sugar,
cup yeast, 2 cups milk, spoonful but
ter, 4 teaspoonful soda, little nutmeg
and salt; stir stiff enough to mold and
let it rise very light; this will make a
large mess.
APPLE CAKE.-Butter the size of an
egg, one cupful Of sugar, 4 eggs well
beaten, cupful of flour, heaping tea
spoonful of baking-powder, lemon ex-
tract. Bake in layers. Jelly for the
above.--1 lemon, the juice and half
the rind, large apple grated (sour),
cupful of sugar, boil 5 minutes; then
let it cool and spread between the
cakes
APPLE PoRK.-Have the bone taken
from a leg Of pork, and the skin scored
in diamonds; fill the place which the
bone has left with juicy apples, pared,
cored, and cut small; little brown SUI
gar, and some grated rind of lemon;
place in large baking-pan, and around
it whole apples, pared and cored, with
brown sugar sprinkled over them, and
the grated rind and juice Of lemon.
Bake 8 hours, or according to the size
of the joints put about half sfeacupful
Of water in the pan.
SALT-RIsING BREAD.-Scald equal
quantities of Indian meal and four-a
teacupful of each-with a teaspoonful
Of salt; add 4 teacup cold water and stir
thoroughly put in a warm place over
night, then add a teacup of milk-warm
water and enough of flour to make
thick batter; place in vessel of warm
water to rise and in short time your
yeast will be ready TO mix up. By this
method you will get your bread baked
in the forenoon. '
CHARLOTTE RUssE.--1 quart of milk,
6 ounces of sugar, ounces of isinglass.
Put all into saucepan and on the stove.
When dissolved take it off and strain
through a sieve; then put it on ice until
it begins to set and then add 1 cup of
wine and flavor to taste. When it be-
gins to set, take quart of cream, beat
it to stiff froth and stir all together.
Then take Charlotte russo molds, line
them with sponge cake, with large
layer of jelly at the bottom; fill with
the custard and set it on ice for 2 hours.
MEAT RIssoLEs.-Chop fine the cold
meat, carefully excluding every particle
of fat, skin and outside; pound in NOR
tar with small piece of butter, adding
pepper, salt and powdered fine herbs;
moisten with stock; put this into pan
on the fire and take off as soon as hot;
stir in the yelk ofan egg beaten up with
little lemon-juice, and put the mixture
by to cool; make paste Of 6 ounces of
flour, 2 ounces of butter, pinch of salt,
the yelks of 2 eggs and little water;
roll it out and cut into small squares;
put the meat in the center and paste the
corners over, pressing them well down;
fry in hot lard and serve with parsley.
To FRY APPLES AND PORK CHoes.-
Season the chops with salt and pepper
and little powdered sage or sweet
marjoram; dip them into beaten egg
and then into beaten bread-crumbs.
Fry about 20 minutes, or until they are
done. Put them on a hot dish. Pour
off part of the gravy into another pan,
to make gravy to serve with them, if
you choose. Then fry apples which you
have sliced about two-thirds of an inch
thick, cutting them around the apple so
that the core is in the center of each
piece. When they are Drowned on one
side and partly cooked, turn them care
fully with pancake-turner, and let
them finish cooking. Dish around the
chops or on a separate dish. ~
To STEW CHICKENS WHOLE Take
a large, tender chicken, and clean as for
roasting; wash it thoroughly in several
waters and wipe it dry with a clean
towel; then season, inside and outside,
with salt and pepper; have ready as
many oysters as the chicken Withhold,
which take out of their liquor, and after
removing all the little particles of shell
that may adhere, put them into colan-
der and let them drain; then season the
oysters with salt and pepper, and fill